International Journal of Molecular Sciences | |
Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil | |
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 (
【 授权许可】
CC BY
© 2015 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
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