Analytical and quantitative determination of antioxidants in tomato chonto typical vegetable from Quindío

This article describes the process in which tomato chontowas gathered in the postharvest stage in Filandia Quindío town,and physicochemical characterization was carried out: potential ofhydrogen (pH), soluble solids (° Brix), water activity (aw), color, acidity.UV-Visible spectrophotometry technique to quantify vitamin C wasused. It was compared with electrochemical methods. According topreliminary information the conclusions were: a) the aw is very close tothe theoretical value; therefore, is possible to establish that this tomatohas a juicy texture, tender and chewy b) °Brix obtained indicate thatchonto tomato has a high nutritive value c) Potential hydrogen indicatesthe high acidity of the tomato subsequently demonstrated with thetitratable acidity values. d) Color results also showed a nutrient richand healthy tomato e) spectrophotometric analysis allowed to know theconcentrations of vitamin C in tomatoes.

• Tipo de recurso: Article of journal
• Fecha de publicación: 2019
• Institución: Universidad Católica de Pereira
• Repositorio: Repositorio Institucional - RIBUC
• Idioma: spa
• OAI Identifier: oai:repositorio.ucp.edu.co:10785/13492
• Acceso en línea: https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/641; http://hdl.handle.net/10785/13492
• Rights: openAccess
• License: Derechos de autor 2019 Entre Ciencia e Ingeniería