Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity
Bioactive compounds (carotenoids and vitamin C) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging activity [50% depletion of initial DPPH radical (EC50) and antiradical efficiency (AE)], in aqueous (AQ) and organic (OR) fractions, were measured in tomato purée subjected to high-pressure (...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2006-01, Vol.86 (2), p.171-179 |
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| creator | Sanchez-Moreno, C Plaza, L Ancos, B. de Cano, M.P |
| description | Bioactive compounds (carotenoids and vitamin C) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging activity [50% depletion of initial DPPH radical (EC50) and antiradical efficiency (AE)], in aqueous (AQ) and organic (OR) fractions, were measured in tomato purée subjected to high-pressure (HP) (400 MPa/25 °C/15 min), low pasteurisation (LPT) (70 °C/30 s), high pasteurisation (HPT) (90 °C/1 min), freezing (F) (-38 °C/15 min), and HPT plus F (HPT + F). In addition, physical and physicochemical parameters were evaluated. CIELab uniform colour space parameters (lightness, L*; green-red tonality, a*; and blue-yellow tonality, b*) were significantly higher both in the untreated and in the HP tomato purée than in the rest of the samples. Individual and total carotenoids, and provitamin A carotenoids, were significantly higher in HP tomato purée than in the untreated and other treated tomato purées. Ascorbic acid and total vitamin C were significantly lower in HP, LPT, HPT, and HPT + F tomato purées than in the untreated and F purées. In the AQ fractions, we found an inverse significant correlation between both ascorbic acid and total vitamin C and EC50AQ; and a positive significant correlation with AEAQ. In the OR fractions, a significant correlation was found between EC50OR and AEOR parameters and lycopene and total carotenoids. Total scavenging activity (AQ + OR fractions) in HP tomato purée was similar to that in LPT, HPT, and HPT + F purées. |
| doi_str_mv | 10.1002/jsfa.2321 |
| format | Article |
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In addition, physical and physicochemical parameters were evaluated. CIELab uniform colour space parameters (lightness, L*; green-red tonality, a*; and blue-yellow tonality, b*) were significantly higher both in the untreated and in the HP tomato purée than in the rest of the samples. Individual and total carotenoids, and provitamin A carotenoids, were significantly higher in HP tomato purée than in the untreated and other treated tomato purées. Ascorbic acid and total vitamin C were significantly lower in HP, LPT, HPT, and HPT + F tomato purées than in the untreated and F purées. In the AQ fractions, we found an inverse significant correlation between both ascorbic acid and total vitamin C and EC50AQ; and a positive significant correlation with AEAQ. In the OR fractions, a significant correlation was found between EC50OR and AEOR parameters and lycopene and total carotenoids. Total scavenging activity (AQ + OR fractions) in HP tomato purée was similar to that in LPT, HPT, and HPT + F purées.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2321</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>antioxidant activity ; antioxidants ; ascorbic acid ; Biological and medical sciences ; carotenes ; carotenoids ; cold pasteurization ; color ; Food engineering ; Food industries ; Food science ; Freezing ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; heat treatment ; high pressure treatment ; high-pressure ; Nutrition ; pasteurisation ; Pasteurization ; Pressure ; radical scavenging ; tomato puree ; tomato purée ; Tomatoes ; vitamin C</subject><ispartof>Journal of the science of food and agriculture, 2006-01, Vol.86 (2), p.171-179</ispartof><rights>Copyright © 2005 Society of Chemical Industry</rights><rights>2006 INIST-CNRS</rights><rights>Copyright John Wiley and Sons, Limited Jan 30, 2006</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4191-cd50307bcba62558d70fdac866e2fd5862484c761566affea203ff9bb1c544ac3</citedby><cites>FETCH-LOGICAL-c4191-cd50307bcba62558d70fdac866e2fd5862484c761566affea203ff9bb1c544ac3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.2321$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.2321$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17390997$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Sanchez-Moreno, C</creatorcontrib><creatorcontrib>Plaza, L</creatorcontrib><creatorcontrib>Ancos, B. de</creatorcontrib><creatorcontrib>Cano, M.P</creatorcontrib><title>Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>Bioactive compounds (carotenoids and vitamin C) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging activity [50% depletion of initial DPPH radical (EC50) and antiradical efficiency (AE)], in aqueous (AQ) and organic (OR) fractions, were measured in tomato purée subjected to high-pressure (HP) (400 MPa/25 °C/15 min), low pasteurisation (LPT) (70 °C/30 s), high pasteurisation (HPT) (90 °C/1 min), freezing (F) (-38 °C/15 min), and HPT plus F (HPT + F). In addition, physical and physicochemical parameters were evaluated. CIELab uniform colour space parameters (lightness, L*; green-red tonality, a*; and blue-yellow tonality, b*) were significantly higher both in the untreated and in the HP tomato purée than in the rest of the samples. Individual and total carotenoids, and provitamin A carotenoids, were significantly higher in HP tomato purée than in the untreated and other treated tomato purées. Ascorbic acid and total vitamin C were significantly lower in HP, LPT, HPT, and HPT + F tomato purées than in the untreated and F purées. In the AQ fractions, we found an inverse significant correlation between both ascorbic acid and total vitamin C and EC50AQ; and a positive significant correlation with AEAQ. In the OR fractions, a significant correlation was found between EC50OR and AEOR parameters and lycopene and total carotenoids. Total scavenging activity (AQ + OR fractions) in HP tomato purée was similar to that in LPT, HPT, and HPT + F purées.