Influence of dehydration technologies on dried tomato biological quality and value

Abstract

This paper focused upon the influence of drying technologies on contents and changes of bio-active compounds (lycopene, β-carotene, vitamin C), antioxidant properties, colour and content of HMF. As research demonstrated, lycopene was hardly destroyed during drying. Heat treatment of fresh produces, containing lycopene, has increased its bioassimilation. Acid ascorbic is one of the most thermosensitive components. Its losses have increased at the same time with temperature increase. Browning of tomatoes during drying was proportional to accumulation of HMF. The antioxidant activity of dried tomatoes depended on heat treatment, ascorbic acid destruction and antioxidant (melanoidins, flavonols) formation.