Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil

International Journal of Molecular Sciences

Anna Vallverdú-Queralt³  Jorge Regueiro⁵  José Fernando Rinaldi de Alvarenga¹  Xavier Torrado⁴  Rosa M. Lamuela-Raventos² 

[1] Department of Food Science and Nutrition, School of Pharmaceutical Science, São Paulo State University—UNESP, Rod. Araraquara-Jaú Km 1, 14801-902 Araraquara, SP–CEP 14801-902 São Paulo, Brazil; E-Mail:;CIBER Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain;INRA, UMR1083 Sciences pour l’œnologie, 2 Place Pierre Viala, Montpellier Cedex 34060, France; E-Mail:;Nutrition and Food Science Department, XaRTA, INSA. Pharmacy School, University of Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain; E-Mail:;Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; E-Mail:

关键词: LC-ESI-MS/MS;    LC-UV;    C30 column;    β-carotene;    α-carotene;    lycopene;    antioxidant capacity;   

DOI  :  10.3390/ijms16059588

来源: mdpi

【 摘 要 】

The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min) and the addition of extra virgin olive oil (5% and 10%) on the carotenoid extractability of tomato sauces was monitored using liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS) and LC-ultraviolet detection (LC-UV). The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, α-carotene and β-carotene. These results are of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA) levels. Moreover, β-carotene has been reported to suppress the up-regulation of heme oxygenase-1 gene expression in a dose dependent manner and to suppress UVA-induced HO-1 gene expression in cultured FEK4.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.