Advertisement

Journal of Food Science and Technology

, Volume 52, Issue 3, pp 1790–1795 | Cite as

Effect of Xylopia aethiopica aqueous extract on antioxidant properties of refrigerated Roma tomato variety packaged in low density polyethylene bags

  • Grace Oluwakemi Babarinde
  • Gabriel O. Adegoke
ORIGINAL ARTICLE

Abstract

Effects of Xylopia aethiopica (Dunal) A. Richard aqueous extract on the antioxidants of matured tomato fruits at red stage were investigated at 13 ± 2 °C and 80 ± 5 % relative humidity. A sample treated with sodium bicarbonate and untreated samples were included. Samples packaged in low density polyethylene (30 μm thickness) bags were analysed at intervals of 5 days. The treatments revealed statistically significant differences in ascorbic acid content of stored tomato fruits. Fruits treated with 5 % X. aethiopica on day 5 of storage had 21.0 mg/100 g which was significantly (p < 0.05) higher than 18.2 mg/100 g in untreated control samples. At 15th day of storage, ascorbic acid was 10.0 and 14.2 mg/100 g in tomato fruits treated with sodium bicarbonate and 5 % X. aethiopica respectively. The carotenoid and lycopene contents were lower in sodium bicarbonate-treated and the untreated control samples than in X. aethiopica-treated sample. The total phenolic contents were better retained in X. aethiopica-treated tomato than in control. Treatment of tomato fruits with X. aethiopica at 4 & 5 % levels significantly retained the qualities evaluated.

Keywords

Tomato Xylopia aethiopica Low density polyethylene Antioxidant properties 

References

  1. Abdou BA, Njintang YN, Scher J, Mbofung CM (2010) Phenolic compounds and radical scavenging potential of twenty Cameroonian spices. Agr Biol J N Am 1(3):213–224CrossRefGoogle Scholar
  2. Adegoke GO, Gopala-Krishna AG (1998) Extraction and identification of antioxidants from the spice Aframomum danielli. J Am Oil Chem Soc 75:1047–1052Google Scholar
  3. Adegoke GO, Fasoyiro SB, Skura B (2002) Control of microbial growth, browning and lipid oxidation by the spice; Aframomum danielli. Eur Food Res Technol 211:342–345CrossRefGoogle Scholar
  4. Akbudak B, Akbudak N (2007) Effects of hot water treatment and modified atmosphere packaging on the quality and cold storage life of cherry tomatoes. J Food Sci Technol 44(2):216–219Google Scholar
  5. Agarwal S, Rao AV (2000) Carotenoids and chronic diseases. Drug Metab Drug Interact 17(14):189–210Google Scholar
  6. Amati M, Erik D, Yeusv L, Ellise P, Sam CA (1989) How to grow tomatoes and peppers. AROMISA Foundation, Wageningen, pp 12–25Google Scholar
  7. Aneesh M, Kudachikar VB, Ravi R (2007) Effect of ionising radiation and modified atmosphere packaging on shelf life and quality of tomato stored at low temperature. J Food Sci Technol 44(6):633–635Google Scholar
  8. Babarinde SA, Adebayo MA, Oduyemi K (2008) Integrating varietal resistance with Xylopia aethiopica (Dunal) A. Richard seed extract for the management of Sitophilus zeamais Motschulsky in stored maize. Afr J Biotechnol 7(8):1187–1191Google Scholar
  9. Babarinde SA, Adeyemo YA (2010) Toxic and repellent properties of Xylopia aethiopica (Dunal) A. Richard on Tribolium castaneum Herbst infesting stored millets, Pennisetum glaucum (L.) R. Br Arch Phytopathol Plant Protect 43(8):810–816CrossRefGoogle Scholar
  10. Batu A, Thompson AK (1998) Effects of modified atmosphere packaging on post harvest qualities of pink tomatoes. Turk J Agric For 22:365–372Google Scholar
  11. Dai J, Mumper RJ (2010) Plant Phenolics: Extraction, analysis and their antioxidant and anticancer properties. Molecules 15:7313–7352CrossRefGoogle Scholar
  12. Fasoyiro SB, Adegoke GO, Obatolu O, Ashaye O, Aroyeun SO (2001) The antioxidant property of Aframomum danielli in oils. J Food Technol Afr 6(4):135–137Google Scholar
  13. Giovanelli G, Lavelli V, Peri C, Nobili C (1999) Variation in antioxidant components of tomato during vine and post-harvest ripening. J Sci Food Agric 79:1583–1588CrossRefGoogle Scholar
  14. Jiang Y, Joyce DC, Macnish AJ (1999) Extension of the shelf life of banana fruit by 1– methylyclopropene in combination with polyethylene bags. Postharvest Biol Technol 16:187–193CrossRefGoogle Scholar
  15. Kirk RS, Sawyer R (1991) Pearson’s composition and analysis of foods, 9th edn. Longman Scientific and Technical, United KingdomGoogle Scholar
  16. Kuhad A, Sharma S, Chopra K (2008) Lycopene attenuates thermal hyperalgesia in a diabetic mouse model of neuropathic pain. Eur J Pain 12:624–632CrossRefGoogle Scholar
  17. Leonardi C, Ambrosino P, Esposito F, Fogliano V (2000) Antioxidants activity and carotenoid and tomatine contents in different typologies of fresh consumption tomatoes. J Agric Food Chem 48:4723–4727CrossRefGoogle Scholar
  18. Moretti CL, Aranjo ALA, Marouelli WA, Silva WLC (2002) 1-methycyclopropene delays tomato fruit ripening. Hortic Bras 20:659–663CrossRefGoogle Scholar
  19. Nasrin TAA, Molla MA, Hossaen MA, Alam MS, Yasmin L (2008) Postharvest treatments on shelf life and quality of tomato. Bangladesh J Agric Res 33(3):579–585Google Scholar
  20. Opiyo AM, Ying TJ (2005) The effects of 1-methylcyclopropene treatment on the shelf-life and quality of cherry tomato (Lycopersion esculentum var. cerasiforme) fruit. International J Food Sci Technol 40:665–673CrossRefGoogle Scholar
  21. Perkins-Veazie P, Collins K, Pair SD, Roberts W (2001) Lycopene content differs among red-fleshed watermelon cultivars. J Sci Food Agric 81:983–987CrossRefGoogle Scholar
  22. Pila N, Gol NB, Rao TVR (2010) Effect of postharvest treatments on physicochemical characteristics and shelf life of tomato (Lycopersicon esculentum Mill) fruits during storage. American-Eurasian J Agric Environ Sci 9(5):470–479Google Scholar
  23. Rao LG (2007) Carotenoids and human health. Pharmacol Res 55:207–216CrossRefGoogle Scholar
  24. Rickman JC, Barrett MD, Bruhn CM (2007) Nutritional comparison of fresh, frozen and canned fruits and vegetables, Part 1. Vitamins C and B and phenolic compounds. J Sci Food Agric 87:930–944CrossRefGoogle Scholar
  25. Sahlin E, Savage GP, Lister CE (2004) Investigation of the antioxidant properties of tomatoes after processing. J Food Compos Anal 17:635–647CrossRefGoogle Scholar
  26. SPSS (2006) Statistical package for social sciences. Version 15.0 for windows SPSS Inc. 2335, walker Drive, Chicago, Illinois 60606Google Scholar
  27. Toor RK, Savage GP (2006) Effect of semi-drying on the antioxidant components of tomatoes. Food Chem 94:90–97CrossRefGoogle Scholar
  28. USDA (1997) United States standards for grades of fresh tomatoes. United States Department of Agriculture. Agricultural Marketing Service. 51.1860 Color classification. http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5050331 Accessed 25 December 2012
  29. Vinha AF, Barreira VP, Castro A, Costa A, Oliveira PP (2013) Influence of the storage conditions on the physicochemical properties, antioxidant activity and microbial flora of different tomato (Lycopersicon esculentum L.) cultivars. J Agric Sci 5(2):118–128Google Scholar
  30. Xianquan S, Shi J, Kakuda Y, Yueming J (2005) Stability of lycopene during food processing and storage. J Med Food 8(4):413–422CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2013

Authors and Affiliations

  • Grace Oluwakemi Babarinde
    • 1
  • Gabriel O. Adegoke
    • 2
  1. 1.Department of Food Science and EngineeringLadoke Akintola University of Technology (LAUTECH)OgbomosoNigeria
  2. 2.Department of Food TechnologyUniversity of IbadanIbadanNigeria

Personalised recommendations