Effect of Ginger and Garlic as Biopreservatives on Proximate Composition and Antioxidant Activity of Tomato Paste
Keywords:
Biopreservatives, Garlic, Ginger, Proximate composition, Antioxidant, Lycopene, Tomato pasteAbstract
The study investigated the changes in proximate composition, lycopene and antioxidant contents of tomato paste preserved with garlic and/or ginger as biopreservatives. Fresh tomato fruits (Roma VF variety) were washed, drained, pulped, screened and concentrated by boiling. The garlic and ginger were dried in oven, milled, sieved and added to the concentrated paste at different (2 and 4%) concentrations. The samples were stored over a period of eight weeks during which the proximate composition, lycopene and total antioxidant contents were evaluated at two weeks interval. The results showed that crude protein, crude fat and ash contents of biopreserved samples containing 2% ginger increased from 2.92 to 4.47, 0.61 to 1.91 and 1.63 to 4.54%, respectively with storage time. The free radical scavenging activities increased in tomato paste samples containing blend of 2% garlic and 2% ginger (53.23 - 80.49 mg VCE/100 g) and blend of 2% garlic and 4% ginger (65.42 - 88.31 mg VCE/100 g). The combination of garlic and ginger as biopreservatives also increased the total phenolic and lycopene contents of tomato paste samples. The study showed that the use of garlic and ginger as biopreservatives either separately or in combination increased fats, lycopene and total antioxidative capacity of tomato paste with storage.
References
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Saleem, A., Ahotupa, M. and Pihlaja, K., Total phenolic concentration and antioxidant potential of exracts of medicinal plants of Pakistan. Zasshi Naturfotch, 56: 973-978, 2001.
Seybold, C., Frohlich, K., Bitsch, R., Otto, K. and Bohm, V., Changes in contents of carotenoids and vitamin E during tomato processing. Journal of Agricultural Food Chemistry, 52: 7005–7010, 2004.
Sharma, S. K. and LaManguer, M., Lycopene in tomatoes and tomato pulp fractions. Italian Journal of Food Science, 2: 107-113, 1996.
Suganuma, H., Hirano, T., Arimoto, Y. and Inakuma, T., "Effect of tomato intake on striatal monoamine level in a mouse model of experimental Parkinson's disease". Journal of Nutritional Science and Vitamins, 48 (3): 251–254, 2002.
Takeoka, G. R., Dao, L., Flessa, S., Gillespie, D. M., Jewell, W. T., Huebner, B., Bertow, D. and Ebeler, S. E., Processing effects on lycopene content and antioxidant activity of tomatoes. Journal of Agricultural Food Chemistry, 49: 3713–3717, 2001.
Toor, R. K. and Savage, G. P., Effect of semi-drying on the antioxidant components of tomatoes. Food Chemistry, 94: 90–97, 2006.
Tyler, V. E., Herbs of choice: the therapeutic use of phytomedicinals. Pharmaceutical Products Press, New York, 1994.
Velioglu, Y. S., Mazza, G., Gao, L. and Oomah, B. D., Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry, 46(10): 4113–4117, 1998.
Wikipedia Foundation Inc., Tomatoes< http// en, Wikipedia. Org/wikitomatoes> accessed on 23rd January, 2011.
Yurttas, H. C., Schafer, H. W. and Warthesen, J. J. Antioxidant activity of non tocopherol hazelnut (Cotylus spp). Phenolic. Journal of Food Science, 65(2): 276-280, 2000.
Zhang, C. X., Ho, S. C., Chen, Y. M, Fu, J. H., Cheng, S. Z. and Lin, F. Y., "Greater vegetable and fruit intake is associated with a lower risk of breast cancer among Chinese women". International Journal of Cancer, 125 (1): 181–188, 2009.
AOAC., Official Methods of Analysis International. 17th Edition. Association of Official Analytical Chemist. USA, 2000.
Benkeblia, N., Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). Lebensmittel Wissenschaft und Technologie., 37: 263-268, 2004.
Boyraz, N. and Özcan, M., Antifungal effect of some spice hydrosols. Fitoterapia. 76: 661- 665, 2005.
