Chemical analysis of novel ginger and Hibiscus sabdariffa bio-preserved tomato powder


  • Olatayo A. Afolabi
  • Omowumi T. Kayode
  • Abolanle A. Kayode
  • Gabriel O. Ajayi



Background: Tomatoes (Solanum lycopersicum L.) are widely consumed vegetables globally,  and are well known for their nutrients and economic value.  This research aimed to create a tomato powder with improved nutraceutical benefits based on its ingredients. 

Methods: Fresh tomatoes, ginger, and dried hibiscus calyx were obtained and dehydrated at 45°C for 10 hours, 8 hours, and 1 hour and 30 minutes respectively. Proximate, elemental, phytochemical, high-performance liquid chromatography (HPLC), and gas chromatography-mass spectrum (GCMS) analysis of the tomato powder mix were determined using standard methods.

Results:  The proximate analysis revealed constituents of carbohydrates, fats, proteins, ash, fiber, and moisture as 65, 5, 10, 1, 7, and 12 % respectively. The GCMS also revealed 36 classes of compounds with different retention times. The most prominent peak is oleic acid with an RT value of 20.9.  The fiber content of the tomato powder mix was higher than what is obtainable in fresh tomatoes. Bioactive compounds like stigmasterol (5.25%), oleic acids (49.11%), n-hexadecenoic acid (26.58%), campesterol (2.72%), and octadecanoic acid (6.8%) are notably present with lycopene (135.745 mg/100 grams). 

Conclusion:The tomato powder mix is nutrient-packed and non-toxic. The bioactive components are known as antioxidant, anti-inflammatory, cardiovascular health enhancers, etc showing the possible use of the powder as a functional food.

Keywords: Tomatoes powder, bioactive compounds, functional foods, dehydration





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