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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

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.

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

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.

Copyright © 2023 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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