Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems

Giulia Graziani, Rita Pernice, Stefania Lanzuise, Paola Vitaglione, Monica Anese, Vincenzo Fogliano*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

59 Citations (Scopus)

Abstract

The effects of peeling and laboratory- or industrial-scale heating on carotenoid content and radical scavenging activity of tomato and tomato-virgin olive oil mixtures were investigated. A decrease in carotenoid content was detected only after long heating times. Such a decrease was lower for the unpeeled than for the peeled tomatoes. No change, either in lycopene concentration or in the chain-breaking activity of the lipophilic fractions, was observed when both laboratory- and industrial-scale heating treatments were performed on peeled-tomato puree containing 5% virgin olive oil. The aqueous fractions, including high-molecular-weight brown polymers formed as a consequence of heating, were also characterized for color, elementary composition and antioxidant activity.

Original languageEnglish
Pages (from-to)116-121
Number of pages6
JournalEuropean Food Research and Technology
Volume216
Issue number2
DOIs
Publication statusPublished - Feb 2003
Externally publishedYes

Keywords

  • Antioxidant activity
  • Carotenoids
  • Maillard reaction
  • Thermal treatment
  • Tomato

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