Abstract
In this work we investigated the effect of variety and processing on the content of carotenoids and lycopene in fruits and Tomato juice from the fruit after heat treatment. The experiment included four varieties are edible tomato for industrial processing (Báb, Žiara PK, Šampion and Roti PK). The concentration of total carotenoids and lycopene were determined spectrophotometrically on UV-VIS spectrophotometer Jenway at a wavelength of 445 and 472 nm. The highest average content of carotenoids in fruits were recorded at a variety Roti PK (7.0 mg/100 g-1) and lowest in variety Báb (4.8 mg/100 g-1). Heat treatment had a statistically significant positive effect on the lycopene content, changes in carotenoid content were not significant. Effect of genotype (variety) for the content of the endpoint was significantly important.
Highlights
D Tomato juice from the fruit after heat treatment
Lykopén je takmer dvakrát aktívnejší než β-karotén v ochrane bielych krviniek pred NO2 radikálom (Shi, 1999)
Plody sme analyzovali v čerstvom stave a vo forme rajčiakovej šťavy
Summary
Do pokusu sme vybrali štyri odrody rajčiaka vhodné na priemyselné spracovanie Hodnotenie sme vykonávali v dvoch vegetačných obdobiach (2009 a 2010). Plody sme zberali v plnej technologickej zrelosti, dostatočne vyfarbené. Plody sme analyzovali v čerstvom stave a vo forme rajčiakovej šťavy. Príprava šťavy pozostávala z dôkladného podrtenia plodov. Drť tvorenú z dužiny i šupiek plodov sme vystavili účinku teploty 95 °C po dobu 5 minút. Následne sme zmes prepasírovali a schladili na teplotu 25 °C. Koncentráciu celkových karotenoidov a lykopénu sme stanovili spektrofotometricky. Farbivá sa po rozpustení extrahovali do petroléteru. Vlastné stanovenie obsahu karotenoidov a lykopénu sa uskutočnilo meraním absorbancie zložiek v petroléterovom extrakte na spektrofotometri JENWAY pri vlnovej dĺžke 445 a 472 nm.
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