Several commercial samples of tomato pulp and tomato puree produced by major Italian brands and corresponding to different lots were examined for general composition and concentration in antioxidant components (namely all-trans-lycopene, -carotene, ascorbic acid, total polyphenols and rutin), in order to obtain reliable nutritional information about tomato preserves mainly consumed in Italy. Analysis of data showed that the two types of products differ in ascorbic acid and rutin concentrations, whereas similar values were found for lycopene, -carotene and total phenolics. The observed differences can be ascribed both to the quality of the raw materials and to the processing technology used, as evidenced by the pilot-scale experimentation. The compositional data reported in this study can be used to improve and complete nutritional information on Italian tomato products.
|Titolo:||Antioxidant composition of tomato products typically consumed in Italy|
GIOVANELLI, GABRIELLA (Primo)
PAGLIARINI, ANTONELLA (Ultimo)
|Parole Chiave:||Ascorbic acid; Carotenoids; Polyphenols; Rutin; Tomato pulp; Tomato puree|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2009|
|Appare nelle tipologie:||01 - Articolo su periodico|