The Influence of Thermal Processing on Antioxidant Capacity of Tomatoes Based Products
We intend to study the influence of thermal processing on the antioxidant capacity of tomato products. The products were analyzed for lycopene content and antioxidant activity. Lycopene was extracted using a mixture of hexane: ethyl alcohol: acetone, in ration of 1:25 (w: v). The antioxidant capacit...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2019-08-01
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| Series: | ARS Medica Tomitana |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/arsm-2019-0023 |