Antioxidant Activity from Various Tomato Processing  

Oleh:

Iswari, Retno Sri ; Susanti, R.

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI
Dalam koleksi: Biosaintifika: Journal of Biology & Biology Education vol. 8 no. 1 (2016), page 127-132.
Topik: antioxidant activ-ity; tomato processing; total capacity of antioxidant
Fulltext: 4722-12556-1-PB_Ros.pdf (456.84KB)

Isi artikel

AbstractTomato is one of the high antioxidant potential vegetables. Nowadays, there are many techniques of tomato processings instead of fresh consumption, i.e. boiled, steamed, juiced and sauteed. Every treatment of cooking will influence the chemi-cal compound inside the fruits and the body’s nutrition intake. It is important to conduct the research on antioxidant compound especially lycopene, ß-carotene, vitamin C, a-tocopherol, and its activity after processing. This research has been done using the experimental method. Tomatoes were cooked into six difference ways, and then it was extracted using the same procedure continued with antioxi-dant measurement. The research results showed that steaming had promoted the higher antioxidant numbers (lycopene. a-tocopherol, ß-carotene and vitamin C) and higher TCA and antioxidant activities in the tomatoes than other processings. It was indicated that steaming was the best way to enhance amount, capacity and activities of antioxidants of the tomatoes.

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