Assessing lycopene content in california processing tomatoes

Journal of Food Processing and Preservation

Volumn 30, Issue 1, 2006, Pages 56-70

  Garcia, Elisabeth ^a   Barrett, Diane M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 33645123256     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2005.00047.x     Document Type: Article

References (36)

1. ABUSHITA, A.A., HEBSHI, E.A., DAOOD, H.G. and BIACS, P.A. 1997. Determination of antioxidant vitamins in tomatoes. Food Chem. 60, 207-212.
2. ABUSHITA, A.A., DAOOD, H.G. and BIACS, P.A. 2000. Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors. J. Agr. Food Chem. 48, 2075-81.
3. ANTHON, G. and BARRETT, D.M. 2001. Lycopene content of California-grown tomato varieties. Acta Hortic. 542, 165-173.
4. ARIAS, R., LEE, T.-C., LOGENDRA, L. and JANES, H. 2000. Correlations of lycopene measured by HPLC with the L*, a*, b* color readings of a hydroponic tomato and the relationship of maturity with color and lycopene content. J. Agr. Food Chem. 48, 1697-1702.
5. AUST, O., ALE-AGHA, N., ZHANG, L., WOLLERSEN, H., SIES, H. and STAHL, W. 2003. Lycopene oxidation product enhances gap junctional communication. Food Chem. Toxicol. 41, 1399-1407.
6. BRAMLEY, P.M. 2000. Is lycopene beneficiai to human health? Phytochemistry 54, 233-236.
7. BRIMELOW, C.J.B. 1987. Measurement of tomato paste colour: Investigation of some method variables. In Physical Properties of Food, 2nd Ed. (R. Jowitt, F. Escher, M. Kent and B. McKenna) pp. 295-317.
8. BRITTON, G. 1998. Overview of carotenoid biosynthesis. In Carotenoids, Vol 3 (G. Britton, S. Liaaen-Jensen and H. Pfander, eds.) pp. 33-147, Birkhäuser-Verlag, Basel, Switzerland.
9. COOPER, A.J. 1972. The native habitat of the tomato. In Annual Report Glasshouse Research Institute, pp. 123-129.
10. DENNY, C. 1997. Tomato Products, 7th Ed., National Food Processors Assoc. Bul. 27-L.
11. DUMAS, Y., DADOMO, M., DI LUCCA, G. and GROLIER, P. 2003. Effects of environmental factors and agricultural techniques on antioxidant content of tomatoes. J. Sci. Food Agr. 83, 369-382.
12. FRANCIS, F.J. 1995. Colorimetric properties of foods. In Engineering Properties of Foods, 2nd Ed. (M.A. Rao and S.S.H. Rizvi, eds.) pp. 495-523, Marcel Dekker, New York, NY.
13. FRASER, P.D., TRUESDALE, M.R., BIRD, C.R., SCHUCH, W. and BRAMLEY, P.M. 1994. Carotenoid biosynthesis during tomato development. Plant Physiol. 105, 405-413.
14. GERSTER, H. 1997. The potential role of lycopene for human health. J. Am. Coll. Nutr. 16(2), 109-126.
15. GIOVANELLI, G., LAVELLI, V., PERI, C. and NOBILI, S. 1999. Variation in antioxidant components of tomato during vine and post-harvest ripening. J. Sci. Food Agr. 79, 1583-1588.
16. GIOVANNUCCI, E. 1999. Tomatoes, tomato-based products, lycopene, and cancer: Review of the epidemiologic literature. J. Natl. Cancer I. 91(4), 317-331.
17. GIULIANO, G., HARTLEY, G.E. and SCOLNIK, P.A. 1993. Regulation of carotenoid biosynthesis during tomato development. Plant Cell 5, 379-387.
18. KHUDAIRI, A.K. 1972. The ripening of tomatoes. Am. Sci. 60, 696-707.
19. LEONARD, S., BUHLERT, J., MARSH, G., WOLCOTT, T. and HEIL, J.R. 1980. Procedures for Evaluating Utilization Potential and Quality in Processing Tomatoes and Tomato Products. Department Food Science and Technology, UCDavis, Davis, CA.
20. LUGASI, A., BÍRÓ, L., HÓVÁRIE, J., SÁGI, K.V., BRANDT, S. and BARNA, E. 2003. Lycopene content of foods and lycopene intake in two groups of the Hungarian population. Nutr. Res. 23, 1035-1044.
21. LUH, B.S., UKAI, N. and CHUNG, J.I. 1973. Effects of nitrogen nutrition and day temperature on composition, color, and nitrate in tomato fruit. J. Food Sci. 38, 29-33.
22. MURRAY, M., CAHN, M., CAPRILE, J., MAY, D., MIYAO, G., MULLEN, B., VALENCIA, J. and WEIR, B. 1999. University of California cooperative extension processing tomato cultivar evaluation program. Hort. Technology 9(1), 36-39.
23. NGUYEN, M.L. and SCHWARTZ, S.J. 1998. Lycopene stability during food processing. P. Soc. Exp. Biol. Med. 218, 101-105.
24. ONG, A.S.H. and TEE, E.S. 1992. Natural source of carotenoids from plants and oils. Method. Enzymol. 213, 142-167.
25. RAO, A.V. and AGARWAL, S. 2000. Role of antioxidant lycopene in cancer and heart disease. J. Am. Coll. Nutr. 19, 563-569.
26. RODRIGUEZ-AMAYA, D.B. 1999. Latin American food sources of carotenoids. Arch. Latinoam. Nutr. 49(3 Suppl. 1), 74S-84S.
27. SACKS, E.J. and FRANCIS, D.M. 2001. Genetic and environmental variation for tomato flesh color in a population of modern breeding lines. J. Am. Soc. Hortic. Sci. 126, 221-226.
28. SAS. 2002. SAS/STAT Statistical Analysis Software, Version 9.0. SAS Institute, Cary, NC.
29. SHARMA, S.K. and LE MAGUER, M. 1996. Lycopene in tomatoes and tomato pulp fractions. Ital. J. Food Sci. 8(2), 107-113.
30. SHI, J. and LE MAGUER, M. 2000. Lycopene in tomatoes: Chemical and physical properties affected by food processing. Crit. Rev. Food Sci. 40(1), 1-42.
31. STAHL, W. and SIES, H. 1996. Lycopene: A biologically important carotenoid for humans? Arch. Biochem. Biophys. 336, 1-9.
32. STAHL, W., ALE-AGHA, N. and POLIDORI, M.C. 2002. Non-antioxidant properties of carotenoids. Biol. Chem. 383, 553-558.
33. TAVARES, C.A. and RODRIGUEZ-AMAYA, D.B. 1994. Carotenoid composition of Brazilian tomatoes and tomato products. Lebensm. Wiss. Technol. 27, 219-224.
34. TRAN, T.L.H. and RAYMUNDO, L.C. 1999. Biosynthesis of carotenoids in bittermelon at high temperature. Phytochemistry 52, 275-280.
35. UC-IPM 2001. University of California, Statewide Integrated Pest Management Project, California Weather Databases. URL http://www.ipm.ucdavis.edu (accessed October 10, 2001).
36. USDA/ERS. 2002. Food Consumption (per capita) Data System. Economic Research Service, U.S. Department of Agriculture. URL http://www.ers.usda.gov/ data/FoodConsumption (accessed October 29, 2002).