scholarly journals Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice

2019 ◽  
Vol 76 (1) ◽  
pp. 63
Author(s):  
Sanda ANDREI ◽  
Andrea BUNEA ◽  
Daria Antonia DUMITRAŞ ◽  
Adela PINTEA
Keyword(s):  
Ascorbic Acid ◽  
Thermal Processing ◽  
Tomato Juice ◽  
Antioxidant Compounds ◽  
Ascorbic Acid Concentration ◽  
Total Polyphenols ◽  
Total Carotenoids ◽  
Time Processing ◽  
Thermally Processed ◽  
Lycopene Content

The purpose of our study was to determine the influences of thermal processing of tomato juice, in a manner similar to that commonly used in traditional cuisine, on the concentration of antioxidant compounds: total carotenoid and their profile; concentration of lycopene; concentration of ascorbic acid and total polyphenols. The boiling of tomato juice resulted in a significant increase in the concentration of total carotenoids and lycopene. No statistically significant differences in total carotenoids and lycopene content occurred depending on the boiling time. In fresh juice, ascorbic acid had average values of 20.73 mg /100g and significant decreased depending on the boiling time. Processing of tomato juice by boiling for 15 minutes or 30 minutes causes a slight increase in the concentration of phenols. The results obtained in this study have shown that, in the case of tomato juice, cooking by boiling determines the decrease of ascorbic acid concentration, but on the other hand makes the carotenoids and phenolic compounds more available, thus being nutritionally beneficial.

scholarly journals Effect of industrial processing for obtaining guava paste on the antioxidant compounds of guava (Psidium guajava l.) ‘Paluma’ cv.

2018 ◽  
Vol 40 (2) ◽  
Author(s):  
Ana Paula Wolf Tasca Del’Arco ◽  
Célia Maria de Sylos
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Total Carotenoids ◽  
High Positive Correlation ◽  
Positive Correlation ◽  
Industrial Processing ◽  
Dpph Method ◽  
Dpph Activity

Abstract Some foods constituents are subject to change during thermal and/or industrial processing. In the fruit processing industry, guava pulp is used during guava off season to obtain guava paste, produced with the addition of sugar and citric acid, subjected to various thermal processes. This study evaluated the effect of industrial processing to obtain guava paste on the content of ascorbic acid, total carotenoids, total phenolic and total flavonoid present in guava ‘Paluma’ cv. The results showed that there was an increase of antioxidants in guava pulp (15% ascorbic acid, 59% total carotenoids, 8% total phenolics and 54.5% total flavonoids), probably due to their increased concentration as a result of water loss during processing. There was areduction in the contents of antioxidants compounds in guava paste (42, 13, 31 and 6.5% respectively). The antioxidant capacity was evaluated by the DPPH method, and the results showed that guava ‘Paluma’ cv. and its byproducts have an important antioxidant capacity, with moderate positive correlation among guava anti-radical DPPH• activity with the contents of acid ascorbic, carotenoids and phenolics and, for the guava paste anti-radical DPPH• activity, there was very high positive correlation with the content of carotenoids and high positive correlation with total content of phenolic compounds.

Changes in lycopene content and quality of tomato juice during thermal processing by a nanofluid heating medium

2018 ◽  
Vol 230 ◽  
pp. 1-7 ◽  
Author(s):  
Seyed-Sajjad Jabbari ◽  
Seid Mahdi Jafari ◽  
Danial Dehnad ◽  
Seyed-Ahmad Shahidi
Keyword(s):  
Thermal Processing ◽  
Tomato Juice ◽  
Lycopene Content ◽  
Heating Medium

scholarly journals Carotenoids and lycopene content in fresh and dried tomato fruits and tomato juice

2013 ◽  
Vol 61 (5) ◽  
pp. 1329-1337 ◽  
Author(s):  
Andrea Mendelová ◽  
Martina Fikselová ◽  
Ľubomír Mendel
Keyword(s):  
Cardiovascular Diseases ◽  
Human Body ◽  
Tomato Juice ◽  
Pharmacological Effects ◽  
Dynamic Changes ◽  
Total Carotenoids ◽  
Tomato Fruits ◽  
Lycopene Content

Important component of the tomato are carotenoid dyes, especially lycopene. The importance of lycopene in the diet of people in recent years has grown mainly for its pharmacological effects due to its ability to reduce the risk of carcinoma diseases and prevention of cardiovascular diseases. The aim of this work was to analyze the content of total carotenoids and lycopene in 8 varieties of tomato and to monitor dynamic changes after their different treatments (heating, drying). The experiment included following tomato varieties: Bambino F1, Darina F1, Diana F1, Denár, Milica F1, Orange F1, Paulína F1, Šejk F1.We found that processing of tomato fruits into juices and dried slices positively affected the presence of carotenoids and lycopene. Processing leads to an increase in the content of carotenoids that can be attributed to better availability of these components in the human body.

