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Evaluation of the chemical properties of tomato products enriched with plant-based ingredients

2026-01-24Artigo científico Acesso aberto
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datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorNgameni Tchonkouang, Rose Daphnee
dc.contributor.authorMartey, Dorcas Martekie
dc.contributor.authorGago, Custódia
dc.contributor.authorGuerreiro, Adriana
dc.contributor.authorRaposo, Sara
dc.contributor.authorRodrigues, Brígida
dc.contributor.authorVieira, Margarida
dc.contributor.authorAntunes, Maria Dulce
dc.date.accessioned2026-07-09T10:49:15Z
dc.date.available2026-07-09T10:49:15Z
dc.date.issued2026-01-24
dc.description.abstractReformulating tomato-based products with beneficial plant-based ingredients is a promising approach for enhancing dietary quality. In this study, the chemical properties of reformulated tomato products—a juice and a sauce enriched with pea protein, olive powder, and tomato peel powder—were evaluated alongside the tomatoes used as raw material (cultivar ‘H1657’) to determine the changes occurring during their conversion into reformulated products. The chemical properties were assessed by analyzing lycopene, antioxidant capacity (by total phenolic content, DPPH, ABTS, and FRAP), sugars (glucose, fructose, and sucrose), and organic acids (citric, malic, ascorbic, and oxalic acids). The results showed that the fruit had the highest contents of glucose and fructose. Citric, malic, and oxalic acids were lower in the reformulated products than in the fruit sample, while ascorbic acid did not differ significantly. The sauce and fresh fruit exhibited the highest lycopene, ABTS, DPPH, and FRAP, whereas the juice had the lowest. Polyphenol content was highest in the sauce followed by the fruit and then the juice. The results suggest that incorporating plant-based ingredients into the sauce formulation can help compensate for nutrient losses that occur during tomato processing, making it a promising tomato-based product.eng
dc.identifier.doi10.3390/horticulturae12020129
dc.identifier.issn2311-7524
dc.identifier.urihttp://hdl.handle.net/10400.1/29245
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMediterranean Institute for Agriculture, Environment and Development
dc.relationCHANGE - Global Change and Sustainability Institute
dc.relation.ispartofHorticulturae
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectSolanum lycopersicum
dc.subjectTomato juice
dc.subjectTomato sauce
dc.subjectBioactive compounds
dc.subjectLycopene
dc.subjectPhenolics content
dc.titleEvaluation of the chemical properties of tomato products enriched with plant-based ingredientseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/05183/2020
oaire.awardNumberLA/P/0121/2020
oaire.awardTitleMediterranean Institute for Agriculture, Environment and Development
oaire.awardTitleCHANGE - Global Change and Sustainability Institute
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0121%2F2020/PT
oaire.citation.endPage16
oaire.citation.issue2
oaire.citation.startPage1
oaire.citation.titleHorticulturae
oaire.citation.volume12
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameNgameni Tchonkouang
person.familyNameMartey
person.familyNameGago
person.familyNameGuerreiro
person.familyNameRaposo
person.familyNameRodrigues
person.familyNameVieira
person.familyNameAntunes
person.givenNameRose Daphnee
person.givenNameDorcas Martekie
person.givenNameCustódia
person.givenNameAdriana
person.givenNameSara
person.givenNameBrígida
person.givenNameMargarida
person.givenNameMaria Dulce
person.identifier2836641
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person.identifier.ciencia-idC11B-9B05-217E
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person.identifier.orcid0000-0001-9495-0813
person.identifier.orcid0000-0003-2774-706X
person.identifier.orcid0000-0002-8913-6136
person.identifier.ridG-8496-2019
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person.identifier.scopus-author-id37060829600
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person.identifier.scopus-author-id7801639810
person.identifier.scopus-author-id7202140775
person.identifier.scopus-author-id7102645075
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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