Assessing the Impact of Cooking on Bioactive Compounds in Tomato Sauces with Added Tomato Pomace: A Chemometric Study

Assessing the Impact of Cooking on Bioactive Compounds in Tomato Sauces with Added Tomato Pomace: A Chemometric Study | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Assessing the Impact of Cooking on Bioactive Compounds in Tomato Sauces with Added Tomato Pomace: A Chemometric Study Maria Perez, Johana González-Coria, Camilla Mesirca-Prevedello, and 12 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4240753/v1 This work is licensed under a CC BY 4.0 License Status: Published Journal Publication published 02 Sep, 2024 Read the published version in npj Science of Food → Version 1 posted 10 You are reading this latest preprint version Abstract The disposal of waste from widely consumed foods, such as tomatoes, poses a considerable challenge for the agro-industry. Tomato pomace (TP), a by-product of tomato processing consisting of peels and seeds, is an underutilized source of bioactive compounds with potential application in the food sector. In this work, a factorial experiment was designed to compare three culinary techniques, Thermomix® and Roner® food processing and traditional pan-frying, for the preparation of tomato sauces, enriched or not with TP, applying two temperatures and two cooking times. A multivariate analysis was performed on all the results obtained for the studied metabolites. The addition of TP significantly increased the content of bioactive compounds in the tomato sauce, especially phenolic compounds. OPLS-DA models were generated, using cooking technique, temperature, and time as discriminant factors. The culinary technique had a greater effect on the phenolic content than cooking temperature or duration time. During processing in the Thermomix®, but not the Roner®, bioactive components were released from tomato into the sauce to a similar extent as traditional pan-frying. Although no significant increase in bioactive compounds was found when using the Roner®, this technique proved effective in preserving the volatile fraction of the sauce. The two new cooking home technologies evaluated, comparing with the classical pan frying, have different effect on the tomato sauce preparation; while the Thermomix ®, increased significatively the amount of bioactive compounds, the Roner® increased the amount of volatile compounds. tomato pomace polyphenols antioxidants compounds by-products valorization cooking methods Figures Figure 1 Figure 2 Figure 3 1. Introduction Amidst growing consumer demand for functional foods, tomato by-products are generating considerable interest in the field of food science because of their high concentration of nutritive and functional components (Lu et al., 2019 ; Petrotos & Gerasopoulos, 2022 ). Moreover, there is an urgent need to tackle food waste due to its profound implications for both environmental sustainability and food security. The agri-food sector generates significant amounts of waste, including by-products from food processing. Tomato processing, in particular, yields significant quantities of by-products such as peels, seeds, and pomace. These wastes, if not properly managed, contribute to environmental pollution and constitute a loss of resources, considering they contain valuable bioactive compounds with potential health benefits (López-Yerena et al., 2023 ). Tomato pomace (TP), composed of approximately 60% seeds and 40% peel, is the major by-product of tomato processing and contains significant amounts of bioactive compounds as well as fiber and fatty acids (Valdez-Morales et al., 2014 ). Several studies have shown that tomato waste is a rich source of bioactive components (Concha-Meyer et al., 2020 ; Kumar et al., 2021 ; López-Yerena et al., 2023 ; Ouatmani et al., 2023 ). Culinary home practices have a significant impact on the content of bioactive compounds in tomato sauces (Vallverdú-Queralt et al., 2014 ; Rinaldi de Alvarenga et al., 2018 ). For example, during thermal processing, some nutrients may be affected by oxidation and degradation processes (Lozano-Castellón, Rinaldi de Alvarenga, et al., 2022 ). Given the widespread consumption of tomato sauces, it is of interest to enhance their antioxidant potential by enrichment with tomato by-products (Tagliamonte et al., 2023 ). The practice of food enrichment is an innovative approach that can yield products of high nutritional value (Vallverdú-Queralt et al., 2012 ; López-Yerena et al., 2023 ). The Roner®, also known as a sous vide machine, consists of a temperature-controlled water bath and a vacuum sealing system, which minimizes food exposure to oxygen during cooking, thereby reducing loss of VOCs. A precise and consistent temperature can be maintained throughout the cooking process, typically lower than in traditional methods (Fagan & Gormley, 2005 ). The Thermomix® is a versatile appliance that combines several cooking functions (chopping, blending, cooking, and mixing). It features a built-in heating element and a stainless-steel bowl with integrated blades. In tomato sauce preparation, this machine chops and mixes the ingredients and heats them at a controlled temperature, ensuring a gentle cooking process that preserves flavor (Karimidastjerd et al., 2023 ). So, it is necessary to ascertain how these cooking techniques affect bioactive compound levels and VOCs. In the present study, the effect of different cooking techniques on the bioactive compound profile of TP-enriched tomato sauces was investigated for the first time, comparing traditional pan-frying with more innovative systems using Thermomix® and Roner® kitchen appliances, and testing a range of variables such as temperature, cooking time, the form of heat application, and oxygen availability. In this work, a factorial design was used to investigate the differences in bioactive compounds of TP-enriched tomato sauces prepared using three different cooking techniques (Thermomix®, Roner®, and pan-frying), with two different temperatures (70 and 95 ºC) and times (15 and 30 min). The same preparations without TP enrichment were used as a control, using a multivariable approach. 2. Materials and methods 2.1. Chemicals Standards used for compound identification and quantification were sourced from various suppliers as follows: homovanillic acid, apigenin, quercetin, naringenin, rutin, quercetin dihydrate, quercetin-3-glucoside taxifolin, o -coumaric acid, m -coumaric acid, 3-(4-hydroxyphenyl)propionic acid, 3,4-dihydroxyhydrocinnamic acid, sinapic acid, 3-(2,4-dihydroxyphenyl)propionic acid, cinnamic acid, chlorogenic acid, caffeic acid, verbascoside, benzoic acid, neochlorogenic acid, ellagic acid, vanillic acid, 4-hydroxybenzoic acid, 2,5-dihydroxybenzoic acid, gallic acid, 2,6-dihydroxybenzoic acid, vanillic acid, 3,5-dihydroxybenzoic acid, p-hydroxybenzoic acid, phenylacetic acid, hesperidin, luteolin and eriodictyol were obtained from Sigma-Aldrich; naringenin-7- O -glucoside, epicatechin gallate, ethylgallate, and kaempferol from Extrasynthese; epicatechin, ferulic acid, p -coumaric acid, syringic acid, 3-hydroxybenzoic acid and myricetin from Fluka; quercitrin and methyl gallate from Phytolab; and naringenin chalcone; all- E -α-carotene, all- E -β-carotene, all- E -lycopene, phytoene, α-tocopherol and 4-methyl-2-pentanol from Chromadex. Methanol (LC-MS grade) was supplied by Merck (Darmstadt, Germany) as well as acetonitrile, ethanol, hexane, tert-butyl methyl ether (TBME). Trolox, diphenyl-1-picryl-hydrazyl (DPPH), ABTS, Folin–Ciocalteu’s reagent, ascorbic acid, and gallic acid were obtained from Sigma-Aldrich (Germany), and sodium carbonate (Na 2 CO 3 ) from Panreac Química S.A.U. (Spain). 2.2. Tomato sauce preparation The tomato sauces were prepared following a conventional recipe in an industrial kitchen at Torribera Campus, University of Barcelona (Santa Coloma de Gramenet, Spain). Tomatoes of the traditional variety Lycopersicon esculentum Mill, c. v. Pera were bought in Barcelona markets, washed, crushed with a mixer (model R5 Plus, Robot Coupe®), and weighed according to the factorial design. To determine the best cooking technique for maximizing the bioactive compound content of the final product, tomato sauces were prepared using a 2×3×2×2 factorial design. Thus, using tomato without peel and seeds as a control, three techniques were compared, two using novel appliances (Thermomix® and Roner®) and the other traditional pan-frying, with the application of two cooking times (15 and 30 min), and two temperatures (70 and 95 ºC). This resulted in a total of 24 series for each culinary technique, as shown in Table 1 . Each tomato sauce was prepared with 200 g of tomatoes and 20 mL of refined olive oil, and in no case were tomato peel and seeds removed. Refined olive oil was used as it contains no bioactive compounds. To supplement the sauces with extra peel and seeds, 12 g of crushed TP (Conesa group, Spain) was added to the tomato paste before cooking. The processing of each sauce was repeated three times. Table 1 Experimental level of the factors used in the full factorial design. Treatment CONTROL Treatment Enriched with TP Cooking Method Temperature (°C) Time (min) Cooking method Temperature (°C) Time (min) C1 Thermomix® 70 15 T1 Thermomix® 70 15 C2 Thermomix® 70 30 T2 Thermomix® 70 30 C3 Thermomix® 90 15 T3 Thermomix® 90 15 C4 Thermomix® 90 30 T4 Thermomix® 90 30 C5 Roner® 70 15 T5 Roner® 70 15 C6 Roner® 70 30 T6 Roner® 70 30 C7 Roner® 90 15 T7 Roner® 90 15 C8 Roner® 90 30 T8 Roner® 90 30 C9 Pan-frying 70 15 T9 Pan-frying 70 15 C10 Pan-frying 70 30 T10 Pan-frying 70 30 C11 Pan-frying 90 15 T11 Pan-frying 90 15 C12 Pan-frying 90 30 T12 Pan-frying 90 30 2.2.1. Thermomix® apparatus A Thermomix® apparatus (model TM6-1, Vorwerk, Germany) was programmed with the selected temperatures and cooking times and the tomato sauce was cooked with continuous stirring. All samples were vacuum packed and kept frozen (-20°C) until analysis. 2.2.2. Roner® apparatus In a Roner® apparatus (model 9999951, J.P. Selecta S.A., Abrera, Spain), a plastic vacuum bag containing tomato sauce was placed in the water bath heated to the desired temperature and cooked for 15 or 30 min. All samples were kept frozen (-20°C) until analysis. 2.2.3. Pan-frying The tomato sauce was cooked directly in a frying-pan once the specified temperatures had been reached (measured by a thermometer) for the indicated times with continuous stirring. All samples were vacuum-packed and kept frozen (-20°C) until analysis. 2.3. Phenolic profile The phenolic compounds were extracted as in a previous study (Rinaldi de Alvarenga, Quifer-Rada, Westrin, et al., 2019 ). Tomato sauce (0.5 g) was mixed with 5 mL of a solution composed of methanol and milli-Q water (8:2 v/v) and homogenized for 30 seconds. The samples were sonicated for 10 min in an ice-bath to prevent compound oxidation, and then centrifuged at 4000 rpm for 10 min at 4 ºC. The resulting supernatant was transferred to a glass tube. The solid residue underwent a second extraction under the same conditions as detailed above. Both supernatants were pooled and evaporated with a vacuum evaporator (miVac DNA concentrator, Genevac LTD, Warminster, England). Finally, all samples were reconstituted with 2 mL of milli-Q water containing 0.1% formic acid, filtered through a 0.22 µm polytetrafluoroethylene filter, transferred to a 2 mL amber vial, and stored at -80 ºC until analysis. Phenolic compound extraction was carried out in triplicate for each sample. The phenolic compounds in tomato sauce were identified and quantified using liquid chromatography coupled to high-resolution mass spectrometry as in a previous study (Pinto et al., 2024 ), with some modifications. An Accela chromatograph (Thermo Scientific, Hemel Hempstead, UK) equipped with a photodiode array detector, a quaternary pump, and a thermostated auto-sampler was employed. A BEH C18 column (50 mm x 2.1 mm) i.d., 1.7 µm (Milford, MA, United States) maintained at 30°C was used for the chromatographic separation. The injection volume was 5 µL, and the samples were maintained at 4°C. The mobile phase consisted of an A phase of water (0.1% formic acid) and a B phase of acetonitrile (0.1% formic acid). The gradient conditions applied were as follows: 0–2 min, 0–5% B; 2–15 min, increase of phase B up to 18%; 15–26 min, increase of phase B up to 100%, maintaining these conditions for one min; and 27–28 min, decrease of phase B until 5%. Finally, the column was equilibrated for 2 min after returning to the initial conditions. The flow rate applied was 400 µL/min. For the mass spectrometry (MS) analysis, an LTQ-Orbitrap Velos mass spectrometer (Thermo Scientific, Hemel Hempstead, UK) equipped with an electrospray ionization source was operated in negative mode. The specific parameters were as follows: source voltage, 3 kV; sheath gas, 50 a.u. (arbitrary units); auxiliary gas, 20 a.u.; sweep gas, 2 a.u.; and capillary temperature, 375 ºC. Tomato sauce extracts were analyzed in Fourier transform mass spectrometry (FTMS) mode at a resolving power of 30,000 at m/z 900, and data-dependent MS/MS events were collected at a resolving power of 15.000 at m/z 900. The most intense ions detected in the FTMS spectrum were selected for the data-dependent scan. Parent ions were fragmented by high-energy collisional dissociation with normalized collision energy of 35% and an activation time of 10 min. The data analyses and instrument control were performed with Xcalibur 3.0 software (Thermo Fisher Scientific). Phenolic compounds were identified using commercial standards. When no reference standard was available, the identification was based on chemical composition and MS/MS fragmentation patterns (Pinto et al., 2024 ). Phenolic compounds were quantified using pure standards when available. Otherwise, the compound was tentatively quantified with its aglycone or using a compound with a similar chemical structure. The calibration curves were prepared in water and presented R 2 > 0.98. The results were expressed as µg/g fresh weight (FW). 