POTENCIALIDADES FUNCIONAIS DO TOMATE SALADA FRESCO E DESIDRATADO SOB DIFERENTES CONDIÇÕES

Abstract

Recent studies have highlighted the importance of tomato consumption, since functional compounds are present in it, which are aimed to promote health, that is, capable of protecting cells that can trigger cardiovascular or chronic diseases, such as cancer. This benefit occurs due to the presence of physiologically active ingredients, such as phenolic compounds, carotenoids, among others. Lycopene is the most present carotenoid present in most of the tomato, and is responsible for the reddish color of the fruit. Available for consumer both fresh, as in its processed form, and aiming for a higher durability of the fruit, the dehydrated tomato has been gaining prominence. In this sense, the present study aims to quantify bioactive compounds in samples of fresh and processed tomatoes by drying, either in an oven with forced or conventional air circulation at temperatures of 60 °C and 70 °C, as well as with pre-treatment with osmotic pretreatment and the antioxidant activity in the β-Carotene/Linoleic acid system of the different treatments of salted tomato (Solanum lycopersicum). The pH, soluble solids and acidity indicated that the osmotic pretreatment was efficient, independent of the drying system used. The concentrations of total carotenoids in beta-carotene and lycopene, in addition to the pro-vitamin A activity, were favored in dry samples at 70 °C for circulation and osmotic pre-treatment, and conventional drying without pretreatment. Finally, this study showed that, regardless of the oven used, dehydration is a viable alternative for the small producer, both to minimize harvest losses and to add value to their product, because in addition to be more durable, the concentration of bioactive compounds is favored.