Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/17988
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Título : Antioxidant capacity of tomato juice functionalised with enzymatically synthesised hydroxytyrosol
Autor : Larrosa, Mar, Espín de Gea, Juan Carlos, Tomás Barberán, Francisco
Palabras clave : Antioxidant
Enzymatic synthesis
Functional food
Hydroxytyrosol
Oxymetric
Ferric thiocyanate
DPPH·
ABTS·+
Tomato juice
Fecha de publicación : 15-Apr-2003
Editor: John Wiley & Sons
Citación : Journal of the Science of Food and Agriculture 83(7): 658-666 (2003)
Resumen: The antioxidant hydroxytyrosol has been enzymatically synthesised in order to functionalise tomato juice. The antioxidant capacity significantly increased in the functionalised juice according to a set of in vitro antioxidant assays (ie ferric thiocyanate method, inhibition of oxygen consumption, and scavenging of both DPPH· and ABTS·+ free radicals). In addition, hydroxytyrosol was stable within the tomato juice matrix under extreme storage conditions (room temperature and light exposure) for 48 days. Sensory properties (flavour and colour) of the tomato juice were not affected by functionalisation with hydroxytyrosol concentrations of up to 1 mg ml-1. Therefore this functional tomato juice could be a promising source of health-beneficial properties, beyond basic nutrition, taking into account both the high activity and bioavailability of hydroxytyrosol.
Descripción : 9 pages, 5 figures, 1 table.
Versión del editor: http://dx.doi.org/10.1002/jsfa.1342
URI : http://hdl.handle.net/10261/17988
ISSN: 0022-5142
DOI: 10.1002/jsfa.1342
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