2.4. Carotenoid profile and vitamin E The extraction of carotenoids and vitamin E from tomato sauces was carried out following a previously described method (Rinaldi de Alvarenga et al., 2019 ), with some modifications. Tomato sauce was weighed (0.5 g) and homogenized with 5 mL of ethanol and n- hexane (4:3 v/v), mixed for 20 seconds, sonicated in an ice bath for 10 min, and centrifuged at 4000 rpm for 20 min at 4 ºC. The apolar phase was separated into a flask. The extraction was performed twice, with 500 µL of milli-Q water added to the second extraction to improve phase separation. The two supernatants were mixed and evaporated to dryness with a stream of nitrogen. Subsequently, the samples were reconstituted in 1 mL of TBME, filtered through a 0.2 µm PTFE filter, and stored in a 2 mL amber vial at − 80 ºC. Each sample was replicated twice. Identification and quantification were performed according to a previously described protocol (Rinaldi de Alvarenga et al., 2019 ), with some modifications. First, a QTRAP4000 triple quadrupole mass spectrometer (Sciex, Foster City, CA, USA) equipped with an APCI ionization source operating in positive-ion and multiple reaction monitoring (MRM) mode was used to identify carotenoids in tomato sauces. A UPLC system coupled to a diode array detector (DAD) was used to quantify the carotenoids and vitamin E. The separation was performed on an Acquity TM UPLC (Waters, Milford, MA, USA), with a YMC C 30 column (250 x 4.6 mm, 5 µm) (Waters Co., Milford, MA, USA), using a flow rate of 0.6 mL/min at 25 ºC. The injection volume was 10 µL. The mobile phase consisted of methanol 90% (A), TBME and methanol (8:2 v/v) (B), and water (C). A gradient was used to separate the carotenoid compound under the following conditions: 0 min, 90% A; 10 min, 75% A; 20 min, 50% A; 25 min, 30% A; 35 min, 10% A; 43 min, 6% A; 48 min, 6% A; 50 min, 90% A; and 57 min, 90% A. The DAD detector was used in the range of 220 to 700 nm and the chromatograms were recorded at a 450, 350 and 295 nm. Carotenoid compounds were identified based on the M1/M3 masses from previously reported MRM experiments, retention times and absorption spectra (Rinaldi de Alvarenga et al., 2019 ). The carotenoids were quantified using external calibration curves. The standards used were lycopene for lycopene derivatives, lutein for cryptoxanthin and flucoxanthin, α-carotene for violaxanthin, β-carotene for β-carotene derivatives, phytoene, and α-tocopherol. The results were expressed as mg/kg FW. 2.5. Volatile organic compound analysis The VOCs were analyzed as previously described (Lozano-Castellón et al., 2024). An internal standard (IS), obtained by dissolving 0.1 g of 4-methyl-2-pentanol in 20 g of refined olive oil, was added to the samples to give an approximate concentration of 10000 mg/kg. The tomato sample (2 g) was placed in a 20 mL glass vial, sealed with a polytetrafluoroethylene septum, and allowed to equilibrate for 10 min at 40 ºC with shaking. Subsequently, the sample was subjected to solid phase microextraction by exposing the fiber to the headspace at 40 ºC for 40 min. The volatile fraction was analyzed by gas chromatography-mass spectrometry (GC-MS) (QP2010 Ultra, Shimadzu, Kyoto, Japan) using an autosampler (AOC-5000 plus, Shimadzu, Kyoto, Japan) and a polar phase capillary column (TG-WAXMS: length 60 m, internal diameter 0.25 mm and coating 0.50 µm; Thermo Fisher Scientific, Waltham, MA, USA). The VOCs were identified by comparing their mass spectra with those reported in the reference library of the instrumental software; the retention times of the compounds were compared with those of pure standards, when available, to confirm the identification. VOCs were quantified using the equation: (Aa / Ais) * Cis, where Aa is the area of the analyte, Ais is the area of the IS, and Cis is the exact concentration of the IS. The results are expressed as mg/kg FW. 2.6. Statistical analysis A multivariate analysis was performed on all the results obtained for the studied metabolites. All statistical analyses were conducted using SIMCA software v13.0.3.0 (Umetrics, Sweden) and Metaboanalyst 6.0 ( https://www.metaboanalyst.ca ). First, a principal component analysis (PCA) was carried out to visualize the natural distribution and clustering of the samples. Supervised models were used to identify the marker compounds associated with the different levels in the factorial design. A partial least squares discriminant analysis (PLS-DA) was performed, with TP-enrichment selected as a factor, followed by an orthogonal projection to latent structures discriminant analysis (OPLS-DA) to determine the effect of cooking technique, temperature, and time on the content of phenolic compounds, carotenoids, vitamin E and VOCs in the tomato sauce. The OPLS-DA model was employed to analyze these three factors (cooking technique, temperature, and time) as it provides better separation than the PLS-DA model (Lozano-Castellón et al., 2022 ), which failed to separate between groups. For these models, the data were logarithmically transformed using the auto-transform option in the software. Variables of importance in the projection (VIP) score were calculated to select the most significant variables for each factor, i.e., those with a VIP score higher than 1.5. Goodness of fit (R 2 Y) and goodness of prediction (Q 2 Y) were used to validate the models. Outliers were detected using Hotelling’s T2 (95% and 99% confidence). In addition, the model was validated using an ANOVA of the cross-validated residuals with an accepted p- value < 0.01. Finally, a permutation test with 200 permutations was performed to rule out overfitting. In addition, t- student (TP-enrichment, temperature, and time) or one-way ANOVA (cooking technique) tests were used to determine the statistical significance of the data obtained. All data underwent logarithmic transformation, and the false discovery rate parameter (< 0.05) was applied. 3. Results and discussion 3.1. Effects on bioactive compounds Phenolic compounds, carotenoids, vitamin E, and VOCs of tomato sauces were analyzed to investigate how processing and TP enrichment affected their content. A total of 101 minor compounds were identified and quantified, including 54 phenolic compounds, 16 carotenoids, two forms of vitamin E, and 29 VOCs. Detailed information on the identified bioactive compounds is provided in the Supplementary Information ( Table S1 ). Among the total identified phenolic compounds, 70% were classified as phenolic acids, with the remaining 30% allocated to flavonoids. This finding agrees with previous studies that also report phenolic acids as the predominant phenolic compounds in TP (Bao et al., 2020 ; Vorobyova et al., 2022 ), although others have found flavonoids to be the most abundant (Ćetković et al., 2012 ; Concha-Meyer et al., 2020 ; Perea-Domínguez et al., 2018 ). The relative concentrations of flavonoids and phenolic acids in TP can vary depending on factors such as tomato variety, ripeness, processing methods, and environmental conditions. Previous studies of phenolic acids in TP have determined p- coumaric acid (Ćetković et al., 2012 ; Navarro-González et al., 2011 ; Perea-Domínguez et al., 2018 ) and tentatively identified caffeic acid hexoses (Višnjevec et al., 2021 ). However, other phenolic acids have not been reported in tomato residues until now, despite being present in fresh tomato (Gómez-Romero et al., 2010 )​, perhaps due to insufficiently in-depth analysis. In agreement with the present findings, earlier studies of tomato sauces have identified p- coumaric acid (Martínez-Huélamo et al., 2015 ; Vallverdú-Queralt et al., 2014 ), caffeoylquinic acids and dicaffeoylquinic acids (Martínez-Huélamo et al., 2015 ), and caffeoyl-hexose (or caffeic acid hexoses) (Di Lecce et al., 2013 ). In contrast, previously identified compounds such as o -coumaric acid (Di Lecce et al., 2013 ; Martínez-Huélamo et al., 2015 ) and ferulic hexose (Tulipani et al., 2012 ) were not detected in the tomato sauces analyzed in the present study. Among flavonoids, naringenin derivatives and rutin have been detected in wastes from different tomato varieties (Ćetković et al., 2012 ; Kalogeropoulos et al., 2012 ). In the present work, rutin was by far the most abundant flavonoid detected in tomato sauce, being twice as abundant in sauces enriched with TP. Other flavonoids such as eriodictyol- O -hexoside, quercetin-3-glucoside, and hesperetin were only found in the TP-enriched sauces. Quercetin and derivatives have also been identified in tomato by-products in previous studies (Perea-Domínguez et al., 2018 ; Valdez-Morales et al., 2014 ). Other flavonoids reported in TP include kaempferol, luteolin, chrysin, catechin, and epicatechin (Kalogeropoulos et al., 2012 ). We detected trace amounts of kaempferol and luteolin in both TP-enriched and non-enriched tomato sauces, and kaempferol- O -rutinoside in TP-enriched sauces. The most abundant carotenoids in the tomato sauces were lycopene, 5- Z -lycopene and other lycopene isomers, and phytoene, in agreement with previous reports (Fröhlich et al., 2007 ; Vallverdú-Queralt et al., 2015 ). Lycopene is a highly reactive carotenoid that readily undergoes oxidation and/or isomerization during processing (Rinaldi de Alvarenga et al., 2017 ). The processing of tomato sauces produces lycopene Z-isomers, which are the most available forms for the human body (Mare et al., 2022 ). Vallverdú-Queralt et al. ( 2015 ) reported that short-term, high-quality processing of tomato sauces results in a higher concentration of bioactive molecules with benefits for human health (Vallverdú-Queralt et al., 2015 ). Alpha-tocopherol is the predominant isoform of vitamin E found in fresh tomatoes and tomato sauce, as corroborated in this study, with higher levels observed in enriched tomato sauces. This isoform is a potent antioxidant and the most biologically active form of vitamin E, playing a crucial role in protecting cells from oxidative damage (Burns et al., 2003 ). The most abundant VOCs in the prepared tomato sauces were 4-methyl-2-pentanol, 6-methyl-5-heptene-2-one, and 2,2,4,6,6-pentamethylheptane, part of a complex mixture of VOCs that give tomato sauce its characteristic taste and flavor. 4-Methyl-2-pentanol, commonly found in a variety of foods, is an alcohol with a slightly fruity, floral, and alcoholic aroma, which may contribute to the overall complexity of tomato sauce flavor. 6-Methyl-5-heptene-2-one, ubiquitous in fruits and vegetables, has a strong fruity and slightly floral aroma, contributing to the fruity and aromatic notes of tomato sauce. Commonly found in citrus fruits, the cyclic terpene 2,2,4,6,6-pentamethylheptene contributes to the citrus notes and aromatic profile of tomato sauce (Vallverdú-Queralt et al., 2013 ; Zappi et al., 2022 ). 3.2. Changes in composition in enriched sauces A multivariate statistical analysis was performed to evaluate the effect of TP enrichment on the concentration of phenolic compounds, carotenoids, vitamin E, and VOCs in tomato sauces. The color-coded PCA score plot for the TP-enrichment factor (Fig. 1 ) clustered the data on bioactive components of non-enriched and TP-enriched sauces. In this model, the PC1 accounted for 44.5% of variance, indicating that TP-enrichment had a high impact on the composition of bioactive and minor compounds in the tomato sauces prepared in this work. In addition, to determine the differences in concentration of bioactive compounds between TP-enriched and non-enriched sauces, a PLS-DA model was built using TP-enrichment as a factor. The results of the validation model are provided in the Supplementary Information ( Table S2 ). Figure 2 shows how the components are clearly separated when this factor is considered. Table 2 shows the marker compounds of TP enrichment, together with the VIP score, the p- value of the t- test, and the concentration of the bioactive compounds. The components most affected by the enrichment were phenolic compounds, their content in the tomato sauce more than doubling. Regarding phenolic acids, some compounds such as caffeoyl-hexose and its derivatives, 4-hydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,5-dihydroxybenzoic acid, and p- coumaric acid were not identified in the non-enriched sauces but were found at high levels after the enrichment. The flavonoid content also increased in the enriched tomato sauces, especially rutin and naringenin chalcone. Although TP is known to be rich in carotenoids, mainly lycopene, β-carotene, and lutein(Ouatmani et al., 2023 ; Rizk et al., 2014 ), this study did not find any significant increase in carotenoid levels in the TP-enriched tomato sauces. Similarly, the concentration of vitamin E (tocopherols and tocotrienols) and VOCs seemed unaffected. Table 2 Bioactive compound markers of enriched tomato sauces. Factor Compound VIP-value p- value Non-enriched tomato sauce TP-enriched tomato sauce Tomato pomace enrichment Caffeoyl-hexose IV 1.60559 2.4241E-049 0.00 ± 0.00 22.23 ± 2.69 Caffeoyl-hexose II 1.59776 3.7337E-045 0.00 ± 0.00 64.97 ± 9.26 p- Hydroxybenzaldehyde 1.59100 2.9396E-048 1.99 ± 1.02 38.70 ± 5.41 Phenolic acids 1.58622 3.032E-046 115.03 ± 12.96 311.09 ± 28.94 Caffeoyl-hexose I 1.58534 7.4434E-042 0.00 ± 0.00 8.33 ± 1.37 Total phenolics 1.58503 3.9603E-046 170.70 ± 19.82 439.99 ± 39.19 4-Hydroxybenzoic acid 1.58306 7.4434E-042 0.00 ± 0.00 1.89 ± 0.32 2,6-Dihydroxybenzoic acid 1.57182 2.7722E-038 0.00 ± 0.00 0.87 ± 0.17 Homoeriodictyol 1.56913 1.8372E-041 0.02 ± 0.02 0.88 ± 0.17 Eriodictyol 1.56700 5.144E-041 0.04 ± 0.02 0.93 ± 0.17 Eriodictyol- O -hexoside 1.56435 2.3377E-036 0.00 ± 0.00 0.42 ± 0.09 2,5-dihydroxybenzoic acid 1.56400 2.4143E-036 0.00 ± 0.00 0.38 ± 0.08 Caffeoyl-hexose III 1.56234 1.393E-034 0.00 ± 0.00 20.57 ± 4.41 p- Coumaric acid 1.56214 2.4143E-036 0.00 ± 0.00 0.95 ± 0.20 Quercetin O -hexoside 1.56087 1.7152E-035 0.00 ± 0.00 0.69 ± 0.15 Quercetin- O -rutinoside -O -hexoside 1.55962 3.1271E-039 0.26 ± 0.06 1.29 ± 0.21 Flavonoids 1.55554 2.344E-038 55.67 ± 7.84 128.91 ± 13.88 Rutin 1.55089 1.5793E-037 30.33 ± 4.18 63.29 ± 6.12 Naringenin chalcone 1.5487 1.1175E-036 1.96 ± 1.89 13.56 ± 1.92 Caffeoylmalic acid 1.53642 9.222E-034 3.94 ± 0.38 7.46 ± 0.83 Naringenin 7-glucoside 1.52345 1.9228E-032 0.04 ± 0.04 1.27 ± 0.33 Homovanillic acid hexose II 1.52226 1.664E-032 2.03 ± 0.34 4.15 ± 0.47 Hesperetin 1.51394 3.7008E-029 0.00 ± 0.00 0.06 ± 0.02 In general, bioactive compounds are more concentrated in the pomace (peel and seeds) than in the whole raw fruit from which it derives, regardless of the factors that may influence the content of bioactive compounds, such as tomato variety, agronomic conditions (González-Coria et al., 2022 ), processing (Martínez-Huélamo et al., 2015 ), food matrix (Tulipani et al., 2012 ) and others. Hence, incorporating this by-product into tomato sauces can potentially provide a functional food with a significantly enhanced nutritional value and health-promoting properties. (Skwarek & Karwowska, 2023 ). The bioactive compounds found in pomace have antioxidant, anti-inflammatory, anti-cancer, and cardioprotective affects (Chanforan et al., 2012 ; Przybylska, 2020). In addition, the reuse of processing by-products in food production contributes to sustainability by reducing food waste and the environmental impact of its disposal, an approach aligned with the principles of circular economy and sustainable development (López-Yerena et al., 2023 ). 