Cakir, A., Mavi, A., Yildirim, A., Duru, M. E., Harmander, M. and Kazaz, C., Isolation and Characterization of antioxidant phenolic compound from the aerial part of Hypericum hyssopifolium .L. by activity guided fractionation. Journal of Ethnopharmacology, 87: 73-78, 2003.
Cieslik, E., Greda, A. and Adamus, W., Contents of polyphenols in fruit and vegetables. Food Chemistry, 94: 135-142, 2006.
Davoodi, M. G., Vijayanand, P., Kulkarni, S. G. and Ramana, K. V. R., Effect of different pretreatments and dehydration methods on quality characteristics and storage stability of tomato powder. Lebensmittel Wissenschaft und Technologie, 40: 1832-1840, 2007.
Dewanto, V., Wu, X., Adom, K. K. and Liu, R. H., Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural Food Chemistry, 50:3010–3014, 2002.
Diana, M., Mariana-Atena, P., Gosoasa, I., Monica, H., Gergen, I. and Lazureanu, A., The Correlations between Total Antioxidant Capacity and Total Polyphenols Content Established for Tomatoes. Lucrari Stinfice Medicina Veterinara, 40: 50- 55, 2007.
Freedman, N. D., Park, Y., and Subar, A. F., "Fruit and vegetable intake and head and neck cancer risk in a large United States prospective cohort study". International Journal of Cancer, 122 (10): 2330–2336, 2008.
Gheldof, N. and Engeseth, N. J., Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples. Journal of Agricultural and Food Chemistry, 50: 3050– 3055, 2002.
Goula, A. M., Nikas, V. A, Chatzitakis, P. C. and Adamopoulos, K. G., Prediction of lycopene degradation during a drying process of tomato pulp. Journal of Food Engineering, 74: 27–46, 2006.
Griffiths, G., Trueman, L.,Crowther, T., Thomas, B. and Smith, B., Onions- A Global Benefit to Health. Phytotherma Resource, 16: 603-615, 2002.
Haciseferogulları, H. , Özcan, M., Demir, F. and Calısır, S., Some nutritional and technological properties of garlic (Allium sativum L.). Journal of Food Engineering, 68: 463- 469, 2005.
Hackett, M. M., Lee, J. H., Francis, D. and Schwartz, S. J., Thermal stability and isomerization of lycopene in tomato oleoresins from different varieties. Journal of Food Science, 69: 536–541, 2004.
Holasovia. M., Fiedlerova, V., Smrcinova, H., Orsak, M., Lachman, J and Vavreinova, S., Buckwheat – the source of antioxidant activity in functional foods. Food Research International, 35: 207– 211, 2002.
Kaewin, N., Appropriate Strategy for drying Garlic. Unpublished thesis, school of Energy and materials, 2004.
Khatun, M., Eguchi, S., Yamaguchi, T., Takamura, H., and Matoba, T., Effect of Thermal Treatment on Radical-scavenging Activity of Some Spices. Food Science and Technology Resource, 12(3): 178 -185, 2006.
Levy, J., Bosin, E., Fieldman, B., Giat, Y., Munster, A., Damilenko, M., and Sharoni Y., Lycopene is a more potent inhibitor of human cancer cell proliferation than ∝-carotene or β-carotene. Nutrition Cancer, 24: 257-266, 1995.
Lu, J., Pei, H., Ip, C., Lisk, D. J., Ganther, H. and Thompson, H. J., Effect on an aqueous extract of selenium-enriched garlic on in vitro markers and in vivo efficacy in cancer prevention. Carcinogenesis, 17: 1903-1907, 1996.
Molin, G., Probiotics: compensating for a systemic error in the modern diet. Journal of the Institute of Food Science and Technology, 21(4): 17-19, 2007.
Narsing Rao, G., Prabhakara Rao, P. G., Balaswamy,, K. and Rao, D. G., Preparation of instant tomato pickle mix and evaluation of its storage stability. International Food Research Journal, 18: 589-593, 2011.
Nwanekezi, E. C and Onyeali, N. O., Effect of Chemical preservative on the shelf life on bottled Intermediate Moisture Tomato Paste stored at Ambient Temperature. Nigeria food Technology Journal, 23: 11-15, 2005.
