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Antioxidant capacity of tomato paste is stable during growing season and shelf‐life
Author(s) -
Meckna Brian,
Reimers Kristin,
Mark Andon
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.1017.6
Subject(s) - oxygen radical absorbance capacity , trolox , growing season , winter season , shelf life , antioxidant capacity , antioxidant , food science , harvest season , chemistry , horticulture , environmental science , botany , biology , organic chemistry , climatology , geology
Few data exist regarding the effect of growing season and shelf life on the stability of the antioxidant capacity of foods. To assess these factors in commercially available tomato paste, the sum of lipophilic and hydrophilic antioxidant capacity [oxygen radical absorbance capacity (ORAC), Brunswick Laboratories, Norton, MA] was measured in composite samples comprised of production lots prepared from tomatoes harvested during early, middle, and late growing season periods early in their shelf life (± 6 months) and at 12 and 18 months post‐production. All composites comprised 12 individual consumer units from the same production lot and where measured in duplicate. ORAC for tomato paste produced from early growing season tomatoes was 1341 (μmole Trolox equivalents/100 g). Values for composites made from tomatoes from middle and late growing season harvest were 109% and 118% greater, respectively. Compared to composites measured within 6 months post‐production, ORAC values were 105% and 109% greater at 12 and 18 months post‐production, respectively. These data demonstrate neither within season growing period, nor storage time, adversely affects the antioxidant capacity of tomato paste. Supported by ConAgra Foods