Molecules | |
Effect of Cooking Processes on the Contents of Two Bioactive Carotenoids in |
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Mar P. Elizalde-González1  | |
关键词: β-Carotene; lutein; tomatoes; tomatillos; boiling process; | |
DOI : 10.3390/12081829 | |
来源: mdpi | |
【 摘 要 】
Calculation of the HPLC chromatographic retention times of different carotenoids supported our improved chromatographic separation of β-carotene and lutein in four tomatoes and two tomatillo varieties in fresh form and after three different cooking procedures: pot boiling, cooking in a pressure cooker and microwaving. A good separation was achieved experimentally using an Ultrasphere ODS column and gradient elution with an acetonitrile-tetrahydrofuran-water mobile phase. It was shown that diverse tomato species contained different amounts of β-carotene (6-400 μg/100 mg) and lutein (2-30 μg/100 mg). The concentration in fresh samples was higher than in cooked tomatoes. The β–carotene content in fresh tomatillo varied between 2 and 20 μg/100 mg. Microwaving caused partial destruction of the β-carotene and lutein in tomatillos.
【 授权许可】
Unknown
© 2007 by MDPI (http://www.mdpi.org).
【 预 览 】
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RO202003190058896ZK.pdf | 74KB | download |