The influence of storage time on micronutrients in bottled tomato pulp

Food Chemistry

Volumn 112, Issue 1, 2009, Pages 146-149

  Ordóñez Santos, Luis Eduardo ^a,b   Vázquez Odériz, Lourdes ^b   Arbones Maciñeira, Enrique ^b   Romero Rodríguez, M Ángeles ^b  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Carotene; HMF; Lycopene; Organic acids; Total phenolics concentration

Indexed keywords

5 HYDROXYMETHYLFURFURAL; ASCORBIC ACID; BETA CAROTENE; CARBOXYLIC ACID; CITRIC ACID; LYCOPENE; MALIC ACID; PHENOL DERIVATIVE; TRACE ELEMENT;

ARTICLE; BIOAVAILABILITY; CONCENTRATION (PARAMETERS); CORRELATION ANALYSIS; FOOD PROCESSING; FOOD STORAGE; MOLECULAR STABILITY; PLANT PRODUCT; QUANTITATIVE ASSAY; ROOM TEMPERATURE; TIME; TOMATO; TOMATO PULP;

LYCOPERSICON ESCULENTUM;

EID: 47749099237     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.051     Document Type: Article

References (45)

1. Abushita A.A., Daood H.G., and Biacs P.A. Changes in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors. Journal of Agricultural and Food Chemistry 48 (2000) 2075-2081
2. Adedeji O., Taiwo K.A., Akanbi C.T., and Ajani R. Physicochemical properties of four tomato cultivars grown in Nigeria. Journal of Food Processing and Preservation 30 (2006) 79-86
3. Akanbi C.T., and Oludemi O. Effect of processing and packaging on the lycopene content of tomato products. International Journal of Food Properties 7 (2004) 139-152
4. Anese M., Falcone P., Fogliano V., Nicoliand M.C., and Massini R. Effect of equivalent thermal treatments on the color and the antioxidant activity of tomato purees. Journal of Food Science 67 (2002) 3442-3446
5. Calligaris S., Falcone P., and Anese M. Color changes of tomato purees during storage at freezing temperatures. Journal of Food Science 67 (2002) 2432-2435
6. Dewanto V., Wu X., Adom K.K., and Liu R.H. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry 50 (2002) 3010-3014
7. Dietz J.M., and Gould W.A. Effects of process stage and storage on retention of beta-carotene in tomato juice. Journal of Food Science 51 (1986) 847-848
8. FAOSTAT (2007). FAOSTAT Agricultural Production Database. (accessed Nov, 2007).
9. Gahler S., Otto K., and Bohm V. Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products. Journal of Agricultural and Food Chemistry 51 27 (2003) 7962-7968
10. Giovanelli G., and Paradiso A. Stability of dried and intermediate moisture tomato pulp during storage. Journal of Agricultural and Food Chemistry 50 (2002) 7277-7281
11. Hayes W.A., Smith P.G., and Morris E.J. The production and quality of tomato concentrates. Critical Reviews in Food Science and Nutrition 38 (1998) 537-564
12. Ishida B.K., and Chapman M.H. A comparison of carotenoid content and total antioxidant activity in catsup from several commercial sources in the United States. Journal of Agricultural and Food Chemistry 52 (2004) 8017-8020
13. Kim Y.J., Kim D.O., Chun O.K., Shin D.H., Jung H., Lee C.Y., et al. Phenolic extraction from apple peel by cellulases from Thermobifida fusca. Journal of Agricultural and Food Chemistry 53 (2005) 9560-9565
14. Kus S., Gogus F., and Eren S. Hydroxymethyl furfural content of concentrated food products. International Journal of Food Properties 8 (2005) 367-375
15. Kuskoski E.M., Asuero A.G., and Troncoso A.M. Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos. Ciencia y Tecnología Alimentaria 25 (2005) 726-732
16. Lavelli V., and Giovanelli G. Evaluation of heat and oxidative damage during storage of processed tomato products II. Study of oxidative damage indices. Journal of the Science of Food and Agriculture 83 (2003) 966-971
17. Lavelli V., Hippeli S., Peri C., and Elstner E.F. Evaluation of radical scavenging activity of fresh and air-dried tomatoes by three model reactions. Journal of Agricultural and Food Chemistry 47 (1999) 3826-3831
18. Lin C.H., and Chen B.H. Stability of carotenoids in tomato juice during storage. Food Chemistry 90 (2005) 837-846
19. Loiudice R., Impembo M., Laratta B., Villari G., Lo Voi A., Siviero P., et al. Composition of San Marzano tomato varieties. Food Chemistry 53 (1995) 81-89
20. Lugasi A., Bíro L., Hóvárie J., Sági K.V., Brandt S., and Éva B. Lycopene content of foods and lycopene intake in two groups of the Hungarian population. Nutrition Research 23 (2003) 1035-1044
21. Markovic K., Hruskar M., and Basic N. Stability of lycopene in tomato purée during storage. Acta Alimentaria 36 (2007) 89-98