3.3. Effect of culinary techniques and conditions To evaluate the effects of culinary techniques and conditions, OPLS-DA models were generated, using cooking technique, temperature, and time as discriminant factors. As shown in Fig. 3 , all models clearly separated the experimental variables according to the bioactive compound content. The parameters used to validate the models are listed in Table S2 in the Supplementary Information. As expected, the processing conditions had a significant influence on the content of bioactive compounds in tomato sauces. Table 3 shows the bioactive and minor compounds selected as markers to evaluate the effects of the culinary techniques and conditions. The marker compounds of the cooking technique were mainly VOCs, in addition to some phenolic compounds, carotenoids, and vitamin E. The VOCs hexanal, 2-hexenal, 3-hexen-1-ol, and 1-hexanol increased with Roner® processing. These compounds, which are important for food aroma and flavor, have been previously described in fresh tomatoes and tomato sauces (Tikunov et al., 2005 ; Zappi et al., 2022 ). The Roner® cooker is equipped with a thermostat, enabling precise temperature control (maintained between 5 and 100 ºC) during water bath cooking with continuous water circulation. As the Roner® cooking technique involves minimal evaporation, resulting in a higher ratio of volatile compounds production than evaporation, it is effective in preserving VOCs. Consequently, this method facilitates the creation of sauces with enhanced taste and aroma (Zappi et al., 2022 ). In contrast, the tomato sauces prepared with the Roner® exhibited the lowest concentrations of phenolic and carotenoid compounds in the experiment. This outcome could be attributed to the absence of stirring during the cooking process, in contrast with traditional methods, where a spatula is conventionally employed. Stirring is known to play a crucial role in the release of bioactive compounds from foods during cooking. Additionally, the lower heat transfer of the Roner® method might hinder certain chemical transformations essential for optimal compound extraction. Notably, as few published studies have utilized the Roner®, there are no results available in the literature for comparison. Certain phenolic compounds exhibited divergent responses according to the technique, decreasing in concentration when subjected to Roner® processing, while increasing in sauces prepared in the Thermomix® and/or a frying pan. The contents of gentisic acid and naringenin dihexose II were higher when using pan-frying and the Thermomix®, respectively, whereas the levels of sinapic acid- O -hexoside, 3-(2-hydroxyphenyl) propanoic acid, and phloretin- C -dihexoside were similar between the two techniques. The lowest levels of carotenoids were also found in tomato sauces cooked with the Roner®. The highest levels of lycopene (175.12 ± 38.63 µg/g FW) and 13- Z -lycopene (2.09 ± 0.47 µg/g FW) were found in those prepared by pan-frying. The highest levels of both forms of vitamin E(Hussain et al., 2013 ) were found in sauces prepared in the Thermomix®: α-tocopherol (16.38 ± 12.21 µg/g FW) and α-tocotrienol (6.13 ± 2.66 µg/g FW). Table 3 Markers of bioactive and other minor compounds in tomato sauces considering cooking factors. Factor Compound VIP-value p -value Thermomix® Roner® Pan-frying Cooking technique 2,2,4,4-Tetramethyloctane 2.25289 0.00017263 0.12 ± 0.07 0.19 ± 0.04 0.20 ± 0.06 Hexanal 1.9846 8.136E-12 0.52 ± 0.42 1.53 ± 0.32 0.82 ± 0.35 Octanal 1.86985 0.0061007 0.05 ± 0.06 0.02 ± 0.05 0.00 ± 0.00 2-Hexenal 1.71266 0.0026653 0.59 ± 1.15 1.56 ± 0.99 0.70 ± 0.39 Gentisic acid 1.70411 0.002729 0.01 ± 0.01 0.02 ± 0.02 0.06 ± 0.07 Sinapic acid-O-hexosid 1.701 2.133E-08 2.99 ± 0.36 2.29 ± 0.22 2.99 ± 0.36 Heptane, 3-[(1,1-dimethylethoxy) methyl] 1.67544 0.0048567 0.01 ± 0.02 0.00 ± 0.00 0.00 ± 0.00 2,5-Dimethyl-2-undecene 1.65884 0.0058979 0.02 ± 0.03 0.00 ± 0.00 0.00 ± 0.00 3-(2-Hydroxyphenyl) propanoic acid 1.65167 3.156E-08 7.49 ± 0.99 5.72 ± 0.75 7.46 ± 1.02 Naringenin dihexose II 1.62105 0.002169 0.41 ± 0.17 0.21 ± 0.17 0.25 ± 0.21 Phloretin-C-dihexoside 1.6151 4.946E-06 3.54 ± 0.62 2.77 ± 0.51 3.79 ± 0.65 13-Z-Lycopene 1.5173 0.00046939 1.81 ± 0.62 1.43 ± 0.35 2.09 ± 0.47 3-Hexen-1-ol 1.51693 1.250E-06 0.08 ± .08 0.28 ± 0.186 0.08 ± 0.04 Lycopene 1.51361 2.746E-05 158.15 ± 62.54 100.50 ± 38.33 175.12 ± 38.63 1-Hexanol 1.50404 3.061E-06 0.00 ± 0.00 0.17 ± 0.19 0.00 ± 0.00 α-Tocotrienol 1.50067 0.00093551 6.13 ± 2.66 3.88 ± 1.03 4.79 ± 1.21 Factor Compound VIP-value p -value 70 ºC 90 ºC Temperature Protocatechuic acid 4.21403 7.017E-11 0.20 ± 0.08 0.42 ± 0.13 9- Z -Lycopene 2.90013 0.0015525 3.54 ± 1.61 5.98 ± 2.96 2,2,4,6,6-Pentamethylheptane 2.72295 0.0015408 1.31 ± 0.34 0.96 ± 0.33 Acetone 2.56237 0.0024903 0.17 ± 0.05 0.24 ± 0.08 7- Z -Lycopene 2.13035 0.029557 2.01 ± 0.51 2.44 ± 0.58 Dicaffeoylquinic acid III 2.03975 0.040198 0.37 ± 0.07 0.49 ± 0.21 Regarding the culinary conditions, the marker compounds, including phenolic acids, carotenoids, and VOCs, experienced a slight increase at the higher temperature of 90 ºC (Table 3 ). Although without significant differences, the shorter cooking time of 15 minutes resulted in a slightly higher content of bioactive compounds compared to 30 minutes. The effects of cooking techniques on bioactive compounds are known to depend on several factors, principally the food matrix, but also the cooking time and temperature, and the surface exposed to water and oxygen (Murador et al., 2018 ). Cattivelli et al. ( 2021 ) observed that frying yielded a higher phenolic content in cooked onion compared to baking, boiling, and grilling (Cattivelli et al., 2021 ). Similarly, fried vegetables (potato, tomato, and pumpkin) were found to have a higher phenolic content than those cooked by sautéing and boiling (Ramírez-Anaya et al., 2015 ). Variable effects of processing on tomato phenolic content have been reported. A reduction in content (Georgé et al., 2011 ; Pérez-Conesa et al., 2009 ) has been attributed to the type of compound, the cooking technique, the processes of leaching and complexation with other compounds (Grajek & Olejnik, 2010 ), and the release of oxidative and hydrolytic enzymes that were not completely deactivated (Georgé et al., 2011 ). On the other hand, an increase in total phenolic content (Gahler et al., 2003 ; Georgé et al., 2011 ) may be due to the release of compounds from the matrix (Chanforan et al., 2012 ), alterations of plant cell structure because of stress factors, or inactivation of oxidative enzymes (Kao et al., 2014 ). 4. Conclusions This study evaluated how the addition of tomato pomace may affect the profile of bioactive compounds in tomato sauces, comparing three different cooking techniques, and applying two temperatures and two cooking times. A clear difference was observed between the enriched and non-enriched tomato sauces in terms of bioactive compound content. In the principal component analysis, the TP-enriched and non-enriched samples were separated by the PC1, which was responsible for 44.5% of variance, indicating that the TP-enrichment factor had a strong influence on the bioactive compound composition in the tomato sauces prepared in this work. When assessing the impact of cooking techniques, it was observed that Thermomix® processing was comparable with the traditional pan-frying method in effectively releasing bioactive compounds from tomato into the sauce. This result is of particular interest for consumers seeking to minimize kitchen time and effort without compromising the quality of meals. Compared to the Thermomix®, cooking with a Roner® was better at preserving flavor and aroma but less efficient at releasing bioactive compounds. The study highlights that the bioactive composition of tomato sauces is less influenced by cooking time than the cooking technique and enrichment with pomace, both of which had a significant impact. Regarding the cooking temperature, a slight increase in protocatechuic acid and 9- Z -lycopene was observed at 90 ºC. In summary, the results suggest that tomato pomace, a tomato processing by-product rich in antioxidants, has potential as an ingredient in foods with enhanced functionality. As well as benefitting human health, such an application would promote sustainability by reducing tomato waste. Declarations Funding This research was funded by PID2020-114022RB-I00 and CIBEROBN from the Instituto de Salud Carlos III, ISCIII from the Ministerio de Ciencia, Innovación y Universidades, (AEI/FEDER, UE), Generalitat de Catalunya (GC) [2021-SGR-00334]. INSA-UB is Maria de Maeztu Unit of Excellence (grant CEX2021-001234-M funded by MICIN/AEI/FEDER, UE). Acknowledgements Johana González-Coria thanks the National Scholarship Program of Paraguay “Carlos Antonio López” (BECAL). Julián Lozano-Castellón thanks the CIBER for the post-doctoral contract (2528/2958). Carolina Jaime-Rodriguez thanks the Ministry of Science, Technology and Innovation (Min-Ciencias) Scholarship Program of Colombia [Announcement 885–2020]. Diana Pinto (SFRH/BD/144534/2019) thanks FCT/MCTES and POPH-QREN supported by funds from European Union (EU) and Fundo Social Europeu (FSE) through Programa Operacional Regional Norte. Enrico Casadei thanks the project funded under the National Recovery and Resilience Plan (NRRP) - NextGenerationEU “ON Foods - Research and innovation network on food and nutrition Sustainability, Safety and Security - Working ON Foods” for his research contract. The authors would like to thank to the “CONSERVAS VEGETALES DE EXTREMADURA S.A.U (CONESA)” for the tomato pomace. 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Journal of Agricultural and Food Chemistry , 61 (5), 1044–1050. https://doi.org/10.1021/jf304631c Vallverdú-Queralt, A., Medina-Remón, A., Casals-Ribes, I., Andres-Lacueva, C., Waterhouse, A. L., & Lamuela-Raventos, R. M. (2012). Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity. LWT , 47 (1), 154–160. https://doi.org/10.1016/j.lwt.2011.12.020 Vallverdú-Queralt, A., Regueiro, J., de Alvarenga, J. F. R., Torrado, X., & Lamuela-Raventos, R. M. (2015). Carotenoid profile of tomato sauces: Effect of cooking time and content of extra virgin olive oil. International Journal of Molecular Sciences , 16 (5), 9588–9599. https://doi.org/10.3390/ijms16059588 Vallverdú-Queralt, A., Regueiro, J., Rinaldi De Alvarenga, J. F., Torrado, X., & Lamuela-Raventos, R. M. (2014). Home cooking and phenolics: Effect of thermal treatment and addition of extra virgin olive oil on the phenolic profile of tomato sauces. Journal of Agricultural and Food Chemistry , 62 (14), 3314–3320. https://doi.org/10.1021/jf500416n Vinha, A. F., Alves, R. C., Barreira, S. V. P., Castro, A., Costa, A. S. G., & Oliveira, M. B. P. P. (2014). Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits. LWT , 55 (1), 197–202. https://doi.org/10.1016/j.lwt.2013.07.016 Višnjevec, A. M., Baker, P. W., Peeters, K., Schwarzkopf, M., Krienke, D., & Charlton, A. (2021). Hplc-dad-qtof compositional analysis of the phenolic compounds present in crude tomato protein extracts derived from food processing. Molecules , 26 (21). https://doi.org/10.3390/molecules26216403 Vorobyova, V., Skiba, M., & Vasyliev, G. (2022). Extraction of phenolic compounds from tomato pomace using choline chloride-based deep eutectic solvents. Journal of Food Measurment and Characterization , 16 , 1087–1104. Yu, J., Renard, C. M. G. C., Zhang, L., & Gleize, B. (2023). Fate of Amadori compounds in processing and digestion of multi-ingredients tomato based sauces and their effect on other microconstituents. Food Research International , 173 . https://doi.org/10.1016/j.foodres.2023.113381 Zappi, A., Marassi, V., Kassouf, N., Giordani, S., Pasqualucci, G., Garbini, D., Roda, B., Zattoni, A., Reschiglian, P., & Melucci, D. (2022). A Green Analytical Method Combined with Chemometrics for Traceability of Tomato Sauce Based on Colloidal and Volatile Fingerprinting. Molecules , 27 (17). https://doi.org/10.3390/molecules27175507 Additional Declarations (Not answered) Supplementary Files Supplementaryinformationtomatosauce.docx Cite Share Download PDF Status: Published Journal Publication published 02 Sep, 2024 Read the published version in npj Science of Food → Version 1 posted Editorial decision: revise 06 Jun, 2024 Review # 3 received at journal 03 Jun, 2024 Reviewer # 3 agreed at journal 29 May, 2024 Review # 1 received at journal 06 May, 2024 Reviewer # 2 agreed at journal 22 Apr, 2024 Reviewer # 1 agreed at journal 21 Apr, 2024 Reviewers invited by journal 17 Apr, 2024 Submission checks completed at journal 10 Apr, 2024 First submitted to journal 09 Apr, 2024 Editor assigned by journal 09 Apr, 2024 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. 