Change in Colour and Antioxidant Content of Tomato Cultivars Following Forced-Air Drying |
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Authors: | N?S?Kerkhofs C?E?Lister Email author" target="_blank">G?P?SavageEmail author |
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Institution: | (1) Food Group, Animal and Food Sciences Division, Lincoln University, P.O. Box 84, Canterbury, Lincoln, NZ;(2) Nutrition and Health Team, Crop and Food Research Ltd., Lincoln, Canterbury, NZ |
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Abstract: | Three New Zealand grown tomato (Lycopersicon esculentum L.) cultivars, Aranka, Encore, and Flavourine, were analysed for colour (CIELAB L∗ a∗ b∗ values), ascorbic acid, total phenolics, lycopene, and total antioxidant activity (ABTS assay). Colour analyses of the air-dried
tomatoes showed that the colour degradation as measured by the L∗ a∗ b∗ values was minimal, and the colour was not significantly different (p < 0.05) between each of the dried cultivars. In general, there was no significant difference (p < 0.01) between the fresh cultivars in terms of antioxidant components or total antioxidant activity. The average values
obtained for antioxidant components in the three fresh cultivars were: ascorbic acid, 276 mg/100 g DM, total phenolics, 613
mg gallic acid equivalents (GAE)/100 g dry matter (DM) and lycopene 38 mg/100 g DM. Total antioxidant activity of the fresh
cultivars was 2917 μmole Trolox equivalent antioxidant capacity (TEAC)/100 g DM. Following forced air-drying treatment at
42 ∘C for 48 hr, all cultivars showed significant decreases in ascorbic acid, total phenolics and total antioxidant activity,
and increases in extractable lycopene contents. This study was undertaken to identify cultivars that would provide the best
colour and nutrient contents after commercial air drying. |
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Keywords: | Antioxidant activity Ascorbic acid Forced-air drying Lycopene Tomato Total phenolics |
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