Keywords
tomato
dehydration
carotenoids
antioxidant activity tomate
deshidratación
carotenos
capacidad antioxidante
dehydration
carotenoids
antioxidant activity tomate
deshidratación
carotenos
capacidad antioxidante
How to Cite
Armenta-Gorosave, J. C., Méndez-Trujillo, V., González-Mendoza, D., González-Valencia, D. G., & Olvera-Sandoval, C. (2023). Effect of dehydration of tomato waste on the content of phenolic compounds, carotenoids and antioxidant capacity. Revista Colombiana De Investigaciones Agroindustriales, 10(2), 67–75. https://doi.org/10.23850/24220582.5780
Abstract
In Mexico, tomato waste can be due to factors such as deficiencies in transportation and storage, product quality standards, deficiencies in product display, and failures in coordination with suppliers. These factors contribute to the waste of tomatoes for consumption due to not meeting the standards imposed by food markets and the final consumer. However, tomato waste can be revalued and encourage its use due to the presence of phytochemicals of nutritional relevance. The aim of this experiment was to identify the antioxidant capacity, phenolic compounds, carotenoids, reducing sugars, proteins, moisture and ashes in tomato fruits considered waste by food markets. Three treatments were carried out that consisted of evaluating the drying effect at 24, 48 and 72 hours at three different temperatures 50, 60 and 70 °C in the collected tomato fruit samples. The results showed that the drying treatment at 50 °C for 72 hours showed higher values of proteins (45,3 g/kg) and reducing sugars (196 mg/g). For its part, the 70 °C treatment showed the highest levels of polyphenolic compounds (48,12 mg/g), lycopene (2503 µg/g) and β-carotene (31,84 µg/g) after 24 hours of drying. These results indicate that the treatment of tomato biomass at 70 °C for 24 hours corresponding to Treatment (T4 - 1), promotes a greater biosynthesis of bioactive compounds that could be used in the formulation of new food products, for example in the elaboration of tortillas.
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