Hygienic quality of traditional processing and stability of tomato (Lycopersicon esculentum) puree in Togo
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B; нa;c;тo;ящe;e; B;p;e;мя имe;e;тc;я нa;c;тo;ятe;льнa;я нe;o;бхo;димo;c;ть B; нa;кo;плe;нии дa;нных o; тe;хниkhcy;e;c;ких хa;p;a;ктe;p;иc;тикa;х c;p;e;д, кo;тo;p;ыe; нe; пo;дkhcy;иняютc;я зa;кo;нa;м ньютo;нo;B;c;ких зидкo;c;тe;й и изгo;тa;B;лиB;a;ютc;я B; бo;льших кo;лиkhcy;e;c;тB;a;х. o;днo;й из тa;ких c;p;e;д яB;ляe;тc;я тo;мa;тнo;e; пюp;e;. o;нo; и яB;илo;c;ь o;бъe;ктo;м дa;ннo;гo; иc;c;лe;дo;B;a;ния. o;пp;e;дe;лe;ны кo;зффицнe;нты тe;плo;o;бмe;нa; и тp;e;ния для диa;пa;зo;нa; p;a;бo;khcy;их y;c;лo;B;ий. p;e;зy;льтa;ты пp;e;дc;тa;B;лe;ны B; o;быkhcy;нo;м B;идe; c; иc;пo;льзo;B;a;ниe;м кa;зy;щe;йc;я B;язкo;c;ти и khcy;иc;e;л p;e;йнo;льдc;a; и Пp;a;ндтля, пo;c;тp;o;e;нных нa; этo;й B;язкo;c;ти. B;язкo;c;ть зa;B;иc;ит o;т нa;пp;язe;ния c;дB;игa;, khcy;тo; y;khcy;итыB;a;лo;c;ь пp;и p;a;c;khcy;e;тa;х. Дo;пo;лнитe;льныe; экc;пe;p;имe;нты были пp;o;B;e;дe;ны c; тo;мa;тным пюp;e;, c;o;дe;p;зa;шe;м нe;бo;льшиe; пo;лимe;p;ныe; дo;бa;B;ки. Пзмe;p;e;нныe; кo;зффициe;нты тe;плo;p;e;p;e;нo;c;a; и тp;e;ния c;p;a;B;ниB;a;лиc;ь c;o; знa;khcy;e;ниями для ньютo;нo;B;c;кнх зидкo;c;тe;й. B;пo;лнe; B;o;змo;знo;, khcy;тo; p;e;зy;льтa;ты p;a;бo;ты o;кa;зy;тc;я пo;лe;зными пp;и пp;o;e;ктиp;o;B;a;нии тe;плo;o;бмe;ннo;гo; o;бo;p;y;дo;B;a;ния для тa;ких c;лo;зных B;o;лo;книc;тых c;p;e;д, кa;кo;й яB;ляe;тc;я тo;мa;тнo;e; пюp;e;.

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Effect of heating and exposure to light on the stabilit...
Food Control
Effect of heating and exposure to light on the stability of lycopene in tomato purée
Food Control, Volume 19, Issue 5, May 2008, Pages 514-520
John Shi, Yuzhu Dai, Yukio Kakuda, Gauri Mittal, Sophia Jun Xue

Abstract
Lycopene is a powerful natural antioxidant. Epidemiological studies have associated its consumption with numerous health benefits. The effects of heating and exposure to light on lycopene were investigated by exposing tomato purée to different temperature treatments (60, 80, 100, and 120 °C, 1–6 h) and exposure to light (light intensity similar to normal indoor condition, 1–6 days). The results showed that 60 and 80 °C heating favoured the isomerization of lycopene. Heating treatment at 120 °C and long time heating treatment at 100 °C improved the extraction of lycopene from purée matrix. Color change of tomato purée was inconsistent because the measured value was affected by the different extractability of lycopene in purée matrix. Exposure to light caused no significant change to total and all-trans lycopene, although significant loss of cis-isomer lycopene was observed.

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Valorisation of low quality edible oil with tomato peel...
Food Chemistry
Valorisation of low quality edible oil with tomato peel waste
Food Chemistry, Volume 110, Issue 3, 1 October 2008, Pages 684-690
Amar Benakmoum, Souheila Abbeddou, Ali Ammouche, Panagiotis Kefalas, Dimitrios Gerasopoulos

Abstract
The aim of this study is to enrich edible oils with carotenoids and lycopene from tomato purée or tomato peel, an industrial tomato waste. These tomato derivatives were incorporated in refined olive oil, extra virgin olive oil and refined sunflower oil. The incorporation of peel enhanced the concentration of β-carotene and lycopene more than tomato purée. Furthermore, the incorporation of both tomato purée and peel induced better thermal stability of the refined olive oil compared to extra virgin oil and sunflower oil. A decrease on total phenols as well as some prooxidant activity account for this, when tomato purée was incorporated. In our oil preparations, rutin and naringenin, as flavonoids coming exclusively from tomato purée or peel, were detected. The enrichment of oils with tomato carotenoids and lycopene, in particular low quality oils like refined olive oils, might be an alternative approach to elaborate new functional foods.

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doi:10.1016/j.biortech.2007.10.035
Copyright © 2007 Published by Elsevier Ltd.

Hygienic quality of traditional processing and stability of tomato (Lycopersicon esculentum) puree in Togo

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