22. Min S., and Zhang Q.H. Effects of commercial-scale pulsed electric field processing on flavor and color of tomato juice. Journal of Food Science 68 (2003) 1600-1606
23. Noble A.C. Investigation of the changes in heat concentrated tomato pulp. Journal of Agricultural and Food Chemistry 23 (1975) 48-49
24. Pedro A., and Ferreira M. Nondestructive determination of solids and carotenoids in tomato products by Near-Infrared Spectroscopy and multivariate calibration. Analytical Chemistry 77 (2005) 2505-2511
25. Porreta S., and Sandei L. Determination of 5-(hydroxymethyl)-2-furfural (HMF) in tomato products: Proposal of a rapid HPLC method and its comparison with the colorimetric method. Food Chemistry 39 (1991) 51-57
26. Rao A.V., and Rao L.G. Carotenoids and human health. Pharmacological Research 55 (2007) 207-216
27. Re R., Bramley P.M., and Rice-Evans C. Effects of food processing on flavonoids and lycopene status in a Mediterranean tomato variety. Free Radical Research 36 (2002) 803-810
28. Reboul E., Borel P., Mikail C., Abou L., Charbonnier C., Caris-Veyrat C., et al. Enrichment of tomato paste with 6% tomato peel increases lycopene and carotene bioavailability in men. Journal of Nutrition 135 (2005) 790-794
29. Resnik S., and Chirife J. Effect of moisture content and temperature on some aspects of nonenzymatic browning in dehydrated apple. Journal of Food Science 44 (1979) 601-605
30. Saccani G., Trifiro A., Cortesi A., Gherardi S., Zenotti A., and Montanari A. Effects of production technology and storage conditions on the content of water-soluble vitamins in tomato purees. Industria Conserve 76 (2001) 107-118
31. Sadler G., Davis J., and Dezman D. Rapid extraction of lycopene and β-carotene from reconstituted tomato paste and pink grapefruit homogenates. Journal of Food Science 55 5 (1990) 1460-1461
32. Sahlin E., Savage G.P., and Lister C.E. Investigation of the antioxidant properties of tomatoes after processing. Journal of Food Composition and Analysis 17 (2004) 635-647
33. Sánchez M.C., Plaza L., De Ancos B., and Cano M.P. Impact of high-pressure and traditional thermal processing of tomato purée on carotenoids, vitamin C and antioxidant activity. Journal of the Science of Food and Agriculture 86 (2006) 171-179
34. Shi J., Maguer M.L., Kakuda Y., Liptay A., and Niekamp F. Lycopene degradation and isomerization in tomato dehydration. Food Research International 32 (1999) 15-21
35. Slimestad R., and Verheul M.J. Seasonal variations in the level of plant constituents in greenhouse production of cherry tomatoes. Journal of Agricultural and Food Chemistry 53 (2005) 3114-3119
36. Spanos G.A., and Wrolstad R.A. Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. Journal of Agricultural and Food Chemistry 38 (1990) 1565-1571
37. Takeoka G.R., Dao L., Flessa S., Gillespie D.M., Jewell W., Huebner B., et al. Processing effects on lycopene content and antioxidant activity of tomatoes. Journal of Agricultural and Food Chemistry 49 (2001) 3713-3717
38. Tamburini R., Sandei L., Aldini A., De F., and Leoni C. Effect of storage conditions on lycopene content in tomato purees obtained with different processing techniques. Industria Conserve 74 (1999) 341-357
39. Toor R.K., and Savage G.P. Effect of semi-drying on the antioxidant components of tomatoes. Food Chemistry 94 (2006) 90-97
40. Toor R.K., Savage G.P., and Lister C.E. Seasonal variations in the antioxidant composition of greenhouse grown tomatoes. Journal of Food Composition and Analysis 19 (2006) 1-10
41. Valverde I.M., Periago M.J., Provan G., and Chesson C. Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum). Journal of the Science of Food and Agriculture 82 (2002) 323-330
42. Vashista A., Kawatra A., and Sehgal S. Effect of storage time and preservatives on vitamin and pigment contents of canned tomato soup. Plant Food for Human Nutrition 58 (2003) 1-6
43. Vázquez-Odériz M.L., Vázquez-Blanco M.E., López-Hernández J., Simal-Lozano J., and Romero-Rodríguez M.A. Simultaneous determination of organic acids and vitamin C in green beans by liquid chromatography. Journal of AOAC International 77 (1994) 1056-1059
44. Velioglu Y.S., Mazza G., Gao L., and Oomah B.D. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry 46 (1998) 4113-4117
45. Wiese K.L., and Dalmasso J.P. Relationships of color, viscosity, organic acid profiles and ascorbic acid content to addition of organic acids and salt in tomato juice. Journal of Food Quality 17 (1994) 273-284