HPLC Method and Antioxidant Activity for Bioactive Component Determination of Lycopersicon esculentum Mill. Varieties from a Coastal Area of Southern Spain

Food Analytical Methods

Volumn 7, Issue 3, 2014, Pages 660-668

  Samaniego Sanchez C ^a   Stagno, C ^b   Quesada Granados, J J ^a   Blanca Herrera, R ^a   Brandolini, V ^b  

^a UNIVERSITY OF GRANADA   (Spain)

^b UNIVERSITY OF FERRARA   (Italy)

Author keywords

Carotene; Antioxidant capacity; HPLC; Lycopene; Tomato

Indexed keywords

EID: 84895064399     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-013-9670-0     Document Type: Article

References (30)

1. Alothman M, Bhat R, Karim AA (2009) Food Chem 115: 785.
2. AOAC (Association of Official Analytical Chemists) (1993) Peer verified methods program. AOAC, manual on policies and procedures. AOAC, Arlington.
3. Benzie IFF, Strain JJ (1996) Anal Biochem 239: 70.
4. Bicanic D, Anese M, Luterotti S, Dadarlat D, Gibkes J, Lubbers M (2003) Rev Sci Instrum 74: 687.
5. Contreras-Calderón J, Calderón-Jaimes L, Guerra-Hernández E, García-Villanova B (2011) Food Res Int 44(2047).
6. Fogliano V, Verde V, Randazzo G, Ritieni A (1999) J Agric Food Chem 47: 1035.
7. Granado F, Olmedilla B, Blanco I, Gil-Martínez E, Rojas-Hidalgo E (1997) Crit Rev Food Sci Nutr 37: 621.
8. Hazewindus M, Haenen GRMM, Weseler AR, Bast A (2012) Food Chem 132: 954.
9. Hosotani K, Kitagawa M (2003) J Chromatogr B 791: 305.
10. Huang D, Ou B, Prior RL (2005) J Agric Food Chem 53: 1841.
11. Kacjan N, Gasperlin L, Abram V, Budic M, Vidrih R (2011) Turk J Agric For 35: 185.
12. Kedage VV, Tilak JC, Dixit GB, Devasagavam TPA, Mhatre M (2007) Crit Rev Food Sci Nutr 47: 175.
13. Li F, Bo-Tao X, Xiang-Rong X, Ren-You G, Yuang Z, En-Qin X, Hua-Bin L (2011) Food Chem 129: 345.
14. Lucini L, Pellizzoni M, Baffi C, Molinari GP (2012) J Sci Food Agric 92(1297).
15. MacDougall D, Amore FJ, Cox GV, Crosby DG (1980) Anal Chem 52: 2242.
16. Olives-Barba AI, Camara-Hurtado M, Sánchez-Mata MC, Fernández-Ruiz V, López M (2006) Sáenz de Tejada. Food Chem 95(328).
17. Periago MJ, Rincon F, Aguera MD, Ros G (2004) J Agric Food Chem 52: 5796.
18. Pinela P, Barros L, Carvalho AM, Ferreira CFR (2012) Food Chem Toxicol 50: 829.
19. Raffo A, Cherubino L, Fogliano V, Ambrozino P, Salucci M, Gennaro L, Bugianesi R, Giuffrida F, Quaglia G (2002) J Agric Food Chem 50: 6550.
20. Raffo A, La Malfa G, Fogliano V, Maiani G, Quaglia G (2006) J Food Compos Anal 19: 11.
21. Rufino MSM, Alves RE, De Brito ES, Pérez-Jiménez J, Saura-Calixto F, Mancini-Filho J (2010) Food Chem 121: 996.
22. Samaniego-Sánchez C, Troncoso AM, García-Parrilla MC, Quesada JJ, López H, López MC (2007) Anal Chim Acta 593: 103.
23. Samaniego-Sánchez C, Quesada-Granados JJ, Sánchez-Navarro MR, López-García de la Serrana H, López-Martínez MC (2010) Antioxidant capacity of blood after extra virgin olive oil intake in human volunteers. In: Preedy VR, Watson RR (eds) Olives and olive oil in health and disease prevention. Academic Press, Oxford, pp 915-923.
24. Samaniego-Sánchez C, Inurreta-Salinas Y, Quesada-Granados JJ, Blanca-Herrera R, Villalón-Mir M, De La López-García SH, López Martínez MC (2011) J Food Compos Anal 24: 79.
25. Schoefs B (2002) Trends Food Sci Technol 13: 361.
26. Singleton VL, Rossi JA (1965) Am J Enol Vitic 16: 144.
27. Solá R, Fitó M, Estruch R, Salas-Salvadó J, Corella D, De La Torre R (2011) Atherosclerosis 218: 174.
28. Tedeschi P, Coïsson JD, Maietti A, Cereti E, Stagno C, Travaglia F, Arlorio M, Brandolini V (2011) J Food Compos Anal 24: 131.
29. Trichopoulou A, Critselis E (2004) Eur J Cancer Prev 13: 453.
30. Vasco C, Ruales J, Kamal-Edin A (2008) Food Chem 111: 816.