TY  - JOUR
TT  - TOMATO PRODUCTION IN POWDER: A TOMATO CONSERVATION TECHNOLOGY TO SUPPORT THE COMMUNITIES AND METHODOLOGICAL PROPOSAL FOR CHEMISTRY CONTEXTUALIZED EDUCATION
AU  - Manuel, Djabrú
AU  - Sıthole, Gerre
PY  - 2016
DA  - May
JF  - The Eurasia Proceedings of Educational and Social Sciences
JO  - EPESS
PB  - ISRES Publishing
WT  - DergiPark
SN  - 2587-1730
SP  - 182
EP  - 191
VL  - 4
KW  - Tomato powder
KW  - fresh tomato
KW  - carotenoids
KW  - conservation technology
KW  - chemistry contextualized education
N2  - The tomato is avery produced food in Mozambique in particular in the District of Gorongosa.This product although it is often used in the confession of food, have littletime left paradoxically rich in vitamin C, lycopene and also contains the β-carotene. Both belong to the family of carotenoids, terpenoids (pro-vitaminA). In operation of the human body are given rise to a series of chemical reactions where mostly formed freeradicals (unstable and reactive) that react rapidly with various compounds andcellular targets, in many of these reactions can damage DNA, proteins lipids,carbohydrates, etc. causing various diseases that affect humans. The tomato hasβ -carotene and lycopene are carotenoids act as an antioxidant because of theirconjugated double bonds susceptible to oxidation under the action of light oroxygen. The study was dedicated to the determination of carotenoids (lycopeneand β -carotene) in tomato powder and fresh. The motivation for the study camefrom research on production of dried tomato funded by the Ministry of Scienceand Technology powder through the National Research Fund, categorized as aproject of Innovation and Technology Transfer, held in 2013, instructingassociations Báruè Districts and communities Gorongosa District through a teamof teachers, students and accompanied by representatives of the Government andinstitutions. Because tomatoes have little shelf life and important gameagainst vitamins and natural antioxidants, after successfully obtaining the tomatopowder, to be a viable and recommended alternative for communities urged theneed to do laboratory analysis of carotenoids in it existing and comparing withthe fresh tomato. Analyses for determination of carotenoids were made indifferent laboratories (UP- Beira and Chimoio – UCM), but all were with thehelp of the spectrophotometer, differed in laboratory reagents and othermaterials. As other nutrients such as sugar and vitamin C could somehowinfluence the activity of the microorganisms etc. was also performed analyzingsugar levels in fresh tomato based refractometer. The survey results show thatthe extraction of carotenoids is made with use of organic solvents andsubsequent identification using various methods such as high performance liquidchromatography (HPLC), calorimeter, thin layer chromatography (TLC) andspectrophotometry. It is also noted that processing of carotenoids caused anincrease and decrease in sugar and vitamin C (ascorbic acid). It follows thatin 100kg of fresh tomatoes are obtained 6kg of tomato powder and that levels ofcarotenoids such as lycopene both β-carotene in tomato powder are larger thanfresh tomatoes according to the processing mode used. An open set of chemistrycontent such as mass conservation law, stoichiometry, concept of atom,molecule, dehydration, vaporization, laboratories and experimental lessonsetc., May be taught or understood very easily with the aid to processing phase,creating conditions for the long lasting grasping, consequent contextualized meaningas well as effective and affective grasping.
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UR  - https://dergipark.org.tr/en/pub/epess/issue//334028
L1  - https://dergipark.org.tr/en/download/article-file/334027
ER  -