In the presented work, the influence of tomato processing and storage of tomato products on lycopene content, as well as antiradical activities were studied. In the case of all products, the lycopene levels were not decreased during the storage of tomato pastes and concentrates for 16 weeks. The use of enzyme preparation Viscozym caused the increase of the lycopene concentration in pastes (in the case of tomatoes heated for 10 min) and in concentrates (in the case of tomatoes heated for 20 min); no increase in the lycopene content was seen after the heating of tomatoes for 30 min. The highest antiradical activities measured using ABTS+• and DPPH• free radicals were obtained for non-stored products. It must be underlined that the results of antiradical activities determinations were different depending on the method used. In the case of all tomato products, the significant decrease of antiradical activities after 4 weeks of storage was observed (independently of the storage conditions) followed by the further decrease of antiradical activities of the products after 16 weeks of storage.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_3_133.pdf
| MLA | Szwajgier, Dominik, et al. "Zmiany zawartości likopenu oraz aktywności przeciwrodnikowej w czasie przechowywania przetworów pomidorowych." Nauka Przyr. Technol. 3.4 (2009): #133. |
| APA | Dominik Szwajgier, Tomasz Czernecki, Monika Czernecka, Zdzisław Targoński (2009). Zmiany zawartości likopenu oraz aktywności przeciwrodnikowej w czasie przechowywania przetworów pomidorowych. Nauka Przyr. Technol. 3 (4), #133 |
| ISO 690 | SZWAJGIER, Dominik, et al. Zmiany zawartości likopenu oraz aktywności przeciwrodnikowej w czasie przechowywania przetworów pomidorowych. Nauka Przyr. Technol., 2009, 3.4: #133. |
Dominik Szwajgier
Katedra Biotechnologii
Żywienia Człowieka i Towaroznawstwa Żywności
Uniwersytet Przyrodniczy w Lublinie
ul. Skromna 8
20-704 Lublin
Poland
e-mail: dszwajgier@hotmail.com