Bioactive compounds in tomato fruit and its antioxidant activity as affected by incorporation of Aloe, eugenol, and thymol in fruit package during storage

摘要

Aloe, eugenol, and thymol were combined in package for improving the quality and bioactive components of tomato during storage. Packaged tomatoes with these compounds were stored at 10 ± 1oC and 85 ± 5% relative humidity for 16 days and lycopene, phenolics, ascorbic acid, antioxidant activity, microbial spoilage (counts), and total soluble solids of tomatoes were evaluated. Higher levels of lycopene, phenolics, and ascorbic acid were observed for aloe-, thymol-, or eugenol-incorporated to modified atmosphere packages, from which the aloe gel showed the highest efficiency. High and significant correlation was found between antioxidant activity and total phenolics content (R2 = 0.72**, p 0.01) of stored tomatoes. Beside this, aloe gel was the most effective treatment in reducing the microbial counts of tomato inside the package followed by thymol and eugenol during storage.