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A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
Published on: June 10, 2022
Changes in phenolic content of tomato products during storage
Anna Vallverdú-Queralt1, Sara Arranz, Alexander Medina-Remón
1Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, 08028 Barcelona, Spain.
Journal of Agricultural and Food Chemistry
|August 9, 2011
Summary
Storage reduces polyphenol content and antioxidant capacity in ketchup and tomato juice. Ketchups generally retain these compounds better than tomato juices over nine months.
Area of Science:
- Food Science and Technology
- Nutritional Chemistry
- Analytical Chemistry
Background:
- Polyphenols in tomato products contribute to their antioxidant capacity.
- Understanding the stability of these compounds during storage is crucial for product quality and health benefits.
Purpose of the Study:
- To investigate the impact of storage duration (3, 6, 9 months) on polyphenol content and hydrophilic antioxidant capacity in ketchups and tomato juices.
- To compare the storage stability between ketchups and tomato juices.
- To identify specific phenolic compounds affected by storage.
Main Methods:
- Total polyphenol content quantified using the Folin-Ciocalteu assay.
- Hydrophilic antioxidant capacity measured via DPPH and ABTS(+) assays.
- Individual phenolic compounds identified and quantified using liquid chromatography/electrospray ionization tandem mass spectrometry (LC/ESI-MS/MS).
Main Results:
- A decrease in total polyphenol content and hydrophilic antioxidant capacity was observed in both ketchups and tomato juices during storage.
- Ketchups exhibited slightly better stability compared to tomato juices over the 9-month storage period.
- Quercetin, caffeic acid, and ferulic acid showed the most significant decreases; glycosilated polyphenols were more stable.
Conclusions:
- Storage negatively affects the polyphenol profile and antioxidant properties of tomato-based products.
- Formulation differences may contribute to the greater storage stability observed in ketchups.
- Targeted analysis revealed differential stability among specific phenolic compounds, with glycosylated forms being more resilient.
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