DOI QR코드

DOI QR Code

Antioxidant Activity of Tomato Powders as Affected by Water Solubility and Application to the Pork Sausages

  • Kim, Hyeong Sang (Department of Animal Science and Functional Food Research Center, Chonnam National University) ;
  • Chin, Koo Bok (Department of Animal Science and Functional Food Research Center, Chonnam National University)
  • 투고 : 2012.11.19
  • 심사 : 2013.03.19
  • 발행 : 2013.04.30

초록

This study was conducted to evaluate the antioxidant activity of oven-dried ($60^{\circ}C$) tomato powder (TP) as affected by water solubility and to evaluate the effects of TP on the physico-chemical properties, and antioxidant and antimicrobial activities of emulsified pork sausages with two levels of TP (1% and 2 %). After fresh tomatoes were homogenized and dried at $60^{\circ}C$ oven, they were extracted by stirring with water. Then, the aqueous solution was filtered, and water soluble and insoluble tomato powders were obtained with freeze drying. In experiment I, total phenolic contents in oven-dried tomato powder, water soluble and insoluble powder were more than 2 g/100 g. The radical scavenging activity and iron-chelation ability of the water-insoluble extracts were higher than those of dried TP and water-soluble extracts. In experiment II, pH values and Hunter L values of pork sausages formulated with TP were reduced. However, hunter a and b values were higher than those of the control, and those effects were increased with increased levels of TP. 2-Thiobarbituric acid reactive substance values of pork sausages containing TP were lower than that of the control during refrigerated storage, regardless of the TP level. These results indicated that TP could be used as a natural color agent and antioxidant in meat products without defects.

