Carotenoid profile of tomato sauces: Effect of cooking time and content of extra virgin olive oil

International Journal of Molecular Sciences

Volumn 16, Issue 5, 2015, Pages 9588-9599

  Vallverdú Queralt, Anna ^a,b   Regueiro, Jorge ^c   de Alvarenga, José Fernando Rinaldi ^d   Torrado, Xavier ^e   Lamuela Raventos, Rosa M ^b,e  

^a SPO   (France)

^b Instituto de Salud Carlos III   (Spain)

^c UNIVERSITY OF VIGO   (Spain)

^d SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^e UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Antioxidant capacity; C30 column; LC ESI MS MS; LC UV; Lycopene; carotene; carotene

Indexed keywords

ALPHA CAROTENE; BETA CAROTENE; CAROTENOID; HEME OXYGENASE 1; LYCOPENE; OLIVE OIL; PROSTATE SPECIFIC ANTIGEN; ALPHA-CAROTENE; ANTIOXIDANT;

ABTS RADICAL SCAVENGING ASSAY; ANTIOXIDANT ACTIVITY; ARTICLE; CHRONIC DISEASE; CONTROLLED STUDY; COOKING; DPPH RADICAL SCAVENGING ASSAY; EXTRACTION; FOOD INTAKE; FOOD PROCESSING; GENE EXPRESSION; LIQUID CHROMATOGRAPHY; TANDEM MASS SPECTROMETRY; TOMATO; TOMATO SAUCE; ULTRAVIOLET SPECTROPHOTOMETRY; UPREGULATION; ANALYSIS; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; FOOD ANALYSIS; LIPID PEROXIDATION; PROCEDURES; ULTRAVIOLET RADIATION; VEGETABLE;

LYCOPERSICON ESCULENTUM;

ANTIOXIDANTS; BETA CAROTENE; CAROTENOIDS; CHROMATOGRAPHY, LIQUID; COOKING; FOOD ANALYSIS; LIPID PEROXIDATION; LYCOPERSICON ESCULENTUM; OLIVE OIL; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TANDEM MASS SPECTROMETRY; ULTRAVIOLET RAYS; VEGETABLE PRODUCTS;

EID: 84929353012     PISSN: 16616596     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms16059588     Document Type: Article

References (34)

