Effect of thermal treatment and addition of olive oil on the antioxidant properties of tamarillo puree

The study intended to determine the effect of temperature (100–200 °C), time (2–6 min), and oil on the bioactive properties and colour parameters of tamarillo puree. The increase in heating temperature (up to 175°C) and time increased the phenolic content, flavonoids content and antioxidant activity...

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Bibliographic Details
Published in:Journal of food science and technology 2023-03, Vol.60 (3), p.1202-1208
Main Authors: Rohilla, Shubham, Bora, Jinku, Mahanta, Charu Lata
Format: Article
Language:English
Subjects:
Acids
Aluminum
Antioxidants
Bioactive compounds
Biological activity
Canning
Carotene
Carotenoids
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Flavonoids
Food Science
Fruits
Heat treatment
Heating
Nutrition
Olive oil
Phenolic compounds
Phenols
Phytochemicals
Purees
Short Communication
Temperature effects
Variance analysis
β-Carotene
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Summary:The study intended to determine the effect of temperature (100–200 °C), time (2–6 min), and oil on the bioactive properties and colour parameters of tamarillo puree. The increase in heating temperature (up to 175°C) and time increased the phenolic content, flavonoids content and antioxidant activity. Carotenoids were found to increase from 0.65 to 1.06 (mg β carotene/ g) in puree with oil heated at 200°C for 6 min. In puree with oil, the lightness (L*) and redness (a*) values of puree were found to be reduced, but yellowness (b*), hue angle and chroma improved with treatment temperature and time. Addition of oil exhibited positive influence on retaining the bioactive compounds in comparison to puree without oil, which can be attributed to their enhanced extractability. In conclusion, the desirable effect of heating temperature and time, and addition of virgin olive oil will be helpful in canning of oil enriched tamarillo puree.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-023-05687-2