EFFECT OF THE DEHYDRATION PROCESS ON COLOR AND BIOACTIVE COMPOUNDS OF TOMATO (Solanum lycopersicum L.)

Abstract

Tomato (Solanum lycopersicum L.) intake in the daily diet is closely associated to the reduction of risk of chronic diseases, so it is currently important because of its biological value and antioxidant activity. The preservation and potentiation of these compounds allow developing different ways of conservation, such as dehydration, taking into account the need to maintain the physical-chemical attributes of the fruit. The effect of three dehydration processes (solar, freeze drying, and controlled instantaneous decompression, CID) on color and bioactive compounds (vitamin C, lycopene, total phenolic compounds, and antioxidant activity) of dehydrated tomato fruits were analyzed. The results showed that solar dehydration retain a better color, lycopene and vitamin C; the CID process had a a good preservation phenolic compounds and antioxidant (CI50) capacity; while freeze drying did not show an advantage in conserving the color and bioactive components, compared to solar dehydration and the CID process.