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- Title
Influence of Carbonic Maceration Pre-treatment on Functional Quality of Dried Tomato Quarters.
- Authors
Turgut, Sebahattin Serhat; Küçüköner, Erdoğan; Karacabey, Erkan
- Abstract
As a novel pre-treatment, carbonic maceration (CM) was investigated in this study to figure out its effect on functional quality of conventionally dried tomato quarters (60 °C, 1.3 m/s air velocity). Carotenoids, tocopherols, total flavonoid, total phenolic and DPPH radical scavenging potential were determined for dried tomato samples (directly dried as a control and CM treated samples). Lycopene and β-carotene contents of CM treated tomato quarters were high compared to control samples (only conventionally dried). β-, γ-Tocopherol contents in dried tomato were raised with CM pre-treatment, as α-tocopherol decreased. Total flavonoid was found to be more than 2.5 times higher for CM treated samples compared to that in fresh tomato. CM displayed a promoter effect on total phenolic content and antioxidant activity of hydrophilic extracts, whereas there was no difference between those values determined for lipophilic extracts from control and pre-treated samples. CM has a potential as a pre-treatment before conventional drying of tomato to improve its nutritional contents and functional potential.
- Subjects
DRIED tomatoes; FOOD quality research; FOOD fermentation; VITAMIN E analysis; CAROTENES
- Publication
Food & Bioprocess Technology, 2018, Vol 11, Issue 10, p1818
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-018-2145-y