Examination of industrial tomato cultivars under processing
2014
Stéger-Máté, M. | Barta, J. | Varga, Sz | Ivanics, J.
Nowadays tomato is one of the most important vegetables in Europe and all over the world. It contains valuable nutritional compounds (antioxidant components, for instance lycopene and β-carotene) and it has a multi-faceted application. In recent decades, scientific research has focused on the antioxidant aspects of tomato with special emphasis on its lycopene content. Many epidemiological studies confirm the correlation between tomato consumption and the lycopene concentration in the blood as well as the decreased risk of tuberculosis. In our study in co-operation with the Hungarian Tomato Processing Ltd. we evaluated the nutritional components and processing technology of 6 industrial tomato cultivars ('Guadivia', 'Pavia', 'Progress', 'UnoRosso', 'Uno', 'FalcoRosso') under industrial concentration (raw materials, after pulping, after concentration up to 28-30 ref%, after filling the cans and after heat treatment). Our aim was to determine the most suitable cultivars to produce functional foodstuff with high lycopene content. Examined components were: water soluble solids, instrumental colour (L*, a*, b*), total acidity, HMF (hydroxymethylfurfural) content, ascorbic acid, lycopene and total antioxidant capacity (FRAP). Based on our results, we can draw conclusions regarding the following points: the relationships between the lycopene content of raw materials and concentrated products, their change under processing, and relationships between the lycopene and vitamin-C content, lycopene content and colour, respectively. As raw materials, the 'Pavia' and 'FalcoRosso' were the best cultivars (concerning their high lycopene and vitamin C content and antioxidant capacity), however, after processing 'UnoRosso' showed the best properties.
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