Características físico: químicas e teores de pigmentos de extratos de tomates vendidos em mercados

Abstract

Tomato paste is a product made from tomatoes that are firm, at the right maturation point and free of any foreign matter. The color of the product is determined by the carotenoid pigment, and guides consumer preference. The objective of this research was to evaluate the physical and chemical characteristics (pH, acidity and Brix), lycopene content and β-carotene of tomato paste sold in cans and glass jars. The physicochemical characteristics, as well as the content of both lycopene and βcarotene pigments were determined at the temperature of 25°C in triplicate. Information obtained indicates that there are differences in the physical and chemical characteristics (total acidity and total soluble solids) of packed, canned and glass jar tomato paste sold in supermarkets. All three brands, A, B and C, had a total soluble solids value below the proposed by the Brazilian legislation for tomato paste. There weren’t obtained significant differences in pigment content (lycopene and β-carotene) to tomato paste marketed in these two types of packaging.