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

doi:10.1007/s00217-002-0626-7

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 journal › Article › Academic › peer-review

72 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 language	English
Pages (from-to)	116-121
Number of pages	6
Journal	European Food Research and Technology
Volume	216
Issue number	2
DOIs	https://doi.org/10.1007/s00217-002-0626-7
Publication status	Published - Feb 2003
Externally published	Yes

Keywords

Antioxidant activity
Carotenoids
Maillard reaction
Thermal treatment
Tomato

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

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.",

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author = "Giulia Graziani and Rita Pernice and Stefania Lanzuise and Paola Vitaglione and Monica Anese and Vincenzo Fogliano",

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T1 - Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems

AU - Graziani, Giulia

AU - Pernice, Rita

AU - Lanzuise, Stefania

AU - Vitaglione, Paola

AU - Anese, Monica

AU - Fogliano, Vincenzo

PY - 2003/2

Y1 - 2003/2

N2 - 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.

AB - 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.

KW - Antioxidant activity

KW - Carotenoids

KW - Maillard reaction

KW - Thermal treatment

KW - Tomato

U2 - 10.1007/s00217-002-0626-7

DO - 10.1007/s00217-002-0626-7

M3 - Article

AN - SCOPUS:0348008954

SN - 1438-2377

VL - 216

SP - 116

EP - 121

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 2

ER -

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

Abstract

Keywords

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