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

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

Risultato della ricerca: Contributo in libroChapter

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%.
Lingua originaleEnglish
Titolo della pubblicazione ospiteXXVIth International Conference on Polyphenols – Polyphenols Communications 2012 Florence, Italy, 23rd – 26th July 2012 Volume I
EditorNadia Mulinacci, Patrizia Pinelli, Annalisa Romani Vincenzo Lattanzio
Pagine275-276
Numero di pagine2
Stato di pubblicazionePubblicato - 2012

Keywords

  • antioxidants
  • tomato

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