A Quantitative Assay for Lycopene That Utilizes Reduced Volumes of Organic Solvents

Fish, Wayne W.; Perkins-Veazie, P.; Collins, John D.

doi:10.1006/jfca.2002.1069

Cited by 462 publications

(272 citation statements)

References 13 publications

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“…Absorbances of the extracts were measured at 503 nm in the UV-visible spectrophotometer. The lycopene content was calculated according to Fish et al (2002) as: lycopene = (A503 × MW × DF)/( ); where MW is the lycopene molecular weight, DF the dilution factor and ε is the lycopene molar extinction coefficient (172, 000 L mol cm −1 in hexane). Lycopene contents were expressed as mg kg −1 fw.…”

Section: Lycopenementioning

confidence: 99%

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

et al. 2015

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Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in healthpromoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5°C for fresh blended smoothies was established while thermally-treated ones (3 min, 80°C) reached up to 40 days at 20°C and 58 days at 5°C. For those mild heat treated smoothies, total vitamin C degradation was 2-fold reduced during storage at 5°C compared to samples stored at 20°C while the initial total carotenoids, lycopene and total chlorophylls contents were not greatly affected. A 250-g portion of such smoothies covers in a great extend the established recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups. As main conclusion, a mild thermal treatment and low temperature storage greatly increased the shelf life of red fresh vegetables smoothies and reduced total vitamin C degradation.

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Section: Lycopenementioning

confidence: 99%

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

et al. 2015

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“…Samples were assayed for lycopene either immediately after grinding or assayed following storage of the puree at -20ºC for less than a week. Lycopene contents of the purees were determined by the low volume hexane extraction method of Fish et al [33].…”

Section: Fruit Quality Analysismentioning

confidence: 99%

The Influence of Rootstock Selection on Fruit Quality Attributes of Watermelon

Bruton¹,

Fish²,

Roberts³

et al. 2009

TOFSJ

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Grafting watermelon (Citrullus lanatus) to control Fusarium wilt has been practiced in Europe, the Middle East, and the Far East for decades. Until recently, grafting watermelon has not been practiced in the United States due to labor costs and land availability. There is some disagreement in the literature as to the effects that grafting has on watermelon fruit quality. This study was designed to determine the effects of grafted watermelon on fruit firmness, lycopene content, and total soluble solids (TSS) using five different rootstocks. When using Cucurbita ficifolia or Cucurbita maxima x Cucurbita moschata hybrid as the rootstock, watermelon fruit consistently had higher fruit firmness values. Other C. maxima x C. moschata hybrids or Lagenaria siceraria rootstocks generally produced lower or more varied fruit firmness values. Grafting increased fruit firmness by as much as 25% in some cases, but field and year effects were observed. In addition, grafting had no effect on lycopene content or TSS.Furthermore, no off-flavors were detected in fruit from grafted plants, but there was a 5-to 7 day delay in fruit maturity compared to their non-grafted counterpart. Although environment can have a major influence on fruit quality attributes, rootstock selection may be equally important in achieving the desired outcome.Keywords: Citrullus lanatus, Cucurbita spp., Lagenaria sp., grafting, lycopene, fruit firmness, total soluble solids.Mention of a trademark, proprietary product, or vendor does not constitute a guarantee or warranty of the product by the USDA and does not imply its approval to the exclusion of other products of vendors that may also be suitable.

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“…Residue was dissolved in 10 ml of hexane. Lycopene and β-carotene were determined according to Fish [18] by a spectrophotometric method using an Agilent 8453 UV-Vis spectrophotometer. The concentration of lycopene was calculated at λ=503 nm using the molar extinction coefficient β=17.2 × 10 4 /M/cm.…”

Section: Chemical Determinationmentioning

confidence: 99%

Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product Particles Size Can Affect Final Quality of Pasta

Padalino¹,

Conte²,

Lecce³

et al. 2015

J Food Process Technol

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The goal of the study is to investigate the impact of the incorporation of by-product (tomato peels) on durum wheat whole-meal spaghetti. To the aim, different amounts of tomato peels flour were added to pasta dough until the overall sensory quality reached its threshold (peels flour at 15% TP). Moreover, the effect of different particle sizes of tomato peels addition on sensory quality of pasta was also evaluated. The increase of particle sizes determined a decline of pasta sensory quality. So, samples enriched with fine particles showed high sensory quality, a more acceptable cooking quality and the lowest value of starch digestibility. The utilization of fine particles of tomato peels seems to be useful to enhance the spaghetti quality. Therefore, fine particles allowed obtained fortified pasta with acceptable sensory properties.

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A Quantitative Assay for Lycopene That Utilizes Reduced Volumes of Organic Solvents

Cited by 462 publications

References 13 publications

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

The Influence of Rootstock Selection on Fruit Quality Attributes of Watermelon

Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product Particles Size Can Affect Final Quality of Pasta

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