| dc.contributor.author |
Odriozola Serrano, Isabel |
| dc.contributor.author |
Soliva-Fortuny, Robert |
| dc.contributor.author |
Martín Belloso, Olga |
| dc.date |
2016-09-22T07:46:13Z |
| dc.date |
2008 |
| dc.date |
10000-01-01 |
| dc.identifier |
0023-6438 |
| dc.identifier |
http://hdl.handle.net/10459.1/57830 |
| dc.identifier |
https://doi.org/10.1016/j.lwt.2007.03.002 |
| dc.identifier.uri |
http://hdl.handle.net/10459.1/57830 |
| dc.description |
The feasibility of minimal processing and modified atmosphere packaging (5%O2+5%CO2) to preserve color attributes and bioactive
compounds of fresh-cut tomato from different cultivars (Rambo, Durinta, Bodar, Pitenza, Cencara and Bola) was evaluated through
storage under refrigeration. The phenolic compounds and vitamin C content of the six cultivars varied between 187.4 and 335.9 mg/kg fw
and from 69.6 and to 212.3 mg/kg fw, respectively. The highest content of lycopene was found in Bodar tomatoes (80.5 mg/kg fw) while
the concentration in the other cultivars ranged between 20.0 and 43.1 mg/kg fw. Antioxidant capacity, measured on the basis of the
DPPH stable radical, was higher than 9.8% of DPPH inhibition. Neither the content of health-related compounds (lycopene, vitamin C
and phenolic compounds) nor the antioxidant capacity changed significantly between whole and just-processed fresh-cut tomatoes.
Furthermore the initial colors of fresh-cut tomatoes as well as vitamin C were maintained for 3 weeks under cold storage. The
antioxidant capacity was well correlated with vitamin C and phenolic content, whereas lycopene was directly related to color
measurements (a*
, L* and H*
). Minimal processing maintains the main antioxidant compounds and color parameters of slices tomatoes
for 21 days at 4 1C, thus preserving their initial nutritional value. |
| dc.description |
This work was supporting by the Interministerial Commission for Science and Technology (CICYT) of the Ministerio de Educación y Ciencia (Spain) through the Project ALI 2005-05768. Isabel Odriozola-Serrano thanks the Agència de Gestió d’Ajuts Universitaris i de Recerca of the Generalitat de Catalunya (Spain) and the European Social Fund for the predoctoral grant. |
| dc.language |
eng |
| dc.publisher |
Elsevier |
| dc.relation |
MIECI/PN2004-2007/AGL2005-05768/ALI |
| dc.relation |
Reproducció del document publicat a https://doi.org/10.1016/j.lwt.2007.03.002 |
| dc.relation |
Food Science and Technology, 2008, vol. 41, núm. 2, p. 217-226 |
| dc.rights |
(c) Swiss Society of Food Science and Technology, 2007 |
| dc.rights |
info:eu-repo/semantics/restrictedAccess |
| dc.subject |
Fresh-cut tomato |
| dc.subject |
Minimal processing |
| dc.subject |
Bioactive compounds |
| dc.subject |
Antioxidant capacity and color |
| dc.subject |
Tomàquets |
| dc.title |
Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes |
| dc.type |
article |
| dc.type |
publishedVersion |
