A study on the thermal effect on quality characteristics of tomato purée

Cristina Damian, Nicolae Carpiuc, Ana Leahu, Mircea Oroian, Marcel Avramiuc

Volume 19, Issue 2;
Pages: 237-240;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Total antioxidant activity, levels of bio-active compound groups and colour of tomato purée subjected to thermal treatment (70°C/2 min) were measured. The method applied to the dosage of ascorbic acid was with 2,6-diclorophenolindophenol. Total phenols (TP) in purée were determined using the Folin-Ciocalteau method and antioxidant activity by the use of DPPH free radical method. The colour of the samples was measured using a Hunter-Lab colour meter. Heat treatment caused a rapid decrease in ascorbic acid. Phenolic contents were in general unaffected by thermal treatment. Colour parameters were significantly affected by thermal treatment. This provides a helpful tool for understanding the effect of thermal treatment on colour variation of tomato purée in a broader spectrum. This research paper provides scientific evidence of the influence of thermal treatments in retaining important bioactive compounds.
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