Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing
In the present investigation we ascertained the stability of lycopene, ß-carotene, ascorbic acid, polyphenolic compounds and total antioxidant capacity (AC) during the process of concentrating tomatoes into two tomato pastes (10 and 15ºBrix). Thermal processing increased the content of lycopene, tot...
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| Format: | Article |
| Language: | English |
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Sociedad Latinoamericana de Nutrición
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| Series: | Archivos Latinoamericanos de Nutrición |
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| Online Access: | http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222010000200013&lng=en&tlng=en |
| _version_ | 1797972346246529024 |
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| author | K Jacob F.J García-Alonso G Ros M.J Periago |
| author_facet | K Jacob F.J García-Alonso G Ros M.J Periago |
| author_sort | K Jacob |
| collection | DOAJ |
| description | In the present investigation we ascertained the stability of lycopene, ß-carotene, ascorbic acid, polyphenolic compounds and total antioxidant capacity (AC) during the process of concentrating tomatoes into two tomato pastes (10 and 15ºBrix). Thermal processing increased the content of lycopene, total phenolic compounds, total flavonoids, and the individual phenolic compounds quercetin, rutin, chlorogenic and cafeic acids, whereas it decreased the other analysed compounds. However, lycopene in the 15ºBrix-tomato paste decreased due to the extension of thermal processing, which led to degradation. The AC of aqueous and organic extracts was measured and different AC values were observed depending on the antioxidant profile of the extract and assay used (TEAC and FRAP). AC expressed in dry matter decreased as result of ascorbic acid losses. Overall, thermal processing enhanced the nutritional value of tomatoes, mainly by increasing the lycopene and phenolic antioxidants, but the extension of treatment must be controlled to prevent lycopene degradation. |
| first_indexed | 2024-04-11T03:47:03Z |
| format | Article |
| id | doaj.art-f8bd4a7602744f1cb10ae1eaea652dfd |
| institution | Directory Open Access Journal |
| issn | 0004-0622 |
| language | English |
| last_indexed | 2024-04-11T03:47:03Z |
| publisher | Sociedad Latinoamericana de Nutrición |
| record_format | Article |
| series | Archivos Latinoamericanos de Nutrición |
| spelling | doaj.art-f8bd4a7602744f1cb10ae1eaea652dfd2023-01-02T02:45:15ZengSociedad Latinoamericana de NutriciónArchivos Latinoamericanos de Nutrición0004-0622602192198S0004-06222010000200013Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processingK Jacob0F.J García-Alonso1G Ros2M.J Periago3Universidad de MurciaUniversidad de MurciaUniversidad de MurciaUniversidad de MurciaIn the present investigation we ascertained the stability of lycopene, ß-carotene, ascorbic acid, polyphenolic compounds and total antioxidant capacity (AC) during the process of concentrating tomatoes into two tomato pastes (10 and 15ºBrix). Thermal processing increased the content of lycopene, total phenolic compounds, total flavonoids, and the individual phenolic compounds quercetin, rutin, chlorogenic and cafeic acids, whereas it decreased the other analysed compounds. However, lycopene in the 15ºBrix-tomato paste decreased due to the extension of thermal processing, which led to degradation. The AC of aqueous and organic extracts was measured and different AC values were observed depending on the antioxidant profile of the extract and assay used (TEAC and FRAP). AC expressed in dry matter decreased as result of ascorbic acid losses. Overall, thermal processing enhanced the nutritional value of tomatoes, mainly by increasing the lycopene and phenolic antioxidants, but the extension of treatment must be controlled to prevent lycopene degradation.http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222010000200013&lng=en&tlng=entomatolycopeneß-carotenephenolic compoundsascorbic acidantioxidant capacitythermal processing |
| spellingShingle | K Jacob F.J García-Alonso G Ros M.J Periago Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing Archivos Latinoamericanos de Nutrición tomato lycopene ß-carotene phenolic compounds ascorbic acid antioxidant capacity thermal processing |
| title | Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing |
| title_full | Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing |
| title_fullStr | Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing |
| title_full_unstemmed | Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing |
| title_short | Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing |
| title_sort | stability of carotenoids phenolic compounds ascorbic acid and antioxidant capacity of tomatoes during thermal processing |
| topic | tomato lycopene ß-carotene phenolic compounds ascorbic acid antioxidant capacity thermal processing |
| url | http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222010000200013&lng=en&tlng=en |
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