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Effect of freezing and freeze-drying techniques on antioxidant activity of tomato fruits.

Effetto dei trattamenti tecnologici di congelamento e liofilizzazione sull'attività antiossidante di pomodoro.

Author(s) : LANTE A., LOMOLINO G., SPETTOLI G., et al.

Type of article: Article

Summary

Considering that only a small amount of fruit and vegetables are consumed in their raw state, the evaluation of the influence offood processing on naturally occurring antioxidants is a key factor in finding those technological conditions necessary to preserve or improve their original activity and bioavailability. The aim of the research was to make a preliminary study on the effects of freezing and freeze-drying on the antioxidant activity of two types of tomato cultivars, in clusters and oblongs. Results showed that a polyphenolic fraction is mainly present on the fruit skin in both types of tomatoes, It seemed that oblongs tomatoes had better percentage of polyphenols than those in clusters after freezing; the differences between the two types seemed to disappear after freeze-drying.

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Pages: 1270-1272

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Details

  • Original title: Effetto dei trattamenti tecnologici di congelamento e liofilizzazione sull'attività antiossidante di pomodoro.
  • Record ID : 2007-1655
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 45 - n. 464
  • Publication date: 2006/12

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