Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice

  • Sanda ANDREI University of Agricultural Sciences and Veterinary Medicine, Mănăştur no. 3-5, RO-400372, Cluj-Napoca
  • Andrea BUNEA University of Agricultural Sciences and Veterinary Medicine, Mănăştur no. 3-5, RO-400372, Cluj-Napoca
  • Daria Antonia DUMITRAŞ University of Agricultural Sciences and Veterinary Medicine, Mănăştur no. 3-5, RO-400372, Cluj-Napoca
  • Adela PINTEA University of Agricultural Sciences and Veterinary Medicine, Mănăştur no. 3-5, RO-400372, Cluj-Napoca
DOI: https://doi.org/10.15835/buasvmcn-fst:2019.0010
Keywords: ascorbic acid, carotenoids, phenols, tomatoes, thermal processing

Abstract

The purpose of our study was to determine the influences of thermal processing of tomato juice, in a manner similar to that commonly used in traditional cuisine, on the concentration of antioxidant compounds: total carotenoid and their profile; concentration of lycopene; concentration of ascorbic acid and total polyphenols. The boiling of tomato juice resulted in a significant increase in the concentration of total carotenoids and lycopene. No statistically significant differences in total carotenoids and lycopene content occurred depending on the boiling time. In fresh juice, ascorbic acid had average values of 20.73 mg /100g and significant decreased depending on the boiling time. Processing of tomato juice by boiling for 15 minutes or 30 minutes causes a slight increase in the concentration of phenols. The results obtained in this study have shown that, in the case of tomato juice, cooking by boiling determines the decrease of ascorbic acid concentration, but on the other hand makes the carotenoids and phenolic compounds more available, thus being nutritionally beneficial.

Author Biographies

Sanda ANDREI, University of Agricultural Sciences and Veterinary Medicine, Mănăştur no. 3-5, RO-400372, Cluj-Napoca
Department of Biochemistry
Andrea BUNEA, University of Agricultural Sciences and Veterinary Medicine, Mănăştur no. 3-5, RO-400372, Cluj-Napoca
Department of Biochemistry
Daria Antonia DUMITRAŞ, University of Agricultural Sciences and Veterinary Medicine, Mănăştur no. 3-5, RO-400372, Cluj-Napoca
Department of Biochemistry
Adela PINTEA, University of Agricultural Sciences and Veterinary Medicine, Mănăştur no. 3-5, RO-400372, Cluj-Napoca
Department of Biochemistry
Published
2019-06-07
Issue
Vol. 76 No. 1 (2019): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Section
Research Articles
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