Three commercial tomato products (tomato pulp, tomato puree, and tomato paste) were subjected to accelerated aging tests (3 months at 40°C) to evaluate the kinetics of variation of heat damage indexes (5-hydroxymethyl-2- furfural [HMF] and color [?E]) and oxidative damage indexes (lycopene, β-carotene, ascorbic acid, total phenolics, antioxidant activity of hydrophilic and lipophilic fractions). Experimental data were processed to obtain rate constant values. HMF formation followed zero-order kinetics in tomato puree, and paste, and first-order kinetics in tomato pulp, to a final value of nearly 160, 200, and 495 mg/kg dw in tomato pulp, puree, and paste. Significant colour changes were only observed in tomato concentrate. Ascorbic acid decreased in all products according to pseudo-first-order kinetics, with a higher rate in tomato paste and puree. A slight increase in total phenolics was observed in all products during storage. Lycopene concentration was very stable in all products, whereas β-carotene decreased at the same rate in all products, to a final 30-40% reduction. The antioxidant activity of the hydrophilic fraction decreased, to a final reduction of 35-40% in all samples. The antioxidant activity of the lipophilic fraction also decreased, although to a smaller extent, to a final reduction of about 30% in the three products. Reduction of antioxidant activity can be ascribed to the loss in ascorbic acid and β-carotene.
The antioxidant activity of tomato : 4. Effects of storage on oxidative and heat damage / G. Giovanelli, V. Lavelli, C. Peri, A. Pagliarini, B. Zanoni, P. Petrone. - In: ACTA HORTICULTURAE. - ISSN 0567-7572. - 542(2001), pp. 221-226. ((Intervento presentato al 7. convegno International Symposium on the Processing Tomato tenutosi a Sacramento nel 2001.
|Titolo:||The antioxidant activity of tomato : 4. Effects of storage on oxidative and heat damage|
|Parole Chiave:||5-hydroxymethyl-2-furfural; color; ascorbic acid; lycopene; beta-carotene; polyphenols; antioxidant activity|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2001|
|Enti collegati al convegno:||International Society for Horticultural Science|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.17660/ActaHortic.2001.542.28|
|Appare nelle tipologie:||01 - Articolo su periodico|