Assessment of Compliance of Physical-chemical Parameters of Canned Preserves from Solanum lycopersicum L. (Tomato) Marketed in the Chókwè City, Mozambique

Abstract

Canned tomato paste is a widely used culinary product due to its practicality, long shelf life, and characteristic tomato flavor, which is preserved during storage, ensuring the stability of its properties for a considerable period. This study aimed to evaluate the physicochemical quality of canned tomato paste marketed in the markets of the Chókwè city. The physicochemical parameters analyzed were: pH by the potentiometric method; total titratable acidity by titration with 0.1N sodium hydroxide; total soluble solids content (°Brix) by refraction; lycopene by spectrophotometry; and moisture by dissection method at 105°C. The study was based on a randomized block experimental design (RBD), containing 4 blocks (Supermercado Baixo Limpopo, Azza supermercado, Al Madheena supermercado, and Al- Taj supermercado); 4 treatments (A – Recheio, B – Primavera, C – Mama tia, and D – Promex), and 3 replicates. The data obtained were subjected to analysis of variance (ANOVA) and the means compared by Tukey 's test (p < 0.05), using the statistical program RStudio 4.3.3. Under the experimental conditions, the results indicated average pH values between 3.57 to 3.74, all within the range considered safe for consumption (< 4.6), the titratable acidity ranged from 6.25 to 7.92%, the total soluble solids content (°Brix ) was 18.77°Brix for brand A, and varied between 19.03 and 19.09°Brix, meeting the minimum requirement of 6°Brix stipulated by legislation, the lycopene content was between 20.8and 26.8 mg/g, reflecting good levels of this antioxidant, moisture content ranged from 55.82 and 58.34%. It is concluded that the results presented regarding the physical-chemical quality of the canned tomato extract were within the quality and food safety standards and those required by Mozambican standards based on decree no. 293:2011 Ed. 1 and 2 of INNOQ.