Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes
Tomatoes and tomato products are rich sources of carotenoids—principally lycopene, followed by β-carotene and lutein. The aim of this work was to study the effect of heat treatment on carotenoid content in cherry tomatoes. Raw and canned products were sampled and analysed; furthermore whole, skin an...
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| Format: | Article |
| Language: | English |
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MDPI AG
2013-07-01
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| Series: | Foods |
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| Online Access: | http://www.mdpi.com/2304-8158/2/3/352 |
| _version_ | 1818294719472467968 |
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| author | Laura D'Evoli Ginevra Lombardi-Boccia Massimo Lucarini |
| author_facet | Laura D'Evoli Ginevra Lombardi-Boccia Massimo Lucarini |
| author_sort | Laura D'Evoli |
| collection | DOAJ |
| description | Tomatoes and tomato products are rich sources of carotenoids—principally lycopene, followed by β-carotene and lutein. The aim of this work was to study the effect of heat treatment on carotenoid content in cherry tomatoes. Raw and canned products were sampled and analysed; furthermore whole, skin and pulp fractions of cherry tomatoes were analysed when raw and home-processed, in order to better understand heat treatment effects. Lycopene content in canned tomatoes was two-fold higher than in raw tomatoes (11.60 mg/100 g versus 5.12 mg/100 g). Lutein and β-carotene were respectively 0.15 mg/100 g and 0.75 mg/100 g in canned tomatoes versus 0.11 mg/100 g and 1.00 mg/100 g in raw tomatoes. For home-processed tomatoes, β-carotene and lutein showed a content decrease in all thermally treated products. This decrease was more evident for β-carotene in the skin fraction (−17%), while for lutein it was greater in the pulp fraction (−25%). Lycopene presented a different pattern: after heat treatment its concentration increased both in the whole and in pulp fractions, while in the skin fraction it decreased dramatically (−36%). The analysis of the isomers formed during the thermal treatment suggests that lycopene is rather stable inside the tomato matrix. |
| first_indexed | 2024-12-13T03:36:13Z |
| format | Article |
| id | doaj.art-fdb3d3c34da54a54b983fbef94f766c1 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-13T03:36:13Z |
| publishDate | 2013-07-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-fdb3d3c34da54a54b983fbef94f766c12022-12-22T00:01:03ZengMDPI AGFoods2304-81582013-07-012335236310.3390/foods2030352Influence of Heat Treatments on Carotenoid Content of Cherry TomatoesLaura D'EvoliGinevra Lombardi-BocciaMassimo LucariniTomatoes and tomato products are rich sources of carotenoids—principally lycopene, followed by β-carotene and lutein. The aim of this work was to study the effect of heat treatment on carotenoid content in cherry tomatoes. Raw and canned products were sampled and analysed; furthermore whole, skin and pulp fractions of cherry tomatoes were analysed when raw and home-processed, in order to better understand heat treatment effects. Lycopene content in canned tomatoes was two-fold higher than in raw tomatoes (11.60 mg/100 g versus 5.12 mg/100 g). Lutein and β-carotene were respectively 0.15 mg/100 g and 0.75 mg/100 g in canned tomatoes versus 0.11 mg/100 g and 1.00 mg/100 g in raw tomatoes. For home-processed tomatoes, β-carotene and lutein showed a content decrease in all thermally treated products. This decrease was more evident for β-carotene in the skin fraction (−17%), while for lutein it was greater in the pulp fraction (−25%). Lycopene presented a different pattern: after heat treatment its concentration increased both in the whole and in pulp fractions, while in the skin fraction it decreased dramatically (−36%). The analysis of the isomers formed during the thermal treatment suggests that lycopene is rather stable inside the tomato matrix.http://www.mdpi.com/2304-8158/2/3/352lycopenehome-processedthermal treatmentsgeometric isomers |
| spellingShingle | Laura D'Evoli Ginevra Lombardi-Boccia Massimo Lucarini Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes Foods lycopene home-processed thermal treatments geometric isomers |
| title | Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes |
| title_full | Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes |
| title_fullStr | Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes |
| title_full_unstemmed | Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes |
| title_short | Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes |
| title_sort | influence of heat treatments on carotenoid content of cherry tomatoes |
| topic | lycopene home-processed thermal treatments geometric isomers |
| url | http://www.mdpi.com/2304-8158/2/3/352 |
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