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Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits
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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Tomato cultivars Processing Antioxidants Phytochemicals
Contexto Educativo
Citação
Editora
Elsevier