Chemical analysis of novel ginger and Hibiscus sabdariffa bio-preserved tomato powder

Bioactive compounds in health and disease Pub Date : 2023-08-11 DOI:10.31989/bchd.v6i8.1129

Olatayo A. Afolabi, O. Kayode, A. Kayode, G. Ajayi

{"title":"Chemical analysis of novel ginger and Hibiscus sabdariffa bio-preserved tomato powder","authors":"Olatayo A. Afolabi, O. Kayode, A. Kayode, G. Ajayi","doi":"10.31989/bchd.v6i8.1129","DOIUrl":null,"url":null,"abstract":"Background: Tomatoes (Solanum lycopersicum L.) are widely consumed vegetables globally, and are well known for their nutrients and economic value. This research aimed to create a tomato powder with improved nutraceutical benefits based on its ingredients. Methods: Fresh tomatoes, ginger, and dried hibiscus calyx were obtained and dehydrated at 45°C for 10 hours, 8 hours, and 1 hour and 30 minutes respectively. Proximate, elemental, phytochemical, high-performance liquid chromatography (HPLC), and gas chromatography-mass spectrum (GCMS) analysis of the tomato powder mix were determined using standard methods.Results: The proximate analysis revealed constituents of carbohydrates, fats, proteins, ash, fiber, and moisture as 65, 5, 10, 1, 7, and 12 % respectively. The GCMS also revealed 36 classes of compounds with different retention times. The most prominent peak is oleic acid with an RT value of 20.9. The fiber content of the tomato powder mix was higher than what is obtainable in fresh tomatoes. Bioactive compounds like stigmasterol (5.25%), oleic acids (49.11%), n-hexadecenoic acid (26.58%), campesterol (2.72%), and octadecanoic acid (6.8%) are notably present with lycopene (135.745 mg/100 grams). Conclusion:The tomato powder mix is nutrient-packed and non-toxic. The bioactive components are known as antioxidant, anti-inflammatory, cardiovascular health enhancers, etc showing the possible use of the powder as a functional food.Keywords: Tomatoes powder, bioactive compounds, functional foods, dehydration","PeriodicalId":93079,"journal":{"name":"Bioactive compounds in health and disease","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bioactive compounds in health and disease","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31989/bchd.v6i8.1129","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

Background: Tomatoes (Solanum lycopersicum L.) are widely consumed vegetables globally, and are well known for their nutrients and economic value. This research aimed to create a tomato powder with improved nutraceutical benefits based on its ingredients. Methods: Fresh tomatoes, ginger, and dried hibiscus calyx were obtained and dehydrated at 45°C for 10 hours, 8 hours, and 1 hour and 30 minutes respectively. Proximate, elemental, phytochemical, high-performance liquid chromatography (HPLC), and gas chromatography-mass spectrum (GCMS) analysis of the tomato powder mix were determined using standard methods.Results: The proximate analysis revealed constituents of carbohydrates, fats, proteins, ash, fiber, and moisture as 65, 5, 10, 1, 7, and 12 % respectively. The GCMS also revealed 36 classes of compounds with different retention times. The most prominent peak is oleic acid with an RT value of 20.9. The fiber content of the tomato powder mix was higher than what is obtainable in fresh tomatoes. Bioactive compounds like stigmasterol (5.25%), oleic acids (49.11%), n-hexadecenoic acid (26.58%), campesterol (2.72%), and octadecanoic acid (6.8%) are notably present with lycopene (135.745 mg/100 grams). Conclusion:The tomato powder mix is nutrient-packed and non-toxic. The bioactive components are known as antioxidant, anti-inflammatory, cardiovascular health enhancers, etc showing the possible use of the powder as a functional food.Keywords: Tomatoes powder, bioactive compounds, functional foods, dehydration

查看原文本刊更多论文

新型生姜和芙蓉番茄保鲜粉的化学分析

背景：番茄（Solanum lycopersicum L.）是全球广泛食用的蔬菜，以其营养和经济价值而闻名。这项研究旨在创造一种基于其成分的具有改善营养功效的番茄粉。方法：取新鲜番茄、生姜和木槿干，分别在45°C下脱水10小时、8小时、1小时和30分钟。使用标准方法测定番茄粉末混合物的近似、元素、植物化学、高效液相色谱（HPLC）和气相色谱-质谱（GCMS）分析。结果：近似分析显示，碳水化合物、脂肪、蛋白质、灰分、纤维和水分的成分分别为65%、5%、10%、1%、7%和12%。GCMS还揭示了36类具有不同保留时间的化合物。最显著的峰值是油酸，RT值为20.9。番茄粉末混合物的纤维含量高于新鲜番茄中可获得的纤维含量。番茄红素（135.745mg/100g）中显著存在生物活性化合物，如豆甾醇（5.25%）、油酸（49.11%）、正十六碳烯酸（26.58%）、樟脑甾醇（2.72%）和十八碳烯酸（6.8%）。结论：番茄粉营养丰富，无毒。这些生物活性成分被称为抗氧化剂、抗炎药、心血管健康增强剂等，表明该粉末可能用作功能性食品。关键词：番茄粉、生物活性化合物、功能性食品、脱水

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Bioactive compounds in health and disease

CiteScore

3.50

自引率

0.00%

发文量