The effect of industrial food processing on potentially health-beneficial tomato antioxidants

Critical Reviews in Food Science and Nutrition

Volumn 50, Issue 10, 2010, Pages 919-930

  Capanoglu, Esra ^a   Beekwilder, Jules ^b   Boyacioglu, Dilek ^a   De Vos, Ric C H ^b,c   Hall, Robert D ^c,d  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c CENTRE FOR BIOSYSTEMS GENOMICS   (Netherlands)

^d LEIDEN UNIVERSITY   (Netherlands)

Author keywords

Antioxidants; Food Processing; Health Beneficial Compounds; Metabolomics; Tomato

Indexed keywords

ANTIOXIDANT COMPONENTS; ANTIOXIDANTS; BIOCHEMICAL COMPOSITION; BIOCHEMICAL INFORMATION; FRESH PRODUCE; INDUSTRIAL PROCESSING; LYCOPENES; MEDITERRANEAN DIET; METABOLOMICS; POLYPHENOLS; PROTECTIVE PROPERTIES; STATE-OF-THE-ART TECHNOLOGY; TOMATO; VITAMIN C;

FOOD PROCESSING; FRUITS; HEALTH; INDUSTRIAL RESEARCH; OPTIMIZATION; PHENOLS;

PROCESSED FOODS;

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; FLAVONOID; LYCOPENE; PHENOL DERIVATIVE; POLYPHENOLS; TOCOPHEROL;

ARTICLE; BIOAVAILABILITY; CHEMISTRY; FOOD HANDLING; HEALTH; HUMAN; MEDITERRANEAN DIET; METABOLOMICS; METHODOLOGY; TOMATO;

ANTIOXIDANTS; ASCORBIC ACID; BIOLOGICAL AVAILABILITY; CAROTENOIDS; DIET, MEDITERRANEAN; FLAVONOIDS; FOOD HANDLING; HEALTH; HUMANS; LYCOPERSICON ESCULENTUM; METABOLOMICS; PHENOLS; TOCOPHEROLS;

LYCOPERSICON ESCULENTUM;

EID: 78649559902     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390903001503     Document Type: Article

References (83)

