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IJERT-EMS

Effect of Packaging and Storage on Antioxidant Activity of Tomato Salsa with Herbs


Effect of Packaging and Storage on Antioxidant Activity of Tomato Salsa with  Herbs
Authors : Aruna Kumari Yadla, Poonam A Sachdev
Publication Date: 31-08-2013

Authors

Author(s):  Aruna Kumari Yadla, Poonam A Sachdev

Published in:   International Journal of Engineering Research & Technology

License:  This work is licensed under a Creative Commons Attribution 4.0 International License.

Website: www.ijert.org

Volume/Issue:   Vol.2 - Issue 9 (September - 2013)

e-ISSN:   2278-0181

Abstract

The aim of this study was to investigate the effect of different types of packaging on antioxidant activity of heat processed tomato salsa with herbs. Tomato salsa was standardized, filled hot in glass jars, cans and retort pouches then heat processed. Samples were analyzed for Lycopene, - carotene, Total phenolics, flavonoids, Ascorbic acid and antioxidant activity, for four months of storage at both ambient (28-35C) and refrigerated (4-10C) temperatures. Antioxidant activity of the packed samples was analyzed using DPPH (di phenyl picryl hydrazyl) method. Effect of packaging and storage on antioxidant activity found to be significant (P?0.05) on % radical scavenging activity of the product at both temperatures. Canned product showed 86-79 % radical scavenging activity, where glass jars (refrigeration temperatures) showed 90-79 % activity during four months of storage. Product in retort pouches found to have less antioxidant activity (82-71 %). Sample in glass jars (refrigeration temperature) showed maximum antioxidant activity among all the samples initially and also during storage.

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