Antioxidant capacity of tomato juice functionalised with enzymatically synthesised hydroxytyrosol

Authors

  • Mar Larrosa,

    1. Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, PO Box 4195, E-30080 Murcia, Spain
    Search for more papers by this author
  • Juan Carlos Espín,

    Corresponding author
    1. Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, PO Box 4195, E-30080 Murcia, Spain
    • Department of Food Science and Technology, CEBAS-CSIC, PO Box 4195, E-30080 Murcia, Spain
    Search for more papers by this author
  • Francisco A Tomás-Barberán

    1. Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, PO Box 4195, E-30080 Murcia, Spain
    Search for more papers by this author

Abstract

The antioxidant hydroxytyrosol has been enzymatically synthesised in order to functionalise tomato juice. The antioxidant capacity significantly increased in the functionalised juice according to a set of in vitro antioxidant assays (ie ferric thiocyanate method, inhibition of oxygen consumption, and scavenging of both DPPH· and ABTS·+ free radicals). In addition, hydroxytyrosol was stable within the tomato juice matrix under extreme storage conditions (room temperature and light exposure) for 48 days. Sensory properties (flavour and colour) of the tomato juice were not affected by functionalisation with hydroxytyrosol concentrations of up to 1 mg ml−1. Therefore this functional tomato juice could be a promising source of health-beneficial properties, beyond basic nutrition, taking into account both the high activity and bioavailability of hydroxytyrosol.

© 2003 Society of Chemical Industry

Ancillary