Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits

Autor: A. Castro, Ana Ferreira da Vinha, Rita C. Alves, M. Beatriz P.P. Oliveira, Anabela S.G. Costa, Sérgio V. P. Barreira
Přispěvatelé: Repositório Científico do Instituto Politécnico do Porto
Rok vydání: 2014
Předmět:
Zdroj: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2013.07.016
Popis: The effect of peel and seed removal, two commonly practiced procedures either at home or by the processing industry, on the physicochemical properties, bioactive compounds contents and antioxidant capacity of tomato fruits of four typical Portuguese cultivars (cereja, chucha, rama and redondo) were appraised. Both procedures caused significant nutritional and antioxidant activity losses in fruits of every cultivar. In general, peeling was more detrimental, since it caused a higher decrease in lycopene, bcarotene, ascorbic acid and phenolics contents (averages of 71%, 50%, 14%, and 32%, respectively) and significantly lowered the antioxidant capacity of the fruits (8% and 10%, using DPPH � and b-carotene linoleate model assays, correspondingly). Although seeds removal favored the increase of both color and sweetness, some bioactive compounds (11% of carotenoids and 24% of phenolics) as well as antioxidant capacity (5%) were loss. The studied cultivars were differently influenced by these procedures. The fruits most affected by peeling were those from redondo cultivar (� 66% lycopene, � 44% b-carotene, � 26% ascorbic acid and � 38% phenolics). Seeds removal, in turn, was more injurious for cereja tomatoes (� 10% lycopene, � 38% b-carotene, � 25% ascorbic acid and � 63% phenolics). Comparatively with the remaining ones, the rama fruits were less affected by the trimming procedures.
Databáze: OpenAIRE
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