文章基本信息

标题：Bioactive compounds and antioxidant activity in tomatoes (Lycopersicon esculentum L.) cultivars in natura and after thermal processing
其他标题：Compuestos bioactivos y actividad antioxidante en variedades de tomate (Lycopersicon esculentum L.) in natura y después del procesamiento térmico
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作者：Angela Vacaro de Souza ; Jéssica Marques de Mello ; Vitória Ferreira da Silva Fávaro 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2020
卷号：9
期号：11
页码：1-26
DOI：10.33448/rsd-v9i11.10192
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：The aim of the study was to evaluate the impact of processing by cooking in natura fruits on the content of bioactive compounds - vitamin C and ascorbic acid, phenolic compounds, flavonoids, carotenoids and anthocyanins, lycopene and β-carotene - and on antioxidant activity - DPPH and FRAP - of 9 varieties of commercial and non-commercial tomatoes. The fruits were harvested when they reached the point of physiological maturation, selected and evaluated in natura, and after grinding and cooking for 30 minutes. At the end of the experiment it was found that all bioactive compounds analyzed showed quantitative reductions when the fruits were processed, with cherry cultivars - 7, 8 and 9 - those that showed superior results compared to different bioactive compounds evaluated, proving to be interesting to be better explored. Regarding the antioxidant activities, the processed fruits of these cultivars showed less losses showing potential to be submitted to processing.
其他摘要：The aim of the study was to evaluate the impact of processing by cooking in natura fruits on the content of bioactive compounds - vitamin C and ascorbic acid, phenolic compounds, flavonoids, carotenoids and anthocyanins, lycopene and β-carotene - and on antioxidant activity - DPPH and FRAP - of 9 varieties of commercial and non-commercial tomatoes. The fruits were harvested when they reached the point of physiological maturation, selected and evaluated in natura, and after grinding and cooking for 30 minutes. At the end of the experiment it was found that all bioactive compounds analyzed showed quantitative reductions when the fruits were processed, with cherry cultivars - 7, 8 and 9 - those that showed superior results compared to different bioactive compounds evaluated, proving to be interesting to be better explored. Regarding the antioxidant activities, the processed fruits of these cultivars showed less losses showing potential to be submitted to processing.
关键词：Procesamiento de alimentos; Carotenoides; Licopeno; Compuestos fenólicos; Flavonoides.
其他关键词：Food processing; Carotenoids; Lycopene; Phenolic compounds; Flavonoids.