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Lamuela-Raventós","email":"","orcid":"","institution":"University of Barcelona","correspondingAuthor":false,"prefix":"","firstName":"Rosa","middleName":"M.","lastName":"Lamuela-Raventós","suffix":""}],"badges":[],"createdAt":"2024-04-09 08:50:12","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-4240753/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-4240753/v1","draftVersion":[],"editorialEvents":[{"content":"https://doi.org/10.1038/s41538-024-00300-y","type":"published","date":"2024-09-02T04:00:00+00:00"}],"editorialNote":"","failedWorkflow":false,"files":[{"id":55070443,"identity":"02ab65e4-f7e2-4ce9-9c2b-396eba2c130b","added_by":"auto","created_at":"2024-04-22 06:21:28","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":164286,"visible":true,"origin":"","legend":"\u003cp\u003eSee image above for figure legend\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-4240753/v1/bba1016c9fd9bab1634f9dd4.png"},{"id":55070445,"identity":"becb18f3-18f3-492c-9b5d-91893fae6604","added_by":"auto","created_at":"2024-04-22 06:21:28","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":163342,"visible":true,"origin":"","legend":"\u003cp\u003eSee image above for figure legend\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-4240753/v1/b900ff218b3db5bea76b2f92.png"},{"id":55070839,"identity":"72a0e701-20f2-460e-886c-123933448452","added_by":"auto","created_at":"2024-04-22 06:29:28","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":542831,"visible":true,"origin":"","legend":"\u003cp\u003eSee image above for figure legend\u003c/p\u003e","description":"","filename":"3.png","url":"https://assets-eu.researchsquare.com/files/rs-4240753/v1/a0ab9bbfb75c40a4cf4166f1.png"},{"id":63865091,"identity":"e492a85f-f111-434a-8694-715fd1b8654f","added_by":"auto","created_at":"2024-09-03 07:13:27","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":1875524,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-4240753/v1/3d6b9efc-5e35-4bde-8734-8524a9066453.pdf"},{"id":55070446,"identity":"f051c475-8727-4849-83be-6dcedb2b460c","added_by":"auto","created_at":"2024-04-22 06:21:28","extension":"docx","order_by":1,"title":"","display":"","copyAsset":false,"role":"supplement","size":1293232,"visible":true,"origin":"","legend":"","description":"","filename":"Supplementaryinformationtomatosauce.docx","url":"https://assets-eu.researchsquare.com/files/rs-4240753/v1/bdf09f721d4fbaa58afbd882.docx"}],"financialInterests":"(Not answered)","formattedTitle":"Assessing the Impact of Cooking on Bioactive Compounds in Tomato Sauces with Added Tomato Pomace: A Chemometric Study","fulltext":[{"header":"1. Introduction","content":"\u003cp\u003eAmidst growing consumer demand for functional foods, tomato by-products are generating considerable interest in the field of food science because of their high concentration of nutritive and functional components (Lu et al., \u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e2019\u003c/span\u003e; Petrotos \u0026amp; Gerasopoulos, \u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). Moreover, there is an urgent need to tackle food waste due to its profound implications for both environmental sustainability and food security. The agri-food sector generates significant amounts of waste, including by-products from food processing. Tomato processing, in particular, yields significant quantities of by-products such as peels, seeds, and pomace. These wastes, if not properly managed, contribute to environmental pollution and constitute a loss of resources, considering they contain valuable bioactive compounds with potential health benefits (L\u0026oacute;pez-Yerena et al., \u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). Tomato pomace (TP), composed of approximately 60% seeds and 40% peel, is the major by-product of tomato processing and contains significant amounts of bioactive compounds as well as fiber and fatty acids (Valdez-Morales et al., \u003cspan citationid=\"CR49\" class=\"CitationRef\"\u003e2014\u003c/span\u003e). Several studies have shown that tomato waste is a rich source of bioactive components (Concha-Meyer et al., \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2020\u003c/span\u003e; Kumar et al., \u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; L\u0026oacute;pez-Yerena et al., \u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Ouatmani et al., \u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e2023\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eCulinary home practices have a significant impact on the content of bioactive compounds in tomato sauces (Vallverd\u0026uacute;-Queralt et al., \u003cspan citationid=\"CR53\" class=\"CitationRef\"\u003e2014\u003c/span\u003e; Rinaldi de Alvarenga et al., \u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). For example, during thermal processing, some nutrients may be affected by oxidation and degradation processes (Lozano-Castell\u0026oacute;n, Rinaldi de Alvarenga, et al., \u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). Given the widespread consumption of tomato sauces, it is of interest to enhance their antioxidant potential by enrichment with tomato by-products (Tagliamonte et al., \u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). The practice of food enrichment is an innovative approach that can yield products of high nutritional value (Vallverd\u0026uacute;-Queralt et al., \u003cspan citationid=\"CR51\" class=\"CitationRef\"\u003e2012\u003c/span\u003e; L\u0026oacute;pez-Yerena et al., \u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). The Roner\u0026reg;, also known as a \u003cem\u003esous vide\u003c/em\u003e machine, consists of a temperature-controlled water bath and a vacuum sealing system, which minimizes food exposure to oxygen during cooking, thereby reducing loss of VOCs. A precise and consistent temperature can be maintained throughout the cooking process, typically lower than in traditional methods (Fagan \u0026amp; Gormley, \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2005\u003c/span\u003e). The Thermomix\u0026reg; is a versatile appliance that combines several cooking functions (chopping, blending, cooking, and mixing). It features a built-in heating element and a stainless-steel bowl with integrated blades. In tomato sauce preparation, this machine chops and mixes the ingredients and heats them at a controlled temperature, ensuring a gentle cooking process that preserves flavor (Karimidastjerd et al., \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2023\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eSo, it is necessary to ascertain how these cooking techniques affect bioactive compound levels and VOCs. In the present study, the effect of different cooking techniques on the bioactive compound profile of TP-enriched tomato sauces was investigated for the first time, comparing traditional pan-frying with more innovative systems using Thermomix\u0026reg; and Roner\u0026reg; kitchen appliances, and testing a range of variables such as temperature, cooking time, the form of heat application, and oxygen availability. In this work, a factorial design was used to investigate the differences in bioactive compounds of TP-enriched tomato sauces prepared using three different cooking techniques (Thermomix\u0026reg;, Roner\u0026reg;, and pan-frying), with two different temperatures (70 and 95 \u0026ordm;C) and times (15 and 30 min). The same preparations without TP enrichment were used as a control, using a multivariable approach.\u003c/p\u003e"},{"header":"2. Materials and methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003e2.1. Chemicals\u003c/h2\u003e \u003cp\u003eStandards used for compound identification and quantification were sourced from various suppliers as follows: homovanillic acid, apigenin, quercetin, naringenin, rutin, quercetin dihydrate, quercetin-3-glucoside taxifolin, \u003cem\u003eo\u003c/em\u003e-coumaric acid, \u003cem\u003em\u003c/em\u003e-coumaric acid, 3-(4-hydroxyphenyl)propionic acid, 3,4-dihydroxyhydrocinnamic acid, sinapic acid, 3-(2,4-dihydroxyphenyl)propionic acid, cinnamic acid, chlorogenic acid, caffeic acid, verbascoside, benzoic acid, neochlorogenic acid, ellagic acid, vanillic acid, 4-hydroxybenzoic acid, 2,5-dihydroxybenzoic acid, gallic acid, 2,6-dihydroxybenzoic acid, vanillic acid, 3,5-dihydroxybenzoic acid, p-hydroxybenzoic acid, phenylacetic acid, hesperidin, luteolin and eriodictyol were obtained from Sigma-Aldrich; naringenin-7-\u003cem\u003eO\u003c/em\u003e-glucoside, epicatechin gallate, ethylgallate, and kaempferol from Extrasynthese; epicatechin, ferulic acid, \u003cem\u003ep\u003c/em\u003e-coumaric acid, syringic acid, 3-hydroxybenzoic acid and myricetin from Fluka; quercitrin and methyl gallate from Phytolab; and naringenin chalcone; all-\u003cem\u003eE\u003c/em\u003e-α-carotene, all-\u003cem\u003eE\u003c/em\u003e-β-carotene, all-\u003cem\u003eE\u003c/em\u003e-lycopene, phytoene, α-tocopherol and 4-methyl-2-pentanol from Chromadex. Methanol (LC-MS grade) was supplied by Merck (Darmstadt, Germany) as well as acetonitrile, ethanol, hexane, tert-butyl methyl ether (TBME). Trolox, diphenyl-1-picryl-hydrazyl (DPPH), ABTS, Folin\u0026ndash;Ciocalteu\u0026rsquo;s reagent, ascorbic acid, and gallic acid were obtained from Sigma-Aldrich (Germany), and sodium carbonate (Na\u003csub\u003e2\u003c/sub\u003eCO\u003csub\u003e3\u003c/sub\u003e) from Panreac Qu\u0026iacute;mica S.A.U. (Spain).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003e2.2. Tomato sauce preparation\u003c/h2\u003e \u003cp\u003eThe tomato sauces were prepared following a conventional recipe in an industrial kitchen at Torribera Campus, University of Barcelona (Santa Coloma de Gramenet, Spain). Tomatoes of the traditional variety \u003cem\u003eLycopersicon esculentum\u003c/em\u003e Mill, \u003cem\u003ec. v.\u003c/em\u003e Pera were bought in Barcelona markets, washed, crushed with a mixer (model R5 Plus, Robot Coupe\u0026reg;), and weighed according to the factorial design.\u003c/p\u003e \u003cp\u003eTo determine the best cooking technique for maximizing the bioactive compound content of the final product, tomato sauces were prepared using a 2\u0026times;3\u0026times;2\u0026times;2 factorial design. Thus, using tomato without peel and seeds as a control, three techniques were compared, two using novel appliances (Thermomix\u0026reg; and Roner\u0026reg;) and the other traditional pan-frying, with the application of two cooking times (15 and 30 min), and two temperatures (70 and 95 \u0026ordm;C). This resulted in a total of 24 series for each culinary technique, as shown in Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e. Each tomato sauce was prepared with 200 g of tomatoes and 20 mL of refined olive oil, and in no case were tomato peel and seeds removed. Refined olive oil was used as it contains no bioactive compounds. To supplement the sauces with extra peel and seeds, 12 g of crushed TP (Conesa group, Spain) was added to the tomato paste before cooking. The processing of each sauce was repeated three times.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eExperimental level of the factors used in the full factorial design.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"8\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"3\" nameend=\"c4\" namest=\"c2\"\u003e \u003cp\u003eCONTROL\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eTreatment\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003eEnriched with TP\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCooking\u003c/p\u003e \u003cp\u003eMethod\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eTemperature (\u0026deg;C)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eTime (min)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eCooking method\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eTemperature (\u0026deg;C)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003eTime (min)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eThermomix\u0026reg;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e70\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eT1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eThermomix\u0026reg;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e70\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eThermomix\u0026reg;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e70\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eT2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eThermomix\u0026reg;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e70\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eThermomix\u0026reg;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eT3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eThermomix\u0026reg;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eThermomix\u0026reg;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eT4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eThermomix\u0026reg;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eRoner\u0026reg;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e70\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eT5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eRoner\u0026reg;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e70\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eRoner\u0026reg;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e70\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eT6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eRoner\u0026reg;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e70\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eRoner\u0026reg;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eT7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eRoner\u0026reg;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eRoner\u0026reg;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eT8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eRoner\u0026reg;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ePan-frying\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e70\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eT9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003ePan-frying\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e70\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ePan-frying\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e70\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eT10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003ePan-frying\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e70\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ePan-frying\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eT11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003ePan-frying\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e15\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eC12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ePan-frying\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eT12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003ePan-frying\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e30\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cdiv id=\"Sec5\" class=\"Section3\"\u003e \u003ch2\u003e2.2.1. Thermomix\u0026reg; apparatus\u003c/h2\u003e \u003cp\u003eA Thermomix\u0026reg; apparatus (model TM6-1, Vorwerk, Germany) was programmed with the selected temperatures and cooking times and the tomato sauce was cooked with continuous stirring. All samples were vacuum packed and kept frozen (-20\u0026deg;C) until analysis.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec6\" class=\"Section3\"\u003e \u003ch2\u003e2.2.2. Roner\u0026reg; apparatus\u003c/h2\u003e \u003cp\u003eIn a Roner\u0026reg; apparatus (model 9999951, J.P. Selecta S.A., Abrera, Spain), a plastic vacuum bag containing tomato sauce was placed in the water bath heated to the desired temperature and cooked for 15 or 30 min. All samples were kept frozen (-20\u0026deg;C) until analysis.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec7\" class=\"Section3\"\u003e \u003ch2\u003e2.2.3. Pan-frying\u003c/h2\u003e \u003cp\u003eThe tomato sauce was cooked directly in a frying-pan once the specified temperatures had been reached (measured by a thermometer) for the indicated times with continuous stirring. All samples were vacuum-packed and kept frozen (-20\u0026deg;C) until analysis.