1. Abdallah, A.Y., Gil, M.I., Biasi, W., and Mitcham, E.J. (1997). Inhibition of superficial scald in apples by wounding: Changes in lipids and phenolics. Postharvest Biology and Technology 12: 203-212.
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. Journal of Agricultural and Food Chemistry 48: 2075-2081.
3. Abushita, A.A., Hebshi, E.A., Daood, H.G. and Biacs, P.A. (1997). Determination of antioxidant vitamins in tomatoes. Food Chemistry 60(2): 207-212.
4. Agarwal, A., Shen, H., Agarwal, S. and Rao, A.V. (2001). Lycopene content of tomato products: Its stability, bioavailability and in vivo antioxidant properties. Journal of Medicinal Food 4: 9-15.
5. Al-Wandawi, H., Abdul-Rahman, M. and Al-Shaikhly, K. (1985). Tomato processing wastes as essential raw material sources. Journal of Agricultural and Food Chemistry 33: 804-807.
6. Anese, M., Manzocco, L., Nicoli, M.C. and Lerici, C.R. (1999). Antioxidant properties of tomato juice as affected by heating. Journal of the Science of Food and Agriculture 79: 750-754.
7. Antolovich, M., Prenzler, P.D., Patsalides, E., McDonald, S., and Robards, K. (2002). Methods for testing antioxidant activity. The Analyst 127: 183-198.
8. Apak, R., Guclu, K., Demirata, B., Ozyurek, M., Celik, S.E., Bektasoglu, B., Berker, K.I., and Ozyurt, D. (2007). Comparative evaluation of various total antioxidantcapacityassaysappliedtophenoliccompoundswiththeCUPRAC Assay. Molecules 12: 1496-1547.
9. Arnao, M.B. (2000). Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case. Trends in Food Science and Technology 11: 419-421.
10. Beekwilder, J., Jonker, H., Meesters, P., Hall, R.D., van der Meer, I.M. and de Vos, C.H.R. (2005). Antioxidants in raspberry: on-line analysis links antioxidant activity to a diversity of individual metabolites. Journal of Agricultural and Food Chemistry 53: 3313-3320.
11. Bino, R.J., de Vos, C.H.R., Lieberman, M., Hall, R.D., Bovy, A., Jonker, H.H., Tikunov, Y., Lommen, A., Moco, S., and Levin, I. (2005). The lighthyperresponsive high pigment-2(dg) mutation of tomato: Alterations in the fruit metabolome. New Phytologist 166(2): 427-438.
12. Böhm,V.,andBitsch,R.(1999).Intestinalabsorptionoflycopenefromdifferent matrices and interactions to other carotenoids, the lipid status, and the antioxidant capacity of human plasma. European Journal of Nutrition 38: 118-125.
13. Bradfield, M., and Stamp, N. (2004). Effect of nighttime temperature on tomato plant defensive chemistry. Journal of Chemical Ecology 30(9): 1713-1721.
14. Bugianesi, R., Salucci, M., Leonardi, C., Ferracane, R., Catasta, G., Azzini, E., andMaiani,G.(2004).Effectofdomesticcookingonhumanbioavailabilityof naringenin, chlorogenic acid, lycopene and beta-carotene in cherry tomatoes. European Journal of Nutrition 43: 360-366.
15. Campbell, J.K., Canene-Adams, K., Linshiedl, B.L., Boileau, T.W.M., Clinton, S.K.,andErdman,Jr,J.W.(2004).Tomatophytochemicalsandprostatecancer risk. Journal of Nutrition 134: 3486-3492.
16. Canene-Adams, K., Campbell, J.K., Zaripheh, S., Jeffery, E.H., and Erdman, Jr, J.W. (2004). The tomato as a functional food. Journal of Nutrition 134: 1226-1230.
17. Capanoglu, E., Beekwilder, J., Boyacioglu, D., Hall, R.D., and De Vos, C.H.R. (2008). Changes in antioxidants and metabolite profiles during production of tomato paste. Journal of Agricultural and Food Chemistry 56 (3): 964-973.
18. Chang, C.H., Lin, H.Y., Chang, C.Y., and Liu, Y.C. (2006) Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes. Journal of Food Engineering 77(3): 478-485.
19. Chen, R.Y., Wu, J.J., Tsai, M.J., and Liu, M.S. (2000). Effect of storage and thermal treatment on the antioxidant activityof tomato fruits. Journal of the Chinese Agricultural Chemical Society (Taiwan) 38: 353-360.
20. Choi, Y., Lee, S.M., Chun, J., Lee, H.B., and Lee, J. (2006). Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chemistry 99: 381-387.
21. Clinton, S.K. (1998) Lycopene: Chemistry, biology, and implications for human health and disease. Nutrition Reviews 56: 35-51.
