Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes

Article, Other literature type English OPEN
D'Evoli, Laura ; Lombardi-Boccia, Ginevra ; Lucarini, Massimo (2013)
  • Publisher: Multidisciplinary Digital Publishing Institute
  • Journal: Foods, volume 2, issue 3, pages 352-363 (issn: 2304-8158, eissn: 2304-8158)
  • Related identifiers: doi: 10.3390/foods2030352, pmc: PMC5302297
  • Subject: lycopene | thermal treatments | TP1-1185 | geometric isomers | Chemical technology | Article | home-processed
    mesheuropmc: food and beverages | fungi

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.
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