Effect of air drying process on the physicochemical, antioxidant, and microstructural characteristics of tomato cv. Chonto

The tomato is a Solanaceae plant which globally has the second highest production rate, making it one of the most important vegetative products in global production and consumption. Furthermore, the tomato is valued for its antioxidant components, most notably vitamin C, phenolic components and caro...

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Bibliographic Details
Published in:Agronomía colombiana 2017, Vol.35 (1), p.100-106
Main Authors: Moreno G., Diana Catalina, Diaz-Moreno, Amanda Consuelo
Format: Article
Language:English
Subjects:
AGRONOMY
Air drying
antioxidant activity
Antioxidants
Ascorbic acid
Carotenoids
Color
colour, texture
Data analysis
Data processing
dehydration
Drying
Lycopene
Measurement methods
Microstructure
Phenolic compounds
Phenols
Spectrophotometry
Texture
Tomatoes
total carotenoids
Vitamin C
β-Carotene
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Summary:The tomato is a Solanaceae plant which globally has the second highest production rate, making it one of the most important vegetative products in global production and consumption. Furthermore, the tomato is valued for its antioxidant components, most notably vitamin C, phenolic components and carotenoids such as lycopene and β-carotene. The present study aimed to evaluate the influence of three drying temperatures (50, 60 and 70°C) on the physicochemical, microstructural, and antioxidant characteristics of the tomato. The study analyzed the parameters for color using the coordinates CIE L* a* b* and texture analysis using the methodology of TPA for instrumental analysis and PCA for data analysis, antioxidant capacity and content were measured by spectrophotometric methods and microestructure by Scanning Electron Microscope. The results showed changes in color for the tomato samples treated with 70°C. In addition, the texture of the samples treated at 60°C presented significant differences from the samples dried at 50 and 70°C regarding the fracturability, having a crispier texture and good balance between masticability and hardness. The total carotenoid content increased with the drying process, while the total phenol content decreased. The antioxidant activity was not affected by the temperature variation with respect to the fresh tomato.
ISSN:0120-9965
2357-3732
DOI:10.15446/agron.colomb.v35n1.57727