The impact of industrial processing on health-beneficial tomato microconstituents

被引：54

作者：

Chanforan, Celine ^{[1
,2
,3
]}

Loonis, Michele ^{[1
,2
]}

Mora, Nathalie ^{[1
,2
]}

Caris-Veyrat, Catherine ^{[1
,2
]}

Dufour, Claire ^{[1
,2
]}

机构：

[1] INRA, UMR408, F-84914 Avignon, France

[2] Univ Avignon, UMR408, F-84000 Avignon, France

[3] Ctr Tech Conservat Prod Agr, F-84911 Avignon, France

来源：

FOOD CHEMISTRY | 2012年 / 134卷 / 04期

关键词：

Phenolic compound; Carotenoid; Ascorbic acid; Tomato; Processing; Paste; Sauce; Mass spectrometry; ANTIOXIDANT CAPACITY; PHENOLIC-COMPOUNDS; VITAMIN-C; LYCOPENE; CAROTENOIDS; METABOLISM; FRUIT; FLAVONOIDS; PRODUCTS; ISOMERS;

D O I：

10.1016/j.foodchem.2012.03.077

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of industrial processing was investigated on the stability of tomato carotenoids, phenolic compounds and ascorbic acid. A deep insight in the processed products allowed the quantification of caffeic acid hexosides, which are far more important contributors than the well-known chlorogenic acid, dicaffeoylquinic acids and quercetin oligosaccharides (new feruloyl, sinapoyl and syringoyl derivatives of quercetin apiosylrhamnosylglucoside). (E)-beta-Carotene and (E)-lycopene were also quantified along with different mono- and di-(Z)-isomers of lycopene which were tentatively assigned. Processing of fresh tomato into paste had an overall positive effect on the contents in phenolic compounds, no effect on lycopene and a slight and high detrimental effect on (beta-carotene and ascorbic acid, respectively. The balance between the increase in tomato matrix extractability and microconstituent catabolism was further observed in two contrasted transformations of paste into sauce. Overall, the nutritional quality of tomato-processed products, except for ascorbic acid, is mainly preserved through manufacture. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：1786 / 1795

页数：10

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