Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage
2019
Authors
Zdravković, JasminaPavlović, Nenad
Mladenović, Jelena
Bošković-Vragolović, Nevenka M.
Zdravković, Milan
Article (Published version)
Metadata
Show full item recordAbstract
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-caroteneSource:
Bulgarian Chemical Communications, 2019, 51, 4, 604-610Publisher:
- Bulgarian Academy of Sciences
Funding / projects:
- Integrating biotechnology approach in breeding vegetable crops for sustainable agricultural systems (RS-31059)
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Institution/Community
Institut za povrtarstvoTY - 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 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" }
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
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 .
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 . .