Changes In Antioxidant Compounds During The Shelf Life Of Commerical Tomato Juices In Different Packaging Materials

Technological processing, packaging materials and storage conditions can affect the nutritional quality of tomato products by affecting the stability of antioxidant nutrients. This study evaluated the stability of the antioxidant compounds present in commercially available tomato juices during storage at different temperatures. The effect of storage conditions was further characterised using Tetra Pak and glass bottles for storage. Effects on the total lycopene, total phenolic compounds, total flavonoids, and antioxidant activity during storage are discussed.