Carotenoid Bioavailability in Humans from Tomatoes Processed in Different Ways Determined from the Carotenoid Response in the Triglyceride-Rich Lipoprotein Fraction of Plasma after a Single Consumption and in Plasma after Four Days of Consumption

Abstract

Tomatoes are the main dietary source of lycopene, and the bioavailability of lycopene from tomato paste is higher than that from fresh tomatoes. We investigated systematically the effect of mechanical homogenization and heating on the bioavailability of carotenoids from canned tomatoes. Further, we compared the carotenoid response in triglyceride-rich lipoproteins (TRL) after single consumption with the change in fasting plasma carotenoid concentrations after 4 d of daily consumption. In a split plot design, 17 men and women consumed tomatoes which had received minimal additional heating and 16 others consumed extensively additionally heated tomatoes (1 h at 100 degrees C). These tomatoes were not, mildly or severely homogenized. The tomato products were consumed daily (ca. 22 mg/d lycopene) for 4 d. Eleven participants provided postprandial blood samples on the d 1 and all gave fasting blood samples on d 1 and 4. Homogenization enhanced the lycopene response significantly (P<0.05) both in TRL [mean areas under the curves: 54.9, 72.0 and 88.7 nmol. h/L (SE 11.0) for not, mildly and severely homogenized tomatoes, respectively] and in plasma [mean changes: 0.19, 0.22 and 0.23 micromol/L (SE 0.009), respectively]. Additional heating also tended to enhance the lycopene responses in TRL (P = 0.14) and plasma (P = 0.17). Similar effects to those for lycopene were found for beta-carotene. We conclude that the intactness of the cellular matrix of tomatoes determines the bioavailability of carotenoids and that matrix disruption by mechanical homogenization and/or heat treatment enhances the bioavailability. The carotenoid response in plasma after 4 d intervention can be used to compare the bioavailability of carotenoids from different foods.

High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility

“…The results of the current study seem to be in contrast with the results of the in vivo study of van het Hof, de Boer, et al (2000). These authors observed that HPH at 200 bar enhanced the lycopene response in the triglyceride-rich lipoprotein fraction of plasma.…”

“…These authors observed that HPH at 200 bar enhanced the lycopene response in the triglyceride-rich lipoprotein fraction of plasma. The discrepancy in the results might be caused by the fact that van het Hof, de Boer, et al (2000), van het used canned tomatoes that had received a 55 min heat treatment at 100°C before the HPH. Furthermore, in the study of van het Hof, de Boer, et al (2000) the tomato products were served to volunteers together with pasta, ham and sauce.…”

“…The discrepancy in the results might be caused by the fact that van het Hof, de Boer, et al (2000), van het used canned tomatoes that had received a 55 min heat treatment at 100°C before the HPH. Furthermore, in the study of van het Hof, de Boer, et al (2000) the tomato products were served to volunteers together with pasta, ham and sauce. The lipid content of the meal probably facilitated the solubilisation and bioavailability of lycopene (Lee, Thurnham, & Chopra, 2000).…”

Development of a rapid, simple assay of plasma total carotenoids

“…Heptane has been used for extraction of carotenoids from tomatoes in a study looking at in vitro approximation of absorption of carotenoids in vivo [9]. Heptane is not nearly as volatile as hexane, so it is much easier to work with, yet the molecular chain length is still very good for extracting the highly nonpolar carotenoids.…”

Food Predictors of Plasma Carotenoids

“…One such class of nutrients is carotenoids, acquired mainly from fruit and vegetable intake. Carotenoid bioavailability varies across different foods and different forms of the same food [3,4,5,6]. Based on the correlation corrected for within-person variation, assessment validity with respect to diet records is good for some carotenoid-containing foods (e.g., orange/grapefruit juice ( r = 0.84), eggs ( r = 0.77)), but lower for others (carrots ( r = 0.40), yellow squash ( r = 0.49)) [7].…”