{"id":53960,"date":"2003-07-01T00:00:00","date_gmt":"2018-12-04T05:28:22","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/evaluation-of-heat-and-oxidative-damage-during-storage-of-processed\/"},"modified":"2018-12-04T06:28:22","modified_gmt":"2018-12-04T05:28:22","slug":"evaluation-of-heat-and-oxidative-damage-during-storage-of-processed","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/evaluation-of-heat-and-oxidative-damage-during-storage-of-processed\/","title":{"rendered":"Evaluation of heat and oxidative damage during storage of processed tomato products. ii. study of oxidative damage indices"},"content":{"rendered":"

Tomato products (pulp, puree and paste) submitted to accelerated aging (30, 40 and 50degreesC for 3 months) were studied to evaluate variations in the kinetics of the degradation of antioxidants and antioxidant activity. The carotenoids lycopene and beta-carotene, ascorbic acid, rutin and total phenolics were analysed. The antioxidant activity was measured using (a) the xanthine oxidase (XOD)\/xanthine system, which generates superoxide radicals and hydrogen peroxide, and (b) the linoleic acid\/CuSO4 system, which promotes lipid peroxidation. The ascorbic acid content decreased even at 30degreesC, following pseudo-first-order kinetics, with an activation energy of 105 200 J mol(-1) for tomato pulp and 23 600 J mol(-1) for tomato paste. The lower the initial ascorbic acid content, the higher was the degradation rate. Variations in phenolic compounds occurred at 40degreesC and higher, following pseudo-zero order kinetics. The antioxidant activity of the hydrophilic fraction of the tomato products depended on both antioxidant degradation and the Maillard reaction and could not be described by a kinetic model. The beta-carotene content decreased even at 30degreesC, whereas the lycopene content was stable in all samples. The antioxidant activity of the lipophilic fraction of the tomato products decreased following pseudo-first order kinetics, with an activation energy of 22200 J mol(-1) for tomato pulp and 20200 J mol(-1) for tomato paste. It is concluded that significant ‘oxidative damage’ can occur in tomato products during their commercial shelf-life.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-53960","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"\"LAVELLI V,UNIV MILAN,DEPT FOOD SCI TECHNOL & MICROBIOL DISTAM;VIA CELORIA 2;I-20133 MILAN, ITALY.vera.lavelli@unimi.it \"","annee":"2003","mois":"7","numero":"83:9","page":"966-971","auteurs":[{"ID":53958,"post_author":"0","post_date":"2018-12-04 06:28:21","post_date_gmt":"2018-12-04 05:28:21","post_content":"","post_title":"Lavelli","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"lavelli","to_ping":"","pinged":"","post_modified":"2018-12-04 06:28:21","post_modified_gmt":"2018-12-04 05:28:21","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/lavelli\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":53959,"post_author":"0","post_date":"2018-12-04 06:28:21","post_date_gmt":"2018-12-04 05:28:21","post_content":"","post_title":"Giovanelli","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"giovanelli","to_ping":"","pinged":"","post_modified":"2018-12-04 06:28:21","post_modified_gmt":"2018-12-04 05:28:21","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/giovanelli\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":1390,"post_author":"0","post_date":"2018-12-03 15:58:56","post_date_gmt":"2018-12-03 14:58:56","post_content":"","post_title":"Journal of the science of food and agriculture","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"journal-of-the-science-of-food-and-agriculture","to_ping":"","pinged":"","post_modified":"2018-12-03 15:58:56","post_modified_gmt":"2018-12-03 14:58:56","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/journal-of-the-science-of-food-and-agriculture\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"\nEvaluation of heat and oxidative damage during storage of processed tomato products. ii. study of oxidative damage indices - 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