Sulfur-Containing Compounds: Natural Potential Catalyst for the Isomerization of Phytofluene, Phytoene and Lycopene in Tomato Pulp

Abstract

The effects of some sulfur-containing compounds on the isomerization and degradation of lycopene, phytofluene, and phytoene under different thermal treatment conditions were studied in detail. Isothiocyanates such as allyl isothiocyanate (AITC) and polysulfides like dimethyl trisulfide (DMTS) had the effect on the configuration of PTF (phytofluene), PT (phytoene), and lycopene. The proportion of their naturally occurring Z-isomers (Z1,2-PTF and 15-Z-PT) decreased and transformed into other isomers including all-trans configuration, while Z-lycopene increased significantly after thermal treatment, especially for 5-Z-lycopene. The results showed that increase in heating temperature, time, and the concentration of DMTS and AITC could promote the isomerization reaction effectively to some extent. In addition, 15-Z-PT and the newly formed Z4-PTF were the predominant isomers in tomato at the equilibrium. Unlike the lycopene, which degraded significantly during heat treatment, the isomers of PTF and PT were stable enough to resist decomposition. Moreover, the isomerization of three carotenoids was enhanced, and the bioaccessibility of lycopene increased significantly with the addition of shii-take mushroom containing sulfur compounds, while there was no positive effect observed in that of PTF and PT.

Study on the Drying Technology of Tomato Pulp with Phytoene, Phytofluene and Lycopene Retention as Inspection Indexes

“…The authors believe that most of the studies concerned with the processing stability of PT and PTF were conducted in a tomato matrix with high water content, such as tomato juice and tomato pulp. These studies generally agree that PT and PTF in the tomato matrix have good processing stability [ 14 , 26 , 27 ]. However, this conclusion is not consistent with the structural characteristics of PT and PTF in theory [ 21 ].…”

“…When the drying temperature reached 85 °C, the retention rates of PT, PTF and LYC in tomato powder were 106%, 103% and 89%, respectively. Ma [ 27 ] and Yu [ 45 ] added sulfur-containing compounds, which can lead to the isomerization of PT, PTF and LYC. At the same time, heat treatment was carried out, and no change in content was found.…”

“…b Ratio of the maximum height of the Z peak (DB) to the maximum height of the main absorption peak (DII). c, d, e identified according to previous work in reference [ 27 , 29 , 32 ] respectively.…”

Nutritional Approaches of the Changing Consumer after the Pandemic: Sustainable Potential of Phytoene and Phytofluene for Photoprotection and Skin Health

“…In the tomato matrix, the total amount of carotenoids and LYC decreased with increasing heating time, whereas PT and PTF remained stable and unchanged [36]. Thus, they show favorable stability under more extreme conditions [35,36,66,115,116] and may offer clear advantages, including presumable safety, as they are consumed continuously in the diet of people worldwide [117].…”