Lycopene isomers in fresh and processed tomato products: Correlations with instrumental color measurements by digital image analysis and spectroradiometry

Food Research International

Volumn 50, Issue 1, 2013, Pages 111-120

  Stinco, Carla M ^a   Rodríguez Pulido, Francisco J ^a   Escudero Gilete, María Luisa ^a   Gordillo, Belén ^a   Vicario, Isabel M ^a   Meléndez Martínez, Antonio J ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Carotenoids; Color; Digital image analysis; Lycopene; Lycopene isomers; Principal Component Analysis (PCA); Spectroradiometry; Tomato

Indexed keywords

CAROTENOIDS; DIGITAL IMAGE ANALYSIS; LYCOPENES; SPECTRORADIOMETRY; TOMATO;

COLOR; COLORIMETRY; FRUITS; IMAGE ANALYSIS; INSTRUMENTS; PIGMENTS; PRINCIPAL COMPONENT ANALYSIS; RADIOMETERS;

ISOMERS;

LYCOPERSICON ESCULENTUM;

EID: 84868333321     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.10.011     Document Type: Article

References (54)

1. Abushita A.A., Daood H.G., Biacs P.A. Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors. Journal of Agricultural and Food Chemistry 2000, 48:2075-2081.
2. Alquezar B., Rodrigo M.J., Zacarías L. Regulation of carotenoid biosynthesis during fruit maturation in the red-fleshed orange mutant Cara Cara. Phytochemistry 2008, 69:1997-2007.
3. Arias R., Lee T.C., Logendra L., Janes H. Correlation 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. Journal of Agricultural and Food Chemistry 2000, 48:1697-1702.
4. Böhm V., Puspitasari-Nienaber N.L., Ferruzzi M.G., Schwartz S.J. Trolox equivalent antioxidant capacity of different geometrical isomers of +α-carotene, β-carotene, lycopene, and zeaxanthin. Journal of Agricultural and Food Chemistry 2001, 50:221-226.
5. Borghesi E., González-Miret M.L., Escudero-Gilete M.L., Malorgio F., Heredia F.J., Meléndez-Martínez A.J. Effects of salinity stress on carotenoids, anthocyanins, and color of diverse tomato genotypes. Journal of Agricultural and Food Chemistry 2011, 59:11676-11682.
6. Brandt S., Pék Z., Barna É., Lugasi A., Helyes L. Lycopene content and colour of ripening tomatoes as affected by environmental conditions. Journal of the Science of Food and Agriculture 2006, 86:568-572.
7. Britton G., Liaaen-Jensen S., Pfander H. Carotenoids. Volume 1B: Spectroscopy 1995, Birkhäuser, Basel, Switzerland.
8. CIE. (1991a). CIE standard colorimetric observers. ISO/CIE 10527: 1991 (E).
9. CIE. (1991b). CIE standards colorimetric illuminants. ISO/CIE 10526: 1991 (E).
10. Colle I., Lemmens L., Van Buggenhout S., Van Loey A., Hendrickx M. Effect of thermal processing on the degradation, isomerization, and bioaccessibility of lycopene in tomato pulp. Journal of Food Science 2010, 75:C753-C759.
11. Di Mascio P., Kaiser S., Sies H. Lycopene as the most efficient biological carotenoid singlet oxygen quencher. Archives of Biochemistry and Biophysics 1989, 274:532-538.
12. D'Souza M.C., Singha S., Ingle M. Lycopene concentration of tomato fruit can be estimated from chromaticity values. HortScience 1992, 27:465-466.
13. Fraser P.D., Bramley P.M. The biosynthesis and nutritional uses of carotenoids. Progress in Lipid Research 2004, 43:228-265.
14. Fröhlich K., Conrad J., Schmid A., Breithaupt D.E., Böhm V. Isolation and structural elucidation of different geometrical isomers of lycopene. International Journal for Vitamin and Nutrition Research 2007, 77:369-375.
15. Giovannucci E. Tomatoes, tomato-based products, lycopene, and cancer: Review of the epidemiologic literature. Journal of the National Cancer Institute 1999, 91:317-331.