Onyeagba, R. A., Ugbogu, O. C, Okeke, C. U. and Iroakasi, O., Studies on the antimicrobial effects of garlic (Allium sativum Linn), ginger (Zingiber officinale Roscoe) and lime (Citrus aurantifolia Linn). African Journal of Biotechnology, 3: 552-554, 2004.
Oludemi, F. O., Evaluation of the effect of Processing and Packaging on Lycopene content of Tomato products. M.Sc (Thesis). Obafemi Awolowo University, Department of Food Science and Technology Ile- Ife, 2003.
Peter, K. V. and Kandiannan, K., Ginger. (Eds Bose, T.K., Mitra, S.K., Farooqi, A.A. and Sadhu, M.K.), Naya Prokash, Calcutta. Tropical Horticulture, 1: 15-18, 1999.
Rao, A. V. and Balachandran, B., "Role of oxidative stress and antioxidants in neurodegenerative diseases". Nutritional Neuroscience, 5 (5): 291–309, 2002.
Redenbaugh, Keith, B. H., Belinda M., Matthew K., Ray S., Cathy H. and Don E., Safety Assessment of Genetically Engineered Fruits and Vegetables: A Case Study of the Flavour Tomato. CRC Press, London, 1992.
Sadler, G., Davis, J. and Dezman, D., Rapid extraction of Lycopene and β-carotene from reconstituted tomato paste and pink grape fruit homogenate. Journal of Food Science. 55: 1460-1465, 1990.
Saleem, A., Ahotupa, M. and Pihlaja, K., Total phenolic concentration and antioxidant potential of exracts of medicinal plants of Pakistan. Zasshi Naturfotch, 56: 973-978, 2001.
Seybold, C., Frohlich, K., Bitsch, R., Otto, K. and Bohm, V., Changes in contents of carotenoids and vitamin E during tomato processing. Journal of Agricultural Food Chemistry, 52: 7005–7010, 2004.
Sharma, S. K. and LaManguer, M., Lycopene in tomatoes and tomato pulp fractions. Italian Journal of Food Science, 2: 107-113, 1996.
Suganuma, H., Hirano, T., Arimoto, Y. and Inakuma, T., "Effect of tomato intake on striatal monoamine level in a mouse model of experimental Parkinson's disease". Journal of Nutritional Science and Vitamins, 48 (3): 251–254, 2002.
Takeoka, G. R., Dao, L., Flessa, S., Gillespie, D. M., Jewell, W. T., Huebner, B., Bertow, D. and Ebeler, S. E., Processing effects on lycopene content and antioxidant activity of tomatoes. Journal of Agricultural Food Chemistry, 49: 3713–3717, 2001.
Toor, R. K. and Savage, G. P., Effect of semi-drying on the antioxidant components of tomatoes. Food Chemistry, 94: 90–97, 2006.
Tyler, V. E., Herbs of choice: the therapeutic use of phytomedicinals. Pharmaceutical Products Press, New York, 1994.
Velioglu, Y. S., Mazza, G., Gao, L. and Oomah, B. D., Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry, 46(10): 4113–4117, 1998.
Wikipedia Foundation Inc., Tomatoes< http// en, Wikipedia. Org/wikitomatoes> accessed on 23rd January, 2011.
Yurttas, H. C., Schafer, H. W. and Warthesen, J. J. Antioxidant activity of non tocopherol hazelnut (Cotylus spp). Phenolic. Journal of Food Science, 65(2): 276-280, 2000.
Zhang, C. X., Ho, S. C., Chen, Y. M, Fu, J. H., Cheng, S. Z. and Lin, F. Y., "Greater vegetable and fruit intake is associated with a lower risk of breast cancer among Chinese women". International Journal of Cancer, 125 (1): 181–188, 2009.
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Olaniran, A., Abiose, S., & Gbadamosi, S. (2013). Effect of Ginger and Garlic as Biopreservatives on Proximate Composition and Antioxidant Activity of Tomato Paste. Ife Journal of Technology, 22(1), 15–20. Retrieved from http://ijt.oauife.edu.ng/index.php/ijt/article/view/116
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