EFFECTS OF ACIDIFICATION ON PE ACTIVITY, COLOR AND ANTIOXIDANT PROPERTIES OF COLD BREAK TOMATO JUICE

in Sciences Citation Index(SCI), 科學引文索引資料庫(SCI)
標題EFFECTS OF ACIDIFICATION ON PE ACTIVITY, COLOR AND ANTIOXIDANT PROPERTIES OF COLD BREAK TOMATO JUICE
出版類型SCI(Sciences Citation Index)
出版年度2008
AuthorsPI-JEN TSAI, 蔡碧仁
開始頁34
頁數13
出版日期2008 / 2
其他編號0000
中文摘要

Turbidity maintenance, high antioxidant activity and attractive red color
are important attributes of good tomato juice. Acidification was found effective
in pectin esterase (PE) inactivation and turbidity maintenance. However, no
information related to the changes of antioxidant properties after enzyme
inactivation by acidification has been reported. In this article, acidification
of cold break tomato juice to pH 2 or 3 was conducted after extraction. The
changes of antioxidant properties (content and activity) and their correlation
with PE activity and color in the juice were studied. Results indicated that
acidification enhanced the viscosity of tomato juice by decreasing its PE
activity. Significant increases of the main antioxidant contents (lycopene,
polyphenols and vitamin C) and antioxidant activities (1,1-diphenyl-2-
picrylhydrazyl scavenging, ferrous ion chelating ability [FICA] and reducing
power), as well as red color, were also found. In addition, the acidified cold
break tomato juice exhibited better FICA and reducing power than butylated
hydroxyanisole and a-tocopherol. This finding reveals the possibility of producing
tomato juice with high antioxidant capacities by acidification.

期刊名稱Journal of Food Quality
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