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Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire

Received: 17 July 2023     Accepted: 7 August 2023     Published: 15 August 2023
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Abstract

The tomato (Lycopersicon esculentum mill) is a fruit with high antioxidant power. It contains the secondary metabolites carotenoids (lycopene) and phenolic compounds. Tomatoes are also an excellent source of vitamins such as vitamin C, E and several B-group vitamins, as well as minerals (potassium, magnesium, calcium, phosphorus, iron, manganese, zinc). However, heat treatment can influence to a greater or lesser extent the presence of these antioxidant compounds and the antioxidant activity in different tomato varieties. The aim of this study is to assess the influence of heat treatment on antioxidant activity and antioxidant compounds in eight tomato varieties from four major growing areas in Côte d'Ivoire. The fresh tomatoes collected and the tomato powders obtained underwent heat treatment at different times (10 min, 20 min and 30 min), after which the supernatant or grindings were used for the determination of phenolic compounds, lycopene, vitamin C and antioxidant activity by DPPH. The results showed that heat treatment reduced phenolic and vitamin C content in all the tomato varieties studied, compared with the respective fresh tomatoes. On the other hand, the lycopene content and antioxidant activity of heat-treated tomato varieties increased in comparison with those of the respective fresh tomatoes. These results could justify the recommendation of tomato sauces by dieticians in the prevention of oxidative stress and, by extension, metabolic diseases.

Published in American Journal of BioScience (Volume 11, Issue 4)
DOI 10.11648/j.ajbio.20231104.14
Page(s) 98-103
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

Antioxidant Activity, Lycopene, Phenolic Compounds, Tomato, Heat Treatment

References
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[2] Chanforan C., 2010. Stability of tomato microconstituents (phenolic compounds, carotenoids, vitamins C and E) during processing: studies in model systems, development of a stoechio-kinetic model and validation for the unit step of tomato sauce preparation. PhD thesis, University of Avignon and Vaucluse (France). 399 pages.
[3] Kinsou E.; Amoussa A. M.; Mensah A. C. G.; Kpinkoun J. K.; Komlan A. F.; Ahissou H.; Lagnika L. B.; Gandonou C., 2021. Effect of salinity on flowering, fruiting and nutritional quality of fruits of the local tomato cultivar Akikon (Lycopersiconesculentum Mill.) from Benin. Int. J. Biol. Chem. Sci. 15 (2), 737-749.
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[7] Boumendjel M.; Houamdi M.; Samar M. F.; Sabeg H.; Boutebba A.; Soltane M., 2012. Effect of appertizing heat treatments on the biochemical, nutritional and technological quality of single, double and triple concentrated tomato. Science and technology C. N° 36, 51-59.
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[10] Wood; Senthilmohan S. T. V.; Peskin A., 2002. Antioxidant activity of procyanidin-containing plant extracts at different pHs. Food Chemistry. T. 77, p. 155-161.
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Cite This Article
  • APA Style

    Dembélé Syndoux, Koffi N’dri Emmanuel, Tchumou Messou, Fofana Ibrahim, Anin Atchibri Anin Louise. (2023). Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire. American Journal of BioScience, 11(4), 98-103. https://doi.org/10.11648/j.ajbio.20231104.14

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    ACS Style

    Dembélé Syndoux; Koffi N’dri Emmanuel; Tchumou Messou; Fofana Ibrahim; Anin Atchibri Anin Louise. Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire. Am. J. BioScience 2023, 11(4), 98-103. doi: 10.11648/j.ajbio.20231104.14

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    AMA Style

    Dembélé Syndoux, Koffi N’dri Emmanuel, Tchumou Messou, Fofana Ibrahim, Anin Atchibri Anin Louise. Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire. Am J BioScience. 2023;11(4):98-103. doi: 10.11648/j.ajbio.20231104.14

