Naslov
Effect of storage time and natural corrosion inhibitor on carbohydrate and carboxylic acids content in canned tomato purée

Autori
Ninčević Grassino, Antonela ; Grabarić, Zorana ; De Sio, Fabio ; Cacace, Domenico ; Pezzani, Aldo ; Sqiutieri, Giuseppe

Izvornik
Food science and technology international (1082-0132) 18 (2012), 3; 219-228

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
essential onion oil (EOO); high performance liquid chromatography (HPLC); tomato purée; carbohydrates; organic acids; amino acids

Sažetak
In the last few years a new category of tomato-based products flavoured with herbs and spices is emerging. The literature reports show that essential onion oil (EOO), one of these natural additives, is capable of reducing tinplate corrosion and thus prevent can damage. In this research compositional changes of tinplate-canned tomato purée, with or without the addition of EOO, were studied. The study focused on the analyses of carbohydrates, organic acids and free amino acids in two groups (with or without nitrate) of canned samples to determine whether their chemical composition was affected by storage temperature and time. The results show that carbohydrates were not affected by the change of storage conditions. Some differences were observed in organic acid and free amino acid contents. It was found that the content of malic acid, second major organic acid in the product, was slightly influenced by storage temperature (the values were higher at higher temperatures), while both parameters (temperature and time) influenced glutamic acid and glutamine contents. The results also showed that there are no differences between analysed types of canned tomato purées ; therefore, the mode of can preparation does not effect change of flavour active components (carbohydrates and carboxylic acids). Considering corrosion inhibition efficiency, the EOO could be added to canned tomato purée.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

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