Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire

Dembélé Syndoux; Koffi N’dri Emmanuel; Tchumou Messou; Fofana Ibrahim; Anin Atchibri Anin Louise

doi:doi:10.11648/j.ajbio.20231104.14

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Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire

Dembélé Syndoux, Koffi N’dri Emmanuel, Tchumou Messou, Fofana Ibrahim, Anin Atchibri Anin Louise

Published in American Journal of BioScience (Volume 11, Issue 4)

Received: 17 July 2023 Accepted: 7 August 2023 Published: 15 August 2023

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Abstract

The tomato (Lycopersicon esculentum mill) is a fruit with high antioxidant power. It contains the secondary metabolites carotenoids (lycopene) and phenolic compounds. Tomatoes are also an excellent source of vitamins such as vitamin C, E and several B-group vitamins, as well as minerals (potassium, magnesium, calcium, phosphorus, iron, manganese, zinc). However, heat treatment can influence to a greater or lesser extent the presence of these antioxidant compounds and the antioxidant activity in different tomato varieties. The aim of this study is to assess the influence of heat treatment on antioxidant activity and antioxidant compounds in eight tomato varieties from four major growing areas in Côte d'Ivoire. The fresh tomatoes collected and the tomato powders obtained underwent heat treatment at different times (10 min, 20 min and 30 min), after which the supernatant or grindings were used for the determination of phenolic compounds, lycopene, vitamin C and antioxidant activity by DPPH. The results showed that heat treatment reduced phenolic and vitamin C content in all the tomato varieties studied, compared with the respective fresh tomatoes. On the other hand, the lycopene content and antioxidant activity of heat-treated tomato varieties increased in comparison with those of the respective fresh tomatoes. These results could justify the recommendation of tomato sauces by dieticians in the prevention of oxidative stress and, by extension, metabolic diseases.

Published in	American Journal of BioScience (Volume 11, Issue 4)
DOI	10.11648/j.ajbio.20231104.14
Page(s)	98-103
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

Antioxidant Activity, Lycopene, Phenolic Compounds, Tomato, Heat Treatment

References

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Dembélé Syndoux, Koffi N’dri Emmanuel, Tchumou Messou, Fofana Ibrahim, Anin Atchibri Anin Louise. (2023). Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire. American Journal of BioScience, 11(4), 98-103. https://doi.org/10.11648/j.ajbio.20231104.14

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ACS Style

Dembélé Syndoux; Koffi N’dri Emmanuel; Tchumou Messou; Fofana Ibrahim; Anin Atchibri Anin Louise. Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire. Am. J. BioScience 2023, 11(4), 98-103. doi: 10.11648/j.ajbio.20231104.14

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AMA Style

Dembélé Syndoux, Koffi N’dri Emmanuel, Tchumou Messou, Fofana Ibrahim, Anin Atchibri Anin Louise. Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire. Am J BioScience. 2023;11(4):98-103. doi: 10.11648/j.ajbio.20231104.14

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@article{10.11648/j.ajbio.20231104.14,
  author = {Dembélé Syndoux and Koffi N’dri Emmanuel and Tchumou Messou and Fofana Ibrahim and Anin Atchibri Anin Louise},
  title = {Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire},
  journal = {American Journal of BioScience},
  volume = {11},
  number = {4},
  pages = {98-103},
  doi = {10.11648/j.ajbio.20231104.14},
  url = {https://doi.org/10.11648/j.ajbio.20231104.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20231104.14},
  abstract = {The tomato (Lycopersicon esculentum mill) is a fruit with high antioxidant power. It contains the secondary metabolites carotenoids (lycopene) and phenolic compounds. Tomatoes are also an excellent source of vitamins such as vitamin C, E and several B-group vitamins, as well as minerals (potassium, magnesium, calcium, phosphorus, iron, manganese, zinc). However, heat treatment can influence to a greater or lesser extent the presence of these antioxidant compounds and the antioxidant activity in different tomato varieties. The aim of this study is to assess the influence of heat treatment on antioxidant activity and antioxidant compounds in eight tomato varieties from four major growing areas in Côte d'Ivoire. The fresh tomatoes collected and the tomato powders obtained underwent heat treatment at different times (10 min, 20 min and 30 min), after which the supernatant or grindings were used for the determination of phenolic compounds, lycopene, vitamin C and antioxidant activity by DPPH. The results showed that heat treatment reduced phenolic and vitamin C content in all the tomato varieties studied, compared with the respective fresh tomatoes. On the other hand, the lycopene content and antioxidant activity of heat-treated tomato varieties increased in comparison with those of the respective fresh tomatoes. These results could justify the recommendation of tomato sauces by dieticians in the prevention of oxidative stress and, by extension, metabolic diseases.},
 year = {2023}
}

