In this scientific research, tomato powder was obtained from two tomato varieties, Pink rock and Big beef, by drying in a dehydrator at two temperatures, namely 50 and 75 °C. The results showed that tomato powder is very rich in phytochemicals, such as lycopene, vitamin C, total phenols. The highest content of vitamin C (mg/100 g of dry matter) was in fresh tomatoes compared to tomato powder, because vitamin C is thermolabile. On the other hand, the highest content of total phenols was 62.916 mg/100 g dry matter, lycopene whose value was 66.6 mg/100 mg, FRAP 4868.75 ?mol Fe/100 g sample in tomato powder dried at 75 °C. Therefore, it can be concluded that tomato powder is rich in antioxidants and that it is recommended in the diet of people when the weather conditions are not suitable for the consumption of fresh tomatoes.

Tomato powder is produced by dehydrating tomatoes. The powder consists of only one ingredient, it represents the specificity of this product, namely dehydrated natural tomatoes. Among other things, drying as a preservation process is considered one of the best methods, because it ensures ease of use, transportation and storage. As part of the canning and processing of fruits and especially vegetables, tomato products have always occupied a very important place due to the organoleptic and culinary properties of these products, and the nutritional value of tomatoes as a raw material. Compared to other types of vegetables, tomatoes have a high yield, with some varieties even over 90%.The most important factor in tomato dehydration is the dehydration temperature as well as the time interval during which the dehydration process is carried out. In the dehydration process, two varieties of fresh tomatoes from the local market were used, which were dehydrated at temperatures of 50 and 75 °C. In parallel, a comparative physicochemical analysis of fresh tomato samples with dehydrated ground samples of tomato powder was performed. All analyzes in this research work were edited three times, and the mean value was used to display the graphical results.

In this paper, the polyphenol content and antioxidant activity of fig leaf extracts were analyzed. Extraction was performed with methanol, ethanol, acetone and their aqueous mixtures (50:50 v/v). Extractions were performed with stirring at 300 rpm on a vibromix and ultrasonic bath for 15 minutes. The polyphenol content was determined spectrophotometrically using the Folin-Ciocalteu test. Antioxidant capacity was tested using the FRAP and DPPH methods. The results showed a significant effect of extraction of bioactive components using an organic solvent:water mixture in relation to the organic solvent itself. Ultrasonic extraction proved to be a more efficient technique compared to mixing at 300 rpm.