Tomato is an antioxidant-rich highly perishable fruit, and it is a crop
with high postharvest losses due to its tender appearance and surplus
production. Thus, to allow value addition and to reduce its postharvest
losses, tomato vinegar, a novel type of vinegar to Sri Lanka was
developed. During the study, locally available tomato was utilized as
the major raw material, and tomato pulp with 10.7°Brix was prepared.
Alcoholic and acetous fermentation was performed using Baker’s yeast
and Acetobacter pasteurianus PP21 respectively, at 30 and 36°C. Total
acidity, total sugar content, total soluble solids, alcohol content, total
phenols, total antioxidant activity (EC50 value), and total flavonoid
contents of the developed tomato vinegar were examined, and the
results were compared with those of commercially available coconut
vinegar. The results revealed that the total acetic acid content of vinegar
produced at 30 and 36°C was 5.139±0.145 (w/v) and 4.12±0.32 (w/v),
respectively. The EC50 value of the tomato vinegar produced at 36°C
(13.87±0.63) was found to be significantly lower than that of
commercial coconut vinegar (101.5±1.66), indicating a high antioxidant
activity. Moreover, compared to coconut vinegar, a higher phenolic
content, 365.020±5.53 mg GAE/l, was found in the developed tomato
vinegar. The results of the sensory evaluation revealed that the
developed tomato vinegar was significantly better than the commercial
coconut vinegar, either as its raw form or as used in the production of
Sri Lankan traditional dishes. Thus, the developed tomato vinegar is a
good alternative to coconut vinegar in Sri Lankan cuisine.
Abstract
Tomato is an antioxidant-rich highly perishable fruit, and it is a crop
with high postharvest losses due to its tender appearance and surplus
production. Thus, to allow value addition and to reduce its postharvest
losses, tomato vinegar, a novel type of vinegar to Sri Lanka was
developed. During the study, locally available tomato was utilized as
the major raw material, and tomato pulp with 10.7°Brix was prepared.
Alcoholic and acetous fermentation was performed using Baker’s yeast
and Acetobacter pasteurianus PP21 respectively, at 30 and 36°C. Total
acidity, total sugar content, total soluble solids, alcohol content, total
phenols, total antioxidant activity (EC50 value), and total flavonoid
contents of the developed tomato vinegar were examined, and the
results were compared with those of commercially available coconut
vinegar. The results revealed that the total acetic acid content of vinegar
produced at 30 and 36°C was 5.139±0.145 (w/v) and 4.12±0.32 (w/v),
respectively. The EC50 value of the tomato vinegar produced at 36°C
(13.87±0.63) was found to be significantly lower than that of
commercial coconut vinegar (101.5±1.66), indicating a high antioxidant
activity. Moreover, compared to coconut vinegar, a higher phenolic
content, 365.020±5.53 mg GAE/l, was found in the developed tomato
vinegar. The results of the sensory evaluation revealed that the
developed tomato vinegar was significantly better than the commercial
coconut vinegar, either as its raw form or as used in the production of
Sri Lankan traditional dishes. Thus, the developed tomato vinegar is a
good alternative to coconut vinegar in Sri Lankan cuisine.
