Evaluation of antioxidative performance of tomato extracts obtained by different methods

• Autores: Ching-Hui Chang, Yung-Chuan Liu
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 4, 2008, págs. 612-618
• Idioma: inglés
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• Resumen

  • BACKGROUND: Two extraction methods employing tetrahydrofuran and phosphate buffer (pH 7.4) respectively were used to process tomatoes. The antioxidant contents and antioxidative properties of extracts of four tomato cultivars were measured. To evaluate the overall antioxidative capacity of the tomato extracts, an antioxidative performance index (API) was used, defined as the average of four antioxidative assays, i.e. relative reducing power, ferrous ion-chelating ability, 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging activity and superoxide radical-scavenging activity. RESULTS: A linear correlation between the total antioxidant content (TAC) and API of tomato extracts was found that was independent of the extraction method and tomato cultivar. CONCLUSION: The concept of representing multiple antioxidant activities by a single index is useful for evaluating the overall antioxidative capacity of antioxidants in tomatoes. Copyright © 2007 Society of Chemical Industry