Analysis of the Antioxidant Capacity of Whole-Fruit Tomato Powder Using the Ferric Reducing Antioxidant Power (FRAP) Assay—An Eco-Friendly Approach for the Valorization of Horticultural Products

Abstract

The present study aims to evaluate the antioxidant activity of tomato powders obtained from whole tomatoes of three local cultivars—Andrada, Hera, and Kristinica—using the Ferric Reducing Antioxidant Power (FRAP) assay. The cultivars were grown in open fields without additional treatments or fertilizer application. Ascorbic acid was used as a reference antioxidant standard. Results indicated that Andrada powder exhibited the highest antioxidant activity, at 248.1 ± 5.3 µmol Fe2+/100 g, followed by Hera (235.6 ± 4.9 µmol Fe2+/100 g) and Kristinica (212.8 ± 5.1 µmol Fe2+/100 g), while ascorbic acid, used as a positive control, showed the highest overall antioxidant capacity (260.0 ± 4.5 µmol Fe2+/100 g). The high lycopene and flavonoid content of the analyzed powders supports their potential as functional ingredients in food applications and their use in horticulture. This research is particularly relevant as it promotes a sustainable approach for the utilization of tomato products, aligning with the principles of circular agriculture.