22. Crozier, A., Lean, M.E.J., McDonald, M.S., and Black, C. (1997). Quantitative analysis of the flabonoid content of commercial tomatoes, onions, lettuce and celery. Journal of Agricultural and Food Chemistry 45: 590-595.
23. De Vos, C.H.R., Borém, F.M., Bouwmeester, H.J., and Bino, R.J. (2007). Untargeted metabolomics as a novel tool in coffee research. In press.
24. Del Rio, D., Stewart, A.J., Mullen, W, Burns, J., Lean, M.E.J., Brighenti, F., and Crozier, A. (2004). HPLC-MS analysis of phenolic compounds and purine alkaloids in green and black tea. Journal of Agricultural and Food Chemistry 52: 2807-2815.
25. Dewanto, V., Wu, X., Adom, K.K. and Liu, R.H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry 50: 3010-3014.
26. Di Mascio, P, Kaiser, S., and Sies, H. (1989). Lycopene as the most efficient biological carotenoid singlet oxygen quencher. Archives of Biochemistry and Biophysics, 274: 532-538.
27. Fitzgerald, M.A., Sackville-Hamilton, N.R., Calingacion, M.N., Verhoeven, H.A., and Butardo, V.M. (2008). Is there a second fragrance gene in rice? Plant Biotechnology Journal 6: 416-423.
28. Gahler, S., Otto, K., and Böhm, V. (2003). Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products. Journal of Agricultural and Food Chemistry 51: 7962-7968.
29. Gartner, C., Stahl, W., and Sies, H. (1997). Lycopene is more bioavailable from tomato paste than from fresh tomatoes. American Journal of Clinical Nutrition 66: 116-122.
30. Gazzani, G., Papetti, A., Massolini, G., and Daglia, M. (1998). Antiand prooxidant activity of water soluble components of some common diet vegetables and the effect of thermal treatment. Journal of Agricultural and Food Chemistry 46: 4118-4122.
31. George, B., Kaur, C., Khurdiya, D.S., and Kapoor, H.C. (2004). Antioxidants in tomato (Lycopersium esculentum) as a function of genotype. Food Chemistry 84: 45-51.
32. Giannelos, P.N., Sxizas, S., Lois, E., Zannikos, F., and Anastopoulos, G. (2005). Physical, chemical and fuel related properties of tomato seed oil for evaluating its direct use in diesel engines. Industrial Crops and Products 22(3): 193-199.
33. Giovanelli, G., Zanoni, B., Lavelli, V., and Nani, R. (2002). Water sorption, drying and antioxidant properties of dried tomato products. Journal of Food Engineering 52: 135-141.
34. Goula, A.M., and Adamopoulos, K.G. (2005). Stability of lycopene during spray drying of tomato pulp. LWT-Food Science and Technology 38: 479-487.
35. Goula, A.M., Adamopoulos, K.G., Chatzitakis, P.C., and Nikas, V.A. (2006). Prediction of lycopene degradation during a drying process of tomato pulp. Journal of Food Engineering 74(1): 37-46.
36. Graziani, G., Pernice, R., Lanzuise, S., Vitaglione, P., Anese, M., and Fogliano, V. (2003). Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems. European Food Research and Technology 216: 116-121.
37. Guintini, D., Graziani, G., Lercari, B., Fogliano, V., Soldatini, G.F., and Ranieri, A. (2005). Changes in carotenoid and ascorbic acid contents in fruits of different tomato genotypes related to the depletion of UV-Bradiation. Journal of Agricultural and Food Chemistry 53: 3174-3181.
38. Hall, R.D. (2006). Plant metabolomics: from holistic hope, to hype, to hot topic. New Phytologist 169: 453-468.
39. Hall, R.D., Brouwer, I.D., and Fitzgerald, M.A. (2008). Plant metabolomics and its potential application for human nutrition. Physiologia Plantarum 132: 162-175.
40. Heinonen, I.M. and Meyer, A.S. (2002). Antioxidants in fruits, berries, and vegetables. In Fruit and Vegetable Processing: Improving Quality. pp. 56-89. Jongen,W.,Ed.,WoodheadPublishingLtdandCRCPress,LLC.,Cambridge.
41. Hollman, P.C.H., Hertog, M.G.L., and Katan, M.B. (1996). Analysis and health effects of flavonoids. Food Chemistry 57: 43-46.
42. Kang, H.M. and Saltveit, M.E. (2002). Antioxidant capacity of lettuce leaf tissue increases after wounding. Journal of Agricultural and Food Chemistry 50: 7536-7541.
43. Keys, A. (1995). Mediterranean diet and public health: personal reflections. The American Journal of Clinical Nutrition 61(6): 1321-1323.
