The Effects of Different Cooking Times and Temperatures on Tomato Sauce Lycopene Content

Bibliographic Details
Main Author: Ajmera, Shefali
Language:English
Published: Bowling Green State University / OhioLINK 2006
Subjects:
Online Access:http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1162846281
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spelling ndltd-OhioLink-oai-etd.ohiolink.edu-bgsu11628462812021-08-03T05:28:01Z The Effects of Different Cooking Times and Temperatures on Tomato Sauce Lycopene Content Ajmera, Shefali lycopene tomato sauce lycopene cooking time cooking temperature PURPOSE: The aim of present study was to determine the effects of different cooking times and temperatures on the lycopene content of three brands of commercially processed tomato sauce samples. METHODS: This pilot study was conducted on a total of three brands of tomato sauce (n=120) to determine the effects of cooking times (15, 30, 45 minutes) and temperatures (325, 350, 375 degree °F) on lycopene content. At each of the constant oven temperatures, the samples were subjected to cooking for different lengths of time. The main effect of time, temperature, and interaction of both was determined by using ANOVA. The lycopene content was measured by using a HPLC (high performance liquid chromatography) technique. RESULTS: All three brands were significantly different (P<0.001) in mean lycopene content. For two brands the lycopene content was significantly higher (P<0.05) in the samples cooked for 15 minutes, when compared to 30 and 45 min. samples. As a main effect of temperature, two brands showed the highest lycopene content at cooking temperature of 375 °F, but one brand did not show a significant effect of cooking temperature on the lycopene content. All brands showed different results for the interaction effect of time and temperature on the lycopene content, and only Brand 2 showed a significantly different lycopene content in the sample cooked at 350° F for 30 minutes. CONCLUSION: The present study provides support for the beneficial effect of shorter heat treatment on lycopene availability of tested tomato sauce samples. Heating for a short period of time may help in better retention of lycopene during home cooking, as well as processing in industry. The study results did not determine the best temperature for the best retention of lycopene into the cooked samples. Further research is needed in this area to determine the multifaceted nature of the lycopene molecule not only at different time-temperature conditions, but also in conjunction with other factors, such as moisture content, solid content, light, oxygen, internal temperature, and type of metal used for processing and storing of tomato products. 2006-11-07 English text Bowling Green State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1162846281 http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1162846281 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection NDLTD
language English
sources NDLTD
topic lycopene
tomato sauce lycopene
cooking time
cooking temperature
spellingShingle lycopene
tomato sauce lycopene
cooking time
cooking temperature
Ajmera, Shefali
The Effects of Different Cooking Times and Temperatures on Tomato Sauce Lycopene Content
author Ajmera, Shefali
author_facet Ajmera, Shefali
author_sort Ajmera, Shefali
title The Effects of Different Cooking Times and Temperatures on Tomato Sauce Lycopene Content
title_short The Effects of Different Cooking Times and Temperatures on Tomato Sauce Lycopene Content
title_full The Effects of Different Cooking Times and Temperatures on Tomato Sauce Lycopene Content
title_fullStr The Effects of Different Cooking Times and Temperatures on Tomato Sauce Lycopene Content
title_full_unstemmed The Effects of Different Cooking Times and Temperatures on Tomato Sauce Lycopene Content
title_sort effects of different cooking times and temperatures on tomato sauce lycopene content
publisher Bowling Green State University / OhioLINK
publishDate 2006
url http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1162846281
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