Study on lycopene and antioxidant contents variations in tomatoes under air-drying process.
Effects of factors such as tomato cultivars, drying temperatures (40, 80, and 120 degrees C), and drying time (0 to 240 min) on tomato lycopene and the major antioxidant contents (MACs, herein as the sum of total phenolics and total flavonoids) during an air-drying process were investigated. The results showed that lycopene contents increased under all the drying temperatures during the first 60 min. However, the red tomato cultivars, that is, HR, SN, and TTL, exhibited a significant decrease in lycopene contents under 120 degrees C after drying for 75 min. According to the experimental data, an MAC threshold value of 500 mg/100 g dry matter of tomato is proposed. When the MAC is lower than this value during air-drying, lycopene contents in all tomato cultivars would drop rapidly. In addition, the tomatoes in yellow color group, containing more MACs initially and retaining more MACs under air-drying at 40 to 80 degrees C, are proposed to be the proper tomato cultivars for thermal processing.
Dept. of Chemistry Engineering, National Chung-Hsing Univ., 250, Kuo-Kuang Rd, Taichung 402, Taiwan.
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Chang
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Liu
D000388:Air; D000704:Analysis of Variance; D000975:Antioxidants / Q000032:analysis*; D002338:Carotenoids / Q000032:analysis*; D003890:Desiccation / Q000379:methods*; D005419:Flavonoids / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry*; D010636:Phenols / Q000032:analysis; D013696:Temperature; D013997:Time Factors; D014867:Water
D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D014867:Water; D002338:Carotenoids; D000077276:Lycopene