16. Giovannucci E., Rimm E.B., Liu Y., Stampfer M.J., Willett W.C. A prospective study of tomato products, lycopene, and prostate cancer risk. Journal of the National Cancer Institute 2002, 94:391-398.
17. Gonzalez-Miret Martín M.L., Ji W., Luo R., Hutchings J., Heredia F.J. Measuring colour appearance of red wines. Food Quality and Preference 2007, 18:862-871.
18. Harris W.M., Spurr A.R. Chromoplasts of tomato fruits. II. The red tomato. American Journal of Botany 1969, 56:380-389.
19. Heinonen M.I., Ollilainen V., Linkola E.K., Varo P.T., Koivistoinen P.E. Carotenoids in Finnish foods: Vegetables, fruits, and berries. Journal of Agricultural and Food Chemistry 1989, 37:655-659.
20. o SE-01298].
21. Khachik F., Carvalho L., Bernstein P.S., Muir G.J., Zhao D.Y., Katz N.B. Chemistry, distribution, and metabolism of tomato carotenoids and their impact on human health. Experimental Biology and Medicine 2002, 227:845-851.
22. Knockaert G., Pulissery S.K., Colle I., Van Buggenhout S., Hendrickx M., Loey A.V. Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing. Food Chemistry 2012, 135:1290-1297.
23. Lambelet P., Richelle M., Bortlik K., Franceschi F., Giori A.M. Improving the stability of lycopene Z-isomers in isomerised tomato extracts. Food Chemistry 2009, 112:156-161.
24. Lee M.T., Chen B.H. Stability of lycopene during heating and illumination in a model system. Food Chemistry 2002, 78:425-432.
25. Leonardi C., Ambrosino P., Esposito F., Fogliano V. Antioxidative activity and carotenoid and tomatine contents in different typologies of fresh consumption tomatoes. Journal of Agricultural and Food Chemistry 2000, 48:4723-4727.
26. Lin C.H., Chen B.H. Determination of carotenoids in tomato juice by liquid chromatography. Journal of Chromatography. A 2003, 1012:103-109.
27. Luo, M. R., Cui, C. G., & Li, C. (2001). Entitled apparatus and method for measuring colour (DigiEye System). British Patent [(Application No. 0124683.4)].
28. Martínez-Valverde I., Periago M.J., Provan G., Chesson A. Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum). Journal of the Science of Food and Agriculture 2002, 82:323-330.
29. Meléndez-Martínez A.J., Britton G., Vicario I.M., Heredia F.J. The complex carotenoid pattern of orange juices from concentrate. Food Chemistry 2008, 109:546-553.
30. Meléndez-Martínez A.J., Fraser P.D., Bramley P.M. Accumulation of health promoting phytochemicals in wild relatives of tomato and their contribution to in vitro antioxidant activity. Phytochemistry 2010, 71:1104-1114.
31. Meléndez-Martínez A.J., Vicario I.M., Heredia F.J. Applicability of the measurement of visible spectroscopic data and color in the analysis of food carotenoids. In Carotenoids: Properties, effects and diseases 2011, Emory University School of Medicine, Atlanta, GA, USA.
32. Patras A., Brunton N., Da Pieve S., Butler F., Downey G. Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées. Innovative Food Science & Emerging Technologies 2009, 10:16-22.
33. Pérez-Conesa D., García-Alonso J., García-Valverde V., Iniesta M.D., Jacob K., Sánchez-Siles L.M., et al. Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree. Innovative Food Science & Emerging Technologies 2009, 10:179-188.
34. Perkins-Veazie P., Collins J.K., Davis A.R., Roberts W. Carotenoid content of 50 watermelon cultivars. Journal of Agricultural and Food Chemistry 2006, 54:2593-2597.
