The impact of industrial processing on health-beneficial tomato microconstituents

Chanforan, Céline; Loonis, Michèle; Mora, Nathalie; Caris-Veyrat, Catherine; Dufour, Claire

doi:10.1016/j.foodchem.2012.03.077

Cited by 57 publications

(42 citation statements)

References 27 publications

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“…However, despite this structural 294 similarity, their rate constants of the two carotenes varied differently as a function of the 295 matrix. For instance, in real juice, the β-carotene rate constants (8.83·10 -3 ±1.03·10 -3 to 296 5.14·10 -2 ±2.17·10 -2 kg -1 m 3 s -1 ) were 3-to 80-fold superior to the values obtained for 297 lycopene, in accordance with the findings ofAbushita et al (2000), D'Evoli et al (2013 and 298Chanforan et al (2012). Indeed, they all found greater stability of lycopene compared to β-299 carotene in a vegetable matrix during heat treatment (tomato).…”

supporting

confidence: 82%

Carotene Reactivity in Pink Grapefruit Juice Elucidated from Model Systems and Multiresponse Modeling

Achir

Hadjal

Madani

et al. 2015

J. Agric. Food Chem.

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This study was carried out to assess the impact of pink grapefruit juice composition and structure on the degradation kinetics of lycopene and β-carotene using model systems and multiresponse modeling. Carotenes were heated at four temperatures in their native matrix (juice) or were extracted and incorporated in water/ethanol emulsion systems formulated with or without ascorbic acid or naringin. Kinetic analysis showed that the rate constants and activation energy were lower for lycopene than for β-carotene in the juice, while this trend was inversed in the model system. Multiresponse modeling was used to analyze the role of ascorbic acid and naringin in carotene degradation. Ascorbic acid had a very low impact, while naringin significantly increased the carotene degradation and isomerization rates. We concluded that lycopene was more sensitive to thermal degradation and phytochemical interactions than β-carotene, but this behavior was masked in the fruit juice matrix by better structural protection.

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supporting

confidence: 82%

Carotene Reactivity in Pink Grapefruit Juice Elucidated from Model Systems and Multiresponse Modeling

Achir

Hadjal

Madani

et al. 2015

J. Agric. Food Chem.

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“…This was consistent with previously published findings which showed high carotene stability. Indeed, no degradation of lycopene and β-carotene was observed during a 120 min-process of tomato sauce production involving a holding time of 35 min at 96°C (Chanforan, Loonis, Mora, Caris-Veyrat, & Dufour, 2012).…”

Section: Degradation Of Carotenoids After Conventional and Ohmic Heatingmentioning

confidence: 94%

Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile

Achir

Dhuique-Mayer

Hadjal

et al. 2016

Innovative Food Science & Emerging Technologies

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“…Additionally, four hexosides of p-coumaric acid (7, 8, 14 and 21) were detected in the various morphological parts. Compound 8 displays a k max at 295 nm, which is characteristic of the electronic density modification induced by the glycosylation at the O-4 position (Chanforan, Loonis, Mora, Caris-Veyrat, & Dufour, 2012). Derivatives with a k max at 310 nm are esters of p-coumaric acid.…”

Section: Coumaric Acid Derivativesmentioning

confidence: 99%

Seasonal variations of the phenolic constituents in bilberry ( Vaccinium myrtillus L.) leaves, stems and fruits, and their antioxidant activity

et al. 2016

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The seasonal variations of the content and diversity of phenolic compounds, as well as the antioxidant activity of leaves, stems and fruits of bilberry collected in May, July and September, were evaluated for two consecutive years. UPLC/MS(n) analyses showed the predominance of anthocyanins in fruits, caffeic acid derivatives in leaves whereas flavanol oligomers represented more than half of the phenolic compounds in stems. Thioacidolysis revealed degrees of polymerization between 2 and 4 and (-)-epicatechin as the main flavanol unit. The sum of the phenolic compounds by UPLC was highly correlated with the total polyphenol content and the antioxidant activity in the DPPH test for all the extracts except for May leaves. The latter were relatively rich in p-coumaric acid derivatives. Seasonal effects were more marked for leaves, which exhibited higher antioxidant activities and phenolic contents in July and September when these parameters were at their highest in July for stems.

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The impact of industrial processing on health-beneficial tomato microconstituents

Cited by 57 publications

References 27 publications

Carotene Reactivity in Pink Grapefruit Juice Elucidated from Model Systems and Multiresponse Modeling

Carotene Reactivity in Pink Grapefruit Juice Elucidated from Model Systems and Multiresponse Modeling

Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile

Seasonal variations of the phenolic constituents in bilberry ( Vaccinium myrtillus L.) leaves, stems and fruits, and their antioxidant activity

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