Studies on Browning Mechanism of Tomato Products

Part. 3. The separation and determination of reductones in tomato products

Abstract

In order to investigate the polarografic determination of ascorbic acid (AsA) and other reductones in tomato products, a comparison of the polarograms of the condensate of dehydroascorbic acid (DAsA) or other reductones with o-phenylenediamine (o-PDA) was carried out.
AsA content in tomato products was able to determine without any significant interference of other reductones. And it was possible to determine relative content of other reductones from the wave height at the different potential from DAsA-o-PDA potential.
Decrease of AsA and increase of other reductones in their amount were accompanied by browning of tomato products.