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

Ajmera, Shefali
http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1162846281

Abstract Details

2006, Master of Family and Consumer Sciences (MFCS), Bowling Green State University, Family and Consumer Sciences/food and Nutrition.
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.
Julian Williford, Jr. (Advisor)
Dawn Hentges (Other)
Priscilla Coleman (Other)
lycopene; tomato sauce lycopene; cooking time; cooking temperature

Recommended Citations

Citations

  • Ajmera, S. (2006). The Effects of Different Cooking Times and Temperatures on Tomato Sauce Lycopene Content [Master's thesis, Bowling Green State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1162846281

    APA Style (7th edition)

  • Ajmera, Shefali. The Effects of Different Cooking Times and Temperatures on Tomato Sauce Lycopene Content. 2006. Bowling Green State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1162846281.

    MLA Style (8th edition)

  • Ajmera, Shefali. "The Effects of Different Cooking Times and Temperatures on Tomato Sauce Lycopene Content." Master's thesis, Bowling Green State University, 2006. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1162846281

    Chicago Manual of Style (17th edition)

bgsu1162846281
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© 2006, all rights reserved.
This open access ETD is published by Bowling Green State University and OhioLINK.