Carotenoid content of raw tomato and processed tomato-based products
نویسندگان
چکیده
منابع مشابه
Carotenoid Content of Thermally Processed Tomato-Based Food Products
Tomato-based food products such as tomato paste, tomato sauce, and tomato-based soups are rich in carotenoid compounds and are frequently consumed in the United States. Foods such as these, which are high in carotenoid content, are of interest because of the demonstrated association between consumption of fruits and vegetables and reduced risk of lung and other epithelial cancers in humans. Lim...
متن کاملCarotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum).
BACKGROUND Tomatoes contain high levels of several carotenoids including lycopene and β-carotene. Beyond their functions as colorants and nutrients, carotenoids are precursors for important volatile flavor compounds. In order to assess the importance of apocarotenoid volatiles in flavor perception and acceptability, we conducted sensory evaluations of near-isogenic carotenoid biosynthetic mutan...
متن کاملA rapid spectrophotometric method for analyzing lycopene content in tomato and tomato products
Lycopene is a carotenoid that has antioxidant properties and imparts the red pigment in some fruits and vegetables. Tomato (Lycopersicon esculentum Mill.) is one of the predominant lycopene sources in a typical North American diet. Current methods to assay lycopene content in fruit are time consuming, expensive, and use hazardous organic solvents. Here, we report a method by which light absorba...
متن کاملRegulation of carotenoid biosynthesis during tomato development.
Phytoene synthase (Psy) and phytoene desaturase (Pds) are the first dedicated enzymes of the plant carotenoid biosynthesis pathway. We report here the organ-specific and temporal expression of PDS and PSY in tomato plants. Light increases the carotenoid content of seedlings but has little effect on PDS and PSY expression. Expression of both genes is induced in seedlings of the phytoene-accumula...
متن کاملCarotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil
The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min) and the addition of extra virgin olive oil (5% and 10%) on the car...
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ژورنال
عنوان ژورنال: Proceedings of the Nutrition Society
سال: 2009
ISSN: 0029-6651,1475-2719
DOI: 10.1017/s0029665109990644