Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products.
This study was conducted to investigate the antioxidant vitamin C, the polyphenol content, and the hydrophilic antioxidant capacity of tomato juice, baked tomatoes, tomato sauce, and tomato soup. During the production of tomato juice and during the preparation of the other tomato products, samples were taken after different times, respectively, after each particular production step. High-performance liquid chromatography was used to determine the content of vitamin C. The total phenolics content was analyzed spectrophotometrically by using the Folin-Ciocalteu method. The hydrophilic antioxidant capacity was measured by using three different methods: the Trolox equivalent antioxidant capacity assay, the ferric reducing antioxidant power test, and the photochemiluminescence assay. The vitamin C contents of the tomato products decreased during the thermal processing of tomatoes. In contrast, the total phenolics concentration and the water soluble antioxidant capacity increased.
Gahler
Susan
S
Institute of Nutrition, Friedrich Schiller University Jena, Jena, Germany.
Otto
Konrad
K
Böhm
Volker
V
D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis*; D001628:Beverages / Q000032:analysis; D005419:Flavonoids / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D062385:Hydroxybenzoates; D018551:Solanum lycopersicum / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D059808:Polyphenols
D000975:Antioxidants; D005419:Flavonoids; D062385:Hydroxybenzoates; D010636:Phenols; D059808:Polyphenols; C017616:phenolic acid; D001205:Ascorbic Acid