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Lipophilic And Hydrophilic Quantitative Analysis Of Antioxidant Activity In Tomatoes And Tomato Products, Anna Tran Dinh
Lipophilic And Hydrophilic Quantitative Analysis Of Antioxidant Activity In Tomatoes And Tomato Products, Anna Tran Dinh
Masters Theses, 2010-2019
The amount of antioxidants present in food varies depending on environmental conditions in which produce was grown and how products were processed prior to consumption. It would, therefore, be useful to quantify antioxidant activities in these foods. This study focused on quantitative analysis of antioxidant activities in commercially produced whole tomatoes and processed tomato products. For commercially processed tomatoes, diced tomatoes had total antioxidant activities (TAA) ranging from 1.243 to 2.243 μmol TE/g fresh weight (fw), juice 1.573 to 6.86 μmol TE/g fw, paste 6.3 to 13.248 μmol TE/g fw, sauce 1.62 to 3.168 μmol TE/g fw, and soup 1.073 …