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Retraction: Adyel et al. Health Risk Assessment of Pesticide Residues via Dietary Intake of Market Vegetables from Dhaka, Bangladesh. Foods 2013, 2, 64–75
Foods 2013, 2(3), 352-363; doi:10.3390/foods2030352
Article

Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes

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Received: 29 May 2013; in revised form: 18 June 2013 / Accepted: 18 July 2013 / Published: 31 July 2013
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Abstract: 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.
Keywords: lycopene; home-processed; thermal treatments; geometric isomers lycopene; home-processed; thermal treatments; geometric isomers
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

D'Evoli, L.; Lombardi-Boccia, G.; Lucarini, M. Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes. Foods 2013, 2, 352-363.

AMA Style

D'Evoli L, Lombardi-Boccia G, Lucarini M. Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes. Foods. 2013; 2(3):352-363.

Chicago/Turabian Style

D'Evoli, Laura; Lombardi-Boccia, Ginevra; Lucarini, Massimo. 2013. "Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes." Foods 2, no. 3: 352-363.


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