The DOI matches its Crossref record; 12 of the 12 references it cites were found in a registry or an index.
Alterations of Vitamin C, Total Phenolics, and Antioxidant Capacity as Affected by Processing Tomatoes to Different Products
Abstract
This study was conducted to investigate the antioxidant vitamin C, the polyphenol content, and the hydrophilic antioxidant capacity of tomato juice, baked tomatoes, tomato sauce, and tomato soup. During the production of tomato juice and during the preparation of the other tomato products, samples were taken after different times, respectively, after each particular production step. High-performance liquid chromatography was used to determine the content of vitamin C. The total phenolics content was analyzed spectrophotometrically by using the Folin-Ciocalteu method. The hydrophilic antioxidant capacity was measured by using three different methods: the Trolox equivalent antioxidant capacity assay, the ferric reducing antioxidant power test, and the photochemiluminescence assay. The vitamin C contents of the tomato products decreased during the thermal processing of tomatoes. In contrast, the total phenolics concentration and the water soluble antioxidant capacity increased.
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Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
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Self-citationMartínez‐Valverde, I., Periago, M. J., Provan, G., & Chesson, A. (2002) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1035 · Cited by 575
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Loss and/or formation of antioxidants during food processing and storage
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Determination of antioxidant vitamins in tomatoes
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Stability of Dried and Intermediate Moisture Tomato Pulp during Storage
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Cited by
Effects of supplemental light quality on growth and phytochemicals of baby leaf lettuce
Li, Q., & Kubota, C. (2009) · Environmental and Experimental Botany · doi:10.1016/j.envexpbot.2009.06.011 · Cited by 914
Sakanaka, S., & Ishihara, Y. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.08.080 · Cited by 107
Metadata
- Authors
- Gahler, S., Otto, K., & Böhm, V.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-11-26
- Volume
- 51
- Issue
- 27
- Pages
- 7962-7968
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1990515134
- Cited by
- 332
- References
- 12
- FWCI
- 4.79
- Type
- journal article
- Language
- en
- Open access
- closed
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