Pigment Bodies in Fruits of Crimson and High Pigment Lines of Tomatoes

Mohr, W.

doi:10.1093/oxfordjournals.aob.a085751

Cited by 21 publications

(13 citation statements)

References 12 publications

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“…It may be that the fruit development processes leading up to fruit maturation may also have an effect on fruit components such as lycopene. Lampe and Watada (1971) and Mohr (1979) indicated that lycopene content was high in tomato fruits that have a high pigment concentration index. At present, lycopene content is not a critical factor in tomato production research.…”

Section: Future Developmentmentioning

confidence: 99%

“…Additionally, Sheehy et al (1988) found that a reduction in polygalacturonase did not affect synthesis of lycopene. Lampe and Watada (1971) and Mohr (1979) indicated that the lycopene content in tomato fruits may be enhanced by improved techniques in fertilizer, harvest time, and variety selection. Table 2 shows the lycopene content in tomato fruits of different varieties, growing locations, and maturity.…”

Section: A Lycopene In Tomato Fruitsmentioning

confidence: 99%

See 1 more Smart Citation

Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing

Shi¹,

Maguer²

2000

Critical Reviews in Food Science and Nutrition

724

494

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Lycopene is the pigment principally responsible for the characteristic deep-red color of ripe tomato fruits and tomato products. It has attracted attention due to its biological and physicochemical properties, especially related to its effects as a natural antioxidant. Although it has no provitamin A activity, lycopene does exhibit a physical quenching rate constant with singlet oxygen almost twice as high as that of beta-carotene. This makes its presence in the diet of considerable interest. Increasing clinical evidence supports the role of lycopene as a micronutrient with important health benefits, because it appears to provide protection against a broad range of epithelial cancers. Tomatoes and related tomato products are the major source of lycopene compounds, and are also considered an important source of carotenoids in the human diet. Undesirable degradation of lycopene not only affects the sensory quality of the final products, but also the health benefit of tomato-based foods for the human body. Lycopene in fresh tomato fruits occurs essentially in the all-trans configuration. The main causes of tomato lycopene degradation during processing are isomerization and oxidation. Isomerization converts all-trans isomers to cis-isomers due to additional energy input and results in an unstable, energy-rich station. Determination of the degree of lycopene isomerization during processing would provide a measure of the potential health benefits of tomato-based foods. Thermal processing (bleaching, retorting, and freezing processes) generally cause some loss of lycopene in tomato-based foods. Heat induces isomerization of the all-trans to cis forms. The cis-isomers increase with temperature and processing time. In general, dehydrated and powdered tomatoes have poor lycopene stability unless carefully processed and promptly placed in a hermetically sealed and inert atmosphere for storage. A significant increase in the cis-isomers with a simultaneous decrease in the all-trans isomers can be observed in the dehydrated tomato samples using the different dehydration methods. Frozen foods and heat-sterilized foods exhibit excellent lycopene stability throughout their normal temperature storage shelf life. Lycopene bioavailability (absorption) can be influenced by many factors. The bioavailability of cis-isomers in food is higher than that of all-trans isomers. Lycopene bioavailability in processed tomato products is higher than in unprocessed fresh tomatoes. The composition and structure of the food also have an impact on the bioavailability of lycopene and may affect the release of lycopene from the tomato tissue matrix. Food processing may improve lycopene bioavailability by breaking down cell walls, which weakens the bonding forces between lycopene and tissue matrix, thus making lycopene more accessible and enhancing the cis-isomerization. More information on lycopene bioavailability, however, is needed. The pharmacokinetic properties of lycopene remain particularly poorly understood. Further research on the bioavalabili...

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Section: Future Developmentmentioning

confidence: 99%

Section: A Lycopene In Tomato Fruitsmentioning

confidence: 99%

Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing

Shi¹,

Maguer²

2000

Critical Reviews in Food Science and Nutrition

724

494

View full text Add to dashboard Cite

show abstract

“…hydrolytic products of dietary lipids may modify physicochemical characteristics of the micelles [35]. The relative hydrophobicity of β-carotene and lycopene, their location and chemical form in the plant matrices, and their transfer between oil droplets and micelles are important, β-carotene in carrots are associated with proteins [36] surrounded by a thick membranous sheet and lycopene is present in the tomato as crystalloids that develop within or along thylakoid bodies [37]. In the study of Ryan et al [38], comparing micellarization and cellular uptake of carotenoids after processing of courgette, red pepper and tomato samples using 4 different cooking procedures, it was also reported that an enhanced release of carotenoids did not necessary lead to a higher micellarization and/or absorption efficiency.…”

Section: Caco-2 Cell Uptakementioning

confidence: 99%

Applicability of in Vitro Models in Predicting the in Vivo Bioavailability of Lycopene and β-Carotene from Differently Processed Soups

Alminger¹,

Svelander²,

Wellner³

et al. 2012

FNS

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Presently, there is no clear consensus on the best approach to estimate carotenoid bioavailability. The best alternative would be to use human studies, but they are labour-intensive and expensive and can only be used to investigate a limited number of samples. Hence, a number of in vitro models have been developed to study pre-absorptive processes and factors affecting bioavailability. The question is, however, how well the results obtained by the various methods correlate to each other and to the in vivo situation. In the present paper, we have compared in vivo data from two human studies on differently processed soups containing carrots, tomato and broccoli, with results obtained by in vitro characterisation of the same soups. In vitro bioaccessibility was estimated by a static in vitro digestion investigating matrix release and micellarization of carotenoids and by uptake studies in a human intestinal cell line (Caco-2). In vivo data was obtained from clinical studies measuring total plasma carotenoid concentrations in human subjects after 4 weeks daily consumption of the soups. Comparison of the in vitro and in vivo results indicate that the combination of a two-step in vitro digestion and Caco-2 cells seems to be a useful tool for estimation of β-carotene bioaccessibility and screening of factors governing the release of β-carotene from this type of food. For lycopene the in vitro and in vivo results were less consistent, suggesting that reliable prediction of lycopene bioavailability might be more problematic.

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“…The development and ultrastructure of the lycopene crystalloid body was described by Ben-Shaul and Naftali (1969). In high-color red tomatoes the pigment body development is the same as in normal red tomatoes, namely loss of granal membranes, increase in size and number of globules, and crystal deposition along an extended thylakoid system (Mohr, 1979). The globules are believed to be {3-carotene dissolved in lipid material derived from membrane lysis.…”

Section: Ultrastructural Changes In Ripening Fruits and Developing Rootsmentioning

confidence: 99%

Pigments in Vegetables

Gross¹

1991

243

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Pigment Bodies in Fruits of Crimson and High Pigment Lines of Tomatoes

Cited by 21 publications

References 12 publications

Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing

Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing

Applicability of <i>in Vitro</i> Models in Predicting the <i>in Vivo</i> Bioavailability of Lycopene and <i>β</i>-Carotene from Differently Processed Soups

Pigments in Vegetables

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Pigment Bodies in Fruits of Crimson and High Pigment Lines of Tomatoes

Cited by 21 publications

References 12 publications

Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing

Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing

Applicability of &lt;i&gt;in Vitro&lt;/i&gt; Models in Predicting the &lt;i&gt;in Vivo&lt;/i&gt; Bioavailability of Lycopene and &lt;i&gt;β&lt;/i&gt;-Carotene from Differently Processed Soups

Pigments in Vegetables

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Applicability of <i>in Vitro</i> Models in Predicting the <i>in Vivo</i> Bioavailability of Lycopene and <i>β</i>-Carotene from Differently Processed Soups