Effect of Domestic Cooking on Physicochemical Parameters, Phytochemicals and Antioxidant Properties of Algerian Tomato (Solanum Lycopersicum L. Var. Marmande)

Arkoub-Djermoune, Lynda; Bellili, Salima; Khenouce, Lamia; Benmeziane, Farida; Madani, Khodir; Boulekbache‐Makhlouf, Lila

doi:10.18488/journal.58.2019.61.1.17

Cited by 8 publications

(3 citation statements)

References 31 publications

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“…the moisture content similar to those of raw vegetables. The effect of domestic cooking methods on eggplant conducted by Arkoub-Djermoune et al ( 2016) reported the significant variation (p < 0.05) between moisture and ash content before and after cooking by baking and in tomato (Arkoub-Djermoune et al, 2019). The moisture content increased in wet cooking and decreased in a dry cooking method such as baking.…”

Section: Original Articlementioning

confidence: 99%

Evaluation of cookery methods in reduction of pesticide residues and quality attributes of okra fruit (Abelmoschus esculentus L.)

et al. 2022

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The objective of the current investigation was to evaluate the okra before cooking (fresh) and after cooking to determine the best cooking method by using compositional analysis, colour, texture, sensory evaluation and pesticide residues reduction. The cooking methods used were steam blanching, simmering, baking and sautéing. Cooking treatments resulted in a momentous increase (p < 0.05) in crude fibre and fat content during sautéing and total carbohydrate in baking in comparison to control. The CIE lab coordinates (L* and b*) significantly decreased while a* increased in all cooking treatments except in baking. The texture analysis revealed a significant (p < 0.05) reduction in shear force N (Newton) due to contact of the heating medium in moist cooking i.e. steam blanching and simmering. Sautéing and steam blanching scored better and showed acceptance of the consumers except simmering that exhibited lower acceptability (p < 0.01). Moreover, among the analyzed pesticide residues, minimum reduction occurred in cypermethrin (8.57-37.14-%), while the chlorpyrifos was completely removed in case of baking and sautéing. Among all cooking treatments, only sautéing resulted in maximum pesticide residues reduction. The study revealed that the sautéing cooking treatment was best to preserve the vegetable nutrients compounds, maximum pesticide residues reduction and maybe among preferred cooking treatments.

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Section: Original Articlementioning

confidence: 99%

Evaluation of cookery methods in reduction of pesticide residues and quality attributes of okra fruit (Abelmoschus esculentus L.)

et al. 2022

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“…Anthocyanins were extracted according to the method depicted by Djermoune et al (2019). Briefly, 1 mL of sample was extricated with 1.0 mL methanol and 0.1 N HCl for 30 min and then extract emptied.…”

Section: Total Anthocyanins Content (Tac)mentioning

confidence: 99%

Quality Changes in Diet Phalsa Squash Formulation during Storage: A Kinetic and Statistical Interpretation of Key Parameters Degradation Mechanism

Rashid

Sarpong

Hashim

et al. 2021

International Journal of Fruit Science

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This study is aimed at producing economical and high-quality phalsa diet squash (DSP) by partial or full replacement of sucrose with an equivalent sweetness from the safe artificial sweeteners, such as sucralose and saccharine. A zero-order, first-order, and second-order models were used to describe the kinetics degradation of vitamin C, toftal anthocyanin content, phenolic, and phosphorus contents, in addition to quality evaluation. The interaction between storage days and treatments of the samples showed significant differences. The titratable acidity decreased with the increase in pH and total soluble solids as the storage days increased. Phenolic contents, vitamin C, and phosphorus content decreased gradually during entire storage. The zero-order and second-order exhibited good fitting among the models for vitamin C and TAC, FRAP, TPC, and phosphorus, respectively, based on the statistical interpretation. Based on sensory evaluation, DSP4 (50% sucralose and 50% saccharine) was found the most acceptable by the panel as compared to other samples.

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“…Tomato is one of the agricultural product which contains the essential value of nutritional food (Temitope et al, 2009). In general, tomatoes can be processed into various products or consumed freshly (Arkoub-Djermoune et al, 2019). Regarding the nutrition need, many people are initially realized that "Functional Food" is necessary for the health benefit (Pinela et al, 2016).…”

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confidence: 99%

The UV-Vis spectrum of antioxidant complex from frozen-dried egg white protein and tomato extract

Khoiriyah

Mabrur

Sumitro

et al. 2020

Berkala Penelitian Hayati

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In this study, we want to characterize egg white protein-tomato extract complex based on the UV-Vis spectrum. The formulation of antioxidant complex Non-Freeze-drying (NFD) was made at a ratio of 1:10 (v/v) while the Freeze-drying (FD) sample was made at a ratio of 1:2 (v/v). The results showed that the absorption peak of FD complex profile value was lower than the single ingredient, while the tomato extract was higher than the complex profile. On the contrary, the NFD complex showed a higher peak absorption value than to every single ingredient. Based on each UV-Vis spectrum profile, the tomato extract profile shifted the absorption peak, and the absorbance value of the FD sample was changing higher than the NFD sample, while the egg white protein spectrum profile did not change significantly in the FD and NFD samples. The absorption peak of the complex is higher than the single ingredient indicated that the characterization of the complex had been formed. In the NFD complex profile, the absorption peaks formed at the wavelength regions of 230 nm and 280 nm with absorbance values of 2.51 and 0.76 and its number has higher than those of the FD complex with absorbance values of 2.47 and 1.82 at wavelengths of 220 and 265 nm.

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Effect of Domestic Cooking on Physicochemical Parameters, Phytochemicals and Antioxidant Properties of Algerian Tomato (Solanum Lycopersicum L. Var. Marmande)

Cited by 8 publications

References 31 publications

Evaluation of cookery methods in reduction of pesticide residues and quality attributes of okra fruit (Abelmoschus esculentus L.)

Evaluation of cookery methods in reduction of pesticide residues and quality attributes of okra fruit (Abelmoschus esculentus L.)

Quality Changes in Diet Phalsa Squash Formulation during Storage: A Kinetic and Statistical Interpretation of Key Parameters Degradation Mechanism

The UV-Vis spectrum of antioxidant complex from frozen-dried egg white protein and tomato extract

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