Resumen

ZAPATA, Luz M.; GERARD, Liliana; DAVIES, Cristina  y  SCHVAB, María del C.. Study of Antioxidants Compounds and Antioxidant Activity in Tomatoes. Cienc. docencia tecnol. [online]. 2007, n.35, pp.175-193. ISSN 1851-1716.

Concentration of antioxidant compounds and total antioxidant activity in tomatoes were investigated during growth, storage, ripening and marketing. Lycopene, bcarotene, L-ascorbic acid and total phenolics were the analysed antioxidant compounds. Antioxidant activity was determined using the "Ferric reducing/ antioxidant power" (FRAP) method and the ß-carotene decoloration reaction. Ascorbic acid, lycopene and ß-carotene concentration was 2,6 times higher than the initial level during marketing, while the antioxidant activity in the last stage was 2,1 and 3,5 times higher than the levels corresponding to growth in both methods respectively. As a result, the consumers have a fruit with a high amount of antioxidants compounds, with the consequent ability to capture free radicals present in the human body. For the same reason, high antioxidants compounds concentrations in tomatoes may reduce the risks of contracting several chronic diseases.

Palabras clave : Antioxidant; Antioxidant capacity; Tomato.

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