Antioxidant activity of tomato juice rich in lycopene antioxidant as degenerative chemopreventive agents using citrus aurantifolia juice as a preservative

Abstract

The fruit of tomato (Solanum lycopersicum Lycopersicum esculentum SYN.) plant from Solanaceae family that originated, has a content of vitamins A and C as well as antioxidant compounds that are good for health especially lycopene. Lycopene is a carotenoid compounds found in red yellowish vegetables and fruits. The chemo preventive agents that have been scrutinized was antioxidant-rich tomato juice using lime juice as preservative, applied on rats which had been induced by carcinogens i.e Acrylamide compounds that can cause cancer. Analysis of antioxidant activity is done by observing the effect of lycopene antioxidant-rich tomato juice on rat liver histopathology using hematoxylin eosin staining method and influence of the Cu-Zn SOD enzyme (Cupper Zink-superoxide Dismutase) using immunohistochemistry staining. At 503 nm wavelength obtained Lycopene antioxidant content was of average of 64,2582 mg/Kgwith an incubation time of 30 minutes. Lycopene levels before pasteurization was 74,8454 mg/Kg which was higher than the levels of fresh plum tomatoes lycopene at 64,2582 mg/Kg with the incubation time (at the extraction process) of 30 minutes each. The best lycopene level was found in the best storage of 2 weeks which was equal to 85,2148 mg/Kg at the preservatives concentration of lemon juice of 1%.There were some damage fount in the liver cells of positive control group (K+), the first treatment group (P1) and the second treatment group (P2) where each group was given a diet of Acrylamide as a carcinogen compound of 2,0740 mg per day for 11 days.