Lycopene content and antioxidant capacity of tomato jam
Нема приказа
Аутори
Veljović, MileDavidović, S.
Pecić, S.
Despotović, Saša
Leskošek-Čukalović, Ida
Vukosavljević, Predrag
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Tomato (Solanum lycopersicum) is the world's second largest vegetable crop after the potato and a major source of lycopene. Lycopene is a red carotenoid and an efficient free radical scavenger, which presence in the diet positively correlates with reduced risk of chronic diseases. Although tomatoes are usually used as a salad vegetable, more than 80 % of tomatoes consumption comes from processed products such as ketchup, tomato juice, pickled tomatoes, sauces etc. Jam is another possibility of tomato processing. Tomato jam was produced in an open 120 liters oil jacketed stainless steel kettle. The proportion of sugar to fruit was 1:2.5, while the final concentration was 65°Brix (Bx). Lycopene content was estimated spectophotometrically at 503 nm and concentration was calculated using molar extinction coefficient of 17.2 × 104 M-1cm-1. An examination of the antioxidant capacity of samples was performed using DPPH assay. Obtained results indicate that lycopene content of tomato jam was s...lightly lower compared to fresh ones (79.66 mg/kg in fresh tomatoes and 75.54 mg/kg in tomato jam), while antioxidant capacity has increased during processing (0.335 and 1.195 mM Trolox equivalents per kilogram of samples for fresh tomatoes and tomato jam, respectively). Moreover, heat processing of tomatoes could result in increased bioavailability of lycopene. Based on the results, it may be concluded that tomato jam can be a high-quality product which can be a desirable component of healthy diet.
Кључне речи:
Antioxidant capacity / Lycopene / Tomato jamИзвор:
CEFood 2012 - Proceedings of 6th Central European Congress on Food, 2012, 138-143Издавач:
- 6th Central European Congress on Food, CEFood 2012
Scopus: 2-s2.0-84926025592
Институција/група
Poljoprivredni fakultetTY - CONF AU - Veljović, Mile AU - Davidović, S. AU - Pecić, S. AU - Despotović, Saša AU - Leskošek-Čukalović, Ida AU - Vukosavljević, Predrag PY - 2012 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2734 AB - Tomato (Solanum lycopersicum) is the world's second largest vegetable crop after the potato and a major source of lycopene. Lycopene is a red carotenoid and an efficient free radical scavenger, which presence in the diet positively correlates with reduced risk of chronic diseases. Although tomatoes are usually used as a salad vegetable, more than 80 % of tomatoes consumption comes from processed products such as ketchup, tomato juice, pickled tomatoes, sauces etc. Jam is another possibility of tomato processing. Tomato jam was produced in an open 120 liters oil jacketed stainless steel kettle. The proportion of sugar to fruit was 1:2.5, while the final concentration was 65°Brix (Bx). Lycopene content was estimated spectophotometrically at 503 nm and concentration was calculated using molar extinction coefficient of 17.2 × 104 M-1cm-1. An examination of the antioxidant capacity of samples was performed using DPPH assay. Obtained results indicate that lycopene content of tomato jam was slightly lower compared to fresh ones (79.66 mg/kg in fresh tomatoes and 75.54 mg/kg in tomato jam), while antioxidant capacity has increased during processing (0.335 and 1.195 mM Trolox equivalents per kilogram of samples for fresh tomatoes and tomato jam, respectively). Moreover, heat processing of tomatoes could result in increased bioavailability of lycopene. Based on the results, it may be concluded that tomato jam can be a high-quality product which can be a desirable component of healthy diet. PB - 6th Central European Congress on Food, CEFood 2012 C3 - CEFood 2012 - Proceedings of 6th Central European Congress on Food T1 - Lycopene content and antioxidant capacity of tomato jam EP - 143 SP - 138 UR - https://hdl.handle.net/21.15107/rcub_agrospace_2734 ER -
@conference{ author = "Veljović, Mile and Davidović, S. and Pecić, S. and Despotović, Saša and Leskošek-Čukalović, Ida and Vukosavljević, Predrag", year = "2012", abstract = "Tomato (Solanum lycopersicum) is the world's second largest vegetable crop after the potato and a major source of lycopene. Lycopene is a red carotenoid and an efficient free radical scavenger, which presence in the diet positively correlates with reduced risk of chronic diseases. Although tomatoes are usually used as a salad vegetable, more than 80 % of tomatoes consumption comes from processed products such as ketchup, tomato juice, pickled tomatoes, sauces etc. Jam is another possibility of tomato processing. Tomato jam was produced in an open 120 liters oil jacketed stainless steel kettle. The proportion of sugar to fruit was 1:2.5, while the final concentration was 65°Brix (Bx). Lycopene content was estimated spectophotometrically at 503 nm and concentration was calculated using molar extinction coefficient of 17.2 × 104 M-1cm-1. An examination of the antioxidant capacity of samples was performed using DPPH assay. Obtained results indicate that lycopene content of tomato jam was slightly lower compared to fresh ones (79.66 mg/kg in fresh tomatoes and 75.54 mg/kg in tomato jam), while antioxidant capacity has increased during processing (0.335 and 1.195 mM Trolox equivalents per kilogram of samples for fresh tomatoes and tomato jam, respectively). Moreover, heat processing of tomatoes could result in increased bioavailability of lycopene. Based on the results, it may be concluded that tomato jam can be a high-quality product which can be a desirable component of healthy diet.", publisher = "6th Central European Congress on Food, CEFood 2012", journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food", title = "Lycopene content and antioxidant capacity of tomato jam", pages = "143-138", url = "https://hdl.handle.net/21.15107/rcub_agrospace_2734" }
Veljović, M., Davidović, S., Pecić, S., Despotović, S., Leskošek-Čukalović, I.,& Vukosavljević, P.. (2012). Lycopene content and antioxidant capacity of tomato jam. in CEFood 2012 - Proceedings of 6th Central European Congress on Food 6th Central European Congress on Food, CEFood 2012., 138-143. https://hdl.handle.net/21.15107/rcub_agrospace_2734
Veljović M, Davidović S, Pecić S, Despotović S, Leskošek-Čukalović I, Vukosavljević P. Lycopene content and antioxidant capacity of tomato jam. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:138-143. https://hdl.handle.net/21.15107/rcub_agrospace_2734 .
Veljović, Mile, Davidović, S., Pecić, S., Despotović, Saša, Leskošek-Čukalović, Ida, Vukosavljević, Predrag, "Lycopene content and antioxidant capacity of tomato jam" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):138-143, https://hdl.handle.net/21.15107/rcub_agrospace_2734 .