Seasonal variations in antioxidant components of cherry tomatoes (Lycopersicon esculentum cv. Naomi F1)

Raffo, Antonio; Malfa, Giuseppe La; Fogliano, Vincenzo; Maiani, Giuseppe; Quaglia, G. B.

doi:10.1016/j.jfca.2005.02.003

Cited by 205 publications

(198 citation statements)

References 54 publications

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“…However, so far, most FCDBs do not encompass these data or only for some foods (Palmer Zimmerman et al, 2008). In addition, their concentration in foods is subject to a high variability depending on plant variety, cultivation and geographical conditions (Hecke et al, 2006;Raffo et al, 2006). On the other hand, data on potentially harmful food components such as pesticides, contaminants or by-products of food processing, such as trans-fatty acids or acrylamide, are also important when making nutritional recommendations, providing the basis for the estimation of exposure and risk assessment (Jakszyn et al, 2004).…”

Section: The Need For Data On Other Food Componentsmentioning

confidence: 99%

Importance of food composition data to nutrition and public health

2010

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Introduction: Adequate nutrition is one of the pillars of public health. Before developing and implementing effective intervention programmes to improve nutrition at the population level, it is important to know the nutritional situation of the target group. Assessment of energy and nutrient intake: The estimation of nutrient intake from food consumption requires reliable data on food composition. These data are also the fundamentals of food-based dietary guidelines for healthy nutrition, containing the necessary information on food sources for different nutrients. Furthermore, food composition tables can provide information on chemical forms of nutrients and the presence and amounts of interacting components, and thus provide information on their bioavailability. For some nutrients such as vitamin A, vitamin E and niacin, the concept of equivalence has been introduced to account for differences in the availability and biological activity of different chemical forms. Non-nutritive food components: Although most food composition tables focus on energy, macro-and micronutrients, interest in non-nutritive components is increasing. Considering the beneficial effects of biologically active secondary plant cell compounds such as polyphenols and carotenoids, more data on these are needed. On the other hand, there are a number of naturally occurring or 'man-made' non-nutritive substances with negative effects, and to control exposure, the main dietary sources must be known. Another aspect is contaminants, which could have detrimental effects on consumers' health. Among these are agrochemicals, industrial pollutants reaching the food chain and substances formed during food preparation. A valid risk assessment requires data on exposure, and thus on the contents of contaminants in foods. However, these data are highly variable and may significantly differ even within narrowly confined regions. Current food composition databases are far from complete: The fact that composition tables generally do not provide information about the origin of substances found in food can also influence their usability. For example, the German Nutrient Data base does not discriminate between naturally occurring and added sucrose impeding the estimation of added sucrose intake that should be limited. Points of focus: Considering the increasing number of persons relying on community nutrition and catering, healthy menu lines can improve the consumers' diets and contribute to nutrient supply. The development and implementation of appropriate guidelines also need food composition databases (FCBs) to compose meals. The ever-increasing number of new food preparations and manufactured products has resulted in a need for procedures for regularly updated data. Moreover, there is a lack of data particularly for essential trace elements such as copper, chromium or molybdenum and also vitamin K, as well as the already mentioned non-nutritive components. Limited comparability between countries is another issue. Regional differences arise especially from the...

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Section: The Need For Data On Other Food Componentsmentioning

confidence: 99%

Importance of food composition data to nutrition and public health

2010

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“…35 D'Souza et al; 36 Thompson et al 37 and Raffo et al 38 Arias et al 38 reported that L * or a * value is well related to lycopene concentration; however, the ratio of / a b * * provided the best relation. Table 3 shows that, the total and fractions of pectin significantly increased during tomato paste production.…”

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confidence: 98%

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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“…debajo de los 12ºC y por encima de los 32ºC, siendo el intervalo de los 22 y 25ºC, el más favorable para la producción de este pigmento. En evaluaciones realizadas por Raffo et al (2006) en tomates cherry cv Naomi F1, cultivados y cosechados en diferentes épocas del año, se observó una reducción significativa de licopeno durante la época de verano. En nuestro estudio, la media de las temperaturas máximas, durante los meses de activo desarrollo del cultivo, estuvieron entre los 27,9 ºC durante la temporada 1 (verano), y 23,9 ºC durante la temporada de invierno-primavera (temporada 2) (Tabla 1), fluctuaciones que tendrían incidencia en la variación del contenido de licopeno, con un descenso significativo durante la temporada 1, cuando la temperatura promedio mensual máxima superó crecientemente los 25,0 ºC (Tabla 1).…”

Section: Contenido De Licopenounclassified