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Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products.
J Agric Food Chem. 2003 Dec 31; 51(27):7962-8.JA

Abstract

This study was conducted to investigate the antioxidant vitamin C, the polyphenol content, and the hydrophilic antioxidant capacity of tomato juice, baked tomatoes, tomato sauce, and tomato soup. During the production of tomato juice and during the preparation of the other tomato products, samples were taken after different times, respectively, after each particular production step. High-performance liquid chromatography was used to determine the content of vitamin C. The total phenolics content was analyzed spectrophotometrically by using the Folin-Ciocalteu method. The hydrophilic antioxidant capacity was measured by using three different methods: the Trolox equivalent antioxidant capacity assay, the ferric reducing antioxidant power test, and the photochemiluminescence assay. The vitamin C contents of the tomato products decreased during the thermal processing of tomatoes. In contrast, the total phenolics concentration and the water soluble antioxidant capacity increased.

Authors+Show Affiliations

Institute of Nutrition, Friedrich Schiller University Jena, Jena, Germany.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

14690380

Citation

Gahler, Susan, et al. "Alterations of Vitamin C, Total Phenolics, and Antioxidant Capacity as Affected By Processing Tomatoes to Different Products." Journal of Agricultural and Food Chemistry, vol. 51, no. 27, 2003, pp. 7962-8.
Gahler S, Otto K, Böhm V. Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products. J Agric Food Chem. 2003;51(27):7962-8.
Gahler, S., Otto, K., & Böhm, V. (2003). Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products. Journal of Agricultural and Food Chemistry, 51(27), 7962-8.
Gahler S, Otto K, Böhm V. Alterations of Vitamin C, Total Phenolics, and Antioxidant Capacity as Affected By Processing Tomatoes to Different Products. J Agric Food Chem. 2003 Dec 31;51(27):7962-8. PubMed PMID: 14690380.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products. AU - Gahler,Susan, AU - Otto,Konrad, AU - Böhm,Volker, PY - 2003/12/24/pubmed PY - 2004/3/6/medline PY - 2003/12/24/entrez SP - 7962 EP - 8 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 51 IS - 27 N2 - This study was conducted to investigate the antioxidant vitamin C, the polyphenol content, and the hydrophilic antioxidant capacity of tomato juice, baked tomatoes, tomato sauce, and tomato soup. During the production of tomato juice and during the preparation of the other tomato products, samples were taken after different times, respectively, after each particular production step. High-performance liquid chromatography was used to determine the content of vitamin C. The total phenolics content was analyzed spectrophotometrically by using the Folin-Ciocalteu method. The hydrophilic antioxidant capacity was measured by using three different methods: the Trolox equivalent antioxidant capacity assay, the ferric reducing antioxidant power test, and the photochemiluminescence assay. The vitamin C contents of the tomato products decreased during the thermal processing of tomatoes. In contrast, the total phenolics concentration and the water soluble antioxidant capacity increased. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14690380/Alterations_of_vitamin_C_total_phenolics_and_antioxidant_capacity_as_affected_by_processing_tomatoes_to_different_products_ L2 - https://dx.doi.org/10.1021/jf034743q DB - PRIME DP - Unbound Medicine ER -