Chemical, antioxidant and sensory properties of tomato-watermelon-pineapple blends, and changes in their total antioxidant capacity during storage
A conductometric analysis of the effect of condensate of peroxides generated during lipid oxidation in an accelerated stability test was adapted to test the hypothesis that total antioxidant capacity of tomato products would sometimes increase during processing and in storage. Tomato pulp blends mad...
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| Veröffentlicht in: | International journal of food science & technology 2013-07, Vol.48 (7), p.1416-1425 |
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| container_title | International journal of food science & technology |
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| creator | Oludemi, Femi O. Akanbi, Charles T. |
| description | A conductometric analysis of the effect of condensate of peroxides generated during lipid oxidation in an accelerated stability test was adapted to test the hypothesis that total antioxidant capacity of tomato products would sometimes increase during processing and in storage. Tomato pulp blends made from a mixture of tomato (Lycopersicon esculentum var Roma VF), watermelon (Citrullus vulgaris var Babylack) and pineapple (Ananas comosus var Smooth cayennes) were analysed for basic quality profiles of dry matter, Brix, titratable acidity (TTA) and pH, total reducing sugars, Component antioxidants phytochemicals and total antioxidant capacity. The lowest sensory score (overall impression) of 4.80 ± 2.59 was recorded for tomato juice while, blend TWP 111p had highest score of 6.20 ± 1.99. There was significant difference (P |
| doi_str_mv | 10.1111/ijfs.12104 |
| format | Article |
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Tomato pulp blends made from a mixture of tomato (Lycopersicon esculentum var Roma VF), watermelon (Citrullus vulgaris var Babylack) and pineapple (Ananas comosus var Smooth cayennes) were analysed for basic quality profiles of dry matter, Brix, titratable acidity (TTA) and pH, total reducing sugars, Component antioxidants phytochemicals and total antioxidant capacity. The lowest sensory score (overall impression) of 4.80 ± 2.59 was recorded for tomato juice while, blend TWP 111p had highest score of 6.20 ± 1.99. There was significant difference (P < 0.05) in the basic quality profile of the pulp blends except for TTA values (0.37 ± 0.02 to 0.45 ± 0.05) and 2‐Furfurals (2.47 ± 0.03 to 2.71 ± 0.01). The fresh blend of 50% tomato, 25% watermelon and 25% pineapple had the highest total antioxidant capacity of 3.69 ± 0.52 mg 100 mL−1 catechin equivalent. The total antioxidant capacity of the stored pulp increased from 2.95 ± 0.13 to 6.22 ± 0.32 mg 100 mL−1 catechin equivalent in pasteurised TWP 211p blend by 60 days when stored at 40 °C. Total antioxidant status of tomato‐based fruit mix increased during the first 80 days.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.12104</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford: Blackwell Publishing Ltd</publisher><subject>Antioxidant ; Antioxidants ; autoxidation ; Biological and medical sciences ; Blends ; Catechins ; Equivalence ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; phytochemicals ; Pineapples ; Polymer blends ; tomato-watermelon-pineapple ; total antioxidant capacity ; VAR</subject><ispartof>International journal of food science & technology, 2013-07, Vol.48 (7), p.1416-1425</ispartof><rights>2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology</rights><rights>2014 INIST-CNRS</rights><rights>International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4024-4cec56d5a3d68ca617330fd83d4e53fe6e1c21573d11b6d04640c73af869dab23</citedby><cites>FETCH-LOGICAL-c4024-4cec56d5a3d68ca617330fd83d4e53fe6e1c21573d11b6d04640c73af869dab23</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.12104$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.12104$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27434592$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Oludemi, Femi O.</creatorcontrib><creatorcontrib>Akanbi, Charles T.</creatorcontrib><title>Chemical, antioxidant and sensory properties of tomato-watermelon-pineapple blends, and changes in their total antioxidant capacity during storage</title><title>International journal of food science & technology</title><addtitle>Int J Food Sci Technol</addtitle><description>A conductometric analysis of the effect of condensate of peroxides generated during lipid oxidation in an accelerated stability test was adapted to test the hypothesis that total antioxidant capacity of tomato products would sometimes increase during processing and in storage. Tomato pulp blends made from a mixture of tomato (Lycopersicon esculentum var Roma VF), watermelon (Citrullus vulgaris var Babylack) and pineapple (Ananas comosus var Smooth cayennes) were analysed for basic quality profiles of dry matter, Brix, titratable acidity (TTA) and pH, total reducing sugars, Component antioxidants phytochemicals and total antioxidant capacity. The lowest sensory score (overall impression) of 4.80 ± 2.59 was recorded for tomato juice while, blend TWP 111p had highest score of 6.20 ± 1.99. There was significant difference (P < 0.05) in the basic quality profile of the pulp blends except for TTA values (0.37 ± 0.02 to 0.45 ± 0.05) and 2‐Furfurals (2.47 ± 0.03 to 2.71 ± 0.01). The fresh blend of 50% tomato, 25% watermelon and 25% pineapple had the highest total antioxidant capacity of 3.69 ± 0.52 mg 100 mL−1 catechin equivalent. The total antioxidant capacity of the stored pulp increased from 2.95 ± 0.13 to 6.22 ± 0.32 mg 100 mL−1 catechin equivalent in pasteurised TWP 211p blend by 60 days when stored at 40 °C. Total antioxidant status of tomato‐based fruit mix increased during the first 80 days.