In vitro Inhibition of N‐Nitrosomorpholine Formation by Fresh and Processed Tomatoes

Nagarajan, N; Hotchkiss, Joseph H.

doi:10.1111/j.1365-2621.1999.tb12260.x

Cited by 6 publications

(5 citation statements)

References 23 publications

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“…They reported their data on a wet weight basis and adjusted for soluble solids. Processed tomatoes generally contained higher levels of lycopene than fresh on both a wet and dry weight basis 24. This is consistent with USDA data, although the study overall found significantly higher levels of lycopene than the reported USDA values for tomatoes.…”

Section: Vitamin a And Carotenoidssupporting

confidence: 86%

Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber

2007

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In this second part of our review, we examine the literature for changes in carotenoids, vitamin E, minerals, and fiber due to processing, storage, and cooking of fresh, frozen, and canned fruits and vegetables. While inconsistencies in methodology and reporting methods complicate interpretation of the data, the results show that these nutrients are generally similar in comparable fresh and processed products. The higher levels of carotenoids typically found in canned as compared to fresh products may be attributed to either reporting results on a wet rather than dry weight basis, greater extractability, or differences in cultivars. There are relatively few studies on processing, storage, and cooking effects on vitamin E in fruits and vegetables. Further research is needed to understand nutritional changes in those few fruits and vegetables rich in vitamin E, such as tomatoes. Minerals and fiber are generally stable to processing, storage, and cooking, but may be lost in peeling and other removal steps during processing. Mineral uptake (e.g., calcium) or addition (e.g., sodium) during processing can change the natural mineral composition of a product. Sodium concerns in canned food can be addressed by choosing products with no salt added. Since nutrient content varies considerably by commodity, cultivar, and postharvest treatments, inclusion of a wide variety of fruits and vegetables in the diet is encouraged.

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Section: Vitamin a And Carotenoidssupporting

confidence: 86%

Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber

2007

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“…Several other researchers opted to purchase fresh tomatoes and canned tomato products to quantify what is available to the consumer. Nagarajan and Hotchkiss31 found significantly higher levels of TPs in canned tomato products compared with fresh tomatoes on a wet weight basis. When they adjusted their results for the same amount of total soluble solids, however, they found similar levels in most products.…”

Section: Phenolic Compoundsmentioning

confidence: 96%

“…In two other retail market studies, purchased fresh and canned tomatoes were compared 6, 31. The results for tomatoes are quite different from those found for peas and spinach.…”

Section: Vitamin C (Ascorbic Acid)mentioning

confidence: 97%

Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds

2007

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The first of a two-part review of the recent and classical literature reveals that loss of nutrients in fresh products during storage and cooking may be more substantial than commonly perceived. Depending on the commodity, freezing and canning processes may preserve nutrient value. The initial thermal treatment of processed products can cause loss of water-soluble and oxygen-labile nutrients such as vitamin C and the B vitamins. However, these nutrients are relatively stable during subsequent canned storage owing to the lack of oxygen. Frozen products lose fewer nutrients initially because of the short heating time in blanching, but they lose more nutrients during storage owing to oxidation. Phenolic compounds are also water-soluble and oxygenlabile, but changes during processing, storage and cooking appear to be highly variable by commodity. Further studies would facilitate the understanding of the changes in these phytochemicals. Changes in moisture content during storage, cooking and processing can misrepresent changes in nutrient content. These findings indicate that exclusive recommendations of fresh produce ignore the nutrient benefits of canned and frozen products. Nutritional comparison would be facilitated if future research would express nutrient data on a dry weight basis to account for changes in moisture.

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“…There was a 10 percent increase in beta-carotene content in carrots and a 10 percent loss in green beans as a result of refrigerated storage for 14–16 days [ 92 ]. Lycopene content increased in processed tomato products, probably due to the heat-induced release from its cellular matrix [ 93 ]. Processing destroys the naturally occurring enzyme myrosinase that produces nutritious isothiocyanate compounds in Brassica crops.…”

Section: Causes Of Declining Nutrient Densitymentioning

confidence: 99%

An Alarming Decline in the Nutritional Quality of Foods: The Biggest Challenge for Future Generations’ Health

Bhardwaj,

Parashar,

Parewa

et al. 2024

Foods

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In the last sixty years, there has been an alarming decline in food quality and a decrease in a wide variety of nutritionally essential minerals and nutraceutical compounds in imperative fruits, vegetables, and food crops. The potential causes behind the decline in the nutritional quality of foods have been identified worldwide as chaotic mineral nutrient application, the preference for less nutritious cultivars/crops, the use of high-yielding varieties, and agronomic issues associated with a shift from natural farming to chemical farming. Likewise, the rise in atmospheric or synthetically elevated carbon dioxide could contribute to the extensive reductions in the nutritional quality of fruits, vegetables, and food crops. Since ancient times, nutrient-intense crops such as millets, conventional fruits, and vegetables have been broadly grown and are the most important staple food, but the area dedicated to these crops has been declining steadily over the past few decades and hastily after the green revolution era due to their poorer economic competitiveness with major commodities such as high-yielding varieties of potato, tomato, maize, wheat, and rice. The majority of the population in underdeveloped and developing countries have lower immune systems, are severely malnourished, and have multiple nutrient deficiency disorders due to poor dietary intake and less nutritious foods because of ignorance about the importance of our traditional nutrient-rich diets and ecofriendly organic farming methods. This critical review emphasizes the importance of balance and adequate nutrition as well as the need to improve soil biodiversity and fertility: those are main causes behind the decline in nutritional density. There is also emphasis on a possible way out of alleviating the decline nutritional density of food crops for the health and well-being of future generations.

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In vitro Inhibition of N‐Nitrosomorpholine Formation by Fresh and Processed Tomatoes

Cited by 6 publications

References 23 publications

Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber

Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber

Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds

An Alarming Decline in the Nutritional Quality of Foods: The Biggest Challenge for Future Generations’ Health

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