Affiliation:
1. Department of Food technology, University of Tuzla, Faculty of Technology, Tuzla, Bosnia and Herzegovina
2. Department of Analytical chemistry, University of Tuzla, Faculty of Technology, Tuzla, Bosnia and Herzegovina
Abstract
In this scientific research, tomato powder was obtained from two tomato varieties, Pink rock and Big beef, by drying in a dehydrator at two temperatures, namely 50 and 75 °C. The results showed that tomato powder is very rich in phytochemicals, such as lycopene, vitamin C, total phenols. The highest content of vitamin C (mg/100 g of dry matter) was in fresh tomatoes compared to tomato powder, because vitamin C is thermolabile. On the other hand, the highest content of total phenols was 62.916 mg/100 g dry matter, lycopene whose value was 66.6 mg/100 mg, FRAP 4868.75 ?mol Fe/100 g sample in tomato powder dried at 75 °C. Therefore, it can be concluded that tomato powder is rich in antioxidants and that it is recommended in the diet of people when the weather conditions are not suitable for the consumption of fresh tomatoes.