| Grant number: | 19/00021-4 |
| Support Opportunities: | Regular Research Grants |
| Start date: | April 01, 2019 |
| End date: | March 31, 2020 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Technology |
| Principal Investigator: | Angela Vacaro de Souza |
| Grantee: | Angela Vacaro de Souza |
| Host Institution: | Faculdade de Ciências e Engenharia. Universidade Estadual Paulista (UNESP). Campus de Tupã. Tupã , SP, Brazil |
Abstract
The objective of the study is to compare the impact of processing by cooking in comparison to the in natura fruits in the content of bioactive compounds (vitamin C, carotenoids, phenolic compounds and flavonoids), in the antioxidant activity of 9 non-commercial tomato varieties produced in the city of Tupã-SP. The fruits will be harvested when they reach bright red color and transported to the Laboratory of Biology of the Faculty of Sciences and Engineering of Unesp, in Tupã to be selected and evaluated in natura and after grinding and cooking for 30 minutes. At the end of the experiment, the results obtained are expected to elucidate the influence of thermal processing on the quantification of the mentioned compounds and antioxidant activities of the studied varieties. With this new questions arise regarding this processing in other plant species and varieties. The project is important due to the wide range and volume of tomato products present in the market and by studying deeply the impact of technology on bioactive compounds that bring health benefits it is possible to present to the consumer that is more conscious and demanding products of better quality. (AU)
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