1. Estruch, R.; Martinez-Gonzalez, M.A.; Corella, D.; Salas-Salvado, J.; Ruiz-Gutierrez, V.; Covas, M.I.; Fiol, M.; Gomez-Gracia, E.; Lopez-Sabater, M.C.; Vinyoles, E.; et al. Effects of a mediterranean-style diet on cardiovascular risk factorsa randomized trial. Ann. Intern. Med. 2006, 145, 1–11.
2. Estruch, R.; Ros, E.; Salas-Salvado, J.; Covas, M.I.; Pharm, D.; Corella, D.; Aros, F.; Gomez-Gracia, E.; Ruiz-Gutierrez, V.; Fiol, M.; et al. Primary prevention of cardiovascular disease with a mediterranean diet. N. Engl. J. Med. 2013, 368, 1279–1290.
3. Grieb, S.M.D.; Theis, R.P.; Burr, D.; Benardot, D.; Siddiqui, T.; Asal, N.R. Food groups and renal cell carcinoma: Results from a case-control study. J. Am. Diet. Assoc. 2009, 109, 656–667.
4. Silaste, M.L.; Alfthan, G.; Aro, A.; Kesaniemi, Y.A.; Horkko, S. Tomato juice decreases LDL cholesterol levels and increases LDL resistance to oxidation. Br. J. Nutr. 2007, 98, 1251–1258.
5. Olson, J.A. Biological actions of carotenoids-Introduction. J. Nutr. 1989, 119, 94–95.
6. Agarwal, S.; Rao, A.V. Tomato lycopene and its role in human health and chronic diseases. CMAJ 2000, 163, 739–744.
7. Torre-Carbot, K.; Jauregui, O.; Gimeno, E.; Castellote, A.; Lamuela-Raventos, R.M.; Lopez-Sabater, M.C. Characterization and quantification of phenolic compounds in olive oils by solid-phase extraction, HPLC-DAD, and HPLC-MS/MS. J. Agric. Food Chem. 2005, 53, 4331–4340.
8. Visioli, F.; Galli, C. Olive oil phenols and their potential effects on human health. J. Agric. Food Chem. 1998, 46, 4292–4296.
9. Vallverdu-Queralt, A.; Odriozola-Serrano, I.; Oms-Oliu, G.; Lamuela-Raventos, R.M.; Elez-Martinez, P.; Martin-Belloso, O. Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes. Food Chem. 2013, 141, 3131–3138.
10. Gärtner, C.; Stahl, W.; Sies, H. Lycopene is more bioavailable from tomato paste than from fresh tomatoes. Am. J. Clin. Nutr. 1997, 66, 116–122.
11. Aguilo-Aguayo, I.; Soliva-Fortuny, R.; Martin-Belloso, O. Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices. J. Sci. Food Agric. 2010, 90, 1597–1604.
12. Odriozola-Serrano, I.; Soliva-Fortuny, R.; Martin-Belloso, O. Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments. Innov. Food Sci. Emerg. Technol. 2008, 9, 272–279.
13. Bonnie, T.Y.P.; Choo, Y.M. Oxidation and thermal degradation of carotenoids. J. Oil Palm Res. 1999, 2, 62–78.
14. Boileau, A.C.; Merchen, N.R.; Wasson, K.; Atkinson, C.A.; Erdman, J.W. (Cis)-Lycopene is more bioavailable than (trans)-lycopene in vitro and in vivo in lymph-cannulated ferrets. J. Nutr. 1999, 129, 1176–1181.
15. Shi, J.; Le Maguer, M. Lycopene in tomatoes: Chemical and physical properties affected by food processing. Crit. Rev. Biotechnol. 2000, 20, 293–334.
16. 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. J. Agric. Food Chem. 2000, 48, 2075–2081.
17. Dewanto, V.; Wu, X.; Adom, K.K.; Liu, R.H. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem. 2002, 50, 3010–3014.
18. Piga, A.; Agabbio, M.; Gambella, F.; Nicoli, M.C. Retention of antioxidant activity in minimally processed mandarin and satsuma fruits. LWT Food Sci. Technol. 2002, 35, 344–347.
19. Lin, C.H.; Chen, B.H. Stability of carotenoids in tomato juice during storage. Food Chem. 2005, 90, 837–846.
20. Takeoka, G.R.; Dao, L.; Flessa, S.; Gillespie, D.M.; Jewell, W.T.; Huebner, B.; Bertow, D.; Ebeler, S.E. Processing effects on lycopene content and antioxidant activity of tomatoes. J. Agric. Food Chem. 2001, 49, 3713–3717.
21. Fröhlich, K.; Conrad, J.; Schmid, A.; Breithaupt, D.E.; Böhm, V. Isolation and structural elucidation of different geometrical isomers of lycopene. Int. J. Vitam. Nutr. Res. 2007, 77, 369–375.
22. Schierle, J.; Bretzel, W.; Bühler, I.; Faccin, N.; Hess, D.; Steiner, K.; Schuep, W. Content and isomeric ratio of lycopene in food and human blood plasma. Food Chem. 1997, 59, 459–465.
23. Vallverdu-Queralt, A.; Arranz, S.; Casals-Ribes, I.; Lamuela Raventos, R.M. Stability of the phenolic and carotenoid profile of gazpachos during storage. J. Agric. Food Chem. 2012, 60, 1981–1988.
24. Giovanelli, G.; Paradiso, A. Stability of dried and intermediate moisture tomato pulp during storage. J. Agric. Food Chem. 2002, 50, 7277–7281.
25. Bartley, G.E.; Scolnik, P.A. Plant carotenoids: Pigments for photoprotection, visual attraction, and human health. Plant Cell 1995, 7, 1027–1038.
26. DellaPenna, D.; Pogson, B.J. Vitamin synthesis in plants: Tocopherols and carotenoids. Annu. Rev. Plant Biol. 2006, 57, 711–738.
27. Garcia-Alonso, F.J.; Bravo, S.; Casas, J.; Perez-Conesa, D.; Jacob, K.; Periago, M.J. Changes in antioxidant compounds during the shelf life of commercial tomato juices in different packaging materials. J. Agric. Food Chem. 2009, 57, 6815–6822.
28. Zu, K.; Mucci, L.; Rosner, B.A.; Clinton, S.K.; Loda, M.; Stampfer, M.J.; Giovannucci, E. Dietary lycopene, angiogenesis, and prostate cancer: A