Estimation of new formulated ketchup domestically preparedduring storage
Abstract: Marjoram spice is one of the flavorings, has a good antioxidant capacity and a natural antimicrobial activity against food borne pathogens. So, this work aimed to fortify ketchup with different concentrations of Marjoram (3, 5, 10 g/L tomato juice) and evaluate the bioactive components present in ketchup (vit.C, β-carotene, lycopene, polyphenols) during 6 months storage. The results revealed that there is a positive correlation between Marjoram concentrations and the retention of bioactive components after 6 months storage. Consequently, DPPH radical-scavenging capacity increases parallel with the increase of concentrations of Marjoram in ketchup. The sensory evaluation of different formula 4 (5g marjoram/ l tomato juice) has the best sensorial properties as compared with other treatments. From these results, we concluded that Marjoram spice acts as synergistic agent with the naturally occurring bioactive components present in ketchup for longer shelf life.
Publication year 2009
Pages 1-20
Organization Name
City الجيزه
serial title Egyptian J. of Nutrition
Author(s) from ARC
Publication Type Journal
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