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dc.contributor.authorLarrosa, Mar-
dc.contributor.authorLlorach, Rafael-
dc.contributor.authorEspín de Gea, Juan Carlos-
dc.contributor.authorTomás Barberán, Francisco-
dc.date.accessioned2009-10-26T13:39:38Z-
dc.date.available2009-10-26T13:39:38Z-
dc.date.issued2002-09-
dc.identifier.citationFood Science and Technology 35(6): 532-542 (2002)en_US
dc.identifier.issn0023-6438-
dc.identifier.urihttp://hdl.handle.net/10261/18064-
dc.description11 pages, 3 figures, 5 tables.en_US
dc.description.abstractPhenolic-enriched extracts from blanched artichoke (BA), artichoke blanching waters (ABW), cauliflower (CA), carrot (CR), celery (CE) and onion (ON) byproducts were used to ‘functionalise’ tomato juice. The antioxidant activity of functional tomato juice significantly increased over control juice according to a set of in vitro antioxidant assays (i.e. inhibition of lipid peroxidation determined by the ferric thiocyanate method and scavenging of both ABTS•+ and DPPH• free radicals). A trained sensory evaluation panel determined the maximal allowed byproduct extract concentration in the functionalisation of tomato juice without modifying its natural sensory properties (mg extract/mL tomato juice): 2.5, 5, 10, 10, 10 and 20 for CA, ON, BA, ABW, CE and CR, respectively. The maximum antioxidant activity (within consumers' acceptance limits and measured by the ABTS•+ method) was increased 5.4-, 3.4-, 2.5-, 1.7-, 1.5- and 0.6-fold over the control when functional tomato juice was assayed after modification with ABW, BA, CR, ON, CE and CA, respectively. A serving of functional tomato juice (250 mL) containing vegetable extracts (within consumers' acceptance limits) provides an additional intake of phenolic compounds which can range from 22 mg (when functionalised with CA extract) to 300 mg (with BA extract). In the light of the above investigations, the use of vegetable byproducts could be useful for developing a functional tomato juice with potentially increased health-promoting properties.en_US
dc.description.sponsorshipThis work was partially supported by a grant from the ‘Comisión Interministerial de Ciencia y Tecnología’ (CICYT), Spain, projects AGL2000-2014 and 1FD97-1809. M.L. is holder of a contract from grant AGL2000-20014.en_US
dc.format.extent259768 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.rightsclosedAccessen_US
dc.subjectAntioxidantsen_US
dc.subjectFunctional fooden_US
dc.subjectFunctional fooden_US
dc.subjectPhenolicsen_US
dc.subjectTomato juiceen_US
dc.subjectVegetable byproductsen_US
dc.titleIncrease of Antioxidant Activity of Tomato Juice Upon Functionalisation with Vegetable Byproduct Extractsen_US
dc.typeartículoen_US
dc.identifier.doi10.1006/fstl.2002.0907-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1006/fstl.2002.0907en_US
dc.contributor.funderComisión Interministerial de Ciencia y Tecnología, CICYT (España)-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100007273es_ES
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextNo Fulltext-
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