Effect of the addition of husk and dehydrated seed on the antioxidant capacity of a tomato paste produced in Sinaloa
DOI:
https://doi.org/10.18633/biotecnia.v23i1.1314Keywords:
Pasta de tomate, capacidad antioxidante, cáscara y semilla de tomateAbstract
Studies showed that the removal of husk and seed from tomato affected the antioxidant capacity. The objective: to evaluate the effect of the addition of seed and dried peel in antioxidant capacity of tomato paste produced in Sinaloa. Saladette tomatoes (Solanum lycopersicum L.), for Control Pasta (PC), added with 1% (P1), 1.5% (P1.5) and 3% (P3) of dried husk and seed were used. Tomatoes were disinfected, scaled, pulped and evaporated, the by-product dried (70 ° C / 6 h) (SCS) to be added to P1, P1.5 and P3. Antioxidant capacity was evaluated at time 0 week 24 of storage by determination of total phenols, DPPH, TEAC and ORAC. The experimental design was one-way ANOVA and the differences between averages were evaluated by Tukey (p≤0.05). The total phenolic content was higher in SCS (58.92 ± 1.29a) to the other treatments (p≤0.05), which increased when adding seed and husk. The major DPPH inhibition was in SCS, followed by P3 (67.207 ± 0.52b), with a direct relationship between the addition of the by-product and the antioxidant capacity in P1 and P1.5 (p> 0.05). Total phenols, DPPH, TEAC and ORAC decreased over time. The addition of husk and dehydrated seed modifies the antioxidant capacity that deteriorates over time.
Downloads
References
Abouel-Yazeed, A. M., Abou-Tor, E. S. y Boriy, E. G. 2019.Utilization of husk tomato fruit seeds powder in some foodstuff. J. Food and Dairy Sci., Mansoura Univ., Vol. 10(8): 281- 288.
Brand-Williams, W., Cuvelier, M. E., y Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT- J. Food Sci. Technol. 28: 25-30.
Büyükbay, E. O., Sayili, M., & Uzunoz, M. (2009). The relationship between socio-economic characteristics and sauce consumption of consumers: case of Tokat province. Electronic Journal of Food Technologies, 4(1), 1-7.
Capanoglu, E., Beekwilder, J., Boyacioglu, D., Hall, R., y de Vos, R. 2008. Changes in Antioxidant and Metabolite Profiles during Production of Tomato Paste. Journal of Agricultural and Food Chemistry, 56(3), 964–973. doi:10.1021/jf072990e
Dorais, M., Ehret, D. L., & Papadopoulos, A. P. 2008. Tomato (Solanum lycopersicum) health components: from the seed to the consumer. Phytochemistry Reviews, 7(2), 231–250. doi:10.1007/s11101-007-9085-x
Elbadrawy, E., y Sello, A. 2016. Evaluation of nutritional value and antioxidant activity of tomato peel extracts. Arabian Journal of Chemistry, 9, S1010–S1018. doi:10.1016/j.arabjc.2011.11.011
Katırcı, N., Işık, N., Güpür, Ç., Ozge Guler, H., Gursoy, O., & Yilmaz, Y. 2018. Differences in antioxidant activity, total phenolic and flavonoid contents of commercial and homemade tomato pastes. Journal of the Saudi Society of Agricultural Sciences. doi:10.1016/j.jssas.2018.11.003
Kedare, S. B., y Singh, R. P. 2011. Genesis and development of DPPH method of antioxidant assay. Journal of Food Science and Technology, 48(4), 412–422. doi:10.1007/s13197-011-0251-1
Pellegrini N., Re, R., Min, Y., y Rice-Evans, C. 1999. Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2, 2'-azinobis (3-ethylenebenzothiazoline-6-sulfonic acid radical cation decolorization assay. Methods Enzymol. 299: 379-389.
Perea-Domínguez, X. P., Hernández-Gastelum, L. Z., Olivas-Olguin, H. R., Espinosa-Alonso, L. G., Valdez-Morales, M., & Medina-Godoy, S. (2018). Phenolic composition of tomato varieties and an industrial tomato by-product: free, conjugated and bound phenolics and antioxidant activity. Journal of Food Science and Technology, 55(9), 3453–3461. doi:10.1007/s13197-018-3269-9.
Sarkar, A., & Kaul, P. 2014. Evaluation of Tomato Processing By-Products: A Comparative Study in a Pilot Scale Setup. Journal of Food Process Engineering, 37(3), 299–307. doi:10.1111/jfpe.12086
Secretaría de Agricultura, Ganadería, Desarrollo Rural, Pesca y Alimentación (SAGARPA). 2017. Planeación Agrícola Nacional 2017-2030. https://www.gob.mx/cms/uploads/attachment/file/257077/Potencial-Jitomate.pdf
Shivashankara K. S, S. Isobe, M. I. Al-Haq, M. Takenaka, and T. Shiina. 2004. Fruit antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene of Irwin mango fruits stored at low temperature after high electric field pretreatment. J. Agric. Food Chem. 52: 1281-1286.
Singleton V. L. y J. A. Rossi Jr. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic. 16: 144-158.
Valdez-Morales, M., Espinosa-Alonso, L. G., Espinoza-Torres, L. C., Delgado-Vargas, F., & Medina-Godoy, S. 2014. Phenolic Content and Antioxidant and Antimutagenic Activities in Tomato Peel, Seeds, and Byproducts. Journal of Agricultural and Food Chemistry, 62(23), 5281–5289. doi:10.1021/jf5012374
Vallverdú-Queralt, A., Medina-Remón, A., Casals-Ribes, I., Andres-Lacueva, C., Waterhouse, A. L., & Lamuela-Raventos, R. M. 2012. Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity. LWT - Food Science and Technology, 47(1), 154–160. doi:10.1016/j.lwt.2011.12.020.
Vinha, A. F., Alves, R. C., Barreira, S. V., Castro, A., Costa, A. S., & Oliveira, M. B. P. 2014. Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits. LWT-Food Science and Technology, 55(1), 197-202.
Zhang, J., Chu, P. C., Chao, C. & Chen, J. 2011. Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot. J Zhejiang Univ-Sci B (Biomed y Biotechnol)
Zulueta, A., Esteve, M. J., y Frígola, A. 2009. ORAC and TEAC assays comparison to measure the antioxidant capacity of food products. Food Chemistry, 114(1), 310-316.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The journal Biotecnia is licensed under the Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) license.
_(1)_(1).png){kind=spacer}
_(2).jpg)