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TY  - JOUR
T1  - Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire
AU  - Dembélé Syndoux
AU  - Koffi N’dri Emmanuel
AU  - Tchumou Messou
AU  - Fofana Ibrahim
AU  - Anin Atchibri Anin Louise
Y1  - 2023/08/15
PY  - 2023
N1  - https://doi.org/10.11648/j.ajbio.20231104.14
DO  - 10.11648/j.ajbio.20231104.14
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 98
EP  - 103
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20231104.14
AB  - The tomato (Lycopersicon esculentum mill) is a fruit with high antioxidant power. It contains the secondary metabolites carotenoids (lycopene) and phenolic compounds. Tomatoes are also an excellent source of vitamins such as vitamin C, E and several B-group vitamins, as well as minerals (potassium, magnesium, calcium, phosphorus, iron, manganese, zinc). However, heat treatment can influence to a greater or lesser extent the presence of these antioxidant compounds and the antioxidant activity in different tomato varieties. The aim of this study is to assess the influence of heat treatment on antioxidant activity and antioxidant compounds in eight tomato varieties from four major growing areas in Côte d'Ivoire. The fresh tomatoes collected and the tomato powders obtained underwent heat treatment at different times (10 min, 20 min and 30 min), after which the supernatant or grindings were used for the determination of phenolic compounds, lycopene, vitamin C and antioxidant activity by DPPH. The results showed that heat treatment reduced phenolic and vitamin C content in all the tomato varieties studied, compared with the respective fresh tomatoes. On the other hand, the lycopene content and antioxidant activity of heat-treated tomato varieties increased in comparison with those of the respective fresh tomatoes. These results could justify the recommendation of tomato sauces by dieticians in the prevention of oxidative stress and, by extension, metabolic diseases.
VL  - 11
IS  - 4
ER  -

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Author Information

Dembélé Syndoux

Training and Research Unit (Faculty) of Agriculture, Fisheries Resources and Agro-Food Industry, University of San Pedro, SanPedro, Ivory Coast
Koffi N’dri Emmanuel

Department of Sciences and Technologies, Advanced Teacher's Training College of Abidjan (ENS), Abidjan, Ivory Coast
Tchumou Messou

Training and Research Unit (Faculty) of Agriculture, Fisheries Resources and Agro-Food Industry, University of San Pedro, SanPedro, Ivory Coast
Fofana Ibrahim

Training and Research Unit (Faculty) of Agriculture, Fisheries Resources and Agro-Food Industry, University of San Pedro, SanPedro, Ivory Coast
Anin Atchibri Anin Louise

Laboratory of Nutrition and Food Safety (LNSA), Research Training-Unit of Sciences and Food Technologies, University NanguiAbrogoua, Abidjan, Ivory Coast

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APA Style

Dembélé Syndoux, Koffi N’dri Emmanuel, Tchumou Messou, Fofana Ibrahim, Anin Atchibri Anin Louise. (2023). Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire. American Journal of BioScience, 11(4), 98-103. https://doi.org/10.11648/j.ajbio.20231104.14

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ACS Style

Dembélé Syndoux; Koffi N’dri Emmanuel; Tchumou Messou; Fofana Ibrahim; Anin Atchibri Anin Louise. Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire. Am. J. BioScience 2023, 11(4), 98-103. doi: 10.11648/j.ajbio.20231104.14

