Malaysian
Journal of Analytical Sciences Vol 24 No 4
(2020): 570 - 577
EVALUATION OF PHYSICOCHEMICAL CHARACTERISTICS AND PHYTOCHEMICAL
PROPERTIES OF TOMATO (Lycopersicon esculentum L.) DURING
DIFFERENT MATURITY STAGES
(Penilaian Ciri Fizikokimia dan Sifat Fitokimia Tomato ((Lycopersicon esculentum L.) pada Tahap Kematangan yang Berbeza)
Md. Ashikur Rahman1*, Md. Parvez Hasan2,
Rakibul Hasan2
1Food
Safety and Quality Analysis Division, Institute of Food and Radiation Biology,
Bangladesh Atomic Energy Commission, Dhaka,
Bangladesh
2Regional
agriculture research center,
Bangladesh Agriculture Research Institute,
Ishwardi, Pabna, Bangladesh
*Corresponding
author: ashikur07038@gmail.com
Received: 8 June 2020; Accepted: 5 July 2020; Published: 11 August 2020
Abstract
Tomato
is an indispensable constituent of the daily food consumed in Bangladesh. The
present study evaluated the physicochemical characteristics and phytochemicals
present in tomato during different maturity stages, showing that pH and total
soluble solids gradually increased with the decreased titratable acidity during
different maturity stages of tomato. Chlorophyll content also decreased with
the maturation of the tomato. Also, the anti-nutritional factors, tannin,
phytate, and cyanogenic glycoside as well as antioxidants, such as vitamin C,
were quantified, showing the highest amount of tannin, (2.61 ± 0.02 mg/100 g), phytate
(4.28 ± 0.02
mg/100 g), and cyanogenic glycoside (7.81 ± 0.02 mg/100 g) in the green
mature (unripe) stage, with the lowest values (1.16 ± 0.02 mg/100 g, 3.08 ± 0.01
mg/100 and 5.91 ± 0.02 mg/100 g, respectively) in the red (ripen) stage. In contrast,
the maximum amount of vitamin C (25.07 ± 0.05 mg/100 g) was found in the red
(ripen) stage, with the lowest amount (22.15± 0.22 mg/100 g) in the green
mature stage. Overconsumption, that is, more than the daily recommended intake,
of tomatoes may harm health but the concentration of anti-nutritional factors
present in tomato was found to below toxic levels. Furthermore, vitamin C is a
positive indicator of health and was in a high concentration in all maturity
stages of tomato. In conclusion, this study revealed that the red ripened
tomato is the best for human consumption compared to those green-yellow and
green mature stages in terms of the physicochemical characteristics and
phytochemical properties.
Keywords: tomato, maturity,
tannin, phytate, cyanogenic glycoside
Abstrak
Tomato merupakan bahan utama yang diguna secara harian di
Bangladesh. Kajian ini menilai ciri fiziko-kimia dan fitokimia yang hadir di
dalam tomato semasa peringkat kematangan yang berbeza, menunjukkan nilai pH dan
jumlah pepejal terlarut meningkat dengan pengurangan keasidan yang boleh
dititrat semasa peringkat kematangan tomato yang berbeza. Kandungan klorofil
juga berkurangan pada kematangan tomato. Juga, faktor anti-nutrisi, tannin,
fitat, dan glikosida sinogenik bersama antioksidan, seperti vitamic C, telah
dikuantifikasi, menunjukkan kandungan yang tinggi bagi tannin (2.61 ± 0.02 mg/100 g), fitat (4.28 ± 0.02 mg/100 g), dan glikosida sinogenik (7.81 ± 0.02
mg/100 g) pada peringkat belum matang (hijau) dengan nilai paling rendah telah
ditemui (masing-masing 1.16 ± 0.02 mg/100 g, 3.08 ± 0.01 mg/100 dan 5.91 ± 0.02
mg/100 g) pada peringkat matang (merah), Sebaliknya, jumlah maksimum vitamin C
(25.07 ±
0.05 mg/100 g) dijumpai pada peringkat matang (merah) dengan kandungan paling
rendah (22.15±
0.22 mg/100 g) pada peringkat belum matang, hijau. Pengambilan secara lebihan melebihi cadangan harian,
tomato mungkin membahayakan kesihatan tetapi kepekatan factor anti-nutrisi
hadir di dalam tomato dijumpai lebih rendah dari aras toksik. Selanjutnya,
vitamin C ialah indikator positif kesihatan dan ia mempunyai kepekatan yang
tinggi pada semua peringkat kematangan tomato. Kesimpulan, kajian ini
membuktikan bahawa tomato pada kematangan merah adalah terbaik bagi pengambilan
oleh manusia berbanding kematangan hijai kekuningan dan hijau dari aspek ciri
fizikokimia dan sifat fitokimia.
Kata kunci: tomato, kematangan, tannin, fitat, glikosida
sinogenik
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