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  • @article{10.11648/j.ajbio.20231104.14,
      author = {Dembélé Syndoux and Koffi N’dri Emmanuel and Tchumou Messou and Fofana Ibrahim and Anin Atchibri Anin Louise},
      title = {Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire},
      journal = {American Journal of BioScience},
      volume = {11},
      number = {4},
      pages = {98-103},
      doi = {10.11648/j.ajbio.20231104.14},
      url = {https://doi.org/10.11648/j.ajbio.20231104.14},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20231104.14},
      abstract = {The tomato (Lycopersicon esculentum mill) is a fruit with high antioxidant power. It contains the secondary metabolites carotenoids (lycopene) and phenolic compounds. Tomatoes are also an excellent source of vitamins such as vitamin C, E and several B-group vitamins, as well as minerals (potassium, magnesium, calcium, phosphorus, iron, manganese, zinc). However, heat treatment can influence to a greater or lesser extent the presence of these antioxidant compounds and the antioxidant activity in different tomato varieties. The aim of this study is to assess the influence of heat treatment on antioxidant activity and antioxidant compounds in eight tomato varieties from four major growing areas in Côte d'Ivoire. The fresh tomatoes collected and the tomato powders obtained underwent heat treatment at different times (10 min, 20 min and 30 min), after which the supernatant or grindings were used for the determination of phenolic compounds, lycopene, vitamin C and antioxidant activity by DPPH. The results showed that heat treatment reduced phenolic and vitamin C content in all the tomato varieties studied, compared with the respective fresh tomatoes. On the other hand, the lycopene content and antioxidant activity of heat-treated tomato varieties increased in comparison with those of the respective fresh tomatoes. These results could justify the recommendation of tomato sauces by dieticians in the prevention of oxidative stress and, by extension, metabolic diseases.},
     year = {2023}
    }
    

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  • TY  - JOUR
    T1  - Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire
    AU  - Dembélé Syndoux
    AU  - Koffi N’dri Emmanuel
    AU  - Tchumou Messou
    AU  - Fofana Ibrahim
    AU  - Anin Atchibri Anin Louise
    Y1  - 2023/08/15
    PY  - 2023
    N1  - https://doi.org/10.11648/j.ajbio.20231104.14
    DO  - 10.11648/j.ajbio.20231104.14
    T2  - American Journal of BioScience
    JF  - American Journal of BioScience
    JO  - American Journal of BioScience
    SP  - 98
    EP  - 103
    PB  - Science Publishing Group
    SN  - 2330-0167
    UR  - https://doi.org/10.11648/j.ajbio.20231104.14
    AB  - The tomato (Lycopersicon esculentum mill) is a fruit with high antioxidant power. It contains the secondary metabolites carotenoids (lycopene) and phenolic compounds. Tomatoes are also an excellent source of vitamins such as vitamin C, E and several B-group vitamins, as well as minerals (potassium, magnesium, calcium, phosphorus, iron, manganese, zinc). However, heat treatment can influence to a greater or lesser extent the presence of these antioxidant compounds and the antioxidant activity in different tomato varieties. The aim of this study is to assess the influence of heat treatment on antioxidant activity and antioxidant compounds in eight tomato varieties from four major growing areas in Côte d'Ivoire. The fresh tomatoes collected and the tomato powders obtained underwent heat treatment at different times (10 min, 20 min and 30 min), after which the supernatant or grindings were used for the determination of phenolic compounds, lycopene, vitamin C and antioxidant activity by DPPH. The results showed that heat treatment reduced phenolic and vitamin C content in all the tomato varieties studied, compared with the respective fresh tomatoes. On the other hand, the lycopene content and antioxidant activity of heat-treated tomato varieties increased in comparison with those of the respective fresh tomatoes. These results could justify the recommendation of tomato sauces by dieticians in the prevention of oxidative stress and, by extension, metabolic diseases.
    VL  - 11
    IS  - 4
    ER  - 

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Author Information
  • Training and Research Unit (Faculty) of Agriculture, Fisheries Resources and Agro-Food Industry, University of San Pedro, SanPedro, Ivory Coast

  • Department of Sciences and Technologies, Advanced Teacher's Training College of Abidjan (ENS), Abidjan, Ivory Coast

  • Training and Research Unit (Faculty) of Agriculture, Fisheries Resources and Agro-Food Industry, University of San Pedro, SanPedro, Ivory Coast

  • Training and Research Unit (Faculty) of Agriculture, Fisheries Resources and Agro-Food Industry, University of San Pedro, SanPedro, Ivory Coast

  • Laboratory of Nutrition and Food Safety (LNSA), Research Training-Unit of Sciences and Food Technologies, University NanguiAbrogoua, Abidjan, Ivory Coast

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