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Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits

机译：脱皮和去籽对番茄果实营养价值和抗氧化活性的影响

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摘要

The effect of peel and seed removal, two commonly practiced procedures either at home or by theprocessing industry, on the physicochemical properties, bioactive compounds contents and antioxidantcapacity of tomato fruits of four typical Portuguese cultivars (cereja, chucha, rama and redondo) wereappraised. Both procedures caused significant nutritional and antioxidant activity losses in fruits of everycultivar. In general, peeling was more detrimental, since it caused a higher decrease in lycopene, bcarotene,ascorbic acid and phenolics contents (averages of 71%, 50%, 14%, and 32%, respectively) andsignificantly lowered the antioxidant capacity of the fruits (8% and 10%, using DPPH. and b-carotenelinoleate model assays, correspondingly). Although seeds removal favored the increase of both color andsweetness, some bioactive compounds (11% of carotenoids and 24% of phenolics) as well as antioxidantcapacity (5%) were loss. The studied cultivars were differently influenced by these procedures. The fruitsmost affected by peeling were those from redondo cultivar (-66% lycopene, -44% b-carotene, -26%ascorbic acid and -38% phenolics). Seeds removal, in turn, was more injurious for cereja tomatoes (-10%lycopene, -38% b-carotene, -25% ascorbic acid and -63% phenolics). Comparatively with the remainingones, the rama fruits were less affected by the trimming procedures.
机译：评估了两种去皮和去籽的效果，这两种方法是在家中或由加工工业普遍采用的，对四种典型葡萄牙品种（切雷哈，chucha，罗摩和雷东多）的番茄果实的理化特性，生物活性化合物含量和抗氧化能力的影响。两种方法都导致每个品种的果实营养和抗氧化活性明显下降。通常，去皮更有害，因为它导致番茄红素，β-胡萝卜素，抗坏血酸和酚类含量的下降幅度更大（分别为71％，50％，14％和32％），并且显着降低了水果的抗氧化能力。 （分别为8％和10％，使用DPPH和β-胡萝卜素油酸酯模型测定法）。尽管去除种子有利于颜色和甜度的增加，但一些生物活性化合物（类胡萝卜素的11％和酚类的24％）和抗氧化能力（5％）都损失了。所研究的品种受这些程序的影响不同。受去皮影响最大的水果是来自redondo品种的水果（-66％番茄红素，-44％β-胡萝卜素，-26％抗坏血酸和-38％酚醛树脂）。反过来，种子的去除对于塞雷哈番茄（-10％番茄红素，-38％β-胡萝卜素，-25％抗坏血酸和-63％酚醛树脂）更具伤害性。与其余的相比，修整程序对罗摩果实的影响较小。

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