publication . Article . 2003

Rapid, accurate and direct determination of total lycopene content in tomato paste

Bicanic, D.D.; Anese, M.; Luterotti, S.; Dadarlat, D.; Gibkes, J.; Lubbers, M.T.M.H.;
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  • Published: 01 Jan 2003
  • Country: Netherlands
Abstract
Lycopene that imparts red color to the tomato fruit is the most potent antioxidant among carotenes, an important nutrient and also used as a color ingredient in many food formulations. Since cooked and processed foods derived from tomatoes were shown to provide optimal lycopene boost, products such as paste, puree, juice, etc. are nowadays gaining popularity as dietary sources. The analysis of lycopene in tomato paste (partially dehydrated product prepared by vacuum concentrating tomato juice) is carried out using either high pressure liquid chromatography (HPLC), spectrophotometry, or by evaluating the color. The instability of lycopene during processes of extr...
Subjects
free text keywords: Laboratorium voor Biofysica, Biofysica, Leerstoelgroep Plantaardige productiesystemen, Plantaardige Productiesystemen, VLAG, Biophysics, Biophysics, Plant Production Systems, Plant Production Systems, VLAG
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Article . 2003
Provider: NARCIS
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