키워드

참고문헌

  1. Anese, M., Manzocco, L., Nicoli, M. C., and Lerici, C. R. (1999) Antioxidant properties of tomato juice as affected by heating. J. Sci. Food Agric. 79, 750-754. https://doi.org/10.1002/(SICI)1097-0010(199904)79:5<750::AID-JSFA247>3.0.CO;2-A
  2. AOAC (1995) Official methods of analysis. 15th ed, Association of Official Analytical Chemists, Washington, DC.
  3. Arnao, M. B., Cano, A., and Acosta, M. (2001) The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chem. 73, 239-244. https://doi.org/10.1016/S0308-8146(00)00324-1
  4. Basuny, A. M., Gaafar, A. M., and Arafat, S. M. (2009) Tomato lycopene is a natural antioxidant and can alleviate hypercholesterolemia. Afr. J. Biotechnol. 8, 6627-6633.
  5. Bazan-Lugo, E., Garcia-Martinez, I., Alfaro-Rodriguez, R. H., and Totosaus, A. (2012) Color compensation in nitritereduced meat batters incorporating paprika or tomato paste. J. Sci. Food Agric. 92, 1627-1632. https://doi.org/10.1002/jsfa.4748
  6. Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66 (72).
  7. Branen, A. L. (1975) Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J. Am. Oil Chem. Soc. 52, 59-63. https://doi.org/10.1007/BF02901825
  8. Camara-Hurtado, M., Greve, L. C., and Labavitch, J. M. (2002) Changes in cell wall pectins accompanying tomato (Lycopersicon esculentum Mill.) paste manufacture. J. Agric. Food Chem. 50, 273-278. https://doi.org/10.1021/jf010849e
  9. Candogan, K. (2002) The effect of tomato paste on some qua-lity characteristics of beef patties during refrigerated storage. Eur. Food Res. Technol. 215, 305-309. https://doi.org/10.1007/s00217-002-0567-1
  10. Chin, K. B., Kim, K. H., and Lee, H. C. (2006) Physicochemical and textural properties, and microbial counts of meat products sold at Korean markets. Korean J. Food Sci. An. 26, 98-105.
  11. Clinton, S. K. (1998) Lycopene: Chemistry, biology, and implications for human disease. Nutr. Rev. 56, 35-51.
  12. Deda, M. S., Blouka, J. G., and Fista, G. A. (2007) Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Sci. 76, 501-508. https://doi.org/10.1016/j.meatsci.2007.01.004
  13. Dewanto, V., Wu, X., Adom, K. K., and Liu, R. H. (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem. 50, 3010-3014. https://doi.org/10.1021/jf0115589
  14. Eriksson, C. E. (1982) Oxidation of lipids. Food Chem. 9, 3-20. https://doi.org/10.1016/0308-8146(82)90065-6
  15. Eyiler, E. and Oztan, A. (2010) Production of frankfurters with tomato powder as a natural additive. LWT Food Sci. Technol. 44, 307-311.
  16. Friedman, M. (2002). Tomato glycoalkaloids: Role in the plant and in the diet. J. Agric. Food Chem. 50, 5751-5780. https://doi.org/10.1021/jf020560c
  17. Gahler, S., Otto, K., and Bohm, B. (2003) Alteration of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products. J. Agric. Food Chem. 51, 7962-7968. https://doi.org/10.1021/jf034743q
  18. Garcia, M. L., Calvo, M. M., and Selgas, M. D. (2009) Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient. Meat Sci. 83, 45-49. https://doi.org/10.1016/j.meatsci.2009.03.009
  19. Gartner, C., Stahl, W., and Sies, H. (1997) Lycopene is more bioavailable from tomato paste than from fresh tomatoes. Am. J. Clin. Nutr. 66, 116-122.
  20. Giovanelli, G. and Paradiso, A. (2002) Stability of dried and intermediate moisture tomato pulp during storage. J. Agric. Food Chem. 50, 7277-7281. https://doi.org/10.1021/jf025595r
  21. Giovannucci, E. (1999) Tomatoes, tomato-based products, lycopene and cancer: Review of the epidemiologic literature. J. Natl. Cancer Inst. 91, 317-331. https://doi.org/10.1093/jnci/91.4.317
  22. Greene, B. E. and Cumuze, T. H. (1982) Relationship between TBA numbers and inexperienced panelist's assessments of oxidized flavor in cooked beef. J. Food Sci. 47, 52-58. https://doi.org/10.1111/j.1365-2621.1982.tb11025.x
  23. Hart, D. J. and Scott, K. J. (1995) Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoids content of vegetables and fruits commonly consumed in the UK. Food Chem. 54, 101-111. https://doi.org/10.1016/0308-8146(95)92669-B
  24. Huang, S. J., Tsai, S. Y., and Mau, J. L. (2006) Antioxidant properties of methanolic extracts from Agrocybe cylindracea. LWT Food Sci. Technol. 39, 378-386.
  25. Kang, S. N., Jin, S. K., Yang, M., and Kim, I. S. (2010) Changes in quality characteristics of fresh pork patties added with tomato powder during storage. Korean J. Food Sci. An. 30, 216-222. https://doi.org/10.5851/kosfa.2010.30.2.216
  26. Keeton, J. T. (1994) Low-fat meat products: Technological problems with processing. Meat Sci. 36, 261-276. https://doi.org/10.1016/0309-1740(94)90045-0
