Monitoring, by high-performance liquid chromatography, near-infrared spectroscopy, and color measurement, of phytonutrients in tomato juice subjected to thermal processing and high hydrostatic pressure
Abstract: Tomatoes are consumed as fresh and processed products, which contain nutritionally important phytonutrients. It is necessary to use a rapid and reliable analytical method to monitor the quality of tomato products. The study was conducted to study the feasibility of near-infrared spectroscopy (NIRS) and color measurement with data obtained from high-performance liquid chromatography (HPLC), for monitoring the change in tomato juice, as a consequence of thermal and high hydrostatic pressure (HHP) treatments at different conditions. Partial least squares regression was applied to assess the correlation between HPLC values of ascorbic acid (A.A.), lycopene (Lyc.), ?-carotene (?-car.), and NIRS. The correlation was confirmed with R2 P of .82, .92, and .91 based on the lowest values of the standard error of prediction (SEP) for A.A., Lyc., and ?-car., respectively. The lowest degradation of A.A. (35% and 49%), Lyc. (12% and 3.6%), and ?-car. (23.3% and 18.4%) was recorded for juice thermally processed and HHP treated, respectively.
Publication year 2021
Pages 1-15
Organization Name
serial title J Food Process Preserv. 2021; pp:1-15 (International, Q1)
Author(s) from ARC
External authors (outside ARC)
    هايش لويش كلية العلوم الزراعية والبيئية - جامعة سانت استيفان- المجر
    حسين داوود كلية العلوم الزراعية والبيئية جامعة سانت استيفان- المجر
    فردريك لازلو كلية علوم الاغذيه جامعة سانت استيفان المجر
    جيزا هيتكا كلية علوم الاغذيه جامعة سانت استيفان - المجر
Publication Type Journal
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