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Pregled bibliografske jedinice broj: 324100

Stability of lycopene in tomato purée during storage


Marković, Ksenija; Hruškar, Mirjana; Vahčić, Nada
Stability of lycopene in tomato purée during storage // Acta Alimentaria, 36 (2007), 1; 89-98 (međunarodna recenzija, članak, znanstveni)


Naslov
Stability of lycopene in tomato purée during storage

Autori
Marković, Ksenija ; Hruškar, Mirjana ; Vahčić, Nada

Izvornik
Acta Alimentaria (0139-3006) 36 (2007), 1; 89-98

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Lycopene; tomato; tomato purẻ e; storage

Sažetak
Lycopene, the pigment responsible for the characteristic deep red colour of ripe tomatoes and their products, plays an important role in human health. The stability of lycopene in tomato purée during storage was studied. Tomato purée was prepared from tomatoes grown in three different geographical regions of Croatia during two seasons. The samples of tomato purée were stored in the dark at 5, 15 and 25 °C and under light at 25 °C during a period of 6 months with constant monitoring of the changes of lycopene content. At the beginning of the storage there was no statistically significant difference (P<0.05) in lycopene content between the samples and geographic origin, while season significantly (P<0.05) influenced lycopene content. The value of lycopene content in all tomato purée samples significantly decreased (P<0.05) with increasing storage time for all the treatments. Light exposure significantly (P<0.05) facilitated degradation of lycopene.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-2808 - Bioaktivne komponente u hrani - promjene uzrokovane pripremom i čuvanjem (Nada Vahčić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus