Resumo

PONCE FERNANDEZ, Nora Estela et al. Effect of the addition of husk and dehydrated seed on the antioxidant capacity of a tomato paste produced in Sinaloa. Biotecnia [online]. 2021, vol.23, n.1, pp.135-140.  Epub 18-Jun-2021. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v23i1.1314.

The objective was to evaluate the effect of the addition dehydrated husk and seed in antioxidant capacity of tomato paste. Control Paste (PC) added with 1 % (P1), 1.5 % (P1.5) and 3 % (P3) of dried byproduct (70 °C/6 h) (SCS) were the treatments. Antioxidant capacity was evaluated at time 0 and week 24 of storage by total phenols, DPPH, TEAC and ORAC determination. The experimental design was one-way ANOVA and the differences between averages were evaluated by Tukey (p≤0.05). SCS was the highest in total phenolic content (58.92±1.29 mg EAG/g), compared to the other treatments (p≤0.05), which increased when adding byproduct. SCS had higher DPPH inhibition, followed by P3 (67.207±0.52 %), with a direct relationship between the addition of the by-product and the antioxidant capacity of P1 and P1.5 (p>0.05). The antioxidant capacity of SCS and P3 in ORAC (53.69±0.41 and 21.52±3.45 μM TE/g) was higher than in TEAC (14.72±0.50 and 7.24±0.03 μM TE/g), with the same trend after 24 weeks of storage. Total phenols, DPPH, TEAC and ORAC decreased over time. The addition of dehydrated husk and seed modifies the antioxidant capacity that deteriorates over time.

Palavras-chave : Tomato paste; antioxidant capacity; dehydrated husk and seed; byproduct.

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