engleski

Influence of Essential Onion Oil on Organic Acid Composition in Tomato Purée During Storage at Different Temperature

In the last few years has been a rapid growth of a new category of tomato base products flavoured with herbs and spices. The literature reports of some works shown that these natural substances are capable of reducing tinplate corrosion and prevent cans damage. The most commonly used spices in food industry are: onion, powered basil and chilli. In this investigation we were used essential onion oil (EOO). The aim of study was to evaluate how this substance influences on chemical changes of tomato puree samples packed in tinplate cans. The chemical changes were focused on organic acid analysis during storage at two constant temperatures. The results obtained by high performance liquid chromatography (HPLC) have shown that organic acid values in all analysed samples are unchanged. These confirmed that EOO could be added in tomato puree without any influence on organic acids composition and quantity.

tomato purée; essential onion oil; organic acid; high performance liquid chromatography

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