Effect of different cooking methods on antioxidant properties of Tomato (<i>Lycopersicon</i> <i>esculentum</i>)

Abstract

Tomato (Lycopersicon esculentum) is one of the rich sources of antioxidants, mainly, lycopene which is known to be associated with decreased risks of chronic diseases. However, cooking influences the antioxidant properties of vegetables. Therefore, this study aimed to determine the effect of three cooking methods on the antioxidant properties of tomato. The conditions of the cooking methods of tomato were boiling at 100 ºC for 6 min, microwave cooking at 560W for 40 sec and stir-frying at 230 ºC for 4.5 min. Ethanol (70 %, v/v) was used to extract the antioxidant properties (such as phenolics, flavonoid and other antioxidant compounds) of tomato. These antioxidant properties were determined by using total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacity and DPPH radical scavenging activity analysis. Results indicated that cooking has significant influences on the antioxidant properties of tomato. Boiling did not have significant changes in the TPC, however microwave cooking and stir-frying caused significant losses compared to fresh tomato. Stir-fried tomato had significantly the lowest TPC. All three cooking methods caused significant losses in TFC, however the losses are less significant during boiling compared to microwave cooking and stir-frying. Significantly higher antioxidant capacity was observed in microwave cooked tomato than fresh and other cooked tomatoes. The highest antioxidant activity was observed in microwave cooked tomato followed by stir-fried and fresh tomatoes.

Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito

“…In conclusion, the TPC in all the cooked samples showed a slightly lower value than in the raw sample in relation to dry matter. As the yield factor was around 0.50–0.56 some phenols must have been destroyed during the processing of the sofrito as observed somewhere else [16]. On the contrary, the other three antioxidant capacity methods showed higher values in cooked samples than in the raw one.…”

“…For the studied samples, 90 min was selected as steady reaction time. Subsequently, all samples were measured after 90 min of incubation in the dark at room temperature (25 ± 2 ℃) with the DPPH radical at 517 nm using a spectrophotometer (Biomate-3, Thermospectronic, Mobile, AL, USA) [16].…”

The Difference of Iron Level Based on the Cooking Time and Methods Applied on the Tempeh and Beef Liver: An Experimental Study

“…Selain jenis teknik pemasakan, pengadukan merupakan salah satu faktor yang dapat mempengaruhi kelarutan suatu zat dalam pelarut (Sinala, 2016). Hal ini dibuktikan dalam penelitian Thanuja et al, (2019) bahwa adanya proses pengadukan pada saat menggoreng (menumis) dan merebus dapat menyebabkan turunnya kadar TPC (Total Phenolic Content) dan TFC (Total Flavonoid Content) pada tomat. Hasil penelitian tersebut juga diperkuat oleh penelitian Dewi (2010) yang menunjukkan bahwa lama pengadukan dapat meningkatkan kelarutan testosteron pada proses ekstraksi teripang pasir.…”

The Potential of Carotene Compound (Beta-carotene and Lycopene) in Steamed Tomatoes Extract as Atherosclerosis Preventive Nutraceuticals

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Tomatoes contain several health-promoting chemical compounds, including lycopene, α-carotene, beta-carotene, γ-carotene, phytoene, phytofluene, lutein and Vitamin C. 1,2 According to Evoli et al 3 heating process of tomatoes can increase the content of lycopene content in the extract and improve antioxidant activity of the extract. 3,4 Conversely, the content of beta-carotene, flavonoids and Vitamin C was found to decrease, and this indicated that the antioxidant activity of the extract must be due to the lycopene compounds. 2 Lycopene in tomatoes has been used as a nutraceutical to regulate blood lipid levels; hence, it has potential to prevent atherosclerosis.

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