Effect of Chemical Preservatives and Storage Conditions on the Nutritional Quality of Tomato Pulp

Shampa Sarkar; Debashis Kumar Dutta Roy; Alomoni; Md. Abu Bakkar Siddik; Kothika Das; Md. Jiaur Rahman

doi:10.12691/ajfn-3-4-1

American Journal of Food and Nutrition

Vol. 3, No. 4, 2015, pp 90-100. doi: 10.12691/ajfn-3-4-1 | Research Article

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Effect of Chemical Preservatives and Storage Conditions on the Nutritional Quality of Tomato Pulp

Shampa Sarkar¹, Debashis Kumar Dutta Roy², Alomoni¹, Md. Abu Bakkar Siddik³, Kothika Das², Md. Jiaur Rahman^{1, 4,}

¹Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

²Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

³Institute of Nutrition and Food Science, University of Dhaka, Bangladesh

⁴Department of Biochemistry (MSc Student), Memorial University of Newfoundland, St. John’s, NL, Canada

	Abstract
1.	Introduction
2.	Materials and Methods
3.	Results and Discussions
4.	Conclusion
	References

Abstract

This study was conducted to investigate the effect of chemical preservatives and storage conditions on tomato pulp. Tomato pulps were prepared by using various concentrations of sodium benzoate (0.05 and 0.1%) and potassium metabi-sulphate (0.05 and 0.1%). The were also stored at 25°C, 4°C and -10°C and analyzed lycopene, beta-carotene, ascorbic acid, acidity and total soluble solid (TSS). Results show that acidity was increased whereas lycopene, beta-carotene, TSS and ascorbic acid were decreased during storage period. These changes were more pronounced at 25°C than at 4°C and -10°C. Pulps treated with higher concentration of sodium benzoate were found minimal changes of chemical constituents at lower temperature as to higher temperature. The results revealed that higher concentration of sodium benzoate and storage at -10°C might be a better way for long term preservation of tomato pulp.

Keywords: tomato pulp, preservatives, storage, nutritional quality

Cite this article:

Shampa Sarkar, Debashis Kumar Dutta Roy, Alomoni, Md. Abu Bakkar Siddik, Kothika Das, Md. Jiaur Rahman. Effect of Chemical Preservatives and Storage Conditions on the Nutritional Quality of Tomato Pulp. American Journal of Food and Nutrition. Vol. 3, No. 4, 2015, pp 90-100. https://pubs.sciepub.com/ajfn/3/4/1

Sarkar, Shampa, et al. "Effect of Chemical Preservatives and Storage Conditions on the Nutritional Quality of Tomato Pulp." American Journal of Food and Nutrition 3.4 (2015): 90-100.

Sarkar, S. , Roy, D. K. D. , Alomoni, Siddik, M. A. B. , Das, K. , & Rahman, M. J. (2015). Effect of Chemical Preservatives and Storage Conditions on the Nutritional Quality of Tomato Pulp. American Journal of Food and Nutrition, 3(4), 90-100.

Sarkar, Shampa, Debashis Kumar Dutta Roy, Alomoni, Md. Abu Bakkar Siddik, Kothika Das, and Md. Jiaur Rahman. "Effect of Chemical Preservatives and Storage Conditions on the Nutritional Quality of Tomato Pulp." American Journal of Food and Nutrition 3, no. 4 (2015): 90-100.

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1. Introduction

Fruits and vegetables are most popular worldwide due to their nutritional value ^[32]. In recent years the production of fruits and vegetables has been increased. Consequently, fruits and vegetables could be used as value added products. Usually fruits are processed into juice, beverage, squash and syrups ^[35]. In addition, fruits by-products not only good source of bioactive compounds but also could be used as various value-added products ^[34].

Tomato (Lycopersicon esculentum Mill.) comes as one of the most important agricultural products among fresh vegetables in most countries in the world. Tomatoes have become more popular in recent decades. Tomato belongs to the Solanaceae family. As it is a relatively short duration crop and gives a high yield, it is economically attractive and the area under cultivation is increasing daily.

Tomato represents an essential part of human diet. It is a good nutritional resource rich in vitamin C and antioxidant mainly lycopene, carotenes, organic acids and phenolics. Tomatoes also contain tocopherol, lutein, folate, which could contribute to their beneficial effects ^{[10, 16, 19]}. In recent years, there has been a global trend toward the use of phytochemicals from natural resources such as vegetables, fruits, oilseeds and herbs, as antioxidants and functional ingredients ^[36]. Consumption of beta-carotene and lycopene, has been related to lower incidence of cardiovascular disease and prostate, gastrointestinal and epithelial cell cancer ^{[23, 28, 29]}.

Moreover, it possesses some proteins, carbohydrates, fats and minerals. In Bangladesh, lots of tomatoes are wasted due to lack of proper processing and preservation. During the peak season tomato sells at low prices due to larger supplies, resulting in less return to growers. But in off peak season tomatoes availability is so poor and price is so high which is unreachable to consumer. Tomatoes may be processed to give tomato juice and concentrated tomato juice, puree and paste. Tomato puree and paste may be marketed directly to the consumer or it may be an ingredient in other products, for example, tomato ketchup, soup, and sauces ^[8].

