Effect of semi-drying on the antioxidant components of tomatoes

Auteur(s) :
Toor RK., Savage GP.
Date :
Jan, 2006
Source(s) :
Food chemistry. #94:1 p90-97
Adresse :
Addresses: Toor RK (reprint author), Lincoln Univ, Food Grp, Anim & Food Sci Div, Canterbury, New Zealand Lincoln Univ, Food Grp, Anim & Food Sci Div, Canterbury, New Zealand E-mail Addresses: kaurrl@lincoln.ac.nz

Sommaire de l'article

Abstract: ,Three tomato cultivars (Excell, Tradiro, and Flavourine) grown under hydroponic conditions in a commercial greenhouse in New Zealand were semi-dried at 42 degrees C. The semi-dried tomatoes contained low levels of 5-hydroxymethyl-2-furfural and were significantly (p < 0.05) darker (lower CIELAB L* values) and had a higher mean a*/b* value (1.6) than the fresh tomatoes (1.2). The mean total phenolics in the semi-dried samples of tomatoes (300 mg gallic acid equivalents, GAE/100 g dry matter (DM)) was significantly lower than that of fresh tomatoes (404 mg GAE/100 g DM). The mean total flavonoid, and lycopene contents in the fresh samples (206 mg rutin equivalents/100 g DM, 63 mg/100 g DM, respectively) also showed a significant decrease after semi-drying (179 mg rutin equivalents/100 g, 54 mg/100 g DM, respectively). Ascorbic acid content in fresh tomatoes (284 mg/100 g DM) decreased to 223 mg/100 g DM after drying. The total antioxidant activity of the semi-dried tomatoes (1783 mu mole trolox equivalents antioxidant capacity (TEAC)/100 g DM) was significantly (p < 0.05) lower than that of the fresh samples (2730 mu mole TEAC/100 g DM). (c) 2005

Source : Pubmed