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

Autor(es)

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]

Afiliação do(s) autor(es)

^[1] Sao Paulo State Univ UNESP, Sch Sci & Engn, BR-17602496 Tupa, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 45, n. 9 SEP 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 19/00500-0 - Investigação dos compostos bioativos, atividade antioxidante em variedades de tomates (Lycopersicon esculentum l.) in natura e após processamento térmico
• Beneficiário: Jéssica Marques de Mello
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 19/00021-4 - INVESTIGAÇÃO DOS COMPOSTOS BIOATIVOS E ATIVIDADE ANTIOXIDANTE EM VARIEDADES DE TOMATES (Lycopersicon esculentum L.) IN NATURA E APÓS PROCESSAMENTO TÉRMICO
• Beneficiário: Angela Vacaro de Souza
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 20/01166-3 - Efeito do processamento térmico em diferentes variedades de tomates (Lycopersicon esculentum L.)
• Beneficiário: Vitória Ferreira da Silva Fávaro
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica