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Change in Colour and Antioxidant Content of Tomato Cultivars Following Forced-Air Drying

Plant Foods for Human Nutrition volume 60, pages 117–121 (2005)Cite this article

Abstract

Three New Zealand grown tomato (Lycopersicon esculentum L.) cultivars, Aranka, Encore, and Flavourine, were analysed for colour (CIELAB L∗ a∗ b∗ values), ascorbic acid, total phenolics, lycopene, and total antioxidant activity (ABTS assay). Colour analyses of the air-dried tomatoes showed that the colour degradation as measured by the L∗ a∗ b∗ values was minimal, and the colour was not significantly different (p < 0.05) between each of the dried cultivars. In general, there was no significant difference (p < 0.01) between the fresh cultivars in terms of antioxidant components or total antioxidant activity. The average values obtained for antioxidant components in the three fresh cultivars were: ascorbic acid, 276 mg/100 g DM, total phenolics, 613 mg gallic acid equivalents (GAE)/100 g dry matter (DM) and lycopene 38 mg/100 g DM. Total antioxidant activity of the fresh cultivars was 2917 μmole Trolox equivalent antioxidant capacity (TEAC)/100 g DM. Following forced air-drying treatment at 42 ∘C for 48 hr, all cultivars showed significant decreases in ascorbic acid, total phenolics and total antioxidant activity, and increases in extractable lycopene contents. This study was undertaken to identify cultivars that would provide the best colour and nutrient contents after commercial air drying.

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Author information

Affiliations

  1. Food Group, Animal and Food Sciences Division, Lincoln University, P.O. Box 84, Canterbury, Lincoln, NZ

    N. S. Kerkhofs & G. P. Savage

  2. Nutrition and Health Team, Crop and Food Research Ltd., Lincoln, Canterbury, NZ

    C. E. Lister

Authors
  1. N. S. Kerkhofs
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  2. C. E. Lister
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  3. G. P. Savage
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Corresponding author

Correspondence to G. P. Savage.

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Kerkhofs, N.S., Lister, C.E. & Savage, G.P. Change in Colour and Antioxidant Content of Tomato Cultivars Following Forced-Air Drying. Plant Foods Hum Nutr 60, 117–121 (2005). https://doi.org/10.1007/s11130-005-6839-8

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  • DOI: https://doi.org/10.1007/s11130-005-6839-8

Key words

  • Antioxidant activity
  • Ascorbic acid
  • Forced-air drying
  • Lycopene
  • Tomato
  • Total phenolics