Effect of Storage on Bioactive Compounds of Tomato And Its Products

Abstract

Tomatoes are considered as functional food due its considerable content of anti-oxidant and dietary fibers. Accordingly, the present study was conducted to study the effect of storing tomatoes and their products (juice, ketchup and tomato paste) in the refrigerator for a week and two weeks in the freezer for a month, two months and three months on the bioactive compounds. Results show a marked increase in lycopene content when storing products for two months in freezer was detected for tomato paste (11.06mg/100g) while increase by 221.51%. According to antioxidants content in fresh products showing it was (39.45% Inhibition), On the other hand, effect of storage tomato paste for two weeks in the refrigerator was the best(8.24%). While storing for one month in the freezer was the best (9.56%). The highest vitamin C content after storing one week in the refrigerator was detected in tomato (38.49 mg/100g). Effect of storage Vitamin C percent of tomato paste increased by 22.21% after two months of freezer storage. Thus, tomato paste isadvised due to it contains good amount of antioxidants, Lycopene and vitamin C.