\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003e2.3. Phenolic profile\u003c/h2\u003e \u003cp\u003eThe phenolic compounds were extracted as in a previous study (Rinaldi de Alvarenga, Quifer-Rada, Westrin, et al., \u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e2019\u003c/span\u003e). Tomato sauce (0.5 g) was mixed with 5 mL of a solution composed of methanol and milli-Q water (8:2 v/v) and homogenized for 30 seconds. The samples were sonicated for 10 min in an ice-bath to prevent compound oxidation, and then centrifuged at 4000 rpm for 10 min at 4 \u0026ordm;C. The resulting supernatant was transferred to a glass tube. The solid residue underwent a second extraction under the same conditions as detailed above. Both supernatants were pooled and evaporated with a vacuum evaporator (miVac DNA concentrator, Genevac LTD, Warminster, England). Finally, all samples were reconstituted with 2 mL of milli-Q water containing 0.1% formic acid, filtered through a 0.22 \u0026micro;m polytetrafluoroethylene filter, transferred to a 2 mL amber vial, and stored at -80 \u0026ordm;C until analysis. Phenolic compound extraction was carried out in triplicate for each sample.\u003c/p\u003e \u003cp\u003eThe phenolic compounds in tomato sauce were identified and quantified using liquid chromatography coupled to high-resolution mass spectrometry as in a previous study (Pinto et al., \u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e2024\u003c/span\u003e), with some modifications. An Accela chromatograph (Thermo Scientific, Hemel Hempstead, UK) equipped with a photodiode array detector, a quaternary pump, and a thermostated auto-sampler was employed. A BEH C18 column (50 mm x 2.1 mm) i.d., 1.7 \u0026micro;m (Milford, MA, United States) maintained at 30\u0026deg;C was used for the chromatographic separation. The injection volume was 5 \u0026micro;L, and the samples were maintained at 4\u0026deg;C. The mobile phase consisted of an A phase of water (0.1% formic acid) and a B phase of acetonitrile (0.1% formic acid). The gradient conditions applied were as follows: 0\u0026ndash;2 min, 0\u0026ndash;5% B; 2\u0026ndash;15 min, increase of phase B up to 18%; 15\u0026ndash;26 min, increase of phase B up to 100%, maintaining these conditions for one min; and 27\u0026ndash;28 min, decrease of phase B until 5%. Finally, the column was equilibrated for 2 min after returning to the initial conditions. The flow rate applied was 400 \u0026micro;L/min.\u003c/p\u003e \u003cp\u003eFor the mass spectrometry (MS) analysis, an LTQ-Orbitrap Velos mass spectrometer (Thermo Scientific, Hemel Hempstead, UK) equipped with an electrospray ionization source was operated in negative mode. The specific parameters were as follows: source voltage, 3 kV; sheath gas, 50 a.u. (arbitrary units); auxiliary gas, 20 a.u.; sweep gas, 2 a.u.; and capillary temperature, 375 \u0026ordm;C. Tomato sauce extracts were analyzed in Fourier transform mass spectrometry (FTMS) mode at a resolving power of 30,000 at m/z 900, and data-dependent MS/MS events were collected at a resolving power of 15.000 at m/z 900. The most intense ions detected in the FTMS spectrum were selected for the data-dependent scan. Parent ions were fragmented by high-energy collisional dissociation with normalized collision energy of 35% and an activation time of 10 min. The data analyses and instrument control were performed with Xcalibur 3.0 software (Thermo Fisher Scientific).\u003c/p\u003e \u003cp\u003ePhenolic compounds were identified using commercial standards. When no reference standard was available, the identification was based on chemical composition and MS/MS fragmentation patterns (Pinto et al., \u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). Phenolic compounds were quantified using pure standards when available. Otherwise, the compound was tentatively quantified with its aglycone or using a compound with a similar chemical structure. The calibration curves were prepared in water and presented R\u003csup\u003e2\u003c/sup\u003e\u0026thinsp;\u0026gt;\u0026thinsp;0.98. The results were expressed as \u0026micro;g/g fresh weight (FW).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec9\" class=\"Section2\"\u003e \u003ch2\u003e2.4. Carotenoid profile and vitamin E\u003c/h2\u003e \u003cp\u003eThe extraction of carotenoids and vitamin E from tomato sauces was carried out following a previously described method (Rinaldi de Alvarenga et al., \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2019\u003c/span\u003e), with some modifications. Tomato sauce was weighed (0.5 g) and homogenized with 5 mL of ethanol and \u003cem\u003en-\u003c/em\u003ehexane (4:3 v/v), mixed for 20 seconds, sonicated in an ice bath for 10 min, and centrifuged at 4000 rpm for 20 min at 4 \u0026ordm;C. The apolar phase was separated into a flask. The extraction was performed twice, with 500 \u0026micro;L of milli-Q water added to the second extraction to improve phase separation. The two supernatants were mixed and evaporated to dryness with a stream of nitrogen. Subsequently, the samples were reconstituted in 1 mL of TBME, filtered through a 0.2 \u0026micro;m PTFE filter, and stored in a 2 mL amber vial at \u0026minus;\u0026thinsp;80 \u0026ordm;C. Each sample was replicated twice.\u003c/p\u003e \u003cp\u003eIdentification and quantification were performed according to a previously described protocol (Rinaldi de Alvarenga et al., \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2019\u003c/span\u003e), with some modifications. First, a QTRAP4000 triple quadrupole mass spectrometer (Sciex, Foster City, CA, USA) equipped with an APCI ionization source operating in positive-ion and multiple reaction monitoring (MRM) mode was used to identify carotenoids in tomato sauces.\u003c/p\u003e \u003cp\u003eA UPLC system coupled to a diode array detector (DAD) was used to quantify the carotenoids and vitamin E. The separation was performed on an Acquity TM UPLC (Waters, Milford, MA, USA), with a YMC C\u003csub\u003e30\u003c/sub\u003e column (250 x 4.6 mm, 5 \u0026micro;m) (Waters Co., Milford, MA, USA), using a flow rate of 0.6 mL/min at 25 \u0026ordm;C. The injection volume was 10 \u0026micro;L. The mobile phase consisted of methanol 90% (A), TBME and methanol (8:2 v/v) (B), and water (C). A gradient was used to separate the carotenoid compound under the following conditions: 0 min, 90% A; 10 min, 75% A; 20 min, 50% A; 25 min, 30% A; 35 min, 10% A; 43 min, 6% A; 48 min, 6% A; 50 min, 90% A; and 57 min, 90% A. The DAD detector was used in the range of 220 to 700 nm and the chromatograms were recorded at a 450, 350 and 295 nm.\u003c/p\u003e \u003cp\u003eCarotenoid compounds were identified based on the M1/M3 masses from previously reported MRM experiments, retention times and absorption spectra (Rinaldi de Alvarenga et al., \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2019\u003c/span\u003e). The carotenoids were quantified using external calibration curves. The standards used were lycopene for lycopene derivatives, lutein for cryptoxanthin and flucoxanthin, α-carotene for violaxanthin, β-carotene for β-carotene derivatives, phytoene, and α-tocopherol. The results were expressed as mg/kg FW.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec10\" class=\"Section2\"\u003e \u003ch2\u003e2.5. Volatile organic compound analysis\u003c/h2\u003e \u003cp\u003eThe VOCs were analyzed as previously described (Lozano-Castell\u0026oacute;n et al., 2024). An internal standard (IS), obtained by dissolving 0.1 g of 4-methyl-2-pentanol in 20 g of refined olive oil, was added to the samples to give an approximate concentration of 10000 mg/kg. The tomato sample (2 g) was placed in a 20 mL glass vial, sealed with a polytetrafluoroethylene septum, and allowed to equilibrate for 10 min at 40 \u0026ordm;C with shaking. Subsequently, the sample was subjected to solid phase microextraction by exposing the fiber to the headspace at 40 \u0026ordm;C for 40 min. The volatile fraction was analyzed by gas chromatography-mass spectrometry (GC-MS) (QP2010 Ultra, Shimadzu, Kyoto, Japan) using an autosampler (AOC-5000 plus, Shimadzu, Kyoto, Japan) and a polar phase capillary column (TG-WAXMS: length 60 m, internal diameter 0.25 mm and coating 0.50 \u0026micro;m; Thermo Fisher Scientific, Waltham, MA, USA). The VOCs were identified by comparing their mass spectra with those reported in the reference library of the instrumental software; the retention times of the compounds were compared with those of pure standards, when available, to confirm the identification. VOCs were quantified using the equation: (Aa / Ais) * Cis, where Aa is the area of the analyte, Ais is the area of the IS, and Cis is the exact concentration of the IS. The results are expressed as mg/kg FW.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec11\" class=\"Section2\"\u003e \u003ch2\u003e2.6. Statistical analysis\u003c/h2\u003e \u003cp\u003eA multivariate analysis was performed on all the results obtained for the studied metabolites. All statistical analyses were conducted using SIMCA software v13.0.3.0 (Umetrics, Sweden) and Metaboanalyst 6.0 (\u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://www.metaboanalyst.ca\u003c/span\u003e\u003cspan address=\"https://www.metaboanalyst.ca\" targettype=\"URL\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e). First, a principal component analysis (PCA) was carried out to visualize the natural distribution and clustering of the samples. Supervised models were used to identify the marker compounds associated with the different levels in the factorial design. A partial least squares discriminant analysis (PLS-DA) was performed, with TP-enrichment selected as a factor, followed by an orthogonal projection to latent structures discriminant analysis (OPLS-DA) to determine the effect of cooking technique, temperature, and time on the content of phenolic compounds, carotenoids, vitamin E and VOCs in the tomato sauce. The OPLS-DA model was employed to analyze these three factors (cooking technique, temperature, and time) as it provides better separation than the PLS-DA model (Lozano-Castell\u0026oacute;n et al., \u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e2022\u003c/span\u003e), which failed to separate between groups. For these models, the data were logarithmically transformed using the auto-transform option in the software. Variables of importance in the projection (VIP) score were calculated to select the most significant variables for each factor, i.e., those with a VIP score higher than 1.5. Goodness of fit (R\u003csup\u003e2\u003c/sup\u003eY) and goodness of prediction (Q\u003csup\u003e2\u003c/sup\u003eY) were used to validate the models. Outliers were detected using Hotelling\u0026rsquo;s T2 (95% and 99% confidence). In addition, the model was validated using an ANOVA of the cross-validated residuals with an accepted \u003cem\u003ep-\u003c/em\u003evalue\u0026thinsp;\u0026lt;\u0026thinsp;0.01. Finally, a permutation test with 200 permutations was performed to rule out overfitting.\u003c/p\u003e \u003cp\u003eIn addition, \u003cem\u003et-\u003c/em\u003estudent (TP-enrichment, temperature, and time) or one-way ANOVA (cooking technique) tests were used to determine the statistical significance of the data obtained. All data underwent logarithmic transformation, and the false discovery rate parameter (\u0026lt;\u0026thinsp;0.05) was applied.\u003c/p\u003e \u003c/div\u003e"},{"header":"3. Results and discussion","content":"\u003cdiv id=\"Sec13\" class=\"Section2\"\u003e \u003ch2\u003e3.1. Effects on bioactive compounds\u003c/h2\u003e \u003cp\u003ePhenolic compounds, carotenoids, vitamin E, and VOCs of tomato sauces were analyzed to investigate how processing and TP enrichment affected their content. A total of 101 minor compounds were identified and quantified, including 54 phenolic compounds, 16 carotenoids, two forms of vitamin E, and 29 VOCs. Detailed information on the identified bioactive compounds is provided in the Supplementary Information (\u003cb\u003eTable \u003cspan refid=\"MOESM1\" class=\"InternalRef\"\u003eS1\u003c/span\u003e\u003c/b\u003e).\u003c/p\u003e \u003cp\u003eAmong the total identified phenolic compounds, 70% were classified as phenolic acids, with the remaining 30% allocated to flavonoids. This finding agrees with previous studies that also report phenolic acids as the predominant phenolic compounds in TP (Bao et al., \u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e2020\u003c/span\u003e; Vorobyova et al., \u003cspan citationid=\"CR56\" class=\"CitationRef\"\u003e2022\u003c/span\u003e), although others have found flavonoids to be the most abundant (Ćetković et al., \u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2012\u003c/span\u003e; Concha-Meyer et al., \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2020\u003c/span\u003e; Perea-Dom\u0026iacute;nguez et al., \u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). The relative concentrations of flavonoids and phenolic acids in TP can vary depending on factors such as tomato variety, ripeness, processing methods, and environmental conditions.\u003c/p\u003e \u003cp\u003ePrevious studies of phenolic acids in TP have determined \u003cem\u003ep-\u003c/em\u003ecoumaric acid (Ćetković et al., \u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2012\u003c/span\u003e; Navarro-Gonz\u0026aacute;lez et al., \u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e2011\u003c/span\u003e; Perea-Dom\u0026iacute;nguez et al., \u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e2018\u003c/span\u003e) and tentatively identified caffeic acid hexoses (Višnjevec et al., \u003cspan citationid=\"CR55\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). However, other phenolic acids have not been reported in tomato residues until now, despite being present in fresh tomato (G\u0026oacute;mez-Romero et al., \u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e2010\u003c/span\u003e)​, perhaps due to insufficiently in-depth analysis. In agreement with the present findings, earlier studies of tomato sauces have identified \u003cem\u003ep-\u003c/em\u003ecoumaric acid (Mart\u0026iacute;nez-Hu\u0026eacute;lamo et al., \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2015\u003c/span\u003e; Vallverd\u0026uacute;-Queralt et al., \u003cspan citationid=\"CR53\" class=\"CitationRef\"\u003e2014\u003c/span\u003e), caffeoylquinic acids and dicaffeoylquinic acids (Mart\u0026iacute;nez-Hu\u0026eacute;lamo et al., \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2015\u003c/span\u003e), and caffeoyl-hexose (or caffeic acid hexoses) (Di Lecce et al., \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2013\u003c/span\u003e). In contrast, previously identified compounds such as \u003cem\u003eo\u003c/em\u003e-coumaric acid (Di Lecce et al., \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2013\u003c/span\u003e; Mart\u0026iacute;nez-Hu\u0026eacute;lamo et al., \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2015\u003c/span\u003e) and ferulic hexose (Tulipani et al., \u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e2012\u003c/span\u003e) were not detected in the tomato sauces analyzed in the present study.