What is Tomato powder

We studied the antioxidant activities of two freeze-dried tomato powder as additives for food fortification and stabilization. two tomato powder obtained from the whole fruit, and pulp after the "serum" separation, respectively. The antioxidant effect was studied by measuring (a) inhibition of singlet oxygen catalyzed oxidation of alpha-linolenic acid, in the presence or absence of copper ions, exist as a model of oxidative processes in the food, and (b) inhibiting xanthine oxidase (XOD) - and myeloperoxidase (MPO) and catalyzed reactions induced by copper lipid peroxidation. The partial removal of the "serum" decreased to 50% freeze drying time. had the tomato powder partially broken a content less than 60% of phenol and a 11 times higher levels of lycopene that all the tomato powder, on a dry weight basis. Ascorbic acid has been almost completely removed by fractionation. Both the powder obtained around the tomato and that obtained from the antioxidant activity of tomatoes partially fractionated used in all model systems. Based on these results, we conclude that the tomato powder having multifunctional properties, the prevention of oxidative deterioration can treat both in food and in vivo. Therefore, tomato can be considered as a source of food additives for the enrichment and stabilization, even if transmitted to technological processes, which can cause loss of labile hydrophilic antioxidants.