Effect of industrial processing parameters and storage on bioactive compounds of tomato sauce.

Giorgia Spigno; Luana Maggi; Danila Amendola; Dante Marco De Faveri

Effect of industrial processing parameters and storage on bioactive compounds of tomato sauce.

Giorgia Spigno
, Luana Maggi
, Danila Amendola
, Dante Marco De Faveri

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Abstract

Tomato is among the most important diet source of bioactive substances such as carotenoids, especially lycopene, and phenolic compounds. The effect of industrial process parameters, in particular lethality (F100) and ºBrix, and of storage for a period up to 24 months at Troom on bioactive compounds content and activity of tomato sauce was investigated. Total phenolic and lycopene content were not affected by the considered industrial process parameters and remained significantly unchanged during storage conditions. The specific antioxidant power decreased appreciably in the first months of storage and after 24 months it diminished by 27%.

Original language	English
Title of host publication	XXVIth International Conference on Polyphenols – Polyphenols Communications 2012 Florence, Italy, 23rd – 26th July 2012 Volume I
Editors	Nadia Mulinacci, Patrizia Pinelli, Annalisa Romani Vincenzo Lattanzio
Pages	275-276
Number of pages	2
Publication status	Published - 2012

Keywords

antioxidants
tomato

Cite this

Spigno, Giorgia ; Maggi, Luana ; Amendola, Danila et al. / Effect of industrial processing parameters and storage on bioactive compounds of tomato sauce. XXVIth International Conference on Polyphenols – Polyphenols Communications 2012 Florence, Italy, 23rd – 26th July 2012 Volume I. editor / Nadia Mulinacci, Patrizia Pinelli, Annalisa Romani Vincenzo Lattanzio. 2012. pp. 275-276

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author = "Giorgia Spigno and Luana Maggi and Danila Amendola and \{De Faveri\}, \{Dante Marco\}",

year = "2012",

language = "English",

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editor = "\{Vincenzo Lattanzio\}, \{Nadia Mulinacci, Patrizia Pinelli, Annalisa Romani\}",

booktitle = "XXVIth International Conference on Polyphenols – Polyphenols Communications 2012 Florence, Italy, 23rd – 26th July 2012 Volume I",

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Effect of industrial processing parameters and storage on bioactive compounds of tomato sauce. / Spigno, Giorgia; Maggi, Luana; Amendola, Danila et al.
XXVIth International Conference on Polyphenols – Polyphenols Communications 2012 Florence, Italy, 23rd – 26th July 2012 Volume I. ed. / Nadia Mulinacci, Patrizia Pinelli, Annalisa Romani Vincenzo Lattanzio. 2012. p. 275-276.

Research output: Chapter in Book/Report/Conference proceeding › Chapter

TY - CHAP

T1 - Effect of industrial processing parameters and storage on bioactive compounds of tomato sauce.

AU - Spigno, Giorgia

AU - Maggi, Luana

AU - Amendola, Danila

AU - De Faveri, Dante Marco

PY - 2012

Y1 - 2012

N2 - Tomato is among the most important diet source of bioactive substances such as carotenoids, especially lycopene, and phenolic compounds. The effect of industrial process parameters, in particular lethality (F100) and ºBrix, and of storage for a period up to 24 months at Troom on bioactive compounds content and activity of tomato sauce was investigated. Total phenolic and lycopene content were not affected by the considered industrial process parameters and remained significantly unchanged during storage conditions. The specific antioxidant power decreased appreciably in the first months of storage and after 24 months it diminished by 27%.

AB - Tomato is among the most important diet source of bioactive substances such as carotenoids, especially lycopene, and phenolic compounds. The effect of industrial process parameters, in particular lethality (F100) and ºBrix, and of storage for a period up to 24 months at Troom on bioactive compounds content and activity of tomato sauce was investigated. Total phenolic and lycopene content were not affected by the considered industrial process parameters and remained significantly unchanged during storage conditions. The specific antioxidant power decreased appreciably in the first months of storage and after 24 months it diminished by 27%.

KW - antioxidants

KW - tomato

KW - antioxidants

KW - tomato

UR - http://hdl.handle.net/10807/26219

M3 - Chapter

SN - 978-88-907511-0-3

SP - 275

EP - 276

BT - XXVIth International Conference on Polyphenols – Polyphenols Communications 2012 Florence, Italy, 23rd – 26th July 2012 Volume I

A2 - Vincenzo Lattanzio, Nadia Mulinacci, Patrizia Pinelli, Annalisa Romani

ER -

Effect of industrial processing parameters and storage on bioactive compounds of tomato sauce.

Abstract

Keywords

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