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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Universidad de Sonora
2021
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| Sarrera elektronikoa: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1314 |
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biotecnia-article-13142022-05-31T17:19:20Z Effect of the addition of husk and dehydrated seed on the antioxidant capacity of a tomato paste produced in Sinaloa Efecto de la adición de cáscara y semilla deshidratada en la capacidad antioxidante de una pasta de tomate producida en Sinaloa Ponce Fernández, Nora Estela Pollorena López, Gregorio Rosas Domínguez, Cindy Osuna Izaguirre, Sandra Carmina López Peñuelas, Vida Mariel Pasta de tomate capacidad antioxidante cáscara y semilla de tomate 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. Estudios demostraron que la eliminación de cáscara y semilla del tomate afectaron la capacidad antioxidante. El objetivo: evaluar el efecto de la adición de semilla y cáscara deshidratada en capacidad antioxidante de pasta de tomate producida en Sinaloa. Se utilizaron tomates saladette (Solanum lycopersicum L.), para Pasta control (PC), adicionada con 1% (P1), 1.5% (P1.5) y 3% (P3) de cáscara y semilla deshidratada. El tomate se desinfectó, escaldó, despulpó y evaporó, el subproducto se secó (70°C/6 h) (SCS) para agregarse a P1, P1.5 y P3. Se evaluó capacidad antioxidante en tiempo 0 semana 24 de almacenamiento mediante determinación de fenoles totales, DPPH, TEAC y ORAC. El diseño experimental fue ANOVA de una vía y las diferencias entre promedios se evaluaron mediante Tukey (p≤0.05). El contenido de fenoles totales fue mayor en SCS (58.92±1.29a) a los demás tratamientos (p≤0.05), que aumentaron al adicionar semilla y cáscara. La inhibición de DPPH mayor fue en SCS, seguido de P3(67.207±0.52b), con relación directa entre la adición del subproducto y la capacidad antioxidante en P1 y P1.5 (p>0.05). Fenoles totales, DPPH, TEAC y ORAC disminuyeron respecto al tiempo. La adición de cáscara y semilla deshidratada modifica la capacidad antioxidante que se deteriora con el tiempo. Palabras clave: Pasta de tomate, capacidad antioxidante, cascara y semilla de tomate Universidad de Sonora 2021-02-16 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1314 10.18633/biotecnia.v23i1.1314 Biotecnia; Vol. 23 No. 1 (2021): Enero-Abril; 135-140 Biotecnia; Vol. 23 Núm. 1 (2021): Enero-Abril; 135-140 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1314/496 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1314/539 Derechos de autor 2021 https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Biotecnia |
| collection |
OJS |
| language |
spa |
| format |
Online |
| author |
Ponce Fernández, Nora Estela Pollorena López, Gregorio Rosas Domínguez, Cindy Osuna Izaguirre, Sandra Carmina López Peñuelas, Vida Mariel |
| spellingShingle |
Ponce Fernández, Nora Estela Pollorena López, Gregorio Rosas Domínguez, Cindy Osuna Izaguirre, Sandra Carmina López Peñuelas, Vida Mariel Effect of the addition of husk and dehydrated seed on the antioxidant capacity of a tomato paste produced in Sinaloa |
| author_facet |
Ponce Fernández, Nora Estela Pollorena López, Gregorio Rosas Domínguez, Cindy Osuna Izaguirre, Sandra Carmina López Peñuelas, Vida Mariel |
| author_sort |
Ponce Fernández, Nora Estela |
| title |
Effect of the addition of husk and dehydrated seed on the antioxidant capacity of a tomato paste produced in Sinaloa |
| title_short |
Effect of the addition of husk and dehydrated seed on the antioxidant capacity of a tomato paste produced in Sinaloa |
| title_full |
Effect of the addition of husk and dehydrated seed on the antioxidant capacity of a tomato paste produced in Sinaloa |
| title_fullStr |
Effect of the addition of husk and dehydrated seed on the antioxidant capacity of a tomato paste produced in Sinaloa |
| title_full_unstemmed |
Effect of the addition of husk and dehydrated seed on the antioxidant capacity of a tomato paste produced in Sinaloa |
| title_sort |
effect of the addition of husk and dehydrated seed on the antioxidant capacity of a tomato paste produced in sinaloa |
| description |
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. |
| publisher |
Universidad de Sonora |
| publishDate |
2021 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1314 |
| work_keys_str_mv |
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