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The Influence of Thermal Processing on Antioxidant Capacity of Tomatoes Based Products
ARS Medica Tomitana
We intend to study the influence of thermal processing on the antioxidant capacity of tomato products. The products were analyzed for lycopene content and antioxidant activity. Lycopene was extracted using a mixture of hexane: ethyl alcohol: acetone, in ration of 1:25 (w: v). The antioxidant capacity was evaluated by the DPPH method. The obtained results show a higher quantity of lycopene in the processed products (8, 4800 ±0, 48079 - 11,8217 ±0. 37010 mg/100g), compared to the fresh onesdoi:10.2478/arsm-2019-0023 fatcat:g5uprjz6ijcmnn6w7esfzrjkmu