Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

摘要: Processed fruits and vegetables have been long considered to lower nutritional value than their fresh commodities due the loss of vitamin C during processing. This research group found in apples contributed < 0.4% total antioxidant activity, indicating most activity comes from natural combination phytochemicals. suggests that processed may retain despite C. Here it is shown thermal processing elevated bioaccessible lycopene content tomatoes produced no significant changes phenolics flavonoids content, although was observed. The raw tomato had 0.76 +/- 0.03 micromol C/g tomato. After 2, 15, 30 min heating at 88 degrees C, significantly dropped 0.68 0.02, 0.64 0.01, 0.54 0.02 tomato, respectively (p 0.01). 2.01 0.04 mg trans-lycopene/g trans-lycopene increased 3.11+/- 0.04, 5.45 5.32 0.05 4.13 0.36 equiv/g With heat treatment for min, 5.29 0.26, 5.53 0.24, 6.70 0.25 There were either or flavonoids. These findings indicate enhanced by increasing are against notion produce. information a impact on consumers' food selection consumption reduce risks chronic diseases.