Bioactive compounds and antioxidant activity in tomatoes (Lycopersicon esculentum L.) cultivars in natura and after thermal processing
Type de document
thesis
Langue source
Anglais
Titre français
Titre anglais
Bioactive compounds and antioxidant activity in tomatoes (Lycopersicon esculentum L.) cultivars in natura and after thermal processing
Auteur(s)
- SOUZA Angela Vacaro de
- MELLO Jéssica Marques de
- FÁVARO Vitória Ferreira da Silva
- SILVA Victória Farias da
- SARTORI Diogo de Lucca
- PUTTI Fernando Ferrari
Editeur(s)
Autre(s)
Id
HPCJI2GL
Version
2960
Date ajout
23 décembre 2020 14:23
Date modification
23 décembre 2020 14:23
Résumé anglais
The aim of the study was to evaluate the impact of processing by cooking in natura fruits on the content of bioactive compounds - vitamin C and ascorbic acid, phenolic compounds, flavonoids, carotenoids and anthocyanins, lycopene and β-carotene - and on antioxidant activity - DPPH and FRAP - of 9 varieties of commercial and non-commercial tomatoes. The fruits were harvested when they reached the point of physiological maturation, selected and evaluated in natura, and after grinding and cooking for 30 minutes. At the end of the experiment it was found that all bioactive compounds analyzed showed quantitative reductions when the fruits were processed, with cherry cultivars - 7, 8 and 9 - those that showed superior results compared to different bioactive compounds evaluated, proving to be interesting to be better explored. Regarding the antioxidant activities, the processed fruits of these cultivars showed less losses showing potential to be submitted to processing.
Note
None
CRAW tags
- AB - Utile à l'AB
- FREDO conservation des productions
- FREDO qualité des produits
- FREDO transformation et valorisation
- GEO Brésil
- bioactive components
- composition nutritionnelle
- tomate
WEB tags
Date caractères
2020-11-21
Date publication
21 novembre 2020
Url publication