  27. Lavelli, V., Peri, C., and Rizzolo, A. (2000) Antioxidant actiactivity of tomato products as studied by model reactions using xanthine oxidase, myeloperoxidase, and copper-induced lipid peroxidation. J. Agric. Food Chem. 48, 1442-1448. https://doi.org/10.1021/jf990782j
  28. Le, K., Chiu, F., and Ng, K. (2007) Identification and quantification of antioxidants in Fructus lycii. Food Chem. 105, 353-363. https://doi.org/10.1016/j.foodchem.2006.11.063
  29. Lee, H. S. (1992) Antioxidative activity of browning reaction products isolated from storage-aged orange juice. J. Agric. Food Chem. 40, 550-552. https://doi.org/10.1021/jf00016a004
  30. Lin, J. Y. and Tang, C. Y. (2007) Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chem. 101, 140-147. https://doi.org/10.1016/j.foodchem.2006.01.014
  31. Lin, L. Y., Liu, H. M., Yu, Y. W., Lin, S. D., and Mau, J. L. (2009) Quality and antioxidant property of buckwheat enhanced wheat bread. Food Chem. 112, 987-991. https://doi.org/10.1016/j.foodchem.2008.07.022
  32. Nilsson, J., Pillai, D., Onning, G., Persson, C., Nilsson, A., and Akesson, B. (2005) Comparison of the 2,2'azinobis-3-ethylbenzotiazo- line-6-sulfonic acid (ABTS) and ferric reducing anti-oxidant power (FRAP) methods to assess the total antioxidant capacity in extracts of fruit and vegetables. Mol. Nutr. Food Res. 49, 239-246. https://doi.org/10.1002/mnfr.200400083
  33. Park, S. Y., Yoo, S. S., Shim, J. H., and Chin, K. B. (2008) Physicochemical properties, and antioxidant and antimicrobial effects of garlic and onion powder in fresh pork belly and loin during refrigerated storage. J. Food Sci. 73, 577-584. https://doi.org/10.1111/j.1750-3841.2008.00896.x
  34. Pietrasik, Z. (1999) Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages. Meat Sci. 51, 17-25. https://doi.org/10.1016/S0309-1740(98)00068-0
  35. Rao, A. V., Waseem, Z., and Agarwar, S. (1998) Lycopene content of tomatoes and tomato products and their contribution to dietary lycopene. Food Res. Int. 31, 737-741. https://doi.org/10.1016/S0963-9969(99)00053-8
  36. Sanchez-Escalante, A., Torrescano, G., Djenane, D., Beltran, J. A., and Roncales, P. (2003) Combined effect of modified atmosphere packaging and addition of lycopene rich tomato pulp, oregano and ascorbic acid and their mixtures on the stability of beef patties. Food Sci. Technol. Int. 9, 77-84. https://doi.org/10.1177/1082013203009002002
  37. Shi, J. (2002) Lycopene: Biochemistry and functionality. Food Sci. Biotechnol. 11, 574-581.
  38. Shi, J. and Maguer, M. L. (2000) Lycopene in tomatoes: Chemical and physical properties affected by food processing. Crit. Rev. Food Sci. Nutr. 40, 1-42. https://doi.org/10.1080/10408690091189275
  39. Shinnhuber, R. O. and Yu, T. C. (1977) The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J. Jpn. Oil Chem. Soc. 26, 259-267. https://doi.org/10.5650/jos1956.26.259
  40. Tonucci, L. H., Holden, J. M., Beecher, G. R., Khachik, F., Davis, C. S., and Mulokozi, G. (1995) Carotenoid content of thermally processed tomato-based food products. J. Agric. Food Chem. 43, 579-586. https://doi.org/10.1021/jf00051a005
  41. Toor, R. K. and Savage, G. P. (2006) Effect of semi-drying on the antioxidant components of tomatoes. Food Chem. 97, 90-97.
  42. Vallverdu-Queralt, A., Medina-Remon, A., Martinez-Huelamo, M., Jauregui, O., Andres-Lacueva, C., and Lamuela-Raventos, R. M. (2011) Phenolic profile and hydrophilic antioxidant capacity as chemotaxonomic markers of tomato varieties. J. Agric. Food Chem. 59, 3994-4001. https://doi.org/10.1021/jf104400g
  43. Wada, S. and Fang, X. (2002) The synergistic antioxidant effect of rosemary extract and ${\alpha}$-tocopherol in sardine oil model system and frozen-crushed fish meat. J. Food Process. Pres. 16, 263-274.
  44. Yen, G. C. and Hsieh, C. L. (1998) Antioxidant activity of extracts from Du-zhong (Eucommiaulmoides) toward various lipid peroxidation models in vitro. J. Agric. Food Chem. 46, 3952-3957. https://doi.org/10.1021/jf9800458

피인용 문헌

  1. Effect of Tomato Pomace Extracts on the Shelf-Life of Modified Atmosphere-Packaged Lamb Meat vol.41, pp.4, 2017, https://doi.org/10.1111/jfpp.13018
  2. Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties vol.129, 2017, https://doi.org/10.1016/j.meatsci.2017.02.013
  3. A DFT Analysis on Antioxidant and Antiradical Activities from Anthraquinones Isolated from the Cameroonian Flora vol.2019, pp.None, 2013, https://doi.org/10.1155/2019/7684941
  4. Tomato as Potential Source of Natural Additives for Meat Industry. A Review vol.9, pp.1, 2013, https://doi.org/10.3390/antiox9010073
  5. Controlling Ingredients for Healthier Meat Products: Clean Label vol.4, pp.2, 2020, https://doi.org/10.22175/mmb.9520
  6. Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation vol.10, pp.8, 2013, https://doi.org/10.3390/antiox10081264