Investigation of the antioxidant and synergistic activity of lycopene and other natural antioxidants using LAME and AMVN model systems

Shi, John; Qu, Qin; Kakùda, Yukio; Xue, Sophia Jun; Jiang, Yueming; Shoji, K.; Shim, Youn-Young

doi:10.1016/j.jfca.2007.03.004

Cited by 46 publications

(29 citation statements)

References 28 publications

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“…The lipophilic extracts were obtained by homogenizing 0.2 g of sample in 20 mL of a mixture hexane:acetone:methanol (2:1:1, v/v/v) for 30 min protected from light. After that, 15 mL of water was added, and the mixture was centrifuged at 2650 g for 5 min (Shi et al, 2007). The upper layer containing the lipophilic fraction was transferred into a 10 mL volumetric flask and filled up to 10 mL with hexane.…”

Section: Antioxidant Activity Of Tomato Fibermentioning

confidence: 99%

Chemical profile, functional and antioxidant properties of tomato peel fiber

Navarro‐González

García‐Valverde

García‐Alonso

et al. 2011

Food Research International

280

116

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Section: Antioxidant Activity Of Tomato Fibermentioning

confidence: 99%

Chemical profile, functional and antioxidant properties of tomato peel fiber

Navarro‐González

García‐Valverde

García‐Alonso

et al. 2011

Food Research International

280

116

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“…There is a wealth of studies devoted to the assessment of the AC of individual carotenoid or carotenoid extracts, although the evaluation of the possible existence of interactions between antioxidant species, with few exceptions (Liu, Shi, Colina Ibarra, Kakuda, & Jun Xue, 2008;Shi et al, 2007;Shixian et al, 2005;Zanfini, Corbini, La Rosa, & Dreassi, 2010), has been largely overlooked. This information is of little value if it comes to try to extrapolate the observations of in vitro studies in solutions to an in vivo scenario.…”

Section: Introductionmentioning

confidence: 99%

In vitro antioxidant capacity of tomato products: Relationships with their lycopene, phytoene, phytofluene and alpha-tocopherol contents, evaluation of interactions and correlation with reflectance measurements

Stinco

Heredia

Vicario

et al. 2016

LWT

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a b s t r a c tTomato products were analysed for their carotenoids and a-tocopherol contents to study the contribution of individual compounds to the antioxidant capacity and assess the existence of interactions. Besides, the applicability of reflectance measurements for the estimation of the Trolox Equivalent Antioxidant Capacity (TEAC) was explored. Statistically significant regression coefficients were found between TEAC values and carotenoids and a-tocopherol levels. Lycopene seemed to have the highest contribution, followed by phytofluene. The results showed that the antioxidant capacity of phytofluene warrants further investigation. It was observed that there can be interactions between lycopene and atocopherol, although just the lycopene/a-tocopherol ratio cannot be used to predict the kind of interaction. More knowledge of these interactions would supply new tools for the industry to develop more optimized ingredients. Finally, the lycopene levels and TEAC values can be estimated by considering reflectance readings at certain wavelengths, which is important for field and quality control applications.

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“…The degree of redness of ripe tomato, mainly attributed to lycopene pigments, is important in determining the final quality of thermally processed tomato products. Lycopene has antioxidant properties, which are reported to provide protection against cancer and other degenerative diseases influenced by free radical reactions (Sies and Stahl 1998;Nguyen and Schwartz 2000;Shi et al 2007). Accurate knowledge of the kinetic parameters, degradation rate constant and activation energy are essential to predict quantitatively the quality changes that occur during thermal processing.…”

Section: Introductionmentioning

confidence: 99%

Kinetic Modelling of Colour Degradation in Tomato Puree (Lycopersicon esculentum L.)

Nisha

Singhal

Pandit

2010

Food Bioprocess Technol

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The kinetics of colour (measured as Hunter 'a' value) degradation in tomato puree (Lycopersicon esculentum L.) has been studied over a temperature range of 50-120°C (isothermal condition), and also during normal open pan cooking, pressure cooking and cooking in a newly developed and patented fuel-efficient 'EcoCooker' (non-isothermal condition). The degradation of colour as measured by Hunter 'a' value was found to follow first order kinetics. The temperature dependence of degradation was adequately modelled by Arrhenius equation. A mathematical model has been developed using the isothermal parameters obtained to predict correctly the losses of red colour from the timetemperature data of non-isothermal heating/processing method. The results obtained indicate a colour degradation of similar magnitude in all the three modes of cooking used in the study.Nomenclature C 0 Measured Hunter colour value (L, a, b) at time zero (dimensionless) C t Measured Hunter colour value (L, a, b) or a combination of these at time 't' tHeating time (min) E a Activation energy of the reaction (kJ mol −1 ) R Universal gas constant (8.3145 J mol −1 K −1 ) T Absolute temperature (K) A 0 Frequency factor (min −1 ) is a pre-exponential constant aHunter 'a' value at time t (dimensionless) a 0 Hunter 'a' value at time zero time (dimensionless) kRate constant for colour degradation (min −1 )

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Investigation of the antioxidant and synergistic activity of lycopene and other natural antioxidants using LAME and AMVN model systems

Cited by 46 publications

References 28 publications

Chemical profile, functional and antioxidant properties of tomato peel fiber

Chemical profile, functional and antioxidant properties of tomato peel fiber

In vitro antioxidant capacity of tomato products: Relationships with their lycopene, phytoene, phytofluene and alpha-tocopherol contents, evaluation of interactions and correlation with reflectance measurements

Kinetic Modelling of Colour Degradation in Tomato Puree (Lycopersicon esculentum L.)

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