Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes

Foods

Laura D𠆞voli¹  Ginevra Lombardi-Boccia² 

[1] CRA-NUT, Agricultural Research Council-Center for Food and Nutrition, Via Ardeatina 546, Rome 00178, Italy;

关键词: lycopene;    home-processed;    thermal treatments;    geometric isomers;   

DOI  :  10.3390/foods2030352

来源: mdpi

【 摘 要 】

Tomatoes and tomato products are rich sources of carotenoids—principally lycopene, followed by β-carotene and lutein. The aim of this work was to study the effect of heat treatment on carotenoid content in cherry tomatoes. Raw and canned products were sampled and analysed; furthermore whole, skin and pulp fractions of cherry tomatoes were analysed when raw and home-processed, in order to better understand heat treatment effects. Lycopene content in canned tomatoes was two-fold higher than in raw tomatoes (11.60 mg/100 g versus 5.12 mg/100 g). Lutein and β-carotene were respectively 0.15 mg/100 g and 0.75 mg/100 g in canned tomatoes versus 0.11 mg/100 g and 1.00 mg/100 g in raw tomatoes. For home-processed tomatoes, β-carotene and lutein showed a content decrease in all thermally treated products. This decrease was more evident for β-carotene in the skin fraction (−17%), while for lutein it was greater in the pulp fraction (−25%). Lycopene presented a different pattern: after heat treatment its concentration increased both in the whole and in pulp fractions, while in the skin fraction it decreased dramatically (−36%). The analysis of the isomers formed during the thermal treatment suggests that lycopene is rather stable inside the tomato matrix.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.