Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage
Samo za registrovane korisnike
2019
Članak u časopisu (Objavljena verzija)
![](/themes/Miragereponivs//images/creativecommons/arr.png)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The degradation of carotenoids (lycopene and β-carotene) and total antioxidant activity was investigated after one- year storage of pasteurized tomato juice. Tomato juice, thermally treated for 7 min at 100°C, was subjected to one-year storage a) in the light at 20°C; b) in the dark at 20°C and c) in the dark at 4°C. β-Carotene had the fastest dynamics of degradation and was dissolved in the largest quantities, regardless of the storage conditions. For all investigated components the fastest decomposition was observed in the first two months, when the sample was stored in the light at 20°C. Lycopene was most stable in the sample stored in the dark at 40C. Partial regression coefficients for all researched traits proved a significant difference of ratio for storing in the light (20°C) compared to the variants stored in the dark at 20°C and 4°C, lycopene p=0.0041**, p=0.0304**; β-carotene, p=0.0009** and p=0.0183**; antioxidative activity p LT 0.0001** and p=0.009**.
Ključne reči:
β-carotene / Tomato juice / Lycopene / Antioxidative activity / 1-year storageIzvor:
Bulgarian Chemical Communications, 2019, 51, 4, 604-610Izdavač:
- Bulgarian Academy of Sciences
Finansiranje / projekti:
- Novi koncept oplemenjivanja sorti i hibrida povrća namenjenih održivim sistemima gajenja uz primenu biotehnoloških metoda (RS-MESTD-Technological Development (TD or TR)-31059)
Institucija/grupa
Naučni institut za veterinarstvo SrbijeTY - JOUR AU - Zdravković, J.M. AU - Pavlović, N.V. AU - Mladenović, J.D. AU - Bošković, N.M.V. AU - Zdravković, Nemanja PY - 2019 UR - https://reponivs.nivs.rs/handle/123456789/383 AB - The degradation of carotenoids (lycopene and β-carotene) and total antioxidant activity was investigated after one- year storage of pasteurized tomato juice. Tomato juice, thermally treated for 7 min at 100°C, was subjected to one-year storage a) in the light at 20°C; b) in the dark at 20°C and c) in the dark at 4°C. β-Carotene had the fastest dynamics of degradation and was dissolved in the largest quantities, regardless of the storage conditions. For all investigated components the fastest decomposition was observed in the first two months, when the sample was stored in the light at 20°C. Lycopene was most stable in the sample stored in the dark at 40C. Partial regression coefficients for all researched traits proved a significant difference of ratio for storing in the light (20°C) compared to the variants stored in the dark at 20°C and 4°C, lycopene p=0.0041**, p=0.0304**; β-carotene, p=0.0009** and p=0.0183**; antioxidative activity p LT 0.0001** and p=0.009**. PB - Bulgarian Academy of Sciences T2 - Bulgarian Chemical Communications T1 - Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage EP - 610 IS - 4 SP - 604 VL - 51 DO - 10.34049/bcc.51.4.5126 UR - conv_645 ER -
@article{ author = "Zdravković, J.M. and Pavlović, N.V. and Mladenović, J.D. and Bošković, N.M.V. and Zdravković, Nemanja", year = "2019", abstract = "The degradation of carotenoids (lycopene and β-carotene) and total antioxidant activity was investigated after one- year storage of pasteurized tomato juice. Tomato juice, thermally treated for 7 min at 100°C, was subjected to one-year storage a) in the light at 20°C; b) in the dark at 20°C and c) in the dark at 4°C. β-Carotene had the fastest dynamics of degradation and was dissolved in the largest quantities, regardless of the storage conditions. For all investigated components the fastest decomposition was observed in the first two months, when the sample was stored in the light at 20°C. Lycopene was most stable in the sample stored in the dark at 40C. Partial regression coefficients for all researched traits proved a significant difference of ratio for storing in the light (20°C) compared to the variants stored in the dark at 20°C and 4°C, lycopene p=0.0041**, p=0.0304**; β-carotene, p=0.0009** and p=0.0183**; antioxidative activity p LT 0.0001** and p=0.009**.", publisher = "Bulgarian Academy of Sciences", journal = "Bulgarian Chemical Communications", title = "Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage", pages = "610-604", number = "4", volume = "51", doi = "10.34049/bcc.51.4.5126", url = "conv_645" }
Zdravković, J.M., Pavlović, N.V., Mladenović, J.D., Bošković, N.M.V.,& Zdravković, N.. (2019). Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage. in Bulgarian Chemical Communications Bulgarian Academy of Sciences., 51(4), 604-610. https://doi.org/10.34049/bcc.51.4.5126 conv_645
Zdravković J, Pavlović N, Mladenović J, Bošković N, Zdravković N. Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage. in Bulgarian Chemical Communications. 2019;51(4):604-610. doi:10.34049/bcc.51.4.5126 conv_645 .
Zdravković, J.M., Pavlović, N.V., Mladenović, J.D., Bošković, N.M.V., Zdravković, Nemanja, "Effects of tomato processing on carotenoids antioxidant activity and stability during one-year storage" in Bulgarian Chemical Communications, 51, no. 4 (2019):604-610, https://doi.org/10.34049/bcc.51.4.5126 ., conv_645 .