Drying is one of the oldest methods for the preservation of food products ^[33]. Many reports for the processing of tomato have been documented in literatures, such as canning ^[20], use of sun drying ^[5]. Several studies have been described the use of chemical preservatives such as sodium benzoate ^[22], and sodium Meta bisulfite ^[18], for preparation of tomato juice, paste and so on. Hossain et al. ^[12], found sodium benzoate had better additive as compared potassium metabi-sulfite and sorbic acid for preservation of tomato juice. It has been found lower temperature (4°C & -10°C) has more capable for retention of quality of tomato paste than higher temperature (20-40ºC) ^[22]. However, scant studies have considered the joint effect of sodium benzoate and potassium metabi sulfite for preservation of tomato pulp.

Nowadays, with the spread of education, change in habits, growth in working women, the demand for processed vegetables/fruits is increasing progressively. So that tomato pulp could be used as safe and nutritious products throughout the year. Therefore, the main objective of this study are to investigate the effect of chemical preservatives such as sodium benzoate and potassium meta bi-sulfite and storage temperature (25ºC, 4ºC and -10ºC) on nutritional quality of tomato pulp and determine the nutritional quality parameter of tomato pulp at different storage.

2. Materials and Methods

2.1. Sample Collection and Procurement of Materials

A local tomato winter variety was selected for the study. Full ripened fruits were obtained from local farm, which were uniform in size and color. The fruit was washed thoroughly with water to remove unwanted entities like dust, dirt, pesticides residues and surface microflora. Two preservatives sodium benzoate (NaC₆H₅CO₂) (Merck 6290) and potassium Metabisulphite (K₂S₂O₅) (Merck 106357) were purchased from dealers of local market.

2.2. Pulp extraction, Pasteurization, Packaging and Storage

After washing, the tomatoes were dried, blanched at 95ºC for 5 min and processed immediately for pulp extraction. Extraction was done in an electric pulper where pulp was separated from the seeds and the obtained pulp was pasteurized in a water bath at a temperature of 82°C for 30 minutes. (At this temperature it is possible to completely kill spore forming bacteria which are sensitive to acidity of apricot pulp, with no changes in physical and chemical attributes) After pasteurization chemical preservatives (SB and PMS) as per treatment separately at 0.05% and 0.1% were mixed with the pulp. The treated pulp samples were then transferred to sterilized glass bottles and stored under ambient conditions (25°C), refrigerated (4ºC) and freezing (≤-10ºC) for a period of 150 days and assessed for chemical parameters at interval of 30 days.

2.3. Chemical analysis
2.3.1. Determination of Lycopene Content

Lycopene content of tomato pulp was measured by the method of Grolier et al. ^[9]. The sample (5-10 g) was extracted with acetone in a pestle and mortar. After that the acetone extract was kept in a separating funnel containing with 10 to 15 ml of petroleum ether and mixed gently. The colour pigment was discarded and extracted with petroleum ether and acetone and 5% Na₂SO_4.This process was continued until it became colorless. The color phase was transferred to a volumetric flask and measured the absorbance at 503nm by Spectrophotometer (TVT-300XPH, Sweden, Perten Instrument). Lycopene content was calculated by the following formula:

2.3.2. Determination of Beta-Carotene content

Beta-carotene was determined by Srivastava and Kumar ^[26]. Five grams of sample was extracted with 10-15ml acetone and added few crystal of anhydrous sodium sulfite. The residue was re-extracted until colourless. The solution was transferred into a separating funnel and washed with 10-15 ml petroleum ether. The lower phase was discarded and collected upper layer in a volumetric flask. After that volume was made 100 ml with petroleum ether and recorded absorbance at 452nm (TVT-300XPH, Sweden, Perten Instrument). β-carotene was calculated using the following equation:

2.3.3. Determination of Ascorbic Acid Content

Ascorbic acid was determined according to the method of Ranganna ^[21] with some modification. 10 to 20 ml of sample was extracted with 100 ml of 3% HPO₃ at room temperature. Then filtered the sample with a glass wool funnel. After that (2-10 ml) aliquot was taken and titrated against dye solution. Titration point was indicated by pink colour. Ascorbic acid content of the sample was calculated by following formula:

2.3.4. Determination of Titratable Acidity

Ten grams of sample wase thoroughly mixed with distilled water. The mixture was then titrated by adding 0.1N NaOH until a pH of 8.1 was attained. The volume of the sodium hydroxide, added to the solution, was multiplied by a correction factor of 0.064 to estimate titratable acidity as percentage of citric acid monohydrate (g 100 g^-1) according to the AOAC (2002).

2.3.5. Determination of Total Soluble Solid (TSS)

Total soluble solids (TSS) content of all samples was determined using a digital refractometer (Model, PAL-Tea, ATAGO, Tokyo, Japan) and were expressed as degrees °Brix according to the AOAC (2002). All the readings were performed at 20 °C after filtration through hydrophilic cotton.

2.4. Statistical Analysis

Each experiment was done in triplicate. The results were expressed as mean ± standard deviation and were analyzed by SPSS (version 17.0 SPSS Inc). One–way analysis of variance was performed using ANOVA procedures. Significant differences between the means were determined by Duncan's Multiple Range test. P < 0.05 was considered as a level of significance.

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Effect of Chemical Preservatives and Storage Conditions on the Nutritional Quality of Tomato Pulp

Effect of Chemical Preservatives and Storage Conditions on the Nutritional Quality of Tomato Pulp

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Cite this article:

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1. Introduction

2. Materials and Methods

3. Results and Discussions

4. Conclusion

References

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