Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems

被引：63

作者：

Graziani, G ^{[1
]}

Pernice, R ^{[1
]}

Lanzuise, S ^{[1
]}

Vitaglione, P ^{[1
]}

Anese, M ^{[1
]}

Fogliano, V ^{[1
]}

机构：

[1] Univ Udine, Dipartimento Sci Alimenti, I-33100 Udine, Italy

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2003年 / 216卷 / 02期

关键词：

antioxidant activity; carotenoids; Maillard reaction; thermal treatment; tomato;

D O I：

10.1007/s00217-002-0626-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of peeling and laboratory- or industrial-scale heating on carotenoid content and radical scavenging activity of tomato and tomato-virgin olive oil mixtures were investigated. A decrease in carotenoid content was detected only after long heating times. Such a decrease was lower for the unpeeled than for the peeled tomatoes. No change, either in lycopene concentration or in the chain-breaking activity of the lipophilic fractions, was observed when both laboratory- and industrial-scale heating treatments were performed on peeled-tomato puree containing 5% virgin olive oil. The aqueous fractions, including high-molecular-weight brown polymers formed as a consequence of heating, were also characterized for color, elementary composition and antioxidant activity.

引用

页码：116 / 121

页数：6

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