Lycopene content of tomato products and their contribution to the lycopene intake of Croatians

Marković, Ksenija; Hruškar, Mirjana; Vahčić, Nada

doi:10.1016/j.nutres.2006.09.010

Cited by 66 publications

(37 citation statements)

References 30 publications

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“…The beta-carotene and lycopene contents significantly increased during the concentration process to 3.291 and 3.710mg 100g -1 (wet basis) in the pasteurized paste, respectively. These results are in agreement with those obtained by Shatta, 30 Marković et al 32 and Youssef. 31 Also, the contents of chlorophyll a and b significantly increased during concentration process.…”

Section: 31supporting

confidence: 93%

Impact of Processing Steps on Physicochemical and Rheological Properties of Tomato Paste (Cold-Break)

Shatta¹,

Youssef²,

Sanabani³

et al. 2017

MOJFPT

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Tomato paste is used for color and taste of food preparations. Tomato pastes are potentially rich sources of dietary phytonutrients might contribute important health benefits to consumers. Twenty one samples from five processing steps were collected in-line processing of tomato paste (cold-break) to follow-up the changes of some quality attributes of tomato juice to paste and to investigate the relationship between some rheological properties and pectin fractions, as well as the relation between the Hunter color readings, beta-carotene and lycopene contents. The results showed that, the rheological values, pectin fractions, lycopene and beta-carotene contents were increased significantly during concentration of tomato juice to paste. Lycopene and total carotenoids contents were well correlated with Hunter color parameters ( =0.80-0.93). During concentration process, the studied rheological properties of tomato juice had positive correlations with total and pectin fractions contents. Exponential regression produced a better fit with total, oxalate soluble and water soluble pectins ( =0.83-0.94), while linear regression with acid soluble pectin content produced a good correlation ( =0.93-0.95).This investigation is useful for whom concern with tomato paste processing (cold-break).

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Section: 31supporting

confidence: 93%

Impact of Processing Steps on Physicochemical and Rheological Properties of Tomato Paste (Cold-Break)

Shatta¹,

Youssef²,

Sanabani³

et al. 2017

MOJFPT

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“…Among high pigment genotypes, the minimum loss was recorded in Berika (~11%), whereas in normal tomatoes, the lowest decline was observed in CLN-R (~12%). As respect to lycopene in tomato puree, our results fell within the concentrations (5-17 mg/100 g wet weight) reported in the literature (MarkOvić et al, 2006). The β-carotene contents of puree were somewhat similar to the values reported by ChAkrABorty and co-workers (2007) and AkBudAk and co-workers (2009), ranging within 2.26-4.64 mg/100 g wet weight, particularly in case of normal genotypes.…”

Section: Carotenoids (Lycopene and β-Carotene)supporting

confidence: 90%

“…They constitute the predominant source of carotenoids and phenols in the human diet because of their year-round availability and cheap price. Several factors affect the processing quality of tomato products, such as fruit peel and pulp (MarkOvić et al, 2006), maturity (HeLyeS & LugASi, 2006), growing location and climate (HeLyeS et al, 2008), processing conditions. Moreover, the genotype or cultivar (cvs) is probably the most important factor affecting the quality of the products (HeLyeS et al, 2009;Siddiqui, 2013).…”

mentioning

confidence: 99%

Characterization of quality indices on storage of puree of mutant (dgandog^c) and normal tomatoes

Siddiqui¹,

Chakraborty²,

Hazra³

et al. 2014

Acta Alimentaria

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The investigations carried out so far on high pigment tomatoes are confined to their nutritional aspects only. We present the comparative results of the first study on the kinetics of changes in chemical and sensory quality attributes in puree prepared from two colour mutants [dark green (dg) and old gold crimson (og c )] and seven normal tomato genotypes during storage. Puree of mutant tomatoes BCT-115 and BCT-119, carrying dg and og c genes, showed the less significant changes in TSS (7.52 and 6.02 °Brix), acidity (3.16 and 3.05%), pH (4.04 and 4.03), total sugar (12.4 and 11.13%), ascorbic acid (20.74 and 19.69 mg/100 g), lycopene (7.78 and 542 mg/100 g), and β-carotene (3.08 and 2.26 mg/100 g) during two months storage at 25 °C. Nevertheless, puree prepared from Berika and BCT-115 (dg) had higher colour (7.63 and 7.13), taste (7.4 and 7.37) and flavour (7.3 and 7.37) sensory scores during two months of storage at 25°C. These results provide new data on the effect of genotypes on the stability of quality for storage of tomato puree and insist on the utilization of these genotypes for breeding new processing cultivars in the near future.

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“…of ß-carotene. All-trans lycopene represents a 79-91% and cis lycopene isomers a 9-21% of total lycopene in tomatoes, tomato soup and tomato paste (Markovic et al, 2006). Bioavailable lycopene concentrations in processed tomato products such as paste, puree, ketchup, juice, soup, and sauce is higher than in fresh tomato (Agarwal et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Determination of Carotenoids in Tomato Products Using Vis/Nir Spectroscopy

Saad¹,

Pék²,

Szuvandzsiev³

et al. 2017

J microb biotech food sci

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Carotenoids analysis is complicated by their tendency to react with radical species, resulting in oxidative breakdown and isomerization during extraction. Hence, analysis methods should be rapid and avoid unnecessary exposure to high temperature, acids, and so on. The aim of this work to estimate carotenoid contents of processed tomato products non-destructively. The mean values obtained by visible and near-infrared Vis/NIR spectroscopy and by high performance liquid chromatography (HPLC) for eight carotenoid contents (ß-carotene, 5-cis lycopene, 13-cis lycopene, 9-cis lycopene, all-trans lycopene, zeaxanthin, lycoxanthin and total carotenoids) in four processed tomato products from five different brands were compared. The carotenoid contents were measured using HPLC, and these results were then used to develop partial least squares regression (PLSR) models to predict carotenoid components from Vis/NIR spectra of the same samples. A good correlation was found between HPLC measurements and the Vis/NIRs (590-790 nm) predictions for ß-carotene (RP2= 0.88), 9-cis lycopene (RP2= 0.86), total carotenoids (RP2= 0.84), 13-cis lycopene (RP2= 0.83), 5-cis lycopene (RP2=0.80), zeaxanthin (RP2= 0.80) to passable for all-trans lycopene (RP2= 0.70), but there was only a poor correlation (RP2= 0.20) for the lycoxanthin component. The overall results indicated that Vis/NIRs could be applied to assess carotenoid contents of different processed tomato products.

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Lycopene content of tomato products and their contribution to the lycopene intake of Croatians

Cited by 66 publications

References 30 publications

Impact of Processing Steps on Physicochemical and Rheological Properties of Tomato Paste (Cold-Break)

Impact of Processing Steps on Physicochemical and Rheological Properties of Tomato Paste (Cold-Break)

Characterization of quality indices on storage of puree of mutant (dgandog^c) and normal tomatoes

Determination of Carotenoids in Tomato Products Using Vis/Nir Spectroscopy

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Lycopene content of tomato products and their contribution to the lycopene intake of Croatians

Cited by 66 publications

References 30 publications

Impact of Processing Steps on Physicochemical and Rheological Properties of Tomato Paste (Cold-Break)

Impact of Processing Steps on Physicochemical and Rheological Properties of Tomato Paste (Cold-Break)

Characterization of quality indices on storage of puree of mutant (dgandogc) and normal tomatoes

Determination of Carotenoids in Tomato Products Using Vis/Nir Spectroscopy

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Product

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Characterization of quality indices on storage of puree of mutant (dgandog^c) and normal tomatoes