English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

In this study, the total phenolic and antioxidant index (DPPH free radical scavenging ability, ABTS free radical scavenging ability and reducing power) were investigated. The results showed that the total phenol content increased gradually with the extension of fermentation time, and reached the maximum at 60 days (p&lt;0.05); the lycopene content decreased first, then increased and then decreased during the fermentation of tomato, and reached the maximum at 20 days (p&lt;0.05); the vitamin c continued to decrease (p&lt;0.05); In terms of antioxidant activity, the scavenging capacity of DPPH radical, ABTS radical and reducing power were significantly increased after tomato fermentation (p&lt;0.05), while the scavenging capacity of hydroxyl radical was decreased (p&lt;0.05). Moreover, polyphenols were positively correlated with scavenging capacity of DPPH and ABTS radicals, respectively. Tomato enzymes have good antioxidant activity, especially scavenging ABTS and DPPH free radicals. Total phenol content can be used as an index to evaluate the antioxidant activity of tomato enzymes. This study provides useful information for the fermentation of tomatoes into an ingredient that is rich in phenolics for producing functional foods with increased antioxidant activities.

Study on the Changes of Antioxidants and their Activities of Tomatoes during the Fermentation Process