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Effets de la découpe et du degré de maturation sur l'activité antioxydante de tomates fraîchement coupées.

Effects of cutting and maturity on antioxidant activity of fresh-cut tomatoes.

Auteurs : LANA M. M., TIJSKENS L. M. M., KOOTEN O. van

Résumé

To investigate the changes in total antioxidant activity of fresh-cut tomato during storage, tomato fruits harvested at 3 different stages of maturity were cut into 7-mm thick slices and stored at 5°C. Intact (control) fruits were stored in the same conditions. The antioxidant activity was evaluated as the capacity to scavenge the radical ABTS in both hydrophilic (HAA) and lipophilic (LAA) extracts. Cutting resulted in a decrease in the HAA compared to control fruits and did not influence significantly the LAA. Changes in LAA during storage were described by a simple exponential model developing towards an asymptotic end value. The HAA also decreased exponentially in the beginning of the storage time but increased again afterwards. The levels of HAA did not differ significantly due to ripening during storage while the LAA increased with ripening.

Détails

  • Titre original : Effects of cutting and maturity on antioxidant activity of fresh-cut tomatoes.
  • Identifiant de la fiche : 2006-1845
  • Langues : Anglais
  • Source : Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.
  • Date d'édition : 02/05/2005

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