Scholarly record
IMPROVING THE QUALITY OF UNHEATED TOMATO JUICE BY USING PLANTS RICH IN BIOACTIVE COMPONENTS
Abstract
Tomatoes (Solanum Lycopersicum) are fruits rich in bioactive substances, especially compounds with antioxidant characteristics. Tomato fruits are a source of vitamin C, having beneficial properties for health. Current indications lead us to the conclusion that tomato fruits are potential candidates for the study of bioactivity, as well as for functionally developed fruits. The activity of these bioactive compounds is to combat the activity of free radicals. Tomatoes are the most popular vegetable crop in the world. These vegetables are important due to their high contribution to human health and nutrition. The attractive colour and flavour of tomato have made it a dietary staple in many parts of the world One of the most popular options for consuming tomatoes is tomato juice. Raw tomato juice is known as a good energy drink, tasty, and filled with health benefits. The motivation, in this case, was to obtain food products with superior taste and nutritional properties that fall within the scope of food engineering. The main objective of our study was to obtain and reveal some physicochemical and nutritional properties of some varieties of raw tomato juice with the addition of green chillies and horseradish. These additions increased the antioxidant content of the juice and also improved the sensory characteristics of the two types of juice.
Publication Impact Profile
- Citations
- Scopus - Citation Indexes: 1
- Captures
- Mendeley - Readers: 5
Publication details
References11
Marcu D.F., Ghigeanu L.M., Aioanei D., Popescu S., Ineciu A., Nutritional andchemical characterization of some local tomatoes (Solanum Lycopersicum) assortments,53 (3), 155-160, 2021.
Kurina A.B., Solovieva A.E., Khrapalova I.A., Artemyeva A.M., � Biochemicalcomposition of tomato fruits of various colors. Vavilov Journal of Genetics andBreeding. 25(5): 514-527, 2021. DOI: 10.18699/vj21.058
Bamidele O.P., Fasogbon M.B., Chemical and antioxidant properties of snaketomato (Trichosanthes cucumerina) juice and Pineapple (Ananas comosus) juice blendsand their changes during storage, Food Chemistry, 220, 184-189, 2017. DOI: 10.1016/j.foodchem.2016.10.013
Marame F., Desalegne L., Fininsa C., Sigvald, R., Genetic analysis for someplant and fruit traits, and its implication for a breeding program of hot pepper(Capsicum annuum var. annuum L.). � Hereditas 146: 131�140. Lund, Sweden. eISSN1601-5223. 2009 DOI: 10.1111/j.1601-5223.2009.02101.x
Hwang I.G., Shin Y.J, Lee S., LeeJ., Yoo S.M., Effects of Different CookingMethods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.), PrevNutr Food Sci., 17(4): 286�292, 2012. DOI: 10.3746/pnf.2012.17.4.286
Bule M., Issa I.A., Khan F., Shah M.A., Niaz K., Development of new foodproducts based on phytonutrients (Ch.9), pp. 197-216, Phytonutrients in food: FromTraditional to Rational usage, Editors: Nabavi S.M., Suntar I., Barreca D., Khan H.,ISBN 978-0-12-815354-3, in Woodhead Publishing (Series in Food Science,Technology and Nutrition), Elsevier, 2020. DOI: 10.1016/b978-0-12-815354-3.00008-3
Tacer-Caba Z., Different sources of glucosinolates and their derivatives (Chapter 5),pp. 143-180, C.M. Galanakis (Editors)- Glucosinolates: Properties, Recovery andApplications, ISBN 978-0-12-816493-8, Academic Press, Elsevier, 2019. DOI: 10.1016/b978-0-12-816493-8.00005-6
Popescu S., Furdi F., Andronescu A., Bordean D., Velciov A., Velicevici G.,Petolescu C., Botau D., Biochemical variability in several tomato varieties fruits,Journal of Horticulture, Forestry and Biotechnology, 17(2), 386- 388, 2013.
AOAC, 2005, AOAC, Official methods of analysis of the association of officialanalytical chemists, (16th ed.), Patricia Cunniff, Virginia, USA, 2005.
George, B., Kaur, C., Khurdiya, D. S., Kapoor, H. C., Antioxidants in tomato(Lycopersicon esculentum) as a function of genotype. Food Chemistry, 84, 45�51,2004. DOI: 10.1016/s0308-8146(03)00165-1
Toor R.K., Savage G.P., Antioxidant activity in different fractions of tomatoes.Food Research International, 38: 487�494, 2005. DOI: 10.1016/j.foodres.2004.10.016
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.