Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 4 Issue 11

Comparative Study on Antioxidant Activity and Microbial Loads of Dried Tomatoes Treated with Local Spices (Aframomum danielli and Syzygium aromaticum)

Mapamile AD2, Osunbade OA1*, Ani CP2 and Oyewo IO1

1Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
2Department of Food Science and Technology, Federal Polytechnic Oko, Anambra State, Nigeria

*Corresponding Author: Osunbade OA, Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.

Received: August 18, 2020; Published: October 28, 2020



  The worldwide usage of tomato (Solanum lycopersicum L.) cannot be underestimated therefore, spoilage and postharvest losses must be controlled through processing and preservation. Two spices (Aframomum danielli and Syzygium aromaticum) aqueous extract were separately formulated into 5 and 10% concentrations. The aqueous extract preparations were used to pre-treat tomatoes (var. UTC) prior to drying. Two drying methods (sun drying and oven drying at 60oC) were employed to effect drying. Dried tomato samples treated with 0% spice served as control for dried samples treated with 5 and 10% spice concentrations. The activity of each spice used was evaluated and compared based on their concentrations in terms of ascorbic acid, total carotenoid, lycopene and total viable and fungal count using standard methods. The results of antioxidants revealed that ascorbic acid and lycopene value were reduced in sun-dried samples when treated with varying concentrations of A. danielli and S. aromaticum compared to the control sample. However, in spice-treated oven-dried samples when compared to the control sample, the ascorbic acid values were better retained with increasing concentrations of spice from 5 to 10% concentrations. The values of total carotenoid were best retained in sun dried samples treated with 5% concentrations of S. aromaticum and 5% concentrations of A. danielli in oven dried sample. There were also considerable reductions in the values of both total viable and fungal count of spice-treated dried tomato samples over the control samples. Evidently, the findings revealed the effectiveness of A. danielli to exact a more preservative effect in oven dried sample better than S. aromaticum. This was evident in its better antioxidant retention ability as well as reduction in total viable and fungi count of the oven dried samples treated with both spices.


Keywords: Carotenoid; Aframomum danielli; Syzygium aromaticum; Solanum lycopersicum; Ascorbic Acid; Lycopene



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Citation: Osunbade OA., et al. “Comparative Study on Antioxidant Activity and Microbial Loads of Dried Tomatoes Treated with Local Spices (Aframomum danielli and Syzygium aromaticum)".Acta Scientific Nutritional Health 4.11 (2020): 66-72.


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