Changes in Antioxidant Compounds during the Shelf Life of Commercial Tomato Juices in Different Packaging Materials

Abstract

Tomatoes provide an optimal mix of dietary antioxidants that may be responsible for the reported health benefits of tomato consumption. However, technological processing, packaging materials, and storage conditions have an impact on the nutritional quality of tomato products by affecting the stability of antioxidant nutrients to different extents. In this study, we evaluated the stability of the antioxidant compounds (lycopene, ascorbic acid, total phenols, and total flavonoids) present in commercially available tomato juices during storage extended for 12 months at three different temperatures (8, 22, and 37 degrees C). To further characterize the impact of storage conditions, two commonly used packaging materials (Tetra pack and glass bottles) were used to determine whether packaging materials affect antioxidant stability. Overall, the total lycopene, total phenolic compounds, and total flavonoids remained almost stable during storage for 12 months, regardless of the packaging material used, indicating that tomato juices maintain their nutritional value in terms of antioxidant composition during their shelf life. However, ascorbic acid was the most labile antioxidant and was markedly affected by storage conditions. The hydrophilic total antioxidant activity (TAA) paralleled the losses in ascorbic acid content, whereas the lipophilic TAA remained substantially stable throughout the storage trial.

The influence of processing and long-term storage on the antioxidant metabolism of acerola (Malpighia emarginata) purée

“…On harvest/processing day, clone BRS 152 presented over 50% more polyphenol than BRS 236, although this difference decreased through storage as clone BRS 236 showed a completely different behavior and increased its polyphenol content over storage. This increased could be explained by the formation of Maillard reaction products which are capable of reacting with FolinCiocalteu´s reagent or to a plain release of polyphenols from purée matrix as a consequence of time, as suggested by Garcia-Alonso et al (2009). The polyphenols contents of the acerola purées varied from 750 to 1490 mg GAE.…”

“…100 g -1 FW and were high when compared to tomato juice (26-30 mg GAE. 100 g -1 FW) (Garcia-Alonso et al, 2009) and to dehydrated noni purée, 200 mg GAE. 100 g -1 (Yang et al, 2007).…”

Differences in the carotenoid profile of commercially available organic and conventional tomato-based products

“…Total carotenoid content (TC), lipophilic antioxidant capacity and the content of individual carotenoids (lutein, ␣-carotene, ␤-carotene, trans-lycopene, 5-, 9-and 13-cis-lycopene) were determined in conventional and organic tomato juices and ketchups by HPLC-MS/MS and HPLC-UV. A C 30 stationary column was used, as it gives dramatically improved resolution and selectivity of carotenoids and their isomers [10,11].…”

Beverage Considerations for Persons with Metabolic Syndrome and Diabetes Mellitus

“…The rate of loss when stored for up to 12 months is variable, from below 20 % to as much as 75 % loss. This variability of loss is due to differences in temperature and storage container [ 47 ]. Phenolic qualities of a beverage appear to be related to DM and MetS risk, and the quality of these compounds may be degraded during processing.…”