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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Antioxidant activity, bioactive compounds, and agro-industrial quality: Correlations between parameters in fresh and processed tomatoes

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Author(s):
de Souza, Angela Vacaro [1] ; de Mello, Jessica Marques [1] ; da Silva Favaro, Vitoria Ferreira [1] ; da Silva, Victoria Farias [1] ; Ferreira dos Santos, Tayla Gabrielly [1] ; de Lucca Sartori, Diogo [1] ; Putti, Fernando Ferrari [1]
Total Authors: 7
Affiliation:
[1] Sao Paulo State Univ UNESP, Sch Sci & Engn, BR-17602496 Tupa, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 45, n. 9 SEP 2021.
Web of Science Citations: 0
Abstract

The objective was to correlate the impacts of the cooking process of fresh fruits (in natura) on the content of bioactive compounds (ascorbic acid, phenolic compounds, flavonoids, carotenoids and anthocyanins, lycopene, and beta-carotene), on antioxidant activity (2,2-diphenyl-1-picrylhydrazyl {[}DPPH] and ferric reducing antioxidant power {[}FRAP]), and in agro-industrial parameters related to yield and quality in nine varieties of tomatoes. It was possible to verify, at the end of the experiment, from the data obtained that, for most of the analyzed bioactive parameters, there are positive correlations between them and both DPPH and FRAP antioxidant activity. The correlations that occurred between carotenoids, lycopene and beta-carotene, and between flavonoids and anthocyanins were emphatic. As for the performance of the tomato varieties, mainly in relation to bioactive compounds, both in natura and processed tomatoes were similar, that could be evidenced by the high positive correlations and demonstrated approximations. Practical applications Bioactive compounds in food have been credited with the ability to exert influences such as increasing antioxidant activity that prevents cell deterioration, reducing the risks of various diseases, such as cancer, stimulating the immune system, balancing hormone levels, and also having antibacterial and antiviral activity. The responses to the behavior of these compounds in vegetables, when processed, and their interactions, support the moment of choosing a variety to be subjected or not to processing. The agro-industrial parameters related to yield and quality, and also their correlations, are important because they show how the tomato varieties behave when subjected to thermal processing. (AU)

FAPESP's process: 19/00500-0 - Research of bioactive compounds, antioxidant activity in varieties of tomatoes (Lycopersicon esculentum l.) in natura and after thermal processing
Grantee:Jéssica Marques de Mello
Support Opportunities: Scholarships in Brazil - Scientific Initiation
FAPESP's process: 19/00021-4 - RESEARCH OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY IN VARIETIES OF TOMATOES (Lycopersicon esculentum L.) IN NATURA AND AFTER THERMAL PROCESSING
Grantee:Angela Vacaro de Souza
Support Opportunities: Regular Research Grants
FAPESP's process: 20/01166-3 - Effect of thermal processing on different tomato varieties (Lycopersicon esculentum L.)
Grantee:Vitória Ferreira da Silva Fávaro
Support Opportunities: Scholarships in Brazil - Scientific Initiation