Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage.
نویسندگان
چکیده
BACKGROUND The effects of industrial tomato paste processing and long-term (12 months) ambient storage on the content and stability of quercetin, kaempferol, ascorbic acid (AA), dehydroascorbic acid (DHAA), β-carotene and lycopene were evaluated in a commercially produced tomato paste. RESULTS The initial thermal treatment (hot break; 93 °C for 5 min) resulted in significant reductions in quercetin (54%), kaempferol (61%), AA (63%) and β-carotene (30%), whereas subsequent processing steps (e.g. evaporation and sterilization) did not result in marked changes in these compounds. Lycopene was stable during hot break but decreased by 20% through evaporation and sterilization. The ratio of DHAA:vitamin C increased during hot break to 23%, whereas the ratio of DHAA:vitamin C remained relatively low in subsequent processing steps, indicating that AA was not oxidized. AA decreased with prolonged storage, with only 13% remaining at 12 months. The carotenoids and quercetin remained stable through 12 months of ambient storage. CONCLUSIONS Tomato pomace contained significant amounts of carotenoids and flavonoids, indicating that it may be an underutilized processing byproduct.
منابع مشابه
The impact of industrial processing on health-beneficial tomato microconstituents.
The effect of industrial processing was investigated on the stability of tomato carotenoids, phenolic compounds and ascorbic acid. A deep insight in the processed products allowed the quantification of caffeic acid hexosides, which are far more important contributors than the well-known chlorogenic acid, dicaffeoylquinic acids and quercetin oligosaccharides (new feruloyl, sinapoyl and syringoyl...
متن کاملQuality Markers of Functional Tomato Juice with Added Apple Phenolic Antioxidants
Using natural antioxidants instead of synthetic additives for food stabilisation is at the forefront of research in food formulation. Matrix interactions and stability studies of the incorporated foods are necessary prior to further processing. In this study, apple peel phenolics were added to a commercial bottled tomato juice. The juice was opened and then stored in the presence of air in the ...
متن کاملارزیابی تغییرهای فیریکوشیمیایی و میکروبی رب گوجهفرنگی فله در طی نگهداری در سردخانه
Bulk tomato paste is produced in concentrations higher than 35% (350 Brix scale) and its packaging is not hermetic. In recent years, the production of this product in our country has considerably increased. One of the most important problems in the tomato paste industry of Iran is the preservation of bulk tomato paste. Shelf-life of tomato paste depends on many factors such as initial quality o...
متن کاملارزیابی تغییرهای فیریکوشیمیایی و میکروبی رب گوجهفرنگی فله در طی نگهداری در سردخانه
Bulk tomato paste is produced in concentrations higher than 35% (350 Brix scale) and its packaging is not hermetic. In recent years, the production of this product in our country has considerably increased. One of the most important problems in the tomato paste industry of Iran is the preservation of bulk tomato paste. Shelf-life of tomato paste depends on many factors such as initial quality o...
متن کاملThe Seasonal Variation in Bioactive Compounds Content in Juice from Organic and Non-organic Tomatoes
A specific objective of this paper was to evaluate seasonal changes in bioactive compounds level (carotenoids and polyphenols) in juice prepared from organic and non-organic tomatoes in Poland. In the examined tomato juice, the content of dry matter, vitamin C, carotenoids as well as polyphenols (by HPLC method) has been measured. The presented results indicate the impact of the growing system ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- Journal of the science of food and agriculture
دوره 92 1 شماره
صفحات -
تاریخ انتشار 2012