title: Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process.
abstract: The effects of hot and cold break industrial tomato paste production steps on phenolic compounds, carotenoids, organic acids, hydroxy methyl furfural (HMF) and other quality parameters of tomato pastes were investigated in this study. Phenolic compounds, carotenoids, organic acids, and HMF analyses were performed with LC-DAD-ESI-MS/MS and LC-DAD-RID was used for the sugar analyses. Furthermore, the antioxidant capacities of tomato pastes were assessed via the DPPH and ABTS methods. The increase of phenol acids at the processing steps of cold break production method was higher than the hot break production method. According to PCA analyses, phenolic acids characterized cold break tomato pastes while hot break tomato pastes were characterized by flavanols and flavanones. The total amount of organic acids decreased with processing and the loss of organic acids was lower in cold break pastes. Heating and evaporation were determined as the most important processing steps in which the amount of different quality parameters change.
authors.affiliation: Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, 01180 Adana, Turkey. Electronic address: hkelebek@adanabtu.edu.tr.
authors.forename: Hasim
authors.initials: H
authors.lastname: Kelebek
authors.affiliation: Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330 Adana, Turkey.
authors.forename: Serkan
authors.initials: S
authors.lastname: Selli
authors.affiliation: Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, 01180 Adana, Turkey.
authors.forename: Pınar
authors.initials: P
authors.lastname: Kadiroğlu
authors.affiliation: Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, 01180 Adana, Turkey.
authors.forename: Osman
authors.initials: O
authors.lastname: Kola
authors.affiliation: University of Gaziantep, Naci Topcuoglu Vocational High School, Department of Food Technology, 27600 Gaziantep, Turkey.
authors.forename: Songul
authors.initials: S
authors.lastname: Kesen
authors.affiliation: Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, 01180 Adana, Turkey.
authors.forename: Burçak
authors.initials: B
authors.lastname: Uçar
authors.affiliation: Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330 Adana, Turkey.
authors.forename: Başak
authors.initials: B
authors.lastname: Çetiner
mesh_terms: D000975:Antioxidants / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D018551:Solanum lycopersicum / Q000378:metabolism*; D010636:Phenols / Q000032:analysis; D053719:Tandem Mass Spectrometry; D013696:Temperature
chemical_list: D000975:Antioxidants; D010636:Phenols; D002338:Carotenoids
keywords: Carotenoids; Cold break; Hot break; Phenolic compounds; Tomato paste