Kinetics of the Degradation of Carotenoid Antioxidants in Tomato Paste

Misbaudeen Abdul-Hammed ； Islamiyat Folashade Bolarinwa ； Lateefah Olanike Adebayo ； Sikirullah Lekan Akindele

《Advance Journal of Food Science and Technology》 11卷11期 (2016/08) Pp. 734-741

https://doi.org/10.19026/ajfst.11.2772

並列摘要

Tomatoes show potential of lowering the risk of prostate cancer and cardiovascular diseases owing to its carotenoid and other antioxidants. In this study, the degradation of lycopene and beta-carotene contents in tomato paste produced from two cultivars (Roma and Ajindi-kerewa) was investigated. Tomato paste produced from the two tomato cultivars were subjected to various temperatures and heating times treatments. The results indicated that high temperature (120°C) and long time (90 min) treatments influence lycopene and beta-carotene degradation in the two cultivars during processing to a great extent. The extent of lycopene degradation was however slightly higher in Roma cultivar (7.3-3.5 mg/100 g) compared to Ajindi-Kerewa cultivar (2.0-1.2 mg/100 g) within the temperature and time frames and the beta-carotene degradation in the tomato paste produced from the cultivars followed a similar trend. The degradation of lycopene and beta-carotene followed first order kinetics, with the rate constants increasing with processing temperatures. The higher activation energy in the lycopene degradation process of Ajindikerewa cultivar (8.65 kJ/mol) suggested that its lycopene is more thermally stable than that in Roma cultivar and the values may be cultivar dependent. The results showed that lycopene and beta-carotene in tomato pastes are better retained using low-temperature and short-time heat processing method.

並列關鍵字

Beta- carotene ； degradation ； lycopene ； preservation ； processing ； tomato