Research article summary (published 10 Aug 2009):

Changes in antioxidant compounds during the shelf life of commercial tomato juices in different packaging materials.

Full 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.

Author information

Author/s: García-Alonso, Francisco J (FJ); Bravo, Sergio (S); Casas, Javier (J); Pérez-Conesa, Darío (D); Jacob, Karin (K); Periago, María J (MJ);

Affiliation: Department of Food Science and Nutrition, Veterinary Faculty, University of Murcia, Murcia, Spain.

Journal and publication information

Publication Type: Evaluation Studies; Journal Article; Research Support, Non-U.S. Gov't

Journal: Journal of agricultural and food chemistry (J Agric Food Chem), published in United States. (Language: eng)

Reference: 2009-Aug; vol 57 (issue 15) : pp 6815-22

Dates: Created 2009/09/02; Completed 2009/11/03;

PMID: 19586031, status: MEDLINE (last retrieval date: 11/3/2009, IMS Date: )

Sourced from the National Library of Medicine. Abstract text and other information may be subject to copyright.

External Links for this article
(including full text providers, if available):

Click Electronic Full-text Provider Links to see options for finding the electronic full text links to this article. Note there may be a subscription or fee required for access to the full text. See our FAQ for information on finding FREE full text articles.

This article may also be located in paper journal collections available in many libraries. Use the Journal and Publication Information above to find the full article.

MeSH headings (categories)

This article was linked to the MESH Headings shown below.

Antioxidants - analysis Ascorbic Acid - analysis Beverages - analysis Carotenoids - analysis

Flavonoids - analysis Food Handling - instrumentation; methods Food Packaging - instrumentation; methods Lycopersicon esculentum - chemistry

Associated Chemicals: Antioxidants (0) ; Flavonoids (0) ; Carotenoids (36-88-4) ; Ascorbic Acid (50-81-7) ; lycopene (502-65-8)

Related articles

These are the highest related articles currently in the database:

• Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products. 29 Dec 2003
• Lycopene, vitamin C, and antioxidant capacity of tomato juice as affected by high-intensity pulsed electric fields critical parameters. 30 Sep 2007
• Antioxidant activities of New Zealand-grown tomatoes. 29 Nov 2005
• Processing effects on lycopene content and antioxidant activity of tomatoes. 30 Jul 2001
• Nutritional value of cherry tomatoes (Lycopersicon esculentum Cv. Naomi F1) harvested at different ripening stages. 21 Oct 2002
• Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors. 30 May 2000
• Commercial scale pulsed electric field processing of tomato juice. 19 May 2003
• Activity and concentration of polyphenolic antioxidants in apple juice. 2. Effect of novel production methods. 17 May 2004
• Qualitative and nutritional differences in processing tomatoes grown under commercial organic and conventional production systems. 30 Oct 2007
• Kinetic study of anthocyanins, vitamin C, and antioxidant capacity in strawberry juices treated by high-intensity pulsed electric fields. 28 Aug 2008

See 100+ related articles.

Related Article Map

Legend: - FREE Full text Article. - Abstract only. - Title only. More help.

See a large map of 100+ related articles.