| Summary: | Tomatoes (Solanum Lycopersicum L) is one of the most consumed fruits in the
world that plays an important role in disease prevention. The purposes of this
study were to determine the amount antioxidant of tomato and the effect of
temperature and cook duration on the antioxidant of tomatoes using Ferric
Reducing Antioxidant Power (FRAP) assay. UV-Vis spectrophotometer was used
in this study to analyze tomato sample. The antioxidant capacity of tomatoes
which was 169.93±0.92 µM Fe(II)/mL. For temperature study, tomatoes exhibited
the greatest antioxidant at 100°C and the lowest amount of antioxidant at room
temperature. Thus, it could be concluded that, the optimum temperature for the
antioxidant extraction in tomatoes was 100°C. Besides, for cook duration study, it
showed increasing of the antioxidant capacity from 5 minutes to 15 minutes
before dropped at 20 minutes. Thus, most suitable cook duration of tomato in
order to gain a greatest amount of antioxidant was 15 minute.
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