Study on the Changes of Antioxidants and their Activities of Tomatoes during the Fermentation Process

Abstract

In this study, the total phenolic and antioxidant index (DPPH free radical scavenging ability, ABTS free radical scavenging ability and reducing power) were investigated. The results showed that the total phenol content increased gradually with the extension of fermentation time, and reached the maximum at 60 days (p<0.05); the lycopene content decreased first, then increased and then decreased during the fermentation of tomato, and reached the maximum at 20 days (p<0.05); the vitamin c continued to decrease (p<0.05); In terms of antioxidant activity, the scavenging capacity of DPPH radical, ABTS radical and reducing power were significantly increased after tomato fermentation (p<0.05), while the scavenging capacity of hydroxyl radical was decreased (p<0.05). Moreover, polyphenols were positively correlated with scavenging capacity of DPPH and ABTS radicals, respectively. Tomato enzymes have good antioxidant activity, especially scavenging ABTS and DPPH free radicals. Total phenol content can be used as an index to evaluate the antioxidant activity of tomato enzymes. This study provides useful information for the fermentation of tomatoes into an ingredient that is rich in phenolics for producing functional foods with increased antioxidant activities.