35. Raffo A., Leonardi C., Fogliano V., Ambrosino P., Salucci M., Gennaro L., et al. Nutritional value of cherry tomatoes (Lycopersicon esculentum Cv. Naomi F1) harvested at different ripening stages. Journal of Agricultural and Food Chemistry 2002, 50:6550-6556.
36. Rao A.V., Waseem Z., Agarwal S. Lycopene content of tomatoes and tomato products and their contribution to dietary lycopene. Food Research International 1998, 31:737-741.
37. Rocío Fernández-Vázquez, Stinco Carla M., Meléndez-Martínez A.J., Heredia F.J., Vicario I.M. Visual and instrumental evaluation of orange juice color: A consumers' preference study. Journal of Sensory Studies 2011, 26:436-444.
38. Rodriguez-Amaya D.B. A guide to carotenoid analysis in foods 2001, ILSI Press, Washington, D.C.
39. Rodríguez-Pulido F.J., Ferrer-Gallego R., González-Miret M.L., Rivas-Gonzalo J.C., Escribano-Bailon M.T., Heredia F.J. Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision. Analytica Chimica Acta 2012, 732:78-82.
40. Schieber A., Carle R. Occurrence of carotenoid cis-isomers in food: Technological, analytical, and nutritional implications. Trends in Food Science & Technology 2005, 16:416-422.
41. Schierle J., Bretzel W., Bühler I., Faccin N., Hess D., Steiner K., et al. Content and isomeric ratio of lycopene in food and human blood plasma. Food Chemistry 1997, 59:459-465.
42. Scott K.J., Rodriguez-Amaya D. Pro-vitamin A carotenoid conversion factors: Retinol equivalents. Fact or fiction?. Food Chemistry 2000, 69:125-127.
43. Sharma S.K., Le Maguer M. Lycopene in tomatoes and tomato pulp fractions. Italian journal of food science 1996, 8:107-113.
44. Shi J. Lycopene in tomatoes: Chemical and physical properties affected by food processing. Critical Reviews in Biotechnology 2000, 20:293-334.
45. Shi J., Maguer M.L., Kakuda Y., Liptay A., Niekamp F. Lycopene degradation and isomerization in tomato dehydration. Food Research International 1999, 32:15-21.
46. Stahl W., Sies H. Uptake of lycopene and its geometrical isomers is greater from heat-processed than from unprocessed tomato juice in humans. The Journal of Nutrition 1992, 122:2161-2166.
47. StatSoft, S. v. 8. 0. (2007). StatSoft. [Computer software].
48. Tavares C.A., Rodriguez-Amaya D.B. Carotenoid composition of Brazilian tomatoes and tomato products. LWT- Food Science and Technology 1994, 27:219-224.
49. Tonucci L.H., Holden J.M., Beecher G.R., Khachik F., Davis C.S., Mulokozi G. Carotenoid content of thermally processed tomato-based food products. Journal of Agricultural and Food Chemistry 1995, 43:579-586.
50. Unlu N.Z., Bohn T., Francis D.M., Nagaraja H.N., Clinton S.K., Schwartz S.J. Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects. British Journal of Nutrition 2007, 98:140-146.
51. Updike A.A., Schwartz S.J. Thermal processing of vegetables increases cis isomers of lutein and zeaxanthin. Journal of Agricultural and Food Chemistry 2003, 51:6184-6190.
52. Volker Böhmand, Kati Fröhlich Ingestion of tomato products and lycopene isomers in plasma. Tomatoes and Tomato Products 2008, 317-331. Science Publishers.
53. Woodall A.A., Lee S.W.-M., Weesie R.J., Jackson M.J., Britton G. Oxidation of carotenoids by free radicals: Relationship between structure and reactivity. Biochimica et Biophysica Acta (BBA) - General subjects 1997, 1336:33-42.
54. Xu J., Tao N., Liu Q., Deng X. Presence of diverse ratios of lycopene/β-carotene in five pink or red-fleshed citrus cultivars. Scientia Horticulturae 2006, 108:181-184.