HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing

The conversion of raw fruits and vegetables, including tomatoes into processed food products creates side streams of residues that can place a burden on the environment. However, these processed residues are still rich in bioactive compounds and in an effort to valorize these materials in tomato by-...

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Autores principales:	Ana Miklavčič Višnjevec, Paul W. Baker, Kelly Peeters, Matthew Schwarzkopf, Dominik Krienke, Adam Charlton
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	phenolic compounds HPLC-DAD-qTOF <i>Solanum lycopersicum</i> L. protein extracts agricultural residues Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/29007baf84584210897e74ea020e4894
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spelling	oai:doaj.org-article:29007baf84584210897e74ea020e48942021-11-11T18:25:28ZHPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing10.3390/molecules262164031420-3049https://doaj.org/article/29007baf84584210897e74ea020e48942021-10-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/21/6403https://doaj.org/toc/1420-3049The conversion of raw fruits and vegetables, including tomatoes into processed food products creates side streams of residues that can place a burden on the environment. However, these processed residues are still rich in bioactive compounds and in an effort to valorize these materials in tomato by-product streams, the main aim of this study is to extract proteins and identify the main phenolic compounds present in tomato pomace (TP), peel and skins (TPS) by HPLC-DAD-ESI-QTOF. Forty different phenolic compounds were identified in the different tomato extracts, encompassing different groups of phenolic compounds, including derivatives of simple phenolic acid derivatives, hydroxycinnamoylquinic acid, flavones, flavonones, flavonol, and dihydrochalcone. In the crude protein extract (TPE) derived from tomatoes, most of these compounds were still present, confirming that valuable phenolic compounds were not degraded during food processing of these co-product streams. Moreover, phenolic compounds present in the tomato protein crude extract could provide a valuable contribution to the required daily intake of phenolics that are usually supplied by consuming fresh vegetables and fruits.Ana Miklavčič VišnjevecPaul W. BakerKelly PeetersMatthew SchwarzkopfDominik KrienkeAdam CharltonMDPI AGarticlephenolic compoundsHPLC-DAD-qTOF<i>Solanum lycopersicum</i> L.protein extractsagricultural residuesOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6403, p 6403 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	phenolic compounds HPLC-DAD-qTOF <i>Solanum lycopersicum</i> L. protein extracts agricultural residues Organic chemistry QD241-441
spellingShingle	phenolic compounds HPLC-DAD-qTOF <i>Solanum lycopersicum</i> L. protein extracts agricultural residues Organic chemistry QD241-441 Ana Miklavčič Višnjevec Paul W. Baker Kelly Peeters Matthew Schwarzkopf Dominik Krienke Adam Charlton HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing
description	The conversion of raw fruits and vegetables, including tomatoes into processed food products creates side streams of residues that can place a burden on the environment. However, these processed residues are still rich in bioactive compounds and in an effort to valorize these materials in tomato by-product streams, the main aim of this study is to extract proteins and identify the main phenolic compounds present in tomato pomace (TP), peel and skins (TPS) by HPLC-DAD-ESI-QTOF. Forty different phenolic compounds were identified in the different tomato extracts, encompassing different groups of phenolic compounds, including derivatives of simple phenolic acid derivatives, hydroxycinnamoylquinic acid, flavones, flavonones, flavonol, and dihydrochalcone. In the crude protein extract (TPE) derived from tomatoes, most of these compounds were still present, confirming that valuable phenolic compounds were not degraded during food processing of these co-product streams. Moreover, phenolic compounds present in the tomato protein crude extract could provide a valuable contribution to the required daily intake of phenolics that are usually supplied by consuming fresh vegetables and fruits.
format	article
author	Ana Miklavčič Višnjevec Paul W. Baker Kelly Peeters Matthew Schwarzkopf Dominik Krienke Adam Charlton
author_facet	Ana Miklavčič Višnjevec Paul W. Baker Kelly Peeters Matthew Schwarzkopf Dominik Krienke Adam Charlton
author_sort	Ana Miklavčič Višnjevec
title	HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing
title_short	HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing
title_full	HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing
title_fullStr	HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing
title_full_unstemmed	HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing
title_sort	hplc-dad-qtof compositional analysis of the phenolic compounds present in crude tomato protein extracts derived from food processing
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/29007baf84584210897e74ea020e4894
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HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing

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