Bioactive compounds and antioxidant activity in tomatoes (Lycopersicon esculentum L.) cultivars in natura and after thermal processing
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/10192 |
Resumo: | 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. |
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Bioactive compounds and antioxidant activity in tomatoes (Lycopersicon esculentum L.) cultivars in natura and after thermal processing Compuestos bioactivos y actividad antioxidante en variedades de tomate (Lycopersicon esculentum L.) in natura y después del procesamiento térmicoCompostos bioativos e atividade antioxidante em variedades de tomates (Lycopersicon esculentum L.) in natura e após processamento térmicoProcesamiento de alimentosCarotenoidesLicopenoCompuestos fenólicosFlavonoides.Processamento de alimentosCarotenoidesLicopenoCompostos fenólicosFlavonoides.Food processingCarotenoidsLycopenePhenolic compoundsFlavonoids.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.El objetivo del estudio fue evaluar el impacto del procesamiento por cocción de frutas frescas sobre el contenido de compuestos bioactivos - vitamina C y ácido ascórbico, compuestos fenólicos, flavonoides, carotenoides y antocianinas, licopeno y β-caroteno - y sobre la actividad antioxidante - DPPH y FRAP - 9 variedades de tomates comerciales y no comerciales. Los frutos se recolectaron cuando alcanzaron el punto de maduración fisiológica, siendo seleccionados y evaluados in natura y luego de triturados y cocidos durante 30 minutos. Al finalizar el experimento se encontró que todos los compuestos bioactivos analizados mostraron reducciones cuantitativas cuando se procesaron los frutos, siendo los cultivares de cereza - 7, 8 y 9 - los que mostraron resultados superiores en relación a los diferentes compuestos bioactivos evaluados, mostrando ser de interés para mejor explorado. En cuanto a las actividades antioxidantes, los frutos procesados de estos cultivares presentaron menores pérdidas mostrando potencial para ser sometidos a procesamiento.O objetivo do estudo foi avaliar o impacto do processamento por cozimento em frutos in natura no conteúdo de compostos bioativos – vitamina C e ácido ascórbico, compostos fenólicos, flavonóides, carotenoides e antocianinas, licopeno e β-caroteno - e na atividade antioxidante – DPPH e FRAP - de 9 variedades de tomates comerciais e não comerciais. Os frutos foram colhidos quando atingiram o ponto de maturação fisiológica, sendo selecionados e avaliados in natura e após trituração e cozimento por 30 minutos. Ao final do experimento verificou-se que todos os compostos bioativos analisados apresentaram reduções quantitativas quando os frutos foram processados, sendo as cultivares cereja - 7, 8 e 9 - as que apresentaram resultados superiores em relação aos diferentes compostos bioativos avaliados mostrando-se interessantes para serem melhores exploradas. Já em relação às atividades antioxidantes, os frutos processados destas cultivares apresentaram menores perdas mostrando potencial para serem submetidas ao processamento.Research, Society and Development2020-11-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1019210.33448/rsd-v9i11.10192Research, Society and Development; Vol. 9 No. 11; e44991110192Research, Society and Development; Vol. 9 Núm. 11; e44991110192Research, Society and Development; v. 9 n. 11; e449911101922525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/10192/8977Copyright (c) 2020 Angela Vacaro de Souza; Jéssica Marques de Mello; Vitória Ferreira da Silva Fávaro; Victória Farias da Silva; Diogo de Lucca Sartori; Fernando Ferrari Puttihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSouza, Angela Vacaro de Mello, Jéssica Marques de Fávaro, Vitória Ferreira da Silva Silva, Victória Farias da Sartori, Diogo de Lucca Putti, Fernando Ferrari 2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/10192Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:18.489225Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Bioactive compounds and antioxidant activity in tomatoes (Lycopersicon esculentum L.) cultivars in natura and after thermal processing Compuestos bioactivos y actividad antioxidante en variedades de tomate (Lycopersicon esculentum L.) in natura y después del procesamiento térmico Compostos bioativos e atividade antioxidante em variedades de tomates (Lycopersicon esculentum L.) in natura e após processamento térmico |
| title |
Bioactive compounds and antioxidant activity in tomatoes (Lycopersicon esculentum L.) cultivars in natura and after thermal processing |
| spellingShingle |
Bioactive compounds and antioxidant activity in tomatoes (Lycopersicon esculentum L.) cultivars in natura and after thermal processing Souza, Angela Vacaro de Procesamiento de alimentos Carotenoides Licopeno Compuestos fenólicos Flavonoides. Processamento de alimentos Carotenoides Licopeno Compostos fenólicos Flavonoides. Food processing Carotenoids Lycopene Phenolic compounds Flavonoids. |
| title_short |
Bioactive compounds and antioxidant activity in tomatoes (Lycopersicon esculentum L.) cultivars in natura and after thermal processing |
| title_full |
Bioactive compounds and antioxidant activity in tomatoes (Lycopersicon esculentum L.) cultivars in natura and after thermal processing |
| title_fullStr |
Bioactive compounds and antioxidant activity in tomatoes (Lycopersicon esculentum L.) cultivars in natura and after thermal processing |
| title_full_unstemmed |
Bioactive compounds and antioxidant activity in tomatoes (Lycopersicon esculentum L.) cultivars in natura and after thermal processing |
| title_sort |
Bioactive compounds and antioxidant activity in tomatoes (Lycopersicon esculentum L.) cultivars in natura and after thermal processing |
| author |
Souza, Angela Vacaro de |
| author_facet |
Souza, Angela Vacaro de Mello, Jéssica Marques de Fávaro, Vitória Ferreira da Silva Silva, Victória Farias da Sartori, Diogo de Lucca Putti, Fernando Ferrari |
| author_role |
author |
| author2 |
Mello, Jéssica Marques de Fávaro, Vitória Ferreira da Silva Silva, Victória Farias da Sartori, Diogo de Lucca Putti, Fernando Ferrari |
| author2_role |
author author author author author |
| dc.contributor.author.fl_str_mv |
Souza, Angela Vacaro de Mello, Jéssica Marques de Fávaro, Vitória Ferreira da Silva Silva, Victória Farias da Sartori, Diogo de Lucca Putti, Fernando Ferrari |
| dc.subject.por.fl_str_mv |
Procesamiento de alimentos Carotenoides Licopeno Compuestos fenólicos Flavonoides. Processamento de alimentos Carotenoides Licopeno Compostos fenólicos Flavonoides. Food processing Carotenoids Lycopene Phenolic compounds Flavonoids. |
| topic |
Procesamiento de alimentos Carotenoides Licopeno Compuestos fenólicos Flavonoides. Processamento de alimentos Carotenoides Licopeno Compostos fenólicos Flavonoides. Food processing Carotenoids Lycopene Phenolic compounds Flavonoids. |
| description |
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. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-11-21 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10192 10.33448/rsd-v9i11.10192 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/10192 |
| identifier_str_mv |
10.33448/rsd-v9i11.10192 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10192/8977 |
| dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Research, Society and Development |
| publisher.none.fl_str_mv |
Research, Society and Development |
| dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 11; e44991110192 Research, Society and Development; Vol. 9 Núm. 11; e44991110192 Research, Society and Development; v. 9 n. 11; e44991110192 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052664354177024 |