title: Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.
abstract: The effect of industrial and home processing, in vitro gastrointestinal digestion, individual phenolic content, and antioxidant capacity of tomato into tomato sauce were investigated. Industrial processing of tomato fruit into sauce had an overall positive effect on the total antioxidant capacity (∼1.2-fold higher) compared to tomato fruit whereas home processing of tomato fruit into sauce led to a decrease in these values. Untargeted LC-QTOF-MS analysis revealed 31 compounds in tomato that changed upon processing, of which 18 could be putatively identified. Naringenin chalcone is only detectable in the fruit, while naringenin is strongly increased in the sauces. Rutin content increased by 36% in the industrial processed sauce whereas decreased by 26% in the home processed sauce when compared to fruit. According to the results of an in vitro gastrointestinal digestion model, industrial processing may lead to enhanced bioaccessibility of antioxidants.
authors.affiliation: Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali 34303, Istanbul, Turkey; Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yildiz Technical University, 34210 Istanbul, Turkey.
authors.forename: Merve
authors.initials: M
authors.lastname: Tomas
authors.affiliation: Wageningen UR, Plant Research International, Bioscience, 6708 PB Wageningen, The Netherlands.
authors.forename: Jules
authors.initials: J
authors.lastname: Beekwilder
authors.affiliation: Wageningen UR, Plant Research International, Bioscience, 6708 PB Wageningen, The Netherlands; Wageningen University, Laboratory of Plant Physiology, 6708 PB Wageningen, The Netherlands.
authors.forename: Robert D
authors.initials: RD
authors.lastname: Hall
authors.affiliation: Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yildiz Technical University, 34210 Istanbul, Turkey.
authors.forename: Osman
authors.initials: O
authors.lastname: Sagdic
authors.affiliation: Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey.
authors.forename: Dilek
authors.initials: D
authors.lastname: Boyacioglu
authors.affiliation: Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey. Electronic address: capanogl@itu.edu.tr.
authors.forename: Esra
authors.initials: E
authors.lastname: Capanoglu
mesh_terms: D000975:Antioxidants / Q000032:analysis; D047188:Chalcones / Q000032:analysis; D002853:Chromatography, Liquid; D044950:Flavanones / Q000032:analysis; D005419:Flavonoids / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D018551:Solanum lycopersicum / Q000737:chemistry*; D010636:Phenols / Q000032:analysis; D012431:Rutin / Q000032:analysis
chemical_list: D000975:Antioxidants; D047188:Chalcones; D044950:Flavanones; D005419:Flavonoids; D010636:Phenols; D012431:Rutin; C027329:naringenin chalcone; C005273:naringenin
keywords: Antioxidant; Bioavailability; In vitro gastrointestinal digestion; Processing; Tomato sauce