</description><subject>Antioxidant</subject><subject>Antioxidants</subject><subject>autoxidation</subject><subject>Biological and medical sciences</subject><subject>Blends</subject><subject>Catechins</subject><subject>Equivalence</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>phytochemicals</subject><subject>Pineapples</subject><subject>Polymer blends</subject><subject>tomato-watermelon-pineapple</subject><subject>total antioxidant capacity</subject><subject>VAR</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNp9kc9uEzEQh1cIJELhwhOshJAQ6hb_W3tzRIGGogiEAMHNmtizicPGXmxHbV6DJ8ZJSiU44Mv48H0_z3iq6iklF7ScV27TpwvKKBH3qgnlsm2YZPR-NSHTljStYPxh9SilDSGEcSUm1a_ZGrfOwHBeg88u3DhbarnbOqFPIe7rMYYRY3aY6tDXOWwhh-YaMsYtDsE3o_MI4zhgvRzQ23R-tM0a_Kooztd5jS4WMcPw1yMGRjAu72u7i86v6pRDhBU-rh70MCR8clvPqq-Xb7_M3jWLj_Or2etFYwRhohEGTSttC9zKzoCkinPS245bgS3vUSI1jLaKW0qX0hIhBTGKQ9_JqYUl42fVi1NuGfDnDlPWW5cMDgN4DLukqVSUt0pQWtBn_6CbsIu-dKepYKojrDtSL0-UiSGliL0eo9tC3GtK9GE9-rAefVxPgZ_fRkIq399H8MalO4MpwUU7PXRJT9y1G3D_n0R99f7y85_s5uS4lPHmzoH4Q0vFVau_fZjrhWRv5tNPUn_nvwHuRbDl</recordid><startdate>201307</startdate><enddate>201307</enddate><creator>Oludemi, Femi O.</creator><creator>Akanbi, Charles T.</creator><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>201307</creationdate><title>Chemical, antioxidant and sensory properties of tomato-watermelon-pineapple blends, and changes in their total antioxidant capacity during storage</title><author>Oludemi, Femi O. ; Akanbi, Charles T.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4024-4cec56d5a3d68ca617330fd83d4e53fe6e1c21573d11b6d04640c73af869dab23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Antioxidant</topic><topic>Antioxidants</topic><topic>autoxidation</topic><topic>Biological and medical sciences</topic><topic>Blends</topic><topic>Catechins</topic><topic>Equivalence</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>phytochemicals</topic><topic>Pineapples</topic><topic>Polymer blends</topic><topic>tomato-watermelon-pineapple</topic><topic>total antioxidant capacity</topic><topic>VAR</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Oludemi, Femi O.</creatorcontrib><creatorcontrib>Akanbi, Charles T.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Oludemi, Femi O.</au><au>Akanbi, Charles T.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical, antioxidant and sensory properties of tomato-watermelon-pineapple blends, and changes in their total antioxidant capacity during storage</atitle><jtitle>International journal of food science & technology</jtitle><addtitle>Int J Food Sci Technol</addtitle><date>2013-07</date><risdate>2013</risdate><volume>48</volume><issue>7</issue><spage>1416</spage><epage>1425</epage><pages>1416-1425</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>A conductometric analysis of the effect of condensate of peroxides generated during lipid oxidation in an accelerated stability test was adapted to test the hypothesis that total antioxidant capacity of tomato products would sometimes increase during processing and in storage. Tomato pulp blends made from a mixture of tomato (Lycopersicon esculentum var Roma VF), watermelon (Citrullus vulgaris var Babylack) and pineapple (Ananas comosus var Smooth cayennes) were analysed for basic quality profiles of dry matter, Brix, titratable acidity (TTA) and pH, total reducing sugars, Component antioxidants phytochemicals and total antioxidant capacity. The lowest sensory score (overall impression) of 4.80 ± 2.59 was recorded for tomato juice while, blend TWP 111p had highest score of 6.20 ± 1.99. There was significant difference (P < 0.05) in the basic quality profile of the pulp blends except for TTA values (0.37 ± 0.02 to 0.45 ± 0.05) and 2‐Furfurals (2.47 ± 0.03 to 2.71 ± 0.01). The fresh blend of 50% tomato, 25% watermelon and 25% pineapple had the highest total antioxidant capacity of 3.69 ± 0.52 mg 100 mL−1 catechin equivalent. The total antioxidant capacity of the stored pulp increased from 2.95 ± 0.13 to 6.22 ± 0.32 mg 100 mL−1 catechin equivalent in pasteurised TWP 211p blend by 60 days when stored at 40 °C. Total antioxidant status of tomato‐based fruit mix increased during the first 80 days.</abstract><cop>Oxford</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/ijfs.12104</doi><tpages>10</tpages></addata></record> |
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| subjects | Antioxidant Antioxidants autoxidation Biological and medical sciences Blends Catechins Equivalence Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology phytochemicals Pineapples Polymer blends tomato-watermelon-pineapple total antioxidant capacity VAR |
| title | Chemical, antioxidant and sensory properties of tomato-watermelon-pineapple blends, and changes in their total antioxidant capacity during storage |
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