Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice
The purpose of our study was to determine the influences of thermal processing of tomato juice, in a manner similar to that commonly used in traditional cuisine, on the concentration of antioxidant compounds: total carotenoid and their profile; concentration of lycopene; concentration of ascorbic ac...
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| Format: | Article |
| Language: | English |
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AcademicPres
2019-06-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | https://journals.usamvcluj.ro/index.php/fst/article/view/13285 |
| _version_ | 1797296509506551808 |
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| author | Sanda ANDREI Andrea BUNEA Daria Antonia DUMITRAŞ Adela PINTEA |
| author_facet | Sanda ANDREI Andrea BUNEA Daria Antonia DUMITRAŞ Adela PINTEA |
| author_sort | Sanda ANDREI |
| collection | DOAJ |
| description | The purpose of our study was to determine the influences of thermal processing of tomato juice, in a manner similar to that commonly used in traditional cuisine, on the concentration of antioxidant compounds: total carotenoid and their profile; concentration of lycopene; concentration of ascorbic acid and total polyphenols. The boiling of tomato juice resulted in a significant increase in the concentration of total carotenoids and lycopene. No statistically significant differences in total carotenoids and lycopene content occurred depending on the boiling time. In fresh juice, ascorbic acid had average values of 20.73 mg /100g and significant decreased depending on the boiling time. Processing of tomato juice by boiling for 15 minutes or 30 minutes causes a slight increase in the concentration of phenols. The results obtained in this study have shown that, in the case of tomato juice, cooking by boiling determines the decrease of ascorbic acid concentration, but on the other hand makes the carotenoids and phenolic compounds more available, thus being nutritionally beneficial. |
| first_indexed | 2024-03-07T22:05:48Z |
| format | Article |
| id | doaj.art-fd4215b9105d4ab0a3023adde72256eb |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-03-07T22:05:48Z |
| publishDate | 2019-06-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-fd4215b9105d4ab0a3023adde72256eb2024-02-23T22:02:37ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002019-06-01761636910.15835/buasvmcn-fst:2019.001013285Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes JuiceSanda ANDREI0Andrea BUNEA1Daria Antonia DUMITRAŞ2Adela PINTEA3University of Agricultural Sciences and Veterinary Medicine, Mănăştur no. 3-5, RO-400372, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Mănăştur no. 3-5, RO-400372, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Mănăştur no. 3-5, RO-400372, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Mănăştur no. 3-5, RO-400372, Cluj-NapocaThe purpose of our study was to determine the influences of thermal processing of tomato juice, in a manner similar to that commonly used in traditional cuisine, on the concentration of antioxidant compounds: total carotenoid and their profile; concentration of lycopene; concentration of ascorbic acid and total polyphenols. The boiling of tomato juice resulted in a significant increase in the concentration of total carotenoids and lycopene. No statistically significant differences in total carotenoids and lycopene content occurred depending on the boiling time. In fresh juice, ascorbic acid had average values of 20.73 mg /100g and significant decreased depending on the boiling time. Processing of tomato juice by boiling for 15 minutes or 30 minutes causes a slight increase in the concentration of phenols. The results obtained in this study have shown that, in the case of tomato juice, cooking by boiling determines the decrease of ascorbic acid concentration, but on the other hand makes the carotenoids and phenolic compounds more available, thus being nutritionally beneficial.https://journals.usamvcluj.ro/index.php/fst/article/view/13285ascorbic acidcarotenoidsphenolstomatoesthermal processing |
| spellingShingle | Sanda ANDREI Andrea BUNEA Daria Antonia DUMITRAŞ Adela PINTEA Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology ascorbic acid carotenoids phenols tomatoes thermal processing |
| title | Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice |
| title_full | Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice |
| title_fullStr | Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice |
| title_full_unstemmed | Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice |
| title_short | Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice |
| title_sort | comparative study of the antioxidants compounds in fresh and thermally processed tomatoes juice |
| topic | ascorbic acid carotenoids phenols tomatoes thermal processing |
| url | https://journals.usamvcluj.ro/index.php/fst/article/view/13285 |
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