\u003c/p\u003e \u003cp\u003eAmong flavonoids, naringenin derivatives and rutin have been detected in wastes from different tomato varieties (Ćetković et al., \u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2012\u003c/span\u003e; Kalogeropoulos et al., \u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e2012\u003c/span\u003e). In the present work, rutin was by far the most abundant flavonoid detected in tomato sauce, being twice as abundant in sauces enriched with TP. Other flavonoids such as eriodictyol-\u003cem\u003eO\u003c/em\u003e-hexoside, quercetin-3-glucoside, and hesperetin were only found in the TP-enriched sauces. Quercetin and derivatives have also been identified in tomato by-products in previous studies (Perea-Dom\u0026iacute;nguez et al., \u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; Valdez-Morales et al., \u003cspan citationid=\"CR49\" class=\"CitationRef\"\u003e2014\u003c/span\u003e). Other flavonoids reported in TP include kaempferol, luteolin, chrysin, catechin, and epicatechin (Kalogeropoulos et al., \u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e2012\u003c/span\u003e). We detected trace amounts of kaempferol and luteolin in both TP-enriched and non-enriched tomato sauces, and kaempferol-\u003cem\u003eO\u003c/em\u003e-rutinoside in TP-enriched sauces.\u003c/p\u003e \u003cp\u003eThe most abundant carotenoids in the tomato sauces were lycopene, 5-\u003cem\u003eZ\u003c/em\u003e-lycopene and other lycopene isomers, and phytoene, in agreement with previous reports (Fr\u0026ouml;hlich et al., \u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2007\u003c/span\u003e; Vallverd\u0026uacute;-Queralt et al., \u003cspan citationid=\"CR52\" class=\"CitationRef\"\u003e2015\u003c/span\u003e). Lycopene is a highly reactive carotenoid that readily undergoes oxidation and/or isomerization during processing (Rinaldi de Alvarenga et al., \u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). The processing of tomato sauces produces lycopene Z-isomers, which are the most available forms for the human body (Mare et al., \u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). Vallverd\u0026uacute;-Queralt et al. (\u003cspan citationid=\"CR52\" class=\"CitationRef\"\u003e2015\u003c/span\u003e) reported that short-term, high-quality processing of tomato sauces results in a higher concentration of bioactive molecules with benefits for human health (Vallverd\u0026uacute;-Queralt et al., \u003cspan citationid=\"CR52\" class=\"CitationRef\"\u003e2015\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eAlpha-tocopherol is the predominant isoform of vitamin E found in fresh tomatoes and tomato sauce, as corroborated in this study, with higher levels observed in enriched tomato sauces. This isoform is a potent antioxidant and the most biologically active form of vitamin E, playing a crucial role in protecting cells from oxidative damage (Burns et al., \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2003\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eThe most abundant VOCs in the prepared tomato sauces were 4-methyl-2-pentanol, 6-methyl-5-heptene-2-one, and 2,2,4,6,6-pentamethylheptane, part of a complex mixture of VOCs that give tomato sauce its characteristic taste and flavor. 4-Methyl-2-pentanol, commonly found in a variety of foods, is an alcohol with a slightly fruity, floral, and alcoholic aroma, which may contribute to the overall complexity of tomato sauce flavor. 6-Methyl-5-heptene-2-one, ubiquitous in fruits and vegetables, has a strong fruity and slightly floral aroma, contributing to the fruity and aromatic notes of tomato sauce. Commonly found in citrus fruits, the cyclic terpene 2,2,4,6,6-pentamethylheptene contributes to the citrus notes and aromatic profile of tomato sauce (Vallverd\u0026uacute;-Queralt et al., \u003cspan citationid=\"CR50\" class=\"CitationRef\"\u003e2013\u003c/span\u003e; Zappi et al., \u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e2022\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec14\" class=\"Section2\"\u003e \u003ch2\u003e3.2. Changes in composition in enriched sauces\u003c/h2\u003e \u003cp\u003eA multivariate statistical analysis was performed to evaluate the effect of TP enrichment on the concentration of phenolic compounds, carotenoids, vitamin E, and VOCs in tomato sauces. The color-coded PCA score plot for the TP-enrichment factor (Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e) clustered the data on bioactive components of non-enriched and TP-enriched sauces. In this model, the PC1 accounted for 44.5% of variance, indicating that TP-enrichment had a high impact on the composition of bioactive and minor compounds in the tomato sauces prepared in this work.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eIn addition, to determine the differences in concentration of bioactive compounds between TP-enriched and non-enriched sauces, a PLS-DA model was built using TP-enrichment as a factor. The results of the validation model are provided in the Supplementary Information (\u003cb\u003eTable S2\u003c/b\u003e). Figure\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e shows how the components are clearly separated when this factor is considered.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e shows the marker compounds of TP enrichment, together with the VIP score, the \u003cem\u003ep-\u003c/em\u003evalue of the \u003cem\u003et-\u003c/em\u003etest, and the concentration of the bioactive compounds. The components most affected by the enrichment were phenolic compounds, their content in the tomato sauce more than doubling. Regarding phenolic acids, some compounds such as caffeoyl-hexose and its derivatives, 4-hydroxybenzoic acid, 2,6-dihydroxybenzoic acid, 2,5-dihydroxybenzoic acid, and \u003cem\u003ep-\u003c/em\u003ecoumaric acid were not identified in the non-enriched sauces but were found at high levels after the enrichment. The flavonoid content also increased in the enriched tomato sauces, especially rutin and naringenin chalcone. Although TP is known to be rich in carotenoids, mainly lycopene, β-carotene, and lutein(Ouatmani et al., \u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Rizk et al., \u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2014\u003c/span\u003e), this study did not find any significant increase in carotenoid levels in the TP-enriched tomato sauces. Similarly, the concentration of vitamin E (tocopherols and tocotrienols) and VOCs seemed unaffected.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eBioactive compound markers of enriched tomato sauces.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"6\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFactor\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCompound\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eVIP-value\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003ep-\u003c/em\u003evalue\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eNon-enriched tomato sauce\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eTP-enriched tomato sauce\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"22\" rowspan=\"23\"\u003e \u003cp\u003eTomato pomace enrichment\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCaffeoyl-hexose IV\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.60559\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.4241E-049\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e22.23\u0026thinsp;\u0026plusmn;\u0026thinsp;2.69\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCaffeoyl-hexose II\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.59776\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.7337E-045\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e64.97\u0026thinsp;\u0026plusmn;\u0026thinsp;9.26\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cem\u003ep-\u003c/em\u003eHydroxybenzaldehyde\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.59100\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.9396E-048\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e1.99\u0026thinsp;\u0026plusmn;\u0026thinsp;1.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e38.70\u0026thinsp;\u0026plusmn;\u0026thinsp;5.41\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ePhenolic acids\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.58622\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.032E-046\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e115.03\u0026thinsp;\u0026plusmn;\u0026thinsp;12.96\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e311.09\u0026thinsp;\u0026plusmn;\u0026thinsp;28.94\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCaffeoyl-hexose I\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.58534\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.4434E-042\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e8.33\u0026thinsp;\u0026plusmn;\u0026thinsp;1.37\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eTotal phenolics\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.58503\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.9603E-046\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e170.70\u0026thinsp;\u0026plusmn;\u0026thinsp;19.82\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e439.99\u0026thinsp;\u0026plusmn;\u0026thinsp;39.19\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4-Hydroxybenzoic acid\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.58306\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.4434E-042\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e1.89\u0026thinsp;\u0026plusmn;\u0026thinsp;0.32\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2,6-Dihydroxybenzoic acid\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.57182\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.7722E-038\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e0.87\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eHomoeriodictyol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.56913\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.8372E-041\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e0.02\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e0.88\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eEriodictyol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.56700\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.144E-041\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e0.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e0.93\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eEriodictyol-\u003cem\u003eO\u003c/em\u003e-hexoside\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.56435\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.3377E-036\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e0.42\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2,5-dihydroxybenzoic acid\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.56400\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.4143E-036\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e0.38\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCaffeoyl-hexose III\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.56234\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.393E-034\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e20.57\u0026thinsp;\u0026plusmn;\u0026thinsp;4.41\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cem\u003ep-\u003c/em\u003eCoumaric acid\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.56214\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.4143E-036\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e0.95\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eQuercetin \u003cem\u003eO\u003c/em\u003e-hexoside\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.56087\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.7152E-035\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e0.69\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eQuercetin-\u003cem\u003eO\u003c/em\u003e-rutinoside\u003cem\u003e-O\u003c/em\u003e-hexoside\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.55962\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.1271E-039\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e0.26\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e1.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.21\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eFlavonoids\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.55554\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.344E-038\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e55.67\u0026thinsp;\u0026plusmn;\u0026thinsp;7.84\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e128.91\u0026thinsp;\u0026plusmn;\u0026thinsp;13.88\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eRutin\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.55089\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.5793E-037\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e30.33\u0026thinsp;\u0026plusmn;\u0026thinsp;4.18\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e63.29\u0026thinsp;\u0026plusmn;\u0026thinsp;6.12\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eNaringenin chalcone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.5487\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.1175E-036\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e1.96\u0026thinsp;\u0026plusmn;\u0026thinsp;1.89\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e13.56\u0026thinsp;\u0026plusmn;\u0026thinsp;1.92\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCaffeoylmalic acid\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.53642\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e9.222E-034\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e3.94\u0026thinsp;\u0026plusmn;\u0026thinsp;0.38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e7.46\u0026thinsp;\u0026plusmn;\u0026thinsp;0.83\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eNaringenin 7-glucoside\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.52345\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.9228E-032\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e0.