49F-3 |
|
R. KAUR1, G. P. Savage1, C. E. Lister2, and R. H. Liu3. (1) Food Group, Animal and Food Sciences Division, Lincoln University, Christchurch, (2) Nutrition and Health Team, Crop and Food Research Ltd, Lincoln, Christchurch, (3) Dept. of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853-7201 Tomatoes have been identified as a rich source of antioxidants like lycopene and phenolics in human diet. During processing of tomatoes, and in home cooking, the skin and seeds of tomato are removed, and this may lead to a loss of antioxidants in the final product. The objective of this study was to measure the hydrophilic and lipophilic antioxidant activities and major antioxidant components in different parts of three commercially grown tomato cultivars of New Zealand. Three tomato varieties (Excell, Tradiro and Flavourine) were each separated into three different fractions, outer pericarp (skin), pulp and seeds (with jelly). The hydrophilic and lipophilic antioxidant activities were determined by the ABTS.- radical decolorization assay. Lycopene content was measured using a specific extinction coefficient (E 1%1cm) of 3450 in hexane. Total phenolics were measured using Folin-Ciocalteau method. The hydrophilic antioxidant activities in the skin, pulp and seed fractions ranged from 3371-4280, 1543-2031, and 1465-2049 µM TEAC /100g DM, respectively. The lipophilic antioxidant activities in the skin, pulp and seed fractions ranged from 311-340, 154-163, and 136-157 µM TEAC /100g DM, respectively. Phenolic content in the skin, pulp and seed fractions ranged from 730-780, 375-464, and 415-552 mg gallic acid equivalents/100g DM, respectively. The ascorbic acid content (mg/100g DM) ranged from 283-328 in the outer pericarp, 169-213 in pulp, and 107-156 in the seed region. The lycopene content (mg/100g DM) was 114-178 in the outer pericarp, 58-67 in pulp, and 20-35.8 in the seed region. The available results of the study show that the outer pericarp (skin) of tomatoes contains significantly higher amount of antioxidants as compared to the pulp of tomatoes (p<0.01). Both, tomato skin and seeds are potential sources of antioxidants, and could be used as a value-added food ingredient in a variety of products.
Session 49F, Fruit & Vegetable Products: Fresh vegetables
|