Bread enriched in lycopene and other bioactive compounds by addition of dry tomato waste.

The tomato processing industry generates high amounts of waste, mainly tomato skins and seeds, which create environmental problems. These residues are attractive sources of valuable bioactive components and pigments. A relatively simple recovery technology could consist of production of powders to be directly incorporated into foods. Tomato waste coming from a Romanian tomato processing unit were analyzed for the content of several bioactive compounds like ascorbic acid, ß-carotene, lycopene, total phenolics, mineral and trace elements. In addition, its antioxidant capacity was assayed. Results revealed that tomato waste (skins and seeds) could be successfully utilized as functional ingredient for the formulation of antioxidant rich functional foods. Dry tomato processing waste were used to supplement wheat flour at 6 and 10 % levels (w/w flour basis) and the effects on the bread's physicochemical, baking and sensorial characteristics were studied. The following changes were observed: increase in moisture content, titratable acidity and bread crumb elasticity, reduction in specific volume and bread crumb porosity. The addition of dry tomato waste at 6 % resulted in bread with good sensory characteristics and overall acceptability but as the amount of dry tomato waste increased to 10 %, bread was less acceptable.

Antioxidant capacity, phenolic acids and caffeine contents of some commercial coffees available on the Romanian market.

In the present study a simple and highly sensitive RP-HPLC method has been established for simultaneous determination of chlorogenic acid, caffeic acid, vanillic acid and caffeine in coffee samples. The method has been applied to eight different coffees available on the Romanian market which were previously analysed concerning the total polyphenols content and antioxidant capacity. Reduction of the DPPH radical was used to determine the antioxidant capacity of the coffee extracts while the total polyphenols content was determined by spectrophotometry (Folin Ciocalteu's method). The total polyphenols content ranged from 1.98 g GAE/100 g to 4.19 g GAE/100 g while the caffeine content ranged from 1.89 g/100 g to 3.05 g/100 g. A large variability was observed in chlorogenic acid content of the investigated coffee samples which ranged between 0.6 and 2.32 g/100 g.

Antioxidant capacity, phenolic acids and caffeine contents of some commercial coffees available on the Romanian market / Capacidad antioxidante, contenido de ácidos fenólicos y cafeína de algunos tipos de café disponibles en el mercado de Rumania

In the present study a simple and highly sensitive RP-HPLC method has been established for simultaneous determination of chlorogenic acid, caffeic acid, vanillic acid and caffeine in coffee samples. The method has been applied to eight different coffees available on the Romanian market which were previously analysed concerning the total polyphenols content and antioxidant capacity. Reduction of the DPPH radical was used to determine the antioxidant capacity of the coffee extracts while the total polyphenols content was determined by spectrophotometry (Folin Ciocalteu's method). The total polyphenols content ranged from 1.98 g GAE/100 g to 4.19 g GAE/100 g while the caffeine content ranged from 1.89 g/100 g to 3.05 g/100 g. A large variability was observed in chlorogenic acid content of the investigated coffee samples which ranged between 0.6 and 2.32 g/100 g.

En este trabajo, un método sensible RPHPLC fue desarrollado para la determinación simultánea del ácido clorogénico, del ácido cafeico, del ácido vanílico y de la cafeína en las pruebas de café. El método fue aplicado para analizar ocho tipos de café disponibles en el mercado de Rumania, que fueron analizados también en cuanto al contenido total de polifenoles y la capacidad antioxidante. La reducción del radical DPPH fue utilizada para determinar la capacidad antioxidante de los extractos de café mientras que el contenido total de polifenoles fue determinado por la espectrofotometría (método Folin Ciocalteu). El contenido total de polifenoles se situó entre 1,98 g GAE/100 g y 4.19 g GAE/100 g mientras que el contenido de cafeína se situó entre 1.89 g/100 g y 3.05 g/100 g. Una gran variabilidad se observó con respecto al contenido de ácido clorogénico en las pruebas de café analizadas, contenido que se situó entre 0.6 y 2.32 g/100 g.