TY - JOUR AU - Mendelová, Andrea AU - Mendel, Ľubomí­r AU - Fikselová, Martina AU - Czako, Peter PY - 2013/09/23 Y2 - 2024/03/29 TI - Effect of drying temperature on lycopene content of processed tomatoes JF - Potravinarstvo Slovak Journal of Food Sciences JA - Potr. S. J. F. Sci. VL - 7 IS - 1 SE - Articles DO - 10.5219/300 UR - https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/300 SP - 141-145 AB - <div><table style="height: 468px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top:3.1pt;padding-right: 0cm;padding-bottom:3.1pt;padding-left:0cm" height="468" align="left" valign="top"><div style="mso-element:para-border-div;border:none;border-bottom:solid windowtext 2.25pt; padding:0cm 0cm 1.0pt 0cm"><p class="MsoNormal" style="text-align:justify;text-justify:inter-ideograph; border:none;mso-border-bottom-alt:solid windowtext 2.25pt;padding:0cm; mso-padding-alt:0cm 0cm 1.0pt 0cm;mso-element:frame;mso-element-frame-width: 498.1pt;mso-element-frame-height:345.1pt;mso-element-frame-vspace:3.1pt; mso-element-wrap:around;mso-element-anchor-vertical:page;mso-element-anchor-horizontal: page;mso-element-left:50.3pt;mso-element-top:70.7pt;mso-height-rule:exactly"><span style="font-size:10.0pt">Recently it has been increasing interest worldwide in the production of dehydrated tomato products, which are used in food industry and in pharmacy. An important indicator of the quality of products, beside the microbiological stability is health safety and lycopene content. The aim of this work was to evaluate the effect of drying temperature on changes of the content of lycopene in selected varieties of tomato. Drying was performed at 45 &deg;C, 70 &deg;C and 90 &deg;C. Varieties of Darina F1, Den&aacute;r, Kecskem&eacute;ty, Orange, Paul&iacute;na F1, &Scaron;ejk F1 were used. Tomatoes were processed into dried slices with the dry matter content of 80-85%. Content of lycopene was determined spectrophotometrically. The content of lycopene in fresh tomatoes ranged from 63.378 mg 100 g<sup>-1</sup> of dry matter (Orange) to 302.37 mg 100 g<sup>-1</sup> of dry matter (&Scaron;ejk F1). After drying at all temperatures, content of lycopene decreased on average of 64.48 to 68.3%. The most significant changes were found at temperature of 90 &deg;C. Based on the results the most appropriate temperature for drying among the monitored temperatures was at 70 &deg;C, in this case the content of lycopene in the product ranged from 12.839 mg 100 g<sup>-1</sup> dry matter (Orange) to 115.9 mg 100 g<sup>-1</sup> of dry matter.</span></p></div></td></tr></tbody></table></div><!--[endif] --> ER -