THE EFFECT OF PROCESSING TECHNOLOGIES ON LYCOPENE IN TOMATOES (Lycopersicon esculentum L.)

Nahide TÜRÜT; Güner ARKUN

Makale detayları

THE EFFECT OF PROCESSING TECHNOLOGIES ON LYCOPENE IN TOMATOES (Lycopersicon esculentum L.)

Yazarlar:

Nahide TÜRÜT | Güner ARKUN

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Gıda teknolojisi

Dergi:

International Journal of Food Engineering Research 2017 Vol.3 Issue 1, pp.17-22

Belge Tipi:

Makale

Yayın Tarihi:

3/2017

Belge Dili:

İngilizce

Document ID (Org No.):

2000719230

Sıklık:

İki Yıllık

pISSN:

2149-5777

Özet:

 

Lycopene is a natural pigment of carotenoid family and recent years there is an increasing interest for the
health benefits of lycopene. Tomato and tomato products are considered as one of the most important source
of lycopene. The aim of this study is to determine the amount of lycopene in different tomato products such
as fresh tomatoes, ketchup, tomato juice, dried tomatoes and tomato paste. It is also aimed to determine the
effect of tomato paste processing on lycopene. In this study, lycopene values were found in the range of
89.14 - 581.35 mg/kg during processing at 5 different stages. The ranking of lycopene values found to be
as follows: evaporator ˃ the final product (tomato paste) ˃ shredder ˃ fresh tomatoes ˃ preheating stage.
Lycopene amount was low (89.14 ± 1.476 mg/kg) at preheating stage, while the highest lycopene value was
found at evaporation stage (581.35 ± 11.795 mg/kg). Among all the examined tomato products, lycopene
values were found in the range of 88.56 - 550.30 mg/kg in the order of : The final product (tomato paste) ˃
50% dehydrated tomato ˃ 70% dehydrated tomato ˃ ketchup ˃ tomato juice. Tomato juice found to have
low lycopene (88.56± 2.566 mg/kg), while the final products of tomato paste have the highest value (550.30
± 46.75 mg/kg). In addition, some the quality properties of the products have also been examined and the
following results were obtained: Soluble dry matter 28.01 – 28.27 °Brix, pH 4.06 – 4.52, total acidity 0.07
– 1.13g/100g, ash 0.41 – 13.38 %, color (a/b rate) 1.82 – 2.45, viscosity 3.57 – 4.03, invert sugar at total
dry matter 42.29 – 322.97%; and black spot 0 /10g. Considering the quality parameters of all samples, it
was determined that the result of chemical and physical analyses were in conformity with values defined in
Turkish Standards (TS 1466 Tomato Paste - Puree, TS 5282 Ketchup, TS 1595 Tomato juice and TS 3926
Dehydrated Tomatoes).

Makale detayları

THE EFFECT OF PROCESSING TECHNOLOGIES ON LYCOPENE IN TOMATOES (Lycopersicon esculentum L.)

Yazarlar: Nahide TÜRÜT | Güner ARKUN

Yayıncı: Istanbul Aydin University

Ana Başlıklar: Gıda teknolojisi

Dergi: International Journal of Food Engineering Research 2017 Vol.3 Issue 1, pp.17-22

Belge Tipi: Makale

Yayın Tarihi: 3/2017

Belge Dili: İngilizce

Document ID (Org No.): 2000719230

Sıklık: İki Yıllık

pISSN: 2149-5777

Sayı

Yazarlar:

Nahide TÜRÜT | Güner ARKUN

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Gıda teknolojisi

Dergi:

International Journal of Food Engineering Research 2017 Vol.3 Issue 1, pp.17-22

Belge Tipi:

Makale

Yayın Tarihi:

3/2017

Belge Dili:

İngilizce

Document ID (Org No.):

2000719230

Sıklık:

İki Yıllık

pISSN:

2149-5777