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
收藏
页码：116 / 121
页数：6
相关论文
共 50 条
  • [21] Effect of Ohmic Heating on the Extraction Yield, Polyphenol Content and Antioxidant Activity of Olive Mill Leaves
    Markhali, Fereshteh Safarzadeh
    Teixeira, Jose A.
    Rocha, Cristina M. R.
    CLEAN TECHNOLOGIES, 2022, 4 (02): : 512 - 528
  • [22] Tomato waste extract (Lycopersicon esculentum) as a natural antioxidant in soybean oil under heating
    Freitas, Irene Rodrigues
    Siqueira Machado, Tayane Lise
    Moreno Luzia, Debora Maria
    Jorge, Neuza
    JOURNAL OF BIOENERGY AND FOOD SCIENCE, 2020, 7 (03)
  • [23] Effect of Postharvest UV-C Irradiation on Phenolic Compound Content and Antioxidant Activity of Tomato Fruit During Storage
    LIU Chang-hong
    JournalofIntegrativeAgriculture, 2012, 11 (01) : 159 - 165
  • [24] Effect of Postharvest UV-C Irradiation on Phenolic Compound Content and Antioxidant Activity of Tomato Fruit During Storage
    Liu Chang-hong
    Cai Lu-yun
    Lu Xian-ying
    Han Xiao-xu
    Ying Tie-jin
    JOURNAL OF INTEGRATIVE AGRICULTURE, 2012, 11 (01) : 159 - 165
  • [25] Quality, composition, and antioxidant activity of virgin olive oil from introduced varieties at Liangshan
    Xiang, Chunrong
    Xu, Zhou
    Liu, Jie
    Li, Tian
    Yang, Zeshen
    Ding, Chunbang
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 78 : 226 - 234
  • [26] In vitro potential antioxidant activity of indigenous yeasts isolated from virgin olive oil
    Ciafardini, G.
    Zullo, B. A.
    JOURNAL OF APPLIED MICROBIOLOGY, 2020, 128 (03) : 853 - 861
  • [27] Phenolic compounds and antioxidant activity of Italian extra virgin olive oil Monti Iblei
    Galvano, Fabio
    La Fauci, Luca
    Graziani, Giulia
    Ferracane, Rosalia
    Masella, Roberta
    Di Giacomo, Claudia
    Scacco, Antonio
    D'Archivio, Massimo
    Vanella, Luca
    Galvano, Giacomo
    JOURNAL OF MEDICINAL FOOD, 2007, 10 (04) : 650 - 656
  • [28] Effect of salt stress on water relations and antioxidant activity in tomato
    De Pascale, S
    Maggio, A
    PROCEEDINGS OF THE EIGHTH INTERNATIONAL ISHS SYMPOSIUM ON THE PROCESSING TOMATO, 2003, (613): : 39 - 46
  • [29] Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: Effects on respiratory activity and quality attributes
    Gonzalez-Casado, Sandra
    Martin-Belloso, Olga
    Elez-Martinez, Pedro
    Soliva-Fortuny, Robert
    POSTHARVEST BIOLOGY AND TECHNOLOGY, 2018, 137 : 113 - 118
  • [30] Pulsed electric field treatment improves the oil yield, quality, and antioxidant activity of virgin olive oil
    Yang, Siyuan
    Li, Sha
    Li, Gang
    Li, Chao
    Li, Wei
    Bi, Yang
    Wei, Juan
    FOOD CHEMISTRY-X, 2024, 22
12345