Daily intake of fruit and vegetable soups processed in different ways increases human serum β-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects

Martínez-Tomás, Rebeca; Pérez‐Llamas, Francisca; Sánchez-Campillo, María; González-Silvera, Daniel; Cascales, A; García-Fernández, Manuel; López-Jiménez, José Ángel; Navarro, Salvador; Burgos, M. I.; López-Azorín, Fernando; Wellner, Anna; Plaza, Francisco Avilés; Bialek, Lucy; Alminger, Marie; Larqué, Elvira

doi:10.1016/j.foodchem.2012.02.078

Cited by 16 publications

(10 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…16. The study demonstrated that various cis-isomers (predominantly 5-cisand 9-cis-lycopene) were formed during energy-rich irradiation, whereas at the same time degradation of all-trans-, 15-cis-, 13-cis-, and 7-cis-lycopene occurred [108]. A theoretical study on the cis−trans isomerisation of lycopene revealed that 5-cisand 9cis-lycopene are more stable than other isomers since their rotational barrier to reisomerise the all-trans configuration is higher (ΔE r ‡ = 35.2 kcal/mol and 23.1 kcal/mol, respectively) than that of all other isomers (ΔE r ‡ = 16.8 to 19.9 kcal/mol) [106].…”

Section: Lycopene In Tomatoes: Chemical and Physical Properties Affecmentioning

confidence: 96%

“…It is important to develop more attractive ready-to-eat products to contribute to the increased consumption of fruit and vegetable products and their health benefits for consumers. Food processing should be adapted to enhance the bioavailability of nutrients [108]. Additional information needs to be collected on the thermal behaviour of lycopene before we can have definitive answers regarding its physical state and stability during processing and cooking.…”

Section: Lycopene In Tomatoes: Chemical and Physical Properties Affecmentioning

confidence: 99%

See 1 more Smart Citation

Biochemical Parameters in Tomato Fruits from Different Cultivars as Functional Foods for Agricultural, Industrial, and Pharmaceutical Uses

Viškelis¹,

Radzevičius²,

Urbonavičienė³

et al. 2015

Plants for the Future

View full text Add to dashboard Cite

Tomato and tomato based products are an important agricultural production worldwide. More than 80 % of grown tomatoes in the worldwide are processing in the products such as tomato juice, paste, puree, catsup, sauce, and salsa. Tomato fruit is rich in phytochemicals and vitamins. Tomato nutritional value, color, fruit and flavor of their products depends mainly on lycopene, β-carotene, ascorbic acid and sugars and their ratio in fruits. Epidemiological studies and the results associated with the consumption of tomato products against the prevention of chronic diseases such as cancer and cardiovascular disease, confirming the tomato products as a functional food, and show that lycopene and β-carotene acts as an antioxidant. In order to increase the amount of these elements in tomato fruit, it is important to evaluate and investigate tomato genotypes influence to the carotenoids accumulation. Studies have confirmed that the carotenoid content in tomato fruits is determined by genotypic characteristics. In this work the main attention will be focused on from the biochemical and physical properties in tomato of different varieties, chemical and physical properties, to functional properties of supercritical fluid extraction of lycopene from tomato processing by products supercritical fluid tomato extracts.

show abstract

Section: Lycopene In Tomatoes: Chemical and Physical Properties Affecmentioning

confidence: 96%

Section: Lycopene In Tomatoes: Chemical and Physical Properties Affecmentioning

confidence: 99%

Biochemical Parameters in Tomato Fruits from Different Cultivars as Functional Foods for Agricultural, Industrial, and Pharmaceutical Uses

Viškelis¹,

Radzevičius²,

Urbonavičienė³

et al. 2015

Plants for the Future

View full text Add to dashboard Cite

show abstract

“…Vegetables are a good source of vitamins and minerals and are known to have protective benefits against oxidative stress-related diseases (Alarcon-Flores et al, 2014;Martinez-Tomas et al, 2012). Several studies have shown that vegetables consumption is associated with a reduction in the development of chronic diseases, such as cancer and cardiovascular disease (Crowe et al, 2011;He et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Comparison between the mineral profile and nitrate content of microgreens and mature lettuces

Pinto

Almeida

Aguiar

et al. 2015

Journal of Food Composition and Analysis

161

100

View full text Add to dashboard Cite

“…It is important to develop more attractive readyto-eat products to contribute to the increased consumption of fruit and vegetable products and their health benefits for the consumers, which should be attributed to food processing adaptation to enhance the bioavailability of nutrients (Martínez-Tomás et al, 2012). Additional information needs to be gathered on the thermal behaviour of lycopene before definitive answers conclusions can be drawn regarding its physical state and stability during processing and cooking.…”

Section: Introductionmentioning

confidence: 99%

Stability of tomato lycopene under thermal- and light-irradiation treatments in an oil-based model system

Urbonavičienė

Viškelis

et al. 2015

Zemdirbyste-Agriculture

View full text Add to dashboard Cite

The lycopene content in food may be increased by thermal and mechanical processing. Food processing is beneficial because it disrupts food matrices facilitating the release and solubilisation of lycopene resulting in increased carotenoid bioavailability for the formation of cis-isomers. A lycopene-rich and β-carotene oil-based system was used in this study. High-performance liquid chromatography (HPLC) and colour coordinates analyses were employed to analyse lycopene, its cis-isomers and β-carotene stability of the following sample set after 28 days of storage: fridge temperature at 1 ± 1°C in absence of light (FT dark), ambient temperature at 20 ± 1°C in natural light with different day and night illumination (AT light), ambient temperature at 20 ± 1°C in absence of light (AT dark), thermostatically controlled temperature at 37 ± 1°C in absence of light (TT dark) and thermostatically controlled temperature at 37 ± 1°C in UV irradiation (TT UV). The control sample in our study was lycopene enriched oil stored in the dark at 1 ± 1°C on day zero (0). The aim of this study was to create lycopene-enriched oil from tomato to investigate its stability and to prepare the recommendations to consumers for the storage conditions of this functional food. The results indicated that the trans-lycopene amount changed from 76.6% to 61.0% at ambient temperature (AT light and AT dark sample), and from 76.6% to 46.8% (TT dark) and 44.4% (TT UV) at 37 ± 1°C. According to our investigation, the highest percentage of 5-cis-lycopene isomer in all samples was found after 28 days of storage. The TT UV samples had the most colour changes. Vegetable oil enriched with lycopene from tomatoes is a high quality food product that can supplement daily diet and enhance absorption of lycopene from the intestine.

show abstract

Daily intake of fruit and vegetable soups processed in different ways increases human serum β-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects

Cited by 16 publications

References 48 publications

Biochemical Parameters in Tomato Fruits from Different Cultivars as Functional Foods for Agricultural, Industrial, and Pharmaceutical Uses

Biochemical Parameters in Tomato Fruits from Different Cultivars as Functional Foods for Agricultural, Industrial, and Pharmaceutical Uses

Comparison between the mineral profile and nitrate content of microgreens and mature lettuces

Stability of tomato lycopene under thermal- and light-irradiation treatments in an oil-based model system

Contact Info

Product

Resources

About