Antioxidant Potentials of Tomato Paste Extracts Found on Major Markets in Accra Metropolis
American Journal of Applied Chemistry
Volume 3, Issue 5, October 2015, Pages: 158-163
Received: Jul. 28, 2015;
Accepted: Aug. 8, 2015;
Published: Aug. 26, 2015
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Shadrack Donkor, Applied Radiation Biology Centre, Radiological and Medical Sciences Research Institute, Ghana Atomic Energy Commission, Legon, Accra, Ghana
Akwasi Akomeah Agyekum, Applied Radiation Biology Centre, Radiological and Medical Sciences Research Institute, Ghana Atomic Energy Commission, Legon, Accra, Ghana
Felicia Akuamoa, Applied Radiation Biology Centre, Radiological and Medical Sciences Research Institute, Ghana Atomic Energy Commission, Legon, Accra, Ghana
Nana Afua Kobi Adu-Bobi, Applied Radiation Biology Centre, Radiological and Medical Sciences Research Institute, Ghana Atomic Energy Commission, Legon, Accra, Ghana
Daniel Gyingiri Achel, Applied Radiation Biology Centre, Radiological and Medical Sciences Research Institute, Ghana Atomic Energy Commission, Legon, Accra, Ghana
Isaac Kwabena Asare, Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, Legon, Accra, Ghana
Josephine Kyei, V Mane Fils Ghana Limited, East Legon, Accra, Ghana
The harmful effects of the free radicals on humans could be inhibited by antioxidants in fruits and vegetables. Tomato contains several antioxidants such as phenolic compounds and flavonoids. Consumption of tomatoes has been related epidemiologically to a lower incidence of cardiovascular diseases, prostate, gastrointestinal and epithelial cell cancers. In this study ten different brands of canned tomato pastes on the Ghanaian market were evaluated for their antioxidant potentials based on their polyphenolic and flavonoid contents as well as DPPH free radical scavenging activities. The amount of total phenolic compounds extracted were determined using the Folin-Ciocalteu reagent. Total flavonoid content was determined using aluminum chloride colorimetric assay method. The antioxidant activities were evaluated using the DPPH scavenging activity. Total phenolic and flavonoid contents ranged from 6.26 mg GAE/gdw to 22.82 mg GAE/gdw and between 1.83 μg QE/gdw to 45.26μg QE/gdw respectively. DPPH scavenging activity ranged from 8.03% to 29.69%. High and significant correlations existed between antioxidant activities, total phenolic and flavonoid contents of tomato paste samples analysed indicating these pastes are potentially rich sources of dietary polyphenolic compounds and antioxidants, and might contribute important health benefits to consumers.
Akwasi Akomeah Agyekum,
Nana Afua Kobi Adu-Bobi,
Daniel Gyingiri Achel,
Isaac Kwabena Asare,
Antioxidant Potentials of Tomato Paste Extracts Found on Major Markets in Accra Metropolis, American Journal of Applied Chemistry.
Vol. 3, No. 5,
2015, pp. 158-163.
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