Monitoring the variations of lycopene and antioxidant content of wild cherry tomatoes under processing: Case study
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Abstract
The antioxidant content, activity, and colour of two commercially grown tomatoes (Lycopersicon esculentum L. var. Excell and Aranca) grown hydroponically in glasshouses were examined. Excell tomatoes were picked and stored separately, whereas cultivar Aranca was harvested by chopping the vine, which held a cluster of eight tomatoes. Both tomato cultivars were maintained in the dark at 15°C for four days in order to replicate normal pre-purchase storage conditions. The antioxidant content of the raw tomatoes varied significantly after four days of storage, but the cut inner surfaces of the two cultivars showed similar CIE LAB colour values. Subsamples of each cultivar were boiled, baked, fried, or subjected to total phenolics, lycopene, boiling, or baking for four days after which the CIE colour, ascorbic acid, and antioxidant activity (as determined by the ABTS assay) were assessed. Boiling and baking had little effect on the cultivars' ascorbic, lycopene, and antioxidant activity, but frying significantly reduced (Po0:001) the ascorbic, total phenolic, and lycopene contents of the two cultivars. Chromatic colour analysis showed that both cultivars significantly (Po0:001) darkened and lost their redness after cooking using all techniques. In a second trial, the two tomato varieties were cut into slices and submerged for 20 minutes in either an olive oil and white vinegar combination or the mixture and white vinegar alone. The CIE colours of the two cultivars remained unchanged throughout processing; however, the application of both the oil and vinegar treatments separately and in combination reduced the amount of red in the colours (Po0:05). Following treatment with the oil and vinegar mixture, the two tomato cultivars showed a significant reduction in ascorbic acid, total phenolic, and antioxidant activity (Po0:001). The amount of lycopene that could be extracted from the tomatoes was significantly reduced when they were treated with oil; treatment with vinegar had no effect
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