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AMA Style

Dembélé Syndoux, Koffi N’dri Emmanuel, Tchumou Messou, Fofana Ibrahim, Anin Atchibri Anin Louise. Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire. Am J BioScience. 2023;11(4):98-103. doi: 10.11648/j.ajbio.20231104.14

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@article{10.11648/j.ajbio.20231104.14,
  author = {Dembélé Syndoux and Koffi N’dri Emmanuel and Tchumou Messou and Fofana Ibrahim and Anin Atchibri Anin Louise},
  title = {Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire},
  journal = {American Journal of BioScience},
  volume = {11},
  number = {4},
  pages = {98-103},
  doi = {10.11648/j.ajbio.20231104.14},
  url = {https://doi.org/10.11648/j.ajbio.20231104.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20231104.14},
  abstract = {The tomato (Lycopersicon esculentum mill) is a fruit with high antioxidant power. It contains the secondary metabolites carotenoids (lycopene) and phenolic compounds. Tomatoes are also an excellent source of vitamins such as vitamin C, E and several B-group vitamins, as well as minerals (potassium, magnesium, calcium, phosphorus, iron, manganese, zinc). However, heat treatment can influence to a greater or lesser extent the presence of these antioxidant compounds and the antioxidant activity in different tomato varieties. The aim of this study is to assess the influence of heat treatment on antioxidant activity and antioxidant compounds in eight tomato varieties from four major growing areas in Côte d'Ivoire. The fresh tomatoes collected and the tomato powders obtained underwent heat treatment at different times (10 min, 20 min and 30 min), after which the supernatant or grindings were used for the determination of phenolic compounds, lycopene, vitamin C and antioxidant activity by DPPH. The results showed that heat treatment reduced phenolic and vitamin C content in all the tomato varieties studied, compared with the respective fresh tomatoes. On the other hand, the lycopene content and antioxidant activity of heat-treated tomato varieties increased in comparison with those of the respective fresh tomatoes. These results could justify the recommendation of tomato sauces by dieticians in the prevention of oxidative stress and, by extension, metabolic diseases.},
 year = {2023}
}

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TY  - JOUR
T1  - Effect of Heat Treatment on Antioxidant Capacity and Antioxidant Compounds of Eight Tomato Varieties from Four Growing Areas in Côte d’Ivoire
AU  - Dembélé Syndoux
AU  - Koffi N’dri Emmanuel
AU  - Tchumou Messou
AU  - Fofana Ibrahim
AU  - Anin Atchibri Anin Louise
Y1  - 2023/08/15
PY  - 2023
N1  - https://doi.org/10.11648/j.ajbio.20231104.14
DO  - 10.11648/j.ajbio.20231104.14
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 98
EP  - 103
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20231104.14
AB  - The tomato (Lycopersicon esculentum mill) is a fruit with high antioxidant power. It contains the secondary metabolites carotenoids (lycopene) and phenolic compounds. Tomatoes are also an excellent source of vitamins such as vitamin C, E and several B-group vitamins, as well as minerals (potassium, magnesium, calcium, phosphorus, iron, manganese, zinc). However, heat treatment can influence to a greater or lesser extent the presence of these antioxidant compounds and the antioxidant activity in different tomato varieties. The aim of this study is to assess the influence of heat treatment on antioxidant activity and antioxidant compounds in eight tomato varieties from four major growing areas in Côte d'Ivoire. The fresh tomatoes collected and the tomato powders obtained underwent heat treatment at different times (10 min, 20 min and 30 min), after which the supernatant or grindings were used for the determination of phenolic compounds, lycopene, vitamin C and antioxidant activity by DPPH. The results showed that heat treatment reduced phenolic and vitamin C content in all the tomato varieties studied, compared with the respective fresh tomatoes. On the other hand, the lycopene content and antioxidant activity of heat-treated tomato varieties increased in comparison with those of the respective fresh tomatoes. These results could justify the recommendation of tomato sauces by dieticians in the prevention of oxidative stress and, by extension, metabolic diseases.
VL  - 11
IS  - 4
ER  -

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