Comparison of some chemical and antioxidant properties of tomato juice produced by different methods during shelf life

Tomato (Solanum lycopersicum L.) is a fruit of vegetable variety which has common consumption in Turkey and world countries as fresh or processed products. Today, hundreds of different qualifications and types of tomatoes are grown all over the world which are consumed commonly as fresh and processed. Tomato fruit can be consumed as raw or various traditional and/or industrial processing methods can be applied to tomatoes to produce different products. The purpose of this study is to determine and compare some physical, chemical and antioxidant properties of tomato juices which are produced by two different metods. And also comparing of their bioaccessibilities during shelf life. Antioxidant capacity of tomato juices produced using tomato paste produced by conventional methods and tomato puree produced by reverse osmosis (RO) method is compared over 7 months of shelf life. Thus, it is are also aimed to reveal if there is any change on antioxidants, which play a major role in nutrition and human health, after processing of tomato products. For this purpose, the chemical (water soluble dry matter, salt, titratable acidity and color analysis) and functional qualities (acorbic acid amount, total amount of lycopene, total amount of phenolic substance and antioxidant capacity) of tomato juice produced by its technique. Study is revealed that brix and salt ratio of tomato juices remained same but their color and total acidity ratio, which are indicater of product quality, is relatively changed during shelf life. Lycopene amounts of tomato juices are determined higher in conventional method (56,73 mg/100g) than reverse osmosis method (10,67 mg/100g). Bioaaccessibility of total phenolic content of tomato juices both produced by different methods are determined as high values (93 %). Also it is thougt that consumption of tomato juice in the daily diet due to its biocomponents, tomato juice has been proven to have a positive effect on human and community health and reduce potential disease risks.