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Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage

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2019
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Authors
Zdravković, Jasmina
Pavlović, Nenad
Mladenović, Jelena
Bošković-Vragolović, Nevenka M.
Zdravković, Milan
Article (Published version)
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Abstract
The degradation of carotenoids (lycopene and β-carotene) and total antioxidant activity was investigated after one- year storage of pasteurized tomato juice. Tomato juice, thermally treated for 7 min at 100°C, was subjected to one-year storage a) in the light at 20°C; b) in the dark at 20°C and c) in the dark at 4°C. β-Carotene had the fastest dynamics of degradation and was dissolved in the largest quantities, regardless of the storage conditions. For all investigated components the fastest decomposition was observed in the first two months, when the sample was stored in the light at 20°C. Lycopene was most stable in the sample stored in the dark at 40C. Partial regression coefficients for all researched traits proved a significant difference of ratio for storing in the light (20°C) compared to the variants stored in the dark at 20°C and 4°C, lycopene p=0.0041**, p=0.0304**; β-carotene, p=0.0009** and p=0.0183**; antioxidative activity p lt 0.0001** and p=0.009**
Keywords:
1-year storage / Antioxidative activity / Lycopene / Tomato juice / β-carotene
Source:
Bulgarian Chemical Communications, 2019, 51, 4, 604-610
Publisher:
  • Bulgarian Academy of Sciences
Funding / projects:
  • Integrating biotechnology approach in breeding vegetable crops for sustainable agricultural systems (RS-31059)

DOI: 10.34049/bcc.51.4.5126

ISSN: 0861-9808

Scopus: 2-s2.0-85079062314
[ Google Scholar ]
URI
http://RIVeC.institut-palanka.rs/handle/123456789/207
Collections
  • Radovi sa afilijacijom Instituta za povrtarstvo / Papers with the Institute for Vegetable Crops affiliation
Institution/Community
Institut za povrtarstvo
TY  - JOUR
AU  - Zdravković, Jasmina
AU  - Pavlović, Nenad
AU  - Mladenović, Jelena
AU  - Bošković-Vragolović, Nevenka M.
AU  - Zdravković, Milan
PY  - 2019
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/207
AB  - The degradation of carotenoids (lycopene and β-carotene) and total antioxidant activity was investigated after one- year storage of pasteurized tomato juice. Tomato juice, thermally treated for 7 min at 100°C, was subjected to one-year storage a) in the light at 20°C; b) in the dark at 20°C and c) in the dark at 4°C. β-Carotene had the fastest dynamics of degradation and was dissolved in the largest quantities, regardless of the storage conditions. For all investigated components the fastest decomposition was observed in the first two months, when the sample was stored in the light at 20°C. Lycopene was most stable in the sample stored in the dark at 40C. Partial regression coefficients for all researched traits proved a significant difference of ratio for storing in the light (20°C) compared to the variants stored in the dark at 20°C and 4°C, lycopene p=0.0041**, p=0.0304**; β-carotene, p=0.0009** and p=0.0183**; antioxidative activity p lt 0.0001** and p=0.009**
PB  - Bulgarian Academy of Sciences
T2  - Bulgarian Chemical Communications
T1  - Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage
EP  - 610
IS  - 4
SP  - 604
VL  - 51
DO  - 10.34049/bcc.51.4.5126
UR  - conv_230
ER  - 
@article{
author = "Zdravković, Jasmina and Pavlović, Nenad and Mladenović, Jelena and Bošković-Vragolović, Nevenka M. and Zdravković, Milan",
year = "2019",
abstract = "The degradation of carotenoids (lycopene and β-carotene) and total antioxidant activity was investigated after one- year storage of pasteurized tomato juice. Tomato juice, thermally treated for 7 min at 100°C, was subjected to one-year storage a) in the light at 20°C; b) in the dark at 20°C and c) in the dark at 4°C. β-Carotene had the fastest dynamics of degradation and was dissolved in the largest quantities, regardless of the storage conditions. For all investigated components the fastest decomposition was observed in the first two months, when the sample was stored in the light at 20°C. Lycopene was most stable in the sample stored in the dark at 40C. Partial regression coefficients for all researched traits proved a significant difference of ratio for storing in the light (20°C) compared to the variants stored in the dark at 20°C and 4°C, lycopene p=0.0041**, p=0.0304**; β-carotene, p=0.0009** and p=0.0183**; antioxidative activity p lt 0.0001** and p=0.009**",
publisher = "Bulgarian Academy of Sciences",
journal = "Bulgarian Chemical Communications",
title = "Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage",
pages = "610-604",
number = "4",
volume = "51",
doi = "10.34049/bcc.51.4.5126",
url = "conv_230"
}
Zdravković, J., Pavlović, N., Mladenović, J., Bošković-Vragolović, N. M.,& Zdravković, M.. (2019). Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage. in Bulgarian Chemical Communications
Bulgarian Academy of Sciences., 51(4), 604-610.
https://doi.org/10.34049/bcc.51.4.5126
conv_230
Zdravković J, Pavlović N, Mladenović J, Bošković-Vragolović NM, Zdravković M. Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage. in Bulgarian Chemical Communications. 2019;51(4):604-610.
doi:10.34049/bcc.51.4.5126
conv_230 .
Zdravković, Jasmina, Pavlović, Nenad, Mladenović, Jelena, Bošković-Vragolović, Nevenka M., Zdravković, Milan, "Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage" in Bulgarian Chemical Communications, 51, no. 4 (2019):604-610,
https://doi.org/10.34049/bcc.51.4.5126 .,
conv_230 .

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