来自不同变体的番茄食品废弃物作为一种高抗氧化潜力的资源
Barbara Farinon1, Martina Felli1, Maria Sulli2
1Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Via S. Camillo de Lellis Snc, 01100 Viterbo, Italy.
Food chemistry
|May 4, 2024
概括
干燥的番茄,特别是来自太阳黑 (SB) 基因型的番茄,是一种有价值的废物. 它含有丰富的黄酸盐和抗氧化剂,显示其作为功能成分的潜力,并减少食品工业的废物.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 农业废物价值化 农业废物价值化
背景情况:
- 番茄果汁是食品工业的重要副产品.
- 价值化农业废物,如番茄果汁,可以导致可持续的功能成分.
- 番茄的基因型变异可以影响其副产品的植物化学成分.
研究的目的:
- 分析不同圣马尔扎诺番茄基因型的干燥番茄的营养和植物化学成分.
- 为了评估果的抗氧化和抗微生物特性.
- 为了确定番茄果汁作为功能成分的潜力.
主要方法:
- 从野生类型 (WT),太阳黑 (SB) 和无色果子表皮 (CL) 番茄基因型中干50°C.
- 对营养成分,总聚含量 (TPC),总黄含量 (TFC) 和总抗氧化能力 (TAC) 的分析.
- 使用LC-HRMS (液体染色学-高分辨率质谱学) 进行定性多概况分析.
主要成果:
- 在基因型之间没有观察到营养成分,TPC或抗菌活性的显著差异.
- 在TFC和TAC中发现了显著的变化,其中SB麦芽 (SBP) 呈现出最高水平.
- LC-HRMS揭示了SBP中富含的黄类蛋白质,包括专属的氨酸 (氨酸,黑氨酸) 和主要的黄类蛋白质,如氨酸衍生物,氨酸和 rutin.
结论:
- 干燥的番茄果汁,特别是来自SB基因型的番茄果汁,作为一种功能成分具有显著的潜力.
- SBP 是一个特别有价值的黄类和抗氧化剂的来源.
- 将番茄果汁转化为功能成分提供了一种减少食品行业浪费和促进循环经济原则的策略.
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