Étude de l’effet antioxydant des polyphénols extrait de la tomate commerciale

Abstract

His study was designed for the determination of micro-constituents (phenolic compounds, lycopene) of tomato and peel and dried grains powdered and evaluation of their antioxidant activity. In our experiment: the first part consists of the physicochemical analysis on the powder obtained based on grains and tomato and peel and the pulp, in order to determine their physicochemical properties (water content, pH, acidity, ash ..) the second part is the determination of the phenolic compounds such as the total polyphenols with the folinical reagent using gallic acid as standard, as well as flavonoids and lycopene and compare these contents between these three samples, the latter present appreciable levels of lycopene with 211.28 μg / 100 for peel and 141.88 μg / 100 g for fruit, and levels of 1.657 mg EAG / g MS and 2.976 mgEAG / gMS total polyphenols. The grains present the lowest amount of phenolic compounds. Our work also consists of the study of the antioxidant power. The anti-radical activity of the phenolic compounds contained in the prepared extracts was evaluated by the measurement of their ability to trap the free radical DPPH (2,2'-diphenyl-1-pycrylhydrazyl). ). Its dark purple color turns yellow when it is reduced. This test has shown that these phenolic extracts have a good antioxidant power (peel and the pulp). In addition, it reveals that the powder of the skin is rich in antioxidant as well as the fruit by contribution grains. These results suggest that the use of tomato byproducts that are rich in antioxidant would better protect humans from free radicals responsible for cardiovascular disease and certain cancers.