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

×

Abstract

  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

×

References

  1. FAOSTAT (2017).
  2. Lewicki PP., et al. “Effect of pre-treatment on convective drying of tomatoes”. Journal of Food Engineering 54 (2002): 141-146.
  3. Fasoyiro SB., et al. “The Antioxidants Property of Aframomum danielli Spice in oil”. The Journal of Food Technology in Africa4 (2001): 135-137.
  4. Milda E Embuscado. “Spices and herbs: Natural sources of antioxidants- a mini review”. Journal of Functional Foods 18 (2015): 811-819.
  5. Jalosinska M and Wilczak J. “Influence of plant extracts on the microbiological shelf life of meat products”. Polish Journal of Food Nutrition and Science4 (2009): 303-308.
  6. Babarinde GO., et al. “Quality characteristics of stored tomato fruit treated with two formulations of African black pepper”. Revista Brasileira de Gestao Ambiental e Sustentabilidade9 (2018): 249-259.
  7. Ashaye O A., et al. “Effect of Local preservative (Aframomum danielli) on the Chemical and Sensory Properties of Stored Warakanshi”. African Journal of Agricultural Research1 (2006): 010-016.
  8. Gisele AC., et al. “Quality of Dried Tomato Pre-treated by Osmotic Dehydration, Antioxidant Application and Addition of Tomato Concentrate”. School of Engineering, Campinas, SP, Brazil (2004): 233-238.
  9. Official Methods of Analysis. Association of Official Analytical Chemists, Washington D.C., U.S.A (2013).
  10. Sharoba AM. “Producing and evaluation of red pepper pastes as new food product”. Annals of Agricultural Science Moshbohor2 (2009): 151-165.
  11. Oyebanji AO., et al. “Moisture content, mouldiness, insect infestation, and acceptability of market samples of dried tatase pepper and tomato in Kano”. Nigeria Journal of Stored Products and Postharvest Research10 (2011): 200-207.
  12. Fontes CR. The Effect of Heat on Vitamin C in Tomatoes. California State Science Fair 2009 Project Summary (2009).
  13. Babarinde GO., et al. “Effects of Different Drying Methods on Physico-Chemical and Microbial Properties of Tomato (Lycopersicon esculentum Mill) var. Roma”. Global Science Books.
  14. Adegoke GO., et al. “Control of ochratoxin A in kunu zaki (a non-alcoholic beverage) using DaniellinTM”. African Journal of Agriculture Research 2 (2007): 128-131.
  15. McInerney JK., et al. “Effect of High Pressure Processing on Antioxidant Activity, and Total Carotenoid content and Availability, in Vegetables”. Innovative Food Science and Emerging Technologies 4 (2007): 543-548.
  16. Mozumder NHMR., et al. “Effects of Pre-drying Chemical Treatments on Quality of Cabinet Dried Tomato Powder”. Journal of Environmental Science and Natural Resources 1 (2012): 253-265.
  17. Sahlin E., et al. “Investigation of the Antioxidant Properties of Tomatoes after Processing”. Journal of Food Composition and Analysis 17 (2004): 635-647.
  18. Chantaro P., et al. “Production of Antioxidant High Dietary Fibre Powder from Carrot Peels”. LWT-Food Science and Technology10 (2008): 987-1994.
  19. Roldan-Gutierrez JM and Luque de Castro MD. “Lycopene: The Need for Better Methods for Characterization and Determination”. Trends in Analytical Chemistry2 (2007): 163-170.
  20. Chang CH., et al. “Comparisons on the Antioxidant Properties of Fresh, Freeze Dried and Hot-air-dried Tomatoes”. Journal of Food Engineering 77 (2006): 478-485.
  21. Kolawole OM., et al. “The Drying effect of Colour Light Frequencies on the Nutrient and Microbial Composition of Cassava”. African Journal of Agricultural Research3 (2009): 171-177.
  22. Qing Liu., et al. “Antibacterial and antifungal activities of spices”. International Journal of Molecular Sciences 18 (2017): 1283.
  23. Abou Dahab TAM and Abd El-Aziz NG. “Physiological Effect of Diphenylamin and Tryptophan on the Growth and Chemical Constituents of Philodendron erubescens Plants”. World Journal of Agricultural Sciences 1 (2006): 75-81.
  24. Adeyemo SM and Popoola O. “A Digitally-Defined Analog Scheme to Aid Assessment of Food Colours”. Journal of Microbiology Research5 (2015): 157-160.
  25. Alfaro-Olivera MDC., et al. “Hypolipidemic effects of tomato in rats fed a high-fat diet”. FASEB Journal 30 (2016): 1016-1016.
  26. Alshatwi AA., et al. “Tomato powder is more protective than lycopene supplement against lipid peroxidation in rats”. Nutrition Research 30 (2010): 66-73.
  27. Post-harvest management of tomato for quality and safety assurance Guidance for horticultural supply chain stakeholders. Food and Agriculture Organization of the United Nation Production Year Book, FAO, Rome (2018): 2-6.
  28. FAO Report. Third mission report to project LTO under TCP/RAS/3310 – Capacity development to reduce post-harvest losses in horticultural chains in GMS countries, FAO RAP, Thailand (2012): 23-26.
  29. Joseph HH and Norman NP. Food Science. CBS Publishers and Distributors. Daryaganj, New Delhi (2006).
  30. Mahmoud IN., et al. “Chemical constituents of clove (Syzygium aromaticum, Fam. Myrtaceae) and their antioxidant activity”. Revista Latinoamericana de Química 3 (2007): 49-54.
×

Citation

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.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.034

Indexed In





News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is October 20, 2021.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of “Best Article of the Issue”.
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.
  • Contact US