TY - JOUR

T1 - HPLC-DAD-qTOF compositional analysis of the phenolic compounds present in crude tomato protein extracts derived from food processing

AU - Visnjevec, Ana Miklavcic

AU - Baker, Paul

AU - Peters, Kelly

AU - Schwarzkopf, Matthew

AU - Krienke, Dominik

AU - Charlton, Adam

PY - 2021/10/23

Y1 - 2021/10/23

N2 - The conversion of raw fruits and vegetables, including tomatoes into processed food products creates side streams of residues that can place a burden on the environment. However, these pro-cessed residues are still rich in bioactive compounds and in an effort to valorize these materials in tomato by-product streams, the main aim of this study was to extract proteins and identify the main phenolic compounds present in tomato pomace (TP), peel and skins (TPS) by HPLC-DAD-ESI-QTOF. Forty different phenolic compounds were identified in the different tomato extracts, encompassing different groups of phenolic compounds, including derivatives of simple phenolic acid derivatives, hydroxycinnamoylquinic acid, flavones, flavonones, flavonol and di-hydrochalcone. In the crude protein extract (TPE) derived from tomatoes, most of these compounds were still present, confirming that valuable phenolic compounds were not degraded during food processing of these co-product streams. Moreover, phenolic compounds present in the tomato protein crude extract could provide a valuable contribution to the required daily intake of phenolics that are usually supplied by consuming fresh vegetables and fruits

AB - The conversion of raw fruits and vegetables, including tomatoes into processed food products creates side streams of residues that can place a burden on the environment. However, these pro-cessed residues are still rich in bioactive compounds and in an effort to valorize these materials in tomato by-product streams, the main aim of this study was to extract proteins and identify the main phenolic compounds present in tomato pomace (TP), peel and skins (TPS) by HPLC-DAD-ESI-QTOF. Forty different phenolic compounds were identified in the different tomato extracts, encompassing different groups of phenolic compounds, including derivatives of simple phenolic acid derivatives, hydroxycinnamoylquinic acid, flavones, flavonones, flavonol and di-hydrochalcone. In the crude protein extract (TPE) derived from tomatoes, most of these compounds were still present, confirming that valuable phenolic compounds were not degraded during food processing of these co-product streams. Moreover, phenolic compounds present in the tomato protein crude extract could provide a valuable contribution to the required daily intake of phenolics that are usually supplied by consuming fresh vegetables and fruits

M3 - Article

JO - Molecules

JF - Molecules

SN - 1420-3049

ER -