Antioxidant Activity of Tomato Powder Dehydrated at Different Temperatures

Amel Selimovic; Sabina Merzic; Amila Mušic; Almina Huskic; Halid Junuzovic; Amra Selimovic

doi:10.32628/ijsrset2310143

journal article Jan 15, 2023

Antioxidant Activity of Tomato Powder Dehydrated at Different Temperatures

Amel Selimovic Sabina Merzic Amila Mušic Almina Huskic Halid Junuzovic Amra Selimovic

International Journal of Scientific Research in Science, Engineering and Technology pp. 282-291 · Technoscience Academy

View at Publisher Save 10.32628/ijsrset2310143

Abstract

In this scientific research, tomato powder was obtained from two tomato varieties, Pink rock and Big beef, by drying in a dehydrator at two temperatures, namely 50 and 75 °C. The results showed that tomato powder is very rich in phytochemicals, such as lycopene, vitamin C, total phenols. The highest content of vitamin C (mg/100 g of dry matter) was in fresh tomatoes compared to tomato powder, because vitamin C is thermolabile. On the other hand, the highest content of total phenols was 62.916 mg/100 g dry matter, lycopene whose value was 66.6 mg/100 mg, FRAP 4868.75 ?mol Fe/100 g sample in tomato powder dried at 75 °C. Therefore, it can be concluded that tomato powder is rich in antioxidants and that it is recommended in the diet of people when the weather conditions are not suitable for the consumption of fresh tomatoes.

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Details

Published: Jan 15, 2023
Pages: 282-291

Authors

A

Amel Selimovic

Department of Food technology, University of Tuzla, Faculty of Technology, Tuzla, Bosnia and Herzegovina

S

Sabina Merzic

Department of Food technology, University of Tuzla, Faculty of Technology, Tuzla, Bosnia and Herzegovina

A

Amila Mušic

Department of Food technology, University of Tuzla, Faculty of Technology, Tuzla, Bosnia and Herzegovina

A

Almina Huskic

Department of Food technology, University of Tuzla, Faculty of Technology, Tuzla, Bosnia and Herzegovina

H

Halid Junuzovic

Department of Analytical chemistry, University of Tuzla, Faculty of Technology, Tuzla, Bosnia and Herzegovina

A

Amra Selimovic

Department of Analytical chemistry, University of Tuzla, Faculty of Technology, Tuzla, Bosnia and Herzegovina

Cite This Article

Amel Selimovic, Sabina Merzic, Amila Mušic, et al. (2023). Antioxidant Activity of Tomato Powder Dehydrated at Different Temperatures. International Journal of Scientific Research in Science, Engineering and Technology, 282-291. https://doi.org/10.32628/ijsrset2310143

Antioxidant Activity of Tomato Powder Dehydrated at Different Temperatures

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