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e1.27\u0026thinsp;\u0026plusmn;\u0026thinsp;0.33\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eHomovanillic acid hexose II\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.52226\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.664E-032\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e2.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.34\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e4.15\u0026thinsp;\u0026plusmn;\u0026thinsp;0.47\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eHesperetin\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1.51394\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.7008E-029\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e0.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eIn general, bioactive compounds are more concentrated in the pomace (peel and seeds) than in the whole raw fruit from which it derives, regardless of the factors that may influence the content of bioactive compounds, such as tomato variety, agronomic conditions (Gonz\u0026aacute;lez-Coria et al., \u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e2022\u003c/span\u003e), processing (Mart\u0026iacute;nez-Hu\u0026eacute;lamo et al., \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2015\u003c/span\u003e), food matrix (Tulipani et al., \u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e2012\u003c/span\u003e) and others. Hence, incorporating this by-product into tomato sauces can potentially provide a functional food with a significantly enhanced nutritional value and health-promoting properties. (Skwarek \u0026amp; Karwowska, \u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). The bioactive compounds found in pomace have antioxidant, anti-inflammatory, anti-cancer, and cardioprotective affects (Chanforan et al., \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2012\u003c/span\u003e; Przybylska, 2020). In addition, the reuse of processing by-products in food production contributes to sustainability by reducing food waste and the environmental impact of its disposal, an approach aligned with the principles of circular economy and sustainable development (L\u0026oacute;pez-Yerena et al., \u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e2023\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec15\" class=\"Section2\"\u003e \u003ch2\u003e3.3. Effect of culinary techniques and conditions\u003c/h2\u003e \u003cp\u003eTo evaluate the effects of culinary techniques and conditions, OPLS-DA models were generated, using cooking technique, temperature, and time as discriminant factors. As shown in Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e3\u003c/span\u003e, all models clearly separated the experimental variables according to the bioactive compound content. The parameters used to validate the models are listed in \u003cb\u003eTable S2\u003c/b\u003e in the Supplementary Information.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eAs expected, the processing conditions had a significant influence on the content of bioactive compounds in tomato sauces. Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e shows the bioactive and minor compounds selected as markers to evaluate the effects of the culinary techniques and conditions.\u003c/p\u003e \u003cp\u003eThe marker compounds of the cooking technique were mainly VOCs, in addition to some phenolic compounds, carotenoids, and vitamin E. The VOCs hexanal, 2-hexenal, 3-hexen-1-ol, and 1-hexanol increased with Roner\u0026reg; processing. These compounds, which are important for food aroma and flavor, have been previously described in fresh tomatoes and tomato sauces (Tikunov et al., \u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e2005\u003c/span\u003e; Zappi et al., \u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). The Roner\u0026reg; cooker is equipped with a thermostat, enabling precise temperature control (maintained between 5 and 100 \u0026ordm;C) during water bath cooking with continuous water circulation. As the Roner\u0026reg; cooking technique involves minimal evaporation, resulting in a higher ratio of volatile compounds production than evaporation, it is effective in preserving VOCs. Consequently, this method facilitates the creation of sauces with enhanced taste and aroma (Zappi et al., \u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e2022\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eIn contrast, the tomato sauces prepared with the Roner\u0026reg; exhibited the lowest concentrations of phenolic and carotenoid compounds in the experiment. This outcome could be attributed to the absence of stirring during the cooking process, in contrast with traditional methods, where a spatula is conventionally employed. Stirring is known to play a crucial role in the release of bioactive compounds from foods during cooking. Additionally, the lower heat transfer of the Roner\u0026reg; method might hinder certain chemical transformations essential for optimal compound extraction. Notably, as few published studies have utilized the Roner\u0026reg;, there are no results available in the literature for comparison.\u003c/p\u003e \u003cp\u003eCertain phenolic compounds exhibited divergent responses according to the technique, decreasing in concentration when subjected to Roner\u0026reg; processing, while increasing in sauces prepared in the Thermomix\u0026reg; and/or a frying pan. The contents of gentisic acid and naringenin dihexose II were higher when using pan-frying and the Thermomix\u0026reg;, respectively, whereas the levels of sinapic acid-\u003cem\u003eO\u003c/em\u003e-hexoside, 3-(2-hydroxyphenyl) propanoic acid, and phloretin-\u003cem\u003eC\u003c/em\u003e-dihexoside were similar between the two techniques.\u003c/p\u003e \u003cp\u003eThe lowest levels of carotenoids were also found in tomato sauces cooked with the Roner\u0026reg;. The highest levels of lycopene (175.12\u0026thinsp;\u0026plusmn;\u0026thinsp;38.63 \u0026micro;g/g FW) and 13-\u003cem\u003eZ\u003c/em\u003e-lycopene (2.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.47 \u0026micro;g/g FW) were found in those prepared by pan-frying. The highest levels of both forms of vitamin E(Hussain et al., \u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e2013\u003c/span\u003e) were found in sauces prepared in the Thermomix\u0026reg;: α-tocopherol (16.38\u0026thinsp;\u0026plusmn;\u0026thinsp;12.21 \u0026micro;g/g FW) and α-tocotrienol (6.13\u0026thinsp;\u0026plusmn;\u0026thinsp;2.66 \u0026micro;g/g FW).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMarkers of bioactive and other minor compounds in tomato sauces considering cooking factors.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFactor\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCompound\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eVIP-value\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cem\u003ep\u003c/em\u003e-value\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eThermomix\u0026reg;\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eRoner\u0026reg;\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003ePan-frying\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCooking technique\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2,2,4,4-Tetramethyloctane\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.25289\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.00017263\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.12\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c7\"\u003e \u003cp\u003e0.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eHexanal\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.9846\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e8.136E-12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.42\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.32\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c7\"\u003e \u003cp\u003e0.82\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eOctanal\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.86985\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.0061007\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.02\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c7\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2-Hexenal\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.71266\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.0026653\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.59\u0026thinsp;\u0026plusmn;\u0026thinsp;1.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.56\u0026thinsp;\u0026plusmn;\u0026thinsp;0.99\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c7\"\u003e \u003cp\u003e0.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.39\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eGentisic acid\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.70411\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.002729\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.01\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.02\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c7\"\u003e \u003cp\u003e0.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eSinapic acid-O-hexosid\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.701\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.133E-08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e2.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.36\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c7\"\u003e \u003cp\u003e2.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.36\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eHeptane, 3-[(1,1-dimethylethoxy) methyl]\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.67544\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.0048567\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.01\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c7\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2,5-Dimethyl-2-undecene\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.65884\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.0058979\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.02\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c7\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3-(2-Hydroxyphenyl) propanoic acid\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.65167\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.156E-08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.49\u0026thinsp;\u0026plusmn;\u0026thinsp;0.99\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.72\u0026thinsp;\u0026plusmn;\u0026thinsp;0.75\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c7\"\u003e \u003cp\u003e7.46\u0026thinsp;\u0026plusmn;\u0026thinsp;1.02\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eNaringenin dihexose II\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.62105\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.002169\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.41\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.21\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c7\"\u003e \u003cp\u003e0.25\u0026thinsp;\u0026plusmn;\u0026thinsp;0.21\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ePhloretin-C-dihexoside\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.6151\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.946E-06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e3.54\u0026thinsp;\u0026plusmn;\u0026thinsp;0.62\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.77\u0026thinsp;\u0026plusmn;\u0026thinsp;0.51\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c7\"\u003e \u003cp\u003e3.79\u0026thinsp;\u0026plusmn;\u0026thinsp;0.65\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e13-Z-Lycopene\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.5173\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.00046939\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.81\u0026thinsp;\u0026plusmn;\u0026thinsp;0.62\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.43\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c7\"\u003e \u003cp\u003e2.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.47\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3-Hexen-1-ol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.51693\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.250E-06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.08\u0026thinsp;\u0026plusmn;\u0026thinsp;.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.28\u0026thinsp;\u0026plusmn;\u0026thinsp;0.186\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c7\"\u003e \u003cp\u003e0.08\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eLycopene\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.51361\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.746E-05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e158.15\u0026thinsp;\u0026plusmn;\u0026thinsp;62.54\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e100.50\u0026thinsp;\u0026plusmn;\u0026thinsp;38.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c7\"\u003e \u003cp\u003e175.12\u0026thinsp;\u0026plusmn;\u0026thinsp;38.63\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1-Hexanol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.50404\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.061E-06\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c7\"\u003e \u003cp\u003e0.