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Antioxidant properties of tomato juice as affected by heating
Author(s) -
Anese Monica,
Manzocco Lara,
Nicoli Maria Cristina,
Lerici Carlo R
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199904)79:5<750::aid-jsfa247>3.0.co;2-a
Subject(s) - antioxidant , maillard reaction , chemistry , food science , oxygen , degradation (telecommunications) , biochemistry , organic chemistry , telecommunications , computer science
The changes in the overall antioxidant properties of tomato juicesamples and model solutions as a consequence of heat treatments werestudied. The antioxidant properties were evaluated both through themeasurement of the chain breaking and the oxygen scavengingactivities. While a decrease in the antioxidant potential was foundfor short heat treatments, a recovery of these properties wasmeasured by prolonging heating times. Results suggested that theinitial reduction in the overall antioxidant activity can beattributed not only to the thermal degradation of naturally occurringantioxidants but also to the formation of early Maillard reactionproducts (MRP) with pro‐oxidant properties. The gainin antioxidant activity coincided with the formation of brown MRP. © 1999 Society of Chemical Industry