</description><subject>antioxidant activity</subject><subject>antioxidants</subject><subject>ascorbic acid</subject><subject>Biological and medical sciences</subject><subject>carotenes</subject><subject>carotenoids</subject><subject>cold pasteurization</subject><subject>color</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Food science</subject><subject>Freezing</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>heat treatment</subject><subject>high pressure treatment</subject><subject>high-pressure</subject><subject>Nutrition</subject><subject>pasteurisation</subject><subject>Pasteurization</subject><subject>Pressure</subject><subject>radical scavenging</subject><subject>tomato puree</subject><subject>tomato purée</subject><subject>Tomatoes</subject><subject>vitamin C</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNp1kl1rFDEUhgdRcK1e-AsMgoLgtPmYJDOXZbG1Wj-gll6Gs5lkN-vMZEyybffC_27GWRQEr87Fed4nCW-K4jnBxwRjerKNFo4po-RBsSC4kSXGBD8sFnlHS04q-rh4EuMWY9w0QiyKnxf9CDohb9HGrTflGEyMu2AQDC1KAVqXnB-gQ2ljQp_nGLzOiBvWUyb5HpJHY04Y5AekIfhkBu_a-BbdugS9G9DytwyGbLp3bZ4on-jydv-0eGShi-bZYR4V12fvvi3fl5dfzi-Wp5elrkhDSt1yzLBc6RUIynndSmxb0LUQhtqW14JWdaWlIFwIsNYAxczaZrUimlcVaHZUvJ69-fY_diYm1buoTdfBYPwuKtoQzinhGXz5D7j1u5DfnxlKJa0pkxl6M0M6-BiDsWoMroewVwSrqQU1taCmFjL76iCEqKGzAQbt4t-AZE1uYnKezNyd68z-_0L14ers9GAu54SLydz_SUD4roRkkqubz-fqY33D5Kfmq8KZfzHzFryCdci3uL6imLD8QRpGaMV-AbCLsGQ</recordid><startdate>20060130</startdate><enddate>20060130</enddate><creator>Sanchez-Moreno, C</creator><creator>Plaza, L</creator><creator>Ancos, B. de</creator><creator>Cano, M.P</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>20060130</creationdate><title>Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity</title><author>Sanchez-Moreno, C ; Plaza, L ; Ancos, B. de ; Cano, M.P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4191-cd50307bcba62558d70fdac866e2fd5862484c761566affea203ff9bb1c544ac3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>antioxidant activity</topic><topic>antioxidants</topic><topic>ascorbic acid</topic><topic>Biological and medical sciences</topic><topic>carotenes</topic><topic>carotenoids</topic><topic>cold pasteurization</topic><topic>color</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Food science</topic><topic>Freezing</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>heat treatment</topic><topic>high pressure treatment</topic><topic>high-pressure</topic><topic>Nutrition</topic><topic>pasteurisation</topic><topic>Pasteurization</topic><topic>Pressure</topic><topic>radical scavenging</topic><topic>tomato puree</topic><topic>tomato purée</topic><topic>Tomatoes</topic><topic>vitamin C</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sanchez-Moreno, C</creatorcontrib><creatorcontrib>Plaza, L</creatorcontrib><creatorcontrib>Ancos, B. de</creatorcontrib><creatorcontrib>Cano, M.P</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sanchez-Moreno, C</au><au>Plaza, L</au><au>Ancos, B. de</au><au>Cano, M.P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2006-01-30</date><risdate>2006</risdate><volume>86</volume><issue>2</issue><spage>171</spage><epage>179</epage><pages>171-179</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>Bioactive compounds (carotenoids and vitamin C) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging activity [50% depletion of initial DPPH radical (EC50) and antiradical efficiency (AE)], in aqueous (AQ) and organic (OR) fractions, were measured in tomato purée subjected to high-pressure (HP) (400 MPa/25 °C/15 min), low pasteurisation (LPT) (70 °C/30 s), high pasteurisation (HPT) (90 °C/1 min), freezing (F) (-38 °C/15 min), and HPT plus F (HPT + F). In addition, physical and physicochemical parameters were evaluated. CIELab uniform colour space parameters (lightness, L*; green-red tonality, a*; and blue-yellow tonality, b*) were significantly higher both in the untreated and in the HP tomato purée than in the rest of the samples. Individual and total carotenoids, and provitamin A carotenoids, were significantly higher in HP tomato purée than in the untreated and other treated tomato purées. Ascorbic acid and total vitamin C were significantly lower in HP, LPT, HPT, and HPT + F tomato purées than in the untreated and F purées. In the AQ fractions, we found an inverse significant correlation between both ascorbic acid and total vitamin C and EC50AQ; and a positive significant correlation with AEAQ. In the OR fractions, a significant correlation was found between EC50OR and AEOR parameters and lycopene and total carotenoids. Total scavenging activity (AQ + OR fractions) in HP tomato purée was similar to that in LPT, HPT, and HPT + F purées.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.2321</doi><tpages>9</tpages></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | antioxidant activity antioxidants ascorbic acid Biological and medical sciences carotenes carotenoids cold pasteurization color Food engineering Food industries Food science Freezing Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects heat treatment high pressure treatment high-pressure Nutrition pasteurisation Pasteurization Pressure radical scavenging tomato puree tomato purée Tomatoes vitamin C |
| title | Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity |
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