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Journal of Food Technology Research

March 2019, Volume 6, 1, pp 1-17

Effect of Domestic Cooking on Physicochemical Parameters, Phytochemicals and Antioxidant Properties of Algerian Tomato (Solanum Lycopersicum L. Var. Marmande)

Lynda Arkoub-Djermoune


Salima Bellili


Lamia Khenouce


Farida Benmeziane


Khodir Madani


Lila Boulekbache-Makhlouf

Lynda Arkoub-Djermoune 1

Salima Bellili 2 Lamia Khenouce 2 Farida Benmeziane 4
Khodir Madani 2 Lila Boulekbache-Makhlouf 2 

  1. Laboratory of Biomathematics, Biophysics, Biochemistry and Scientometry, Faculty of Sciences of Nature and Life, Bejaia University, Bejaia (06000), 1

  2. Laboratory of Biomathematics, Biophysics, Biochemistry and Scientometry, Faculty of Sciences of Nature and Life, Bejaia University, Bejaia (06000), Algeria 2

  3. Department of Agronomic Sciences, Faculty of Sciences of Nature and Life. Chadli Bendjedid University of El-Tarf. BP 73. El Tarf 36000, Algeria 4

Pages: 1-17

DOI: 10.18488/journal.58.2019.61.1.17

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Article History:

Received: 03 January, 2019
Revised: 07 February, 2019
Accepted: 12 March, 2019
Published: 02 April, 2019


Most of the vegetables are consumed after being cooked. Tomatoes are widely consumed either raw or after processing and can provide a significant proportion of the total antioxidants in the diet. This study was performed to investigate the influence of the traditional cooking methods of Algerian people (frying, griddling and baking) on the physicochemical properties (pH, moisture, acidity, Brix, total sugar, ash and non enzymatic browning index), phytochemicals contents (phenolics, flavonoids, anthocyanins, flavonols vitamin C, carotenoids and lycopene) and the antioxidant activity of tomato (S. lycopersicum) cultivated in Algeria. Cooking treatment affect positively their physicochemical properties (pH, acidity, Brix, total sugar, ash and non-enzymatic browning index) except the moisture content which decreases significantly. After cooking, the number of phenolics, flavonoids and anthocyanins increase significantly, nevertheless vitamin C, carotenoids and lycopene contents decrease for all cooked samples. Finally, DPPH and ABTS free radicals scavenging activities increased in cooked tomato extracts, while a slight decrease was recorded in ferric reducing power (FRP) due to the reduction of vitamin C contents. Consequently, the antioxidant activity of tomato depends on the cooking procedure and griddling, frying seems to be the best cooking way that enhances its antioxidant activity.
Contribution/ Originality
This study documents for the first time to determine the influence of the traditional cooking methods of Algerian people (frying, griddling and baking) on the physicochemical properties, the phytochemicals contents and the antioxidant activity (DPPH, ABTS and FRP) of Algerian tomato (S. lycopersicum var. Marmande) used in different food preparation.


Tomato, Traditional Cooking, Frying, Griddling, Baking, Physicochemical propreties, Antioxidant compounds, Antioxidant activity.




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The authors are grateful to Algerian Ministry of Higher Education and Scientific Research for financial support.

Competing Interests:

The authors declare that they have no competing interests.


All authors contributed equally to the conception and design of the study.

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