Revista Egitania Sciencia - Volume 6 | ARTICLE

Title: CHEMICAL AND ANTIOXIDANT CHARACTERIZATION OF THE PORTUGUESE TOMATO OF BIOLOGICAL AND CONVENTIONAL CULTURE: IMPORTANCE OF THE AGRICULTURAL SYSTEMS IN ITS VALUE NUTRICIONAL

Author: Ana F. Vinha (ana.vinha@ipsn.cespu.pt), Filipe Coutinho (filipe.coutinho@cespu.pt), Marta O. Soares (marta.soares@ipsn.cespu.pt), António Santos (antonio.santos@ipsn.cespu.pt) e A. Almeida-Dias

Publication: Revista Egitania Sciencia - Volume 6

Abstract:
The main objective of this study was to evaluate and characterize the chemical profile and content of antioxidant compounds of tomato Portuguese cv. Redondo, grown in different agricultural techniques, organic and conventional. Given the impact that the Mediterranean diet has on health, was also studied, by sensory analysis, the degree of acceptance and organoléctica differentiation of the fruit, produced in different farming systems. The tomatoes were analyzed, in natura, as whole, skinless and without seed. The samples were chemically evaluated for the water activity, moisture, soluble solids, pH, color, content of ascorbic acid, total phenolic content and lycopene. For the statistical analysis of results, using the univariate analysis (ANOVA), Tukey's test and the t-Stdudant, whichever is a significance level of 5%. The results verified that the content of phenolic compounds and ascorbic acid are higher in organic tomatoes (p <0.05), there is significance in the content of lycopene. In general, the type of home preparation (whole, skinless, without seed) affects the nutritional value of fruit and the whole shows that the higher value of bioactive compounds (p <0.05). The organic tomatoes made a preferential role in sensory analysis, showing the importance of organic products in the promotion of public health in general.

Keywords: 1. Lycopersicon esculentum Mill. 2. Biological foods 3. Ascorbic acid 4. Phenolic totals 5. Lycopene




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