African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Changes in physicochemical properties and bioactive compounds of tomato pulp submitted to different processing techniques

Edwige Bahanla Oboulbiga
  • Edwige Bahanla Oboulbiga
  • Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
  • Google Scholar
Charles Parkouda
  • Charles Parkouda
  • Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
  • Google Scholar
Boubacar Savadogo
  • Boubacar Savadogo
  • National Center for Scientific and Technological Research, Research Institute in Health Sciences, Burkina Faso.
  • Google Scholar
Aimée W. D. B. Guissou
  • Aimée W. D. B. Guissou
  • Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
  • Google Scholar
Korotimi Traore
  • Korotimi Traore
  • Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
  • Google Scholar
Alfred S. Traore
  • Alfred S. Traore
  • Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry-Microbiology, University Joseph KI-ZERBO, UFR-SVT, 09 BP 848 Ouagadougou 09, Burkina Faso.
  • Google Scholar
Hagrétou Sawadogo-Lingani
  • Hagrétou Sawadogo-Lingani
  • Food Technology Department, Research Institute in Applied Sciences and Technologies, National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.
  • Google Scholar
Mamoudou H. Dicko
  • Mamoudou H. Dicko
  • Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition, Department of Biochemistry-Microbiology, University Joseph KI-ZERBO, UFR-SVT, 09 BP 848 Ouagadougou 09, Burkina Faso.
  • Google Scholar


  •  Received: 16 July 2020
  •  Accepted: 08 September 2020
  •  Published: 30 November 2020

References

Abushita AA, Daood HG, Biacs PA (2000). Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors. Journal of Agricultural and Food Chemistry 48(6):2075-2081.
Crossref

 

AFNOR (1986). Recueil de normes françaises, produits dérivés des fruits et légumes, jus de fruits, 2ème édition P 343.

 
 

Asami DK, Hong YJ, Barrett DM, Mitchell AE (2003). Processing-induced changes in total phenolics and procyanidins in clingstone peaches. Journal of the Science of Food and Agriculture 83(1):56-63.
Crossref

 
 

Bernhardt S, Schlich E (2006). Impact of different cooking methods on food quality: Retention of lipophilic vitamins in fresh and frozen vegetables. Journal of Food Engineering 77:327-33.
Crossref

 
 

Bhardwaj RL, Pandey S (2011). Juice Blends-A Way of Utilization of Under- Utilized Fruits, Vegetables, and Spices: A Review. Critical Reviews in Food Science and Nutrition 51:563-570.
Crossref

 
 

Capanoglu E, Beekwilder J, Boyacioglu D, Hall R, De Vos R (2008). Changes in Antioxidant and Metabolite Profiles during Production of Tomato Paste. Journal of Agricultural and Food Chemistry 56(3):964-73.
Crossref

 
 

Chanforan C (2010). Stabilité de microconstituants de la tomate (composés phénoliques, caroténoïdes, vitamines C et E) au cours des procédés de transformation : études en systèmes modèles, mise au point d'un modèle stoechio-cinétique et validation pour l'étape unitaire de préparation de sauce tomate. Université d'Avignon et des pays de Vaucluse. HAL Archives-Ouvertes.fr.

 
 

Dewanto V, WUX, Adom KK, Liu RH (2002). Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity. Journal of Agricultural and Food Chemistry 50:3010-3014.
Crossref

 
 

DGESS/MAAH (2020). Annuaire des statstiques agricoles 2018. Burkina Faso.

 
 

Donkor S, Agyekum AK, Akuamoa F (2015). Antioxidant potentials of tomato paste extracts found on major markets in Accra Metropolis. American Journal of Applied Chemistry 3(5):158-163.
Crossref

 
 

Garcia-Alonso FJ, Bravo S, Casas J, Perez-Conesa D, Jacob K, Periago MJ (2009). Changes in antioxidant compounds during the shelf life of commercial tomato juices in different packaging materials. Journal of Agricultural and Food Chemistry 57:6815-6822.
Crossref

 
 

Kebe H (2014). Incidence de traitements thermiques sur le parenchyme de Pomme (Malus Domestica) et diffusion des composes phénoliques. Université d'Avignon.

 
 

Lagnika C, Adjovi Y CS, Lagnika L, Gogohounga FO, Do-Sacramento O, Koulony RK, Sanni A (2017). Treatment on Physicochemical, Nutritional Quality and Microbiological Properties of Pineapple Juice. Food and Nutrition Sciences 8:227-241.
Crossref

 
 

Lavelli V, Giovanelli G (2003). Evaluation of heat and oxidative damage during storage of processed tomato products. II. Study of oxidative damage indices. Journal of the Science of Food and Agriculture 83(9):966-971.
Crossref

 
 

Marx M, Stuparic M, Schieber A, Carle R (2003). Effects of thermal processing on trans - cis- isomerization of b -carotene in carrot juices and carotene-containing preparations. Food Chemistry 83:609-617.
Crossref

 
 

Montemurro F, Fasolato L, Balzan S, De Nardi R, Marchesini G, Cardazzo B, Novelli E (2014). Storage test on apple juice after ultrasound treatment. Italian Journal of Food Safety 3:955.
Crossref

 
 

Mordi RC (1992). Mechanism of ß-carotene degradation. Biochemistry Journal 292:310-312.
Crossref

 
 

NF-V03-707 (2000). Détermination de la teneur en eau, méthode pratique. Céréales, Légumineuses, Produits Dérivés P 8.

 
 

Norme Francaise-VO5-109 (1970). Produits dérivés des fruits et légumes - Détermination conventionnelle du résidu sec soluble (méthode réfractométrie).

 
 

Ordóñez-Santos LE, Vázquez-Odériz L, Arbones-Maciñeira E, Romero- Rodríguez MÁ (2009). The influence of storage time on micronutrients in bottled tomato pulp. Food Chemistry 112:146-149.
Crossref

 
 

Pinela J, Oliveira MBPP, Ferreira ICFR (2016). Bioactive compounds of tomatoes as health promoters. In: Natural Bioactive Compounds from Fruits and Vegetables as Health Promoters Part II. Bentham Science Publishers: Sharjah. UAE pp. 48-91.
Crossref

 
 

Przybylska S (2020). Lycopene - a bioactive carotenoid offering multiple health benefits: a review. International Journal of Food Science and Technology 55:11-32.
Crossref

 
 

Shatta AAB, Youssef KM, Al Sanabani AS, El Samahy SK (2017). Impact of processing steps on physicochemical and rheological properties of tomato paste (Cold-Break). MOJ Food Processing and Technology 5(2):00122.
Crossref

 
 

Seybold C, Frohlich K, Bitsch R, Otto K, Bohm V (2004). Changes in contents of carotenoids and vitamin E during tomato processing. Journal of Agricultural and Food Chemistry 52:7005-7010.
Crossref

 
 

Singleton VL, Orthofer R, Lamuela-Raventos RM (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 299:152-178.
Crossref

 
 

Somé IT, Zagré MN, Kafando PE, Bendech MA, Baker SK, Deslile H, Guissou PI (2004). Validation d'une méthode de dosage des caroténoïdes par CLHP: application à la détermination de teneur en caroténoïdes dans dix variétés de patates douces (Ipomea batata). Comptes Rendus Chimie 7(10-11):1063-1071.
Crossref

 
 

Stratakos A, Delgado-Pando G, Linton M, Patterson M, Koidi A (2016). Industrial scale microwave processing of tomato juice using a novel continuous microwave system. Food Chemistry 190:622-628.
Crossref

 
 

Toor RK, Savage GP (2005). Antioxidant activity in different fractions of tomatoes. Food Research International 38:487-94.
Crossref

 
 

Tudor-Radu M, Vîjan LE, Tudor-Radu CM, Tita I, Sima R, Mitrea R (2016). Assessment of Ascorbic Acid, Polyphenols, Flavonoids, Anthocyanins and Carotenoids Content in Tomato Fruits. Notulae Botanicae Horti Agrobobotanici Cluj-Napoca 44(2):477-83.
Crossref