observed that heatprocessed
tomato juice had a much higher antioxidant
activity than the fresh ones. From the above-mentioned
reports, it was observed that nutritional value of tomato
could be increased through different types of processing.
In this study, two drying processes, freeze-drying (FD)
and hot-air-drying (AD) treatments, were carried out
to process tomato. The drying effects on tomatos antioxidative
properties represented by the amount of ascorbic
acid, total phenolics, total flavonoids, and lycopene
along with antioxidant activity represented by reducing
power, ferrous ion chelating ability, and DPPH scavenging
activity, were investigated and discussed.