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Abstract
Fast pace living lifestyle and limited living space make people find the alternative cooking way especially in urban area. Also, several studies reported that no linkage between microwaving and human health effect. Therefore, the aim of this study was to determine the metabolite change of the tomato heated at 76 ˚C for 2.5 minutes with microwave and hotplate. Targeted metabolites (including carotenoids and phenolic) were measured with HPLC methods; untargeted metabolites were analyzed with LC-ToF-MS method. Unheated tomato was used as a control baseline for the comparison. For the targeted metabolites, microwave heating showed better nutrient retention compared to hotplate heating. Antioxidant activity and ascorbic acid contents were slightly but significantly (P<0.05) lower than the control and microwaving. For untargeted metabolite, four compounds: (1) RT 2.83min and 609.752 m/z, (2) RT 19.44min and 613.177 m/z, (3) RT 13.34min and 179.0349 m/z and (4) RT 14.31min and 277.1557 m/z were detected as principal components significantly different among the heated and unheated tomato samples. The compounds need to be further identified.