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Pregled bibliografske jedinice broj: 721368

Carotenes in processed tomato after thermal treatment


Luterotti, Svjetlana; Bičanić, Dane; Marković, Ksenija; Franko, Mladen
Carotenes in processed tomato after thermal treatment // Food control, 48 (2015), 67-74 doi:10.1016/j.foodcont.2014.06.004 (međunarodna recenzija, članak, znanstveni)


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Naslov
Carotenes in processed tomato after thermal treatment

Autori
Luterotti, Svjetlana ; Bičanić, Dane ; Marković, Ksenija ; Franko, Mladen

Izvornik
Food control (0956-7135) 48 (2015); 67-74

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

Ključne riječi
double concentrated tomato puree; thermal treatment; lycopene; beta-carotene; total carotenes; spectrophotometry

Sažetak
This report adds to the ongoing vivid dispute on the fate of carotenes in tomato upon thermal processing. Although many papers dealing with changes in the raw tomatoes during industrial treatment have already appeared, data on the fate of finished, processed tomato products when they are additionally heated (e.g., when used in the household) is scarce. In this study, effects of heating and storage on a commercial, double concentrated tomato puree were examined spectrophotometrically. Our results indicate that upon exposing unopened cans with double concentrated tomato puree to thermal treatments between 100 and 135 ^oC during specific time intervals spectral profile of lycopene remained preserved. Likewise, a slight hypsochromic shift of lycopene peak III did not occur up to 135 ^oC. However, significant (20%) initial loss of lycopene content was induced by thermal treatment for 20 min at 100 ^oC. During the more intensive treatments that followed the lycopene content was first leveling off and then slightly increased. After storage of thermally treated samples at -18 ^oC the content of lycopene was found to increase. All these results suggest simultaneous working of several mechanisms: possible autooxidation and isomerization processes of carotenes taking place, in addition to the Maillard reaction and enhanced extractability of carotenes at increased temperatures. Results acquired from hexane solutions of samples treated at temperatures of 120 and 135 ^oC obtained at different time points, confirmed severe isomerization in organic solvent and/or photo-oxidative degradation of lycopene.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija

Napomena
S.I. Recent Advances of Food Analysis.



POVEZANOST RADA


Ustanove:
Farmaceutsko-biokemijski fakultet, Zagreb,
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Svjetlana Luterotti (autor)

Avatar Url Ksenija Marković (autor)

Poveznice na cjeloviti tekst rada:

doi dx.doi.org www.sciencedirect.com

Citiraj ovu publikaciju:

Luterotti, Svjetlana; Bičanić, Dane; Marković, Ksenija; Franko, Mladen
Carotenes in processed tomato after thermal treatment // Food control, 48 (2015), 67-74 doi:10.1016/j.foodcont.2014.06.004 (međunarodna recenzija, članak, znanstveni)
Luterotti, S., Bičanić, D., Marković, K. & Franko, M. (2015) Carotenes in processed tomato after thermal treatment. Food control, 48, 67-74 doi:10.1016/j.foodcont.2014.06.004.
@article{article, year = {2015}, pages = {67-74}, DOI = {10.1016/j.foodcont.2014.06.004}, keywords = {double concentrated tomato puree, thermal treatment, lycopene, beta-carotene, total carotenes, spectrophotometry}, journal = {Food control}, doi = {10.1016/j.foodcont.2014.06.004}, volume = {48}, issn = {0956-7135}, title = {Carotenes in processed tomato after thermal treatment}, keyword = {double concentrated tomato puree, thermal treatment, lycopene, beta-carotene, total carotenes, spectrophotometry} }
@article{article, year = {2015}, pages = {67-74}, DOI = {10.1016/j.foodcont.2014.06.004}, keywords = {double concentrated tomato puree, thermal treatment, lycopene, beta-carotene, total carotenes, spectrophotometry}, journal = {Food control}, doi = {10.1016/j.foodcont.2014.06.004}, volume = {48}, issn = {0956-7135}, title = {Carotenes in processed tomato after thermal treatment}, keyword = {double concentrated tomato puree, thermal treatment, lycopene, beta-carotene, total carotenes, spectrophotometry} }

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


Uključenost u ostale bibliografske baze podataka::


  • Analytical Abstracts
  • BIOSIS Previews (Biological Abstracts)
  • CA Search (Chemical Abstracts)
  • EMBASE (Excerpta Medica)
  • FSTA: Food Science and Technology Abstracts
  • MEDLINE


Citati:





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