Thermal concentration effects of tomato pulp and carotenoids extraction from the residue

Miranda, Nara Godinho Motta; Gomes, F. dos S.; Cabral, Lourdes Maria Corrêa; Jesus, Monalisa Santana Coelho de

doi:10.1590/1678-992x-2022-0047

Cited by 1 publication

(1 citation statement)

References 19 publications

(18 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In contrast, the total carotenoids of tomato juice and prepared puree samples were determined by 40.16 mg/100g and 68.06 mg/100g, respectively while the concentration was 104.08 mg/100 g in sun dried tomato samples. The results are in agreement with the others obtained by [40][41][42]. Figure ( 5) also reveals that sun-dried tomatoes fruits have the highest content of carotenoids, significantly more than other preparations.…”

Section: Figure (5)supporting

confidence: 91%

Quality Control of Tomato Products and it's Influenced by Some Technological Treatments on Reducing Pesticide Residues.

Ahmad,

Abdel-Tawab,

Ahmed

et al. 2024

Labyrinth: Fayoum Journal of Science and Interdisciplinary Stud

View full text Add to dashboard Cite

Pesticide residue in agricultural produce poses potential health risks to consumers, necessitating effective decontamination methods. This study investigates the efficacy of some commonly available technological treatments, 4% vinegar solution and 3% salt solution with and without sonication, in reducing pesticide residue on tomato fruits. The experiment involved exposing pesticide-contaminated tomato samples to all treatments for a duration of 10 minutes. Tomato juices, tomato puree and sun-dried tomato, prepared after sonication, also examined to study the reduction of pesticide residue. The research employed a quantitative approach, analyzing the residual pesticide levels using (GC-MS) before and after treatment with reduction percent reached to 100 % for some pesticide residue. Additionally, physical, and chemical properties were conducted to assess any potential impact on quality attribute of tomatoes fruits due to the treatments. Preliminary findings suggest that both the 4% vinegar solution and the 3% salt solution exhibit promising capabilities in reducing pesticide residue on tomato fruits. However, the extent of residue reduction varied between the two treatments. The results also indicated a differential impact on chemical content, highlighting the need for further investigation into the potential consequences on food safety beyond pesticide degradation.

show abstract

Section: Figure (5)supporting

confidence: 91%