Effect of the addition of husk and dehydrated seed on the antioxidant capacity of a tomato paste produced in Sinaloa
Studies showed that the removal of husk and seed from tomato affected the antioxidant capacity. The objective: to evaluate the effect of the addition of seed and dried peel in antioxidant capacity of tomato paste produced in Sinaloa. Saladette tomatoes (Solanum lycopersicum L.), for Control Pasta (P...
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| Autors principals: | , , , , |
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| Format: | Online |
| Idioma: | spa |
| Publicat: |
Universidad de Sonora
2021
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| Accés en línia: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1314 |
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| Sumari: | Studies showed that the removal of husk and seed from tomato affected the antioxidant capacity. The objective: to evaluate the effect of the addition of seed and dried peel in antioxidant capacity of tomato paste produced in Sinaloa. Saladette tomatoes (Solanum lycopersicum L.), for Control Pasta (PC), added with 1% (P1), 1.5% (P1.5) and 3% (P3) of dried husk and seed were used. Tomatoes were disinfected, scaled, pulped and evaporated, the by-product dried (70 ° C / 6 h) (SCS) to be added to P1, P1.5 and P3. Antioxidant capacity was evaluated at time 0 week 24 of storage by determination of total phenols, DPPH, TEAC and ORAC. The experimental design was one-way ANOVA and the differences between averages were evaluated by Tukey (p≤0.05). The total phenolic content was higher in SCS (58.92 ± 1.29a) to the other treatments (p≤0.05), which increased when adding seed and husk. The major DPPH inhibition was in SCS, followed by P3 (67.207 ± 0.52b), with a direct relationship between the addition of the by-product and the antioxidant capacity in P1 and P1.5 (p> 0.05). Total phenols, DPPH, TEAC and ORAC decreased over time. The addition of husk and dehydrated seed modifies the antioxidant capacity that deteriorates over time. |
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