Keywords
tomato (Solanum lycopersicum) juice, determination of free glutamic acid
tomato juice, industrialized, chemical test
tomato juice, industrialized, chemical test
How to Cite
1.
Inomata EI, Sabino M, Ichikawa AH. Determination of natural tomato juice in industrialized tomato juice. Rev Inst Adolfo Lutz [Internet]. 1986 Dec. 30 [cited 2024 Jul. 22];46(1-2):73-9. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/36866
Abstract
Free glutamic acid, a stable component of tomato juice was separated from the aminoacids which had been previously extracted from the juice. Circular filter paper chromatography and spectrophotometric determination of the violet deriva tive of glutamic acid obtained with indanetrione hydrate were determined. A mean content of 165.2 mg per 100 g of juice was obtained in 51 samples of toma to juice prepared in the laboratory. Values ranging from 257.0 to 132.0 mg per 100 g were found in 52 samples of industrialized juice. The sensitivity of the method allows detection of free glutamic acid in tomate juice díluted 100 times.
References
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concentrates. Food Chem., 9 :303-6, 1982.
2. BERNHARDT, L.W.; YANG, J.F.; MORAES, R.M.; FERREIRA, V.L.P. &
DRAETA, 1.S. - Caracterização física e química de suco de novas variedades de
tomate. Boi. Inst. Tecnol. Aliment., 50: 205-23, 1977.
3. GARCíA PUERTAS, P.; TO RIJA ISASA, M.E. & ORZAEZ VILLANUEVA, M.T. -
Elementos minerales en tomato y derivados. I: Macroelementos. Anal. Bromatol., 33 :313-28, 1981.
4. GARCíA PUERTAS, P.; TORIJA ISASA, M.E. & ORZAEZ VILLANUEVA, M.T. Elementos minerales en tomato y derivados. II : Microelementos. Anal. Bromatol., 35:157-65, 1983.
5. HAMDY, M.M. & GOULD, W.A. - Varietal differences in toma toes, A study of alpha-keco acids: alpha-amino compounds and citric acid in eight toma to varieties before and after processing. J. Agric. Food Chem., 10 :499-503, 1962.
6. INOMATA, E.I.; SABINO, M.; PREGNOLATTO, W. & CONCILLIO, M.S. Determinação do teor de suco de maracujá em produtos industrializados. Rev. Inst. Adolfo Lutz, 43: 9-14, 1983.
7. KIM, D.H. & SEO, C.W. - Quality changes of foods during processing and storage. IV. Free amino acid cornposi tio n of canned toma to juice during heat sterilization. Kisul Yon'guso Pogo, Corea, 1:11-4, 1962 apud Chem. Abstr., 62:8320b, 1965.
8. MILADI, S.S.; GOULD, W.A. & CLEMENTS, R.L. - Heat processing effect
on starch, sugars, proteins, ami no acids and organic acids of tomato juice. Food
Technol., 23: 691-3, 1969.
9. SÃO PAULO. Instituto Adolfo Lutz - Normas Analíticas do Instituto Adolf o Lutz. v. 1: Métodos químicos e físicos para análise de "alimentos. 3.a ed. São Paulo, 1985. p. 378-404.
10. SÃO PAULO. Instituto Adolfo Lutz - Normas de qualidade para alimentos. São Paulo, 1967. V. 6, (OFSANPAN, IALUTZ, PA 205.76)
11. SARAVACOS, G.; LUH, B.S. & LEONARD, S.J. - Ions-exchange chromatography of amino acids in tomato juice. Food Ree , 23 :339-37, 1958.
12. SPACKMAN, D.H.; STEIN, W.H. & MOORE. S. - Automatic recording apparatus for use in chromatography of amino acids. Anal. Chem., 30: 1190-206, 1958.
13. STAHL, E., ed. - Thin-layer chromatography: a laboratory handboo/c. 2n d ed.
Translated by M.R.F. Ashworth. Berlin, Springer- Verlag, 1969. p. 170-86.
14. TRESSLER, D.K. & JOSLYN, M.A. - Fruit and »eçetable [uice ; processing techmology. Westpor t, Conn., AVI Publ., 1961. p. 970-91.
15. TROYAN, Z.A. & TOTKO, A.G. - Amino acid composition of tomato juice. Izy. Vyssh. Uchebn. zaved. Piehch, Te/chnol., 2 : 111-3, 1983 apud Food Sei. Technol. Abstr., 16 (7) : 62, 1984. [Abstr. 7H 1352]
16. WATT, B.K. & MERRILL, A.L. - Handbook of the nutritional contente of foods,
New York, Dover Publ., 1975. p. 62.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 1986 Instituto Adolfo Lutz Journal
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