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Article

English, Spanish

ID: <

oai:doaj.org/article:30f9d847b88245c28bbecbf06cd6165b

>

·

DOI: <

10.21640/ns.v11i22.1685

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Where these data come from
Influence of cooking methods on antioxidant activity and bioactive compounds of tomato (Solanum lycopersicum L.)

Abstract

In order to assess the effect of three types of cooking (drowning, boiling and roasting) on the content of the bioactive compounds and antioxidant activity in tomatoes, four treatments were established: reholed, boiled, roasting and tell-tale (without any method of cooking). The physico-chemical properties such as total soluble solids (OSH), titrable acidity (AT) and pH, as well as the content of lycopene, β-carotene, ascorbic acid, total phenols and flavonoids and in vitro antioxidant activity were evaluated after treatment using the 2-2-diphenyl-1-picrilhydrazil (DPPH) and 2,2 '-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) tests. All cooking methods increased OSH and reduced the acidity of the fruit. By roasting a higher concentration of ascorbic acid (58.10 %) was retained compared to the control. A significant increase (P ≤ 0.05) was observed in the concentration of carotenoids and phenolic compounds in tomatoes by the effect of reholation and therefore higher antioxidant activity. An inhibition of radical DPPH ● of 17.92 % and antioxidant activity expressed as Trolox equivalents of 25.97 µM per gram of fresh weight was found according to the ABTS test. The boil caused a leaching effect of the bioactive compounds to the cooking medium and therefore a lower concentration of these compounds. Reholating was the best method of baking tomatoes to obtain a higher concentration of antioxidant compounds.

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