Effects of storage and thermal treatment on the antioxidant activity of tomato fruits

Effects of storage and thermal treatment on the antioxidant activity of tomato fruits

2000

A:PS

The antioxidative activity and the contents of vitamin C and lycopene of tomato fruits varied significantly among different varieties. The lowest values were found in fruits of the most commonly consumed variety of 'Black Persimon'. The antioxidative activity and the lycopene content of 'Black Persimmon' tomato increased initially during storage at 15 degree C or ambient temperature (28 degree C), but vitamin C content declinedd gradually. The antioxidative activity and lycopene content of 'Shen-Neu' tomatoes also increased during storage at 10 degree C in addition to 15 degree C and 28 degree C. Chilling injury occurred during storage of 'Black Persimmon' tomatoes at 5 degree c or 10 degree C and 'Sheng-Neu tomatoes at 5 degree c. Their antioxidative activities decreased remarkably while no sigificant change of lycopene contents was observed. Thermal treatment including steaming, microwaving and frying of these tomato fruits caused a rapid decrease of vitamin C content. An initial reduction followed by an increase of antioxidative activity was observed of activity upon thermal treatment the antioxidative activities of bothe fried tomatoes and tomato paste were higher those than before frying.

v.38(4):353-360, TAIWANESE JOURNAL OF AGRICULTURAL CHEMISTRY AND FOOD SCIENCE

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