scholarly journals Analysis of Antioxidant Compounds and Hydroxymethylfurfural in Processing Tomato Cultivars

2006 ◽  
Vol 16 (4) ◽  
pp. 615-619 ◽  
Author(s):  
Lajos Helyes ◽  
Zoltán Pék ◽  
Sára Brandt ◽  
Andrea Lugasi
Keyword(s):  
Tomato Fruit ◽  
Total Antioxidant Status ◽  
Weather Conditions ◽  
Antioxidant Compounds ◽  
Total Polyphenols ◽  
Processing Tomato ◽  
Significant Difference ◽  
Total Antioxidant ◽  
Lycopene Content ◽  
Tomato Cultivars

Tomato (Lycopersicon esculentum) fruit is an important source of antioxidants, which are important in the prevention of many cancer types and cardiovascular diseases. In ripe tomato fruit, one of the most significant antioxidant compounds is lycopene. In this study, effects of the cultivars and the environmental conditions on the lycopene content were investigated. Temperature effect was characterized by calculating growing degree-day (GDD). Relationships among lycopene, total polyphenols, organic acid, and total antioxidant status (TAS) were analyzed. A variation of more than 30% was found among the lycopene levels of five processing tomato cultivars. Lycopene content ranged from 79.7 to 155.0 mg·kg–1 fresh weight. There was a significant difference between the lycopene concentrations of fruit harvested at two different dates. The values were higher at the second harvest, probably due to the cooler weather conditions preceding that harvest. Total polyphenols correlated strongly with TAS but the other antioxidants did not have any relationship to TAS. GDD were strongly and positively correlated with hydroxymethylfurfural content in fresh tomatoes.

scholarly journals Color Changes and Antioxidant Content of Vine and Postharvest-ripened Tomato Fruits

HortScience ◽  
2010 ◽  
Vol 45 (3) ◽  
pp. 466-468 ◽  
Author(s):  
Zoltán Pék ◽  
Lajos Helyes ◽  
Andrea Lugasi
Keyword(s):  
Ascorbic Acid ◽  
Storage Temperature ◽  
De Novo ◽  
Tomato Fruit ◽  
Total Polyphenols ◽  
Tomato Fruits ◽  
Color Changes ◽  
Antioxidant Content ◽  
Tomato Fruit Ripening ◽  
Lycopene Content

Tomato fruit ripening is a complex, genetically programmed process that culminates in dramatic changes in texture, color, flavor, and aroma of the fruit flesh. The characteristic pigmentation of red ripe tomato fruit is the result of the de novo synthesis of carotenoids, mainly lycopene and β-carotene, which are associated with the change in fruit color from green to red as chloroplasts are transformed to chromoplasts. The aim of this study was to examine the effect of ripening conditions on color development and antioxidant content. Detached tomato fruit stored at 15 and 30 °C and vine-ripened fruits were studied to characterize the ripening process by Hue (°) index (CIELab color system), which is strongly influenced by the circumstances of ripening. Total polyphenols, ascorbic acid, and lycopene content of tomato fruits were analyzed at the end of the experiment. Changes in the color of fruit stored at 15 °C and vine-ripened fruit showed significantly higher a* compared with fruit stored at 30 °C. Storage temperature influenced positively ascorbic acid and negatively lycopene content, whereas total polyphenols did not show differences among the different ripening conditions.

The Effect of Stress and Warfarin on the Adrenal Gland in Relation to Spontaneous Hemorrhage, as Judged by Measurement of Adrenal Ascorbic Acid and Serum Corticosterone

1971 ◽  
Vol 26 (02) ◽  
pp. 275-288 ◽  
Author(s):  
S Chattopadhyay ◽  
D. D Johnson ◽  
G. J Millar ◽  
L. B Jaques
Keyword(s):  
Ascorbic Acid ◽  
Acid Concentration ◽  
Ascorbic Acid Concentration ◽  
Corticosterone Concentration ◽  
Serum Corticosterone ◽  
Spontaneous Hemorrhage ◽  
Combined Action ◽  
Series Of Experiments ◽  
Pituitary Adrenal Axis

SummaryRats were subjected to the following procedures: No treatment, Stressor (10% NaCl i.p.), Warfarin for 7 days, Stressor followed by Warfarin; and groups were sacrificed at intervals for assessment of spontaneous hemorrhage and of adrenal ascorbic acid concentration. There was no hemorrhage in the no treatment and stressor groups; some hemorrhage in the warfarin group; profound hemorrhage with Warfarin + Stressor. The adrenal ascorbic acid concentration was found to be lower, 8 h and again 5 days after stress, and remained lower in the warfarin + stress animals. Warfarin had no effect on adrenal ascorbic acid level.In another series of experiments in which the stress consisted of an electric current to the cage floor for 6 sec over 15 min, rats were sacrificed daily for determination of serum corticosterone concentration and occurrence of spontaneous hemorrhage. There was a statistically significant increase of serum corticosterone concentration with stress, warfarin and combined warfarin and stress treatments (P< 0.001 for all three variables). There was a significant correlation (r = 0.96 and 0.89, P< 0.01) for serum corticosterone concentration with hemorrhage score and incidence of hemorrhage in stressed rats receiving warfarin, but not in those receiving only warfarin. The results indicate an activation, rather than an exhaustion, of the pituitary-adrenal axis during the combined action of anticoagulant and stress, which results in the development of spontaneous hemorrhage.

