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Molecules 2007, 12(8), 1829-1835; doi:10.3390/12081829
Communication

Effect of Cooking Processes on the Contents of Two Bioactive Carotenoids in Solanum lycopersicum Tomatoes and Physalis ixocarpa and Physalis philadelphica Tomatillos

*  and
Centro de Química, Instituto de Ciencias, Universidad Autónoma de Puebla, Apdo. Postal J-55, 72571 Puebla, Pue. Mexico
* Author to whom correspondence should be addressed.
Received: 21 March 2007 / Revised: 31 July 2007 / Accepted: 31 July 2007 / Published: 13 August 2007
(This article belongs to the Special Issue Phenolics and Polyphenolics)
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Abstract

Calculation of the HPLC chromatographic retention times of different carotenoids supported our improved chromatographic separation of β-carotene and lutein in four tomatoes and two tomatillo varieties in fresh form and after three different cooking procedures: pot boiling, cooking in a pressure cooker and microwaving. A good separation was achieved experimentally using an Ultrasphere ODS column and gradient elution with an acetonitrile-tetrahydrofuran-water mobile phase. It was shown that diverse tomato species contained different amounts of β-carotene (6-400 μg/100 mg) and lutein (2-30 μg/100 mg). The concentration in fresh samples was higher than in cooked tomatoes. The β–carotene content in fresh tomatillo varied between 2 and 20 μg/100 mg. Microwaving caused partial destruction of the β-carotene and lutein in tomatillos.
Keywords: β-Carotene; lutein; tomatoes; tomatillos; boiling process. β-Carotene; lutein; tomatoes; tomatillos; boiling process.
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Elizalde-González, M.P.; Hernández-Ogarcía, S.G. Effect of Cooking Processes on the Contents of Two Bioactive Carotenoids in Solanum lycopersicum Tomatoes and Physalis ixocarpa and Physalis philadelphica Tomatillos. Molecules 2007, 12, 1829-1835.

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