44. Koleva, I.I., Niederlander, H.A., and Van Beek, T.A. (2001). Application of ABTS radical cation for selective on-line detection of radical scavengers in HPLC eluates. Analytical Chemistry 73: 3373-3381.
45. Lana, M.M., Tijskens, L.M.M., and Kooten, O.V. (2005). Effects of storage temperature and fruit ripening on firmness of fresh cut tomatoes. Postharvest Biology and Technology 35(1): 87-95.
46. Lana, M.M., and Tijskens, L.M.M. (2006). Effects of cutting and maturity on antioxidant activity of fresh-cut tomatoes. Food Chemistry 97: 203-211.
47. Lavelli, V., Hippeli, S., Peri, C., and Elstner, E.F. (1999). Evaluation of radical scavenging activity of fresh and air-dried tomatoes by three model reactions. Journal of Agricultural and Food Chemistry 47: 3826-3831.
48. Lavelli, V., Peri, C., and Rizzolo, A. (2000). Antioxidant activity of tomato products as studied by model reactions using xanthine oxidase, myeloperoxidase, and copper-induced lipid peroxidation. Journal of Agricultural and Food Chemistry 48: 1442-1448.
49. Lenucci, M.S., Cadinu, D., Taurino, M., Piro, G., and Dalessandro, G. (2006). Antioxidant composition in cherry and high-pigment tomato cultivars. Journal of Agricultural and Food Chemistry 54: 2606-2613.
50. Leonardi, C., Ambrosino, P., Esposito, F., and Fogliano, V. (2000). Antioxidant activity and carotenoid and tomatine contents in different typologies of fresh consumption tomatoes. Journal of Agricultural and Food Chemistry 48: 4723-4727.
51. Leoni, C. (2002). Improving the nutritional quality of processed fruits and vegetables: the case of tomatoes, in Fruit and Vegetable Processing: Improving Quality. pp. 83-122. Jongen, W., Ed., Woodhead Publishing Ltd and CRC Press, LLC., Cambridge.
52. Lindley, M.G. (1998). The impact of food processing on antioxidants in vegetable oils, fruits and vegetables. Trends in Food Science and Technology 9: 336-340.
53. Moco, S., Capanoglu, E., Tukinov, Y., Bino, R., Boyacioglu, D., Hall, R.D., Vervoort, J., and De Vos, C.H.R. (2007). Tissue specialization at the metabolite level is perceived during the development of tomato fruit. Journal of Experimental Botany 58: 4131-4146.
54. Mounet, F., Lemaire-Chamley, M., Maucourt, M., Cabasson, C., Giraudel, J.L., Deborde Lessire, R., Gallusci, P., Bertrand, A., Gaudillere, M., Rothan, C., Rolin, D., and Moing, A. (2007). Quantitative metabolic profiles of tomato flesh and seeds during fruit development. Metabolomics 3: 273-288.
55. Muir, S.R., Collins, G.J., Robinson, S., Hughes, S., Bovy, A., de Vos, C.H.R., van Tunen, A.J., and Verhoeyen, M.E. (2001). Overexpression of petunia chalcone isomerase in tomato results in fruit containing increased levels of flavonols. Nature Biotechnology 19: 470-474.
56. Peleg, H., Naim, M., Rouseff, R.L., and Zehavi, U. (1991). Distribution of bound and free polyphenolic acids in oranges (Citrus sinensis) and grapefruit (Citrus paradise). Journal of the Science Food and Agriculture 57: 417-426.
57. Peschel, W., Sanchez-Rabaneda, F., Diekmann, W., Plescher, A., Gartzia, I., Jimenez, D., Lamuela-Ravento, R., Buxaderas, S., and Codina, C. (2006). An industrial approach in the search of natural antioxidants from vegetable and fruit wastes. Food Chemistry 97: 137-150.
58. Powell, A.L.T. and Bennett, A.B. (2002). Tomato, in Fruit and Vegetable Biotechnology. pp. 185-221. Valpuesta, V., Ed., Woodhead Publishing Ltd., New York.
59. Rao, A.V. and Agarwal, S. (1999). Role of lycopene as anti-oxidant carotenoid in the prevention of chronic diseases: A review. Nutrition Research 19: 305-323.
60. Re, R., Bramley, P.M. and Rice-Evans, C. (2002). Effects of food processing on flavonoids and lycopene status in a Mediterranean tomato variety. Free Radical Research 36(7): 803-810.
61. Riso, P., and Porrini, M. (2001). Tomatoes and Health Promotion, in Vegetables, Fruits, and Herbs in Health Promotion, pp. 47-65. Watson, R.R., Ed., CRC Press LLC, Boca Raton, FL.
62. Russell, R.M. (2001). Lycopene and Lutein: The Next Steps to the Mixed Carotenoids, in Nutraceuticals in Health and Disease Prevention, pp. 23-43. Kramer, K., Hoppe, P.P., and Packer, L., Eds., Marcel Dekker, Inc., NY.