PLASMA CORTICOSTEROID LEVELS AND ADRENAL ASCORBIC ACID AFTER INTRAVENOUS CORTICOTROPHIN INJECTIONS AND »STRESSFUL« STIMULI IN THE RAT

1962 ◽  
Vol 39 (4) ◽  
pp. 527-538 ◽  
Author(s):  
Pavo Hedner ◽  
Claus Rerup
Keyword(s):  
Ascorbic Acid ◽  
Abdominal Surgery ◽  
Response Curve ◽  
Significant Rise ◽  
Blocking Effect ◽  
High Dose ◽  
Ascorbic Acid Concentration ◽  
Unilateral Adrenalectomy ◽  
Subcutaneous Injections ◽  
Hypophysectomized Rats

ABSTRACT Measurements of plasma corticosteroid levels and adrenal ascorbic acid concentration in steroid blocked and hypophysectomized rats were performed. It was found that prednisolone and dexamethasone were effective in blocking endogenous corticotrophin release within 3–4 hours after subcutaneous injection. These agents also prevented completely the normally occurring rise in plasma corticoid levels after exposure of the rats to ether. Abdominal surgery (unilateral adrenalectomy) resulted in a slight but significant rise in plasma corticoid levels in spite of dexamethasone blockade. The values of adrenal ascorbic acid were not affected significantly. The blocking effect of two daily subcutaneous injections of a high dose of dexamethasone persisted for about one week after the last injection. The sensitivity of the plasma corticoid response was essentially the same in hypophysectomized and dexamethasone blocked rats. The lower part of the log dose response curve was found to be clearly non-linear in the plasma corticoid method following intravenous corticotrophin injection. As a consequence the dose level in quantitative assays of intravenously injected corticotrophin are, in our hands, of the same order as in the adrenal ascorbic acid depletion method.

Impact of high temperature stress on ascorbic acid concentration in tomato

2018 ◽  
pp. 985-990
Author(s):  
V. Hernández ◽  
P. Hellín ◽  
J. Fenoll ◽  
M.V. Molina ◽  
I. Garrido ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
High Temperature ◽  
Temperature Stress ◽  
Acid Concentration ◽  
High Temperature Stress ◽  
Ascorbic Acid Concentration

scholarly journals Interference of ascorbic acid with chemical analytes

2005 ◽  
Vol 42 (6) ◽  
pp. 475-477 ◽  
Author(s):  
Qing H Meng ◽  
William C Irwin ◽  
Jennifer Fesser ◽  
K Lorne Massey
Keyword(s):  
Ascorbic Acid ◽  
Creatine Kinase ◽  
Uric Acid ◽  
Total Cholesterol ◽  
Acid Concentration ◽  
Total Bilirubin ◽  
Binding Capacity ◽  
Ascorbic Acid Concentration ◽  
Sodium Potassium ◽  
Creatine Kinase Mb

Background: Ascorbic acid can interfere with methodologies involving redox reactions, while comprehensive studies on main chemistry analysers have not been reported. We therefore attempted to determine the interference of ascorbic acid with analytes on the Beckman Synchron LX20®. Methods: Various concentrations of ascorbic acid were added to serum, and the serum analytes were measured on the LX20. Results: With a serum ascorbic acid concentration of 12.0 mmol/L, the values for sodium, potassium, calcium and creatinine increased by 43%, 58%, 103% and 26%, respectively ( P<0.01). With a serum ascorbic acid concentration of 12.0 mmol/L, the values for chloride, total bilirubin and uric acid decreased by 33%, 62% and 83%, respectively ( P<0.01), and were undetectable for total cholesterol, triglyceride, ammonia and lactate. There was no definite influence of ascorbic acid on analytical values for total CO2, urea, glucose, phosphate, total protein, albumin, amylase, creatine kinase, creatine kinase-MB, aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, total iron, unbound iron-binding capacity or magnesium. Conclusions: Ascorbic acid causes a false increase in sodium, potassium, calcium and creatinine results and a false decrease in chloride, total bilirubin, uric acid, total cholesterol, triglyceride, ammonia and lactate results.

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