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eα-Tocotrienol\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.50067\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.00093551\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.13\u0026thinsp;\u0026plusmn;\u0026thinsp;2.66\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e3.88\u0026thinsp;\u0026plusmn;\u0026thinsp;1.03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c7\"\u003e \u003cp\u003e4.79\u0026thinsp;\u0026plusmn;\u0026thinsp;1.21\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eFactor\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003eCompound\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003eVIP-value\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003ep\u003c/b\u003e\u003cb\u003e-value\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e\u003cb\u003e70 \u0026ordm;C\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cb\u003e90 \u0026ordm;C\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTemperature\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eProtocatechuic acid\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.21403\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e7.017E-11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.42\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9-\u003cem\u003eZ\u003c/em\u003e-Lycopene\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.90013\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.0015525\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e3.54\u0026thinsp;\u0026plusmn;\u0026thinsp;1.61\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.98\u0026thinsp;\u0026plusmn;\u0026thinsp;2.96\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2,2,4,6,6-Pentamethylheptane\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.72295\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.0015408\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.31\u0026thinsp;\u0026plusmn;\u0026thinsp;0.34\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.96\u0026thinsp;\u0026plusmn;\u0026thinsp;0.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eAcetone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.56237\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.0024903\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.24\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7-\u003cem\u003eZ\u003c/em\u003e-Lycopene\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.13035\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.029557\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e2.01\u0026thinsp;\u0026plusmn;\u0026thinsp;0.51\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.44\u0026thinsp;\u0026plusmn;\u0026thinsp;0.58\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDicaffeoylquinic acid III\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.03975\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.040198\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.37\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.49\u0026thinsp;\u0026plusmn;\u0026thinsp;0.21\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eRegarding the culinary conditions, the marker compounds, including phenolic acids, carotenoids, and VOCs, experienced a slight increase at the higher temperature of 90 \u0026ordm;C (Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e). Although without significant differences, the shorter cooking time of 15 minutes resulted in a slightly higher content of bioactive compounds compared to 30 minutes.\u003c/p\u003e \u003cp\u003eThe effects of cooking techniques on bioactive compounds are known to depend on several factors, principally the food matrix, but also the cooking time and temperature, and the surface exposed to water and oxygen (Murador et al., \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). Cattivelli et al. (\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2021\u003c/span\u003e) observed that frying yielded a higher phenolic content in cooked onion compared to baking, boiling, and grilling (Cattivelli et al., \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). Similarly, fried vegetables (potato, tomato, and pumpkin) were found to have a higher phenolic content than those cooked by saut\u0026eacute;ing and boiling (Ram\u0026iacute;rez-Anaya et al., \u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e2015\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eVariable effects of processing on tomato phenolic content have been reported. A reduction in content (Georg\u0026eacute; et al., \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2011\u003c/span\u003e; P\u0026eacute;rez-Conesa et al., \u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e2009\u003c/span\u003e) has been attributed to the type of compound, the cooking technique, the processes of leaching and complexation with other compounds (Grajek \u0026amp; Olejnik, \u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e2010\u003c/span\u003e), and the release of oxidative and hydrolytic enzymes that were not completely deactivated (Georg\u0026eacute; et al., \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2011\u003c/span\u003e). On the other hand, an increase in total phenolic content (Gahler et al., \u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e2003\u003c/span\u003e; Georg\u0026eacute; et al., \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2011\u003c/span\u003e) may be due to the release of compounds from the matrix (Chanforan et al., \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2012\u003c/span\u003e), alterations of plant cell structure because of stress factors, or inactivation of oxidative enzymes (Kao et al., \u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e2014\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e"},{"header":"4. Conclusions","content":"\u003cp\u003eThis study evaluated how the addition of tomato pomace may affect the profile of bioactive compounds in tomato sauces, comparing three different cooking techniques, and applying two temperatures and two cooking times. A clear difference was observed between the enriched and non-enriched tomato sauces in terms of bioactive compound content. In the principal component analysis, the TP-enriched and non-enriched samples were separated by the PC1, which was responsible for 44.5% of variance, indicating that the TP-enrichment factor had a strong influence on the bioactive compound composition in the tomato sauces prepared in this work.\u003c/p\u003e \u003cp\u003eWhen assessing the impact of cooking techniques, it was observed that Thermomix\u0026reg; processing was comparable with the traditional pan-frying method in effectively releasing bioactive compounds from tomato into the sauce. This result is of particular interest for consumers seeking to minimize kitchen time and effort without compromising the quality of meals. Compared to the Thermomix\u0026reg;, cooking with a Roner\u0026reg; was better at preserving flavor and aroma but less efficient at releasing bioactive compounds. The study highlights that the bioactive composition of tomato sauces is less influenced by cooking time than the cooking technique and enrichment with pomace, both of which had a significant impact. Regarding the cooking temperature, a slight increase in protocatechuic acid and 9-\u003cem\u003eZ\u003c/em\u003e-lycopene was observed at 90 \u0026ordm;C. In summary, the results suggest that tomato pomace, a tomato processing by-product rich in antioxidants, has potential as an ingredient in foods with enhanced functionality. As well as benefitting human health, such an application would promote sustainability by reducing tomato waste.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eFunding\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis research was funded by PID2020-114022RB-I00 and CIBEROBN from the Instituto de Salud Carlos III, ISCIII from the Ministerio de Ciencia, Innovaci\u0026oacute;n y Universidades, (AEI/FEDER, UE), Generalitat de Catalunya (GC) [2021-SGR-00334]. INSA-UB is Maria de Maeztu Unit of Excellence (grant CEX2021-001234-M funded by MICIN/AEI/FEDER, UE).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcknowledgements\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eJohana Gonz\u0026aacute;lez-Coria thanks the National Scholarship Program of Paraguay \u0026ldquo;Carlos Antonio L\u0026oacute;pez\u0026rdquo; (BECAL). Juli\u0026aacute;n Lozano-Castell\u0026oacute;n thanks the CIBER for the post-doctoral contract (2528/2958). Carolina Jaime-Rodriguez thanks the Ministry of Science, Technology and Innovation (Min-Ciencias) Scholarship Program of Colombia [Announcement 885\u0026ndash;2020]. Diana Pinto (SFRH/BD/144534/2019) thanks FCT/MCTES and POPH-QREN supported by funds from European Union (EU) and Fundo Social Europeu (FSE) through Programa Operacional Regional Norte. Enrico Casadei thanks the project funded under the National Recovery and Resilience Plan (NRRP) - NextGenerationEU \u0026ldquo;ON Foods - Research and innovation network on food and nutrition Sustainability, Safety and Security - Working ON Foods\u0026rdquo; for his research contract. The authors would like to thank to the \u0026ldquo;CONSERVAS VEGETALES DE EXTREMADURA S.A.U (CONESA)\u0026rdquo; for the tomato pomace. \u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003eConflict of interest\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors declare that they have no known competing financial interest or personal relationships that could have appeared to influence the work reported in this research article.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eBao, Y., Reddivari, L., \u0026amp; Huang, J. Y. (2020). Development of cold plasma pretreatment for improving phenolics extractability from tomato pomace. \u003cem\u003eInnovative Food Science and Emerging Technologies\u003c/em\u003e, \u003cem\u003e65\u003c/em\u003e. https://doi.org/10.1016/j.ifset.2020.102445\u003c/li\u003e\n\u003cli\u003eBurns, J., Fraser, P. D., \u0026amp; Bramley, P. M. (2003). 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A Green Analytical Method Combined with Chemometrics for Traceability of Tomato Sauce Based on Colloidal and Volatile Fingerprinting. \u003cem\u003eMolecules\u003c/em\u003e, \u003cem\u003e27\u003c/em\u003e(17). https://doi.org/10.3390/molecules27175507 \u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"npj-science-of-food","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"npjscifood","sideBox":"Learn more about [npj Science of Food](http://www.nature.com/npjscifood/)","snPcode":"41538","submissionUrl":"https://submission.springernature.com/new-submission/41538/3","title":"npj Science of Food","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"NPJ","inReviewEnabled":true,"inReviewRevisionsEnabled":true},"keywords":"tomato pomace, polyphenols, antioxidants compounds, by-products valorization, cooking methods","lastPublishedDoi":"10.21203/rs.3.rs-4240753/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4240753/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe disposal of waste from widely consumed foods, such as tomatoes, poses a considerable challenge for the agro-industry. Tomato pomace (TP), a by-product of tomato processing consisting of peels and seeds, is an underutilized source of bioactive compounds with potential application in the food sector. In this work, a factorial experiment was designed to compare three culinary techniques, Thermomix\u0026reg; and Roner\u0026reg; food processing and traditional pan-frying, for the preparation of tomato sauces, enriched or not with TP, applying two temperatures and two cooking times. A multivariate analysis was performed on all the results obtained for the studied metabolites. The addition of TP significantly increased the content of bioactive compounds in the tomato sauce, especially phenolic compounds. OPLS-DA models were generated, using cooking technique, temperature, and time as discriminant factors. The culinary technique had a greater effect on the phenolic content than cooking temperature or duration time. During processing in the Thermomix\u0026reg;, but not the Roner\u0026reg;, bioactive components were released from tomato into the sauce to a similar extent as traditional pan-frying. Although no significant increase in bioactive compounds was found when using the Roner\u0026reg;, this technique proved effective in preserving the volatile fraction of the sauce. The two new cooking home technologies evaluated, comparing with the classical pan frying, have different effect on the tomato sauce preparation; while the Thermomix \u0026reg;, increased significatively the amount of bioactive compounds, the Roner\u0026reg; increased the amount of volatile compounds.\u003c/p\u003e","manuscriptTitle":"Assessing the Impact of Cooking on Bioactive Compounds in Tomato Sauces with Added Tomato Pomace: A Chemometric Study","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-04-22 06:21:23","doi":"10.21203/rs.3.rs-4240753/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"revise","date":"2024-06-06T14:21:36+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"This content is not available.","date":"2024-06-03T12:31:31+00:00","index":3,"fulltext":"This content is not available."},{"type":"reviewerAgreed","content":"This content is not available.","date":"2024-05-29T07:07:48+00:00","index":3,"fulltext":"This content is not available."},{"type":"editorInvitedReview","content":"This content is not available.","date":"2024-05-06T13:52:48+00:00","index":1,"fulltext":"This content is not available."},{"type":"reviewerAgreed","content":"This content is not available.","date":"2024-04-22T11:01:04+00:00","index":2,"fulltext":"This content is not available."},{"type":"reviewerAgreed","content":"This content is not available.","date":"2024-04-21T11:09:59+00:00","index":1,"fulltext":"This content is not available."},{"type":"reviewersInvited","content":"","date":"2024-04-17T12:54:30+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2024-04-10T16:17:30+00:00","index":"","fulltext":""},{"type":"submitted","content":"npj Science of Food","date":"2024-04-09T08:45:19+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2024-04-09T08:45:19+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"npj-science-of-food","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"npjscifood","sideBox":"Learn more about [npj Science of Food](http://www.nature.com/npjscifood/)","snPcode":"41538","submissionUrl":"https://submission.springernature.com/new-submission/41538/3","title":"npj Science of Food","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"NPJ","inReviewEnabled":true,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"0633171c-de0c-4ff1-bc55-eeb4a372dd04","owner":[],"postedDate":"April 22nd, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"published-in-journal","subjectAreas":[],"tags":[],"updatedAt":"2024-09-03T07:13:22+00:00","versionOfRecord":{"articleIdentity":"rs-4240753","link":"https://doi.org/10.1038/s41538-024-00300-y","journal":{"identity":"npj-science-of-food","isVorOnly":false,"title":"npj Science of Food"},"publishedOn":"2024-09-02 04:00:00","publishedOnDateReadable":"September 2nd, 2024"},"versionCreatedAt":"2024-04-22 06:21:23","video":"","vorDoi":"10.1038/s41538-024-00300-y","vorDoiUrl":"https://doi.org/10.1038/s41538-024-00300-y","workflowStages":[]},"version":"v1","identity":"rs-4240753","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-4240753","identity":"rs-4240753","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}