63. Sahlin, E., Savage, G.P., and Lister, C.E. (2004). Investigation of the antioxidant properties of tomatoes after processing. Journal of Food Composition and Analysis 17: 635-647.
64. Sanchez-Moreno, C., Plaza, L., Ancos, B., and Cano, M.P. (2006). Nutritional characterisation of commercial traditional pasteurised tomato juices: Carotenoids, vitamin C and radical-scavenging capacity. Food Chemistry 98(4): 749-756.
65. Scalzo, R.L., Iannoccari, T., Summa, C., Morelli, R., and Rapisarda, P. (2004). Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice. Food Chemistry 85: 41-47.
66. Schauer, N., Semel, Y., Balbo, I., Steinfath, M., Repsilber, D., Selbig, J., Pleban, T., Zamir, D., and Fernie, A.R. (2008). Mode of inheritance of primary metabolic traits in tomato. Plant Cell 20: 509-523.
67. Seybold, C., Fröhlich, K., Bitsch, R., Otto, K., and Böhm, V. (2004). Changes in contents of carotenoids and vitamin E during tomato processing. Journal of Agricultural and Food Chemistry 52: 7005-7010.
68. Shahidi, F., and Naczk, M. (2004). Phenolic Compounds in Fruits and Vegetables. In Phenolics in Food and Nutraceuticals. pp. 12-47. Shahidi, F. and Naczk, M., Eds., CRC Press LLC, Boca Raton, FL.
69. Sharma, S.K., and Le Maguer, M. (1996). Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions. Food Research International 29: 309-315.
70. Shi, J., Le Maguer, M., Kakuda, Y. and Liptay, A. (1999). Lycopene degradation and isomerization in tomato dehydration. Food Research International 32: 15-21.
71. Shi, J., Kakuda, Y., and Yeung, D. (2004). Antioxidative properties of lycopene and other carotenoids from tomatoes: Synergistic effects. BioFactors 21: 203-210.
72. Shi,J.,andLeMaguer,M.(2000).Lycopeneintomatoes:Chemicalandphysical properties affected by food processing. Critical Reviews in Biotechnology 20(4): 293-334.
73. Sogi, D.S., Bhatia, R., Garg, S.K., and Bawa, A.S. (2005). Biological evaluation of tomato waste seed meals and protein concentrate. Food Chemistry 89: 53-56.
74. Stahl, W., and Sies, H. (1992). Uptake of lycopene and its geometrical isomers is greater from heat-processed than from unprocessed tomato juice in humans. Journal of Nutrition 122: 2161-2166.
75. Stewart, A.J., Bozonnet, S., Mullen, W., Jenkins, G.I., Lean, M.E.J., and Crozier, A. (2000). Occurrence of flavonols in tomatoes and tomato-based products. Journal of Agricultural and Food Chemistry 48: 2663-2669.
76. Takeoka, G. R., Dao, L., Flessa, S., Gillespie, D.M., Jewell, W.T., Huebner, B., Bertow, D., and Ebeler, S.E. (2001). Processing effects on lycopene content and antioxidant activity of tomatoes. Journal of Agricultural and Food Chemistry 49(8): 3713-3717.
77. Toor, R.K., and Savage, G.P. (2005). Antioxidant activity in different fractions of tomatoes. Food Research International 38: 487-494.
78. Toor, R.K., and Savage, G.P. (2006). Effect of semi-drying on the antioxidant components of tomatoes. Food Chemistry 94: 90-97.
79. Toor, R.K., Savage, G.P., and Lister, C.E. (2006). Seasonal variations in the antioxidant composition of greenhouse grown tomatoes. Journal of Food Composition and Analysis 19: 1-10.
80. Tudela, J. A., Cantos, E., Espin, J.C., Tomas-Barberan, F. A., and Gil, M. I.(2002). Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes: Effect of domestic cooking. Journal of Agricultural and Food Chemistry 50: 5925-5931.
81. Ursem, R., Tikunov, Y., Bovy, A., van Berloo, R., and van Eeuwijk, F. (2008). A correlation network approach to metabolic data analysis for tomato fruits. Euphytica 161: 181-193.
82. Willett, W.C., Sacks, F., Trichopoulou, A., Drescher, G., Ferro-Luzzi, A., Helsing, E., and Trichopoulos, D. (1995). Mediterranean diet pyramid: A cultural model for healthy eating. The American Journal of Clinical Nutrition 61(6): 1402-1406.
83. Zanoni, B., Peri, C., Nani, N., and Lavelli, V. (1999). Oxidative heat damage of tomato halves as affected by drying. Food Research International 31(5): 395-401.