Avaliação da capacidade antioxidante, das características físico-químicas e sensoriais de diferentes formulações de geleia de tomate (Solanum lycopersicum Mill.)

Abstract

The tomato is a fruit belonging to the Solanaceae family, cultivated commercially, the scientific name Solanum lycopersicum Mill. The tomato fruit is a juicy berry, and the fruit can be eaten fresh or as raw material for industries that use in the manufacture of various products such as juices, tomato sauces, katchup. This fruit is very important for maintaining healthy nutritional characteristics such as: source of vitamins A and C, minerals (potassium and magnesium) and carotenoids (lycopene and β -carotene), the latter are responsible for the red color of ripe tomato. Due to the characteristics of tomato in nature, the present study aimed to evaluate the antioxidant capacity and physic chemical and sensory characteristics of tomato jelly with added mint to use and availability of this fruit. The following physic - chemical determinations jelly tomato were performed: acidity, pH, moisture, total soluble solids (tss), total phenolic compounds, antioxidant capacity, lycopene and vitamin A. It also determined the acceptability and purchase intent for gel evaluated. As a result it was observed that the GT (tomato jelly) showed no significant difference (p ≥ 0.05) in the GTCH jams (jellies with added mint) on the acidity, the GTCH did not differ from each other as to soluble solids and moisture, differing from GT on these parameters, as the pH of the gel GTCH - 0,5 % of GT and statistically GTCH - differed 0,25 % showed no difference between them. Jellies evaluated have low antioxidant activity and showed no lycopene and vitamin A, possibly due to the variety of tomato used in the study have lower concentrations of these compounds than other varieties of tomato. In sensory evaluation GT, GTCH - 0,25 % and GTCH - 0,5 % showed no statistically significant difference between them (p ≥ 0.5) as the attributes of aroma, color, consistency and overall appearance. Regarding the attribute flavor GTCH - 0,5 % differed statistically from other formulations. Regarding the sweetness attribute the GT and GTCH - 0,5 % showed statistical difference between them, while GTCH - 0,25 % showed no statistical difference from the other samples for this attribute. The jam with highest preference index by the judges was the formulation GT, with 50.67 %, having distinguished themselves in the rate of intent to purchase 47 %, indicating that among the three formulations prepared is the best that would be accepted by consumer market. We conclude that this study needs further research for introducing low level of antioxidant activity and low level of acceptance by the judges.