Raw Tomatoes Research Articles

トマト中の抗酸化物質 ＩＩＩ トマトジュース中のトコフェロール含量とそれらがリコピンの安定性に及ぼす影響

It has been known that carotenoids in tomato pulp are very stable as compared with carotenoid in a free state. Flavonoids with antioxidant activity have been found in some vegetables and fruits. As one of the reasons why carotenoids in tomato pulp are stable, the antioxidant activity of tomato extracts was focused in this study. Antioxidant activity of raw tomato extracts, tomato juice and several flavonoids was examined by the cup-plate assay method described by Blain.Tomato extracts showed both carotene bleaching activity and antioxidant activity. Antioxidant activity was the highest in quercitrin, followed by rutin and quercetin in this order and scarcely in naringin and narigenin. When carotene bleaching activity was extremely stronger than antioxidant activity, double bleaching zones appeared in the cup-plate assay. Antioxidant activity was also found in the product of tomato juice, and varied among them probably due to the difference in variety, maturity and growing place of the tomatoes.

Antioxidants in Tomatoes

We have taken up flavonoids as one of the antioxidant of raw tomatoes and tomato juice. Flavonoids were isolated from tomato extracts to investigate their antioxidant activity.Four flavonoids were separated from tomato extract on two-dimensional paper chromatograms. Based on the Rf-values, color reaction to chromogenic reagents and spectral characteristics, three flavonoids were identified as quercetin, naringenin and rutin, respectively. Large scale separation of the fourth flavonoid was carried out by polymide column chromatography. Equi-molar narigenin and glucose were detected in the acid hydrolyzate of the fourth flavonoid by gas chromatography and two-dimensional paper chromatography. It was identified as prunin by spectral characterietics. Contents of rutin, prunin, naringenin and quercetin in tomatoes were 0.35, 0.22, 0.21 and 0.15 mg%, respectively. Antioxidant activity of isolated flavonoids as follows, rutin>>prunin>quercetin.Naringenin showed very little antioxidant activity.

Color and Pigment Contents of the Raw Tomato Juice

Color and Pigment Contents of the Raw Tomato Juice

Direct-Reading Tomato Colorimeter*

Color is a factor of primary importance in the market value of raw tomatoes. J. N. Yeatman A. P. Sidwell K. N. Norris [ Food Technol.14, 16 ( 1960)] have developed an equation for color quality of raw tomatoes using purées of fresh fruit as specimens. The U. S. Department of Agriculture asked Hunter Associates Laboratory to design a photoelectric tristimulus instrument to measure this quality index directly. This has been done by modifying the Ohm’s law analog scales of the Hunter color difference meter [see R. S. Hunter , J. Opt. Soc. Am.48, 985 ( 1958)] to solve the tomato-color equation in four steps.

A rapid method for the determination of total solids in tomatoes

AbstractAn equation correlating the total solids in raw tomato pulp to its refractive index was formulated.The derived formula for total solids is as follows: Total solids in percentage by weight ‐ 522.60nD — 695.26.

The Availability for Human Nutrition of the Vitamin C in Raw Cabbage and Home-Canned Tomato Juice: One Figure

The availability of the vitamin C in raw cabbage and homecanned tomato juice was studied on four young, healthy subjects. The utilization of the vitamin C of each test food was compared with that of pure vitamin C tablets. The basal diet used was neutral in reaction and the subjects were saturated before each test period. Judging from the results of both blood and urine analyses, the vitamin C of both raw cabbage and tomato juice was utilized as well as, or possibly better than, that in the tablets. An average of 116 gm. of the cabbage or 208 ml. (7/8 cup) of the tomato juice used in this experiment provided 50 mg. of vitamin C.

Occurrence of Hemophilus Influenzae in Throats of Polar Eskimos.

In the fall of 1930, we began a study of the origin of immunity to diphtheria among the Central and Polar Eskimos and of the nature of their throat flora. The materials were collected from 115 Eskimos by Dr. Peter Heinbecker during the late summer of 1930 and in a report soon to be published we have stated that no hemophilic organisms were found. At the beginning of the current year we continued this study with a new supply of approximately twice the number of throat cultures and with additional safeguards against the dying off of these more delicate organisms, in case they should be present in the original materials. From this latter group of throat cultures, 18 strains of Gram negative hemophilic bacilli possessing the accepted characteristics of Hemophilus influenzae were isolated, and this preliminary report is made to supplement and correct our statement already referred to, while a more detailed and complete description of these strains will appear later in the Journal of Infectious Diseases. All these strains refused to grow on plain agar and only occasionally produced scanty growth on infusion agar to which filtered raw tomato juice had been added. On the contrary, all strains grew well on fresh blood agar and still better on this medium after the addition of tomato juice. The “satellite” phenomenon was very marked with many of the cultures, especially around colonies of hemolytic staphylococci, thereby strengthening the evidence that they required both a vitamine-like factor and hemoglobin for growth. Several strains were hemolytic and all strains tested showed nitrate reduction, indol production, ability to ferment dextrose, and bile solubility. Of 5 strains saved for a more complete study, 4 were hemolytic, capsulated, and agglutinable by type “A” serum of Pittman.

The effect of Heat and Age upon the Antiscorbutic Vitamine in Tomatoes

Some time ago we proved that the raw tomato is an efficient antiscorbutic agent; that the fruit can be subjected to a temperature of 55-60° C. for 14-24 hours or 35-40° C. for 36-44 hours and still retain a significant content of its antiscorbutic vitamine; and that such heat treated material is still potent after three month's ageing. Simultaneously Hess proved that canned tomatoes are effective as antiscorbutic agents for children and guinea pigs; and later he showed that tomatoes “canned almost a year previously were noted not to have their antiscorbutic value diminished appreciably by this ageing.” The value of the tomato as an antiscorbutic agent having been proved, it is highly desirable to have determined the effect of heat and age upon the antiscorbutic accessory in the fruit. With this end in view feeding experiments have been conducted on guinea pigs. In this way we have found guinea pigs protected against scurvy by daily doses of 2.5 grams of fresh raw tomatoes; by 10 grams of fresh raw tomatoes heated one hour at 100° C.; by 2 grams of dried tomatoes heated fifteen minutes at I00° C.; by 10 grams of tomatoes canned at fifteen pounds pressure for thirty minutes; by 3 C.C. of commercial canned tomatoes three years old; and by 10 grams commercial canned tomatoes, three years old, cooked fifteen minutes at 100° C.

Preliminary observations on the value of raw and dried tomatoes as antiscorbutic foods for guinea pigs

The external signs of the nutritional failure known as experimental scurvy, which can be produced in young guinea pigs in 16-26 days by feeding a mixture consisting of whole soy bean flour, milk, yeast, paper puip, and inorganic salts,1 have not been encountered during a period of 75 days in which 10 gm. of raw tomatoes were added daily to the diet. If on the appearance of the clinical scorbutic manifestations attributable to the scurvy-producing diet, 10 gm. of raw tomatoes are added as a daily supplement, the symptoms will subside and the animals will be restored to health.Tomatoes dried in a blast of air either for 14-24 hours at 55-60° C. or for 36-44 hours at 35-40° C. retain some of their antiscorbutic property. This statement is based on the fact that young guinea pigs receiving a daily addition of 1 gm. of either of such dried products have grown and continued in apparently perfect health for a period three times as long as that within which the usual scorbutic symptoms appear.Further experiments ...