Effects of thermal processing on lycopene, vitamin C, total phenolic, and antioxidant activity in tomato juice

Authors

  • Kanjanaporn Nontaloon Faculty of Natural Resources and Agro-Industry, Kasetsart University Chalermphrakiat Sakon Nakhon Province Campus
  • Chamiphon Sangpromcharee Faculty of Natural Resources and Agro-Industry, Kasetsart University Chalermphrakiat Sakon Nakhon Province Campus
  • Arunya Prommakool Faculty of Natural Resources and Agro-Industry, Kasetsart University Chalermphrakiat Sakon Nakhon Province Campus
  • Kriangkrai Phattayakorn Faculty of Natural Resources and Agro-Industry, Kasetsart University Chalermphrakiat Sakon Nakhon Province Campus
  • Chintana Tayuan Faculty of Natural Resources and Agro-Industry, Kasetsart University Chalermphrakiat Sakon Nakhon Province Campus
  • Arpassorn Sirijariyawat คณะทรัพยากรธรรมชาติและอุตสาหกรรมเกษตร มหาวิทยาลัยเกษตรศาสตร์ วิทยาเขตเฉลิมพระเกียรติ จ.สกลนคร

Keywords:

Tomato, Lycopene, Vitamin C, Phenolic compound, Antioxidant activity

Abstract

Heating is a beneficial method to extend the shelf life of food. However, the heating conditions affect the active substances and antioxidant activity of the processed food. This study aimed to investigate the effect of heating conditions on antioxidant compounds and antioxidant activities in tomato juice. Fresh tomato juice and tomato juices that were heated at 60°C for 30 minutes, 72°C for 15 seconds, 121°C for 15 minutes, and 135°C for 4 seconds were analyzed for the chemical and physical properties. The results showed that lycopene content, vitamin C content, phenolic content, and antioxidant activity of the samples heated under different conditions were significant differences (p <0.05). The greatest increase in phenolic content was found after heating at 135 °C for 4 seconds, with a value of 60.65 µg/ml. In addition, the antioxidant activity of the sample heated at 135 °C was not different from that of the fresh tomato juice samples (p>0.05). Nevertheless, vitamin C content decreased at higher heat treatment and vitamin C was not detected in the treated sample that was heated at 135 °C. The highest increase in lycopene content was observed after heating at 72 °C, with a value of 39.04 µg/mL. As for the color values, it was found that the heat-treated samples had an increase in Hue value. The samples heated at 135 °C had the highest Hue values and the total color difference (DE*) compared to the fresh tomato juice. While the sample was heated at 72 °C had no different Hue values when compared with the fresh tomato juice samples (p>0.05). Therefore, heating at 72 °C for 15 seconds was the optimal thermal condition to process tomato juices. Since this condition resulted in the highest lycopene content in tomato juice and remained similar in color to the fresh tomato juice.

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ปริมาณสารฟีนอลิกและการต้านอนุมูลอิสระในน้ำมะเขือเทศซึ่งผ่านการให้ความร้อนที่สภาวะต่าง ๆ

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Published

2022-08-23

How to Cite

1.
Nontaloon K, Sangpromcharee C, Prommakool A, Phattayakorn K, Tayuan C, Sirijariyawat A. Effects of thermal processing on lycopene, vitamin C, total phenolic, and antioxidant activity in tomato juice. Health Sci Tech Rev [Internet]. 2022 Aug. 23 [cited 2024 Apr. 26];15(2):87-98. Available from: https://li01.tci-thaijo.org/index.php/journalup/article/view/252042

Issue

Vol. 15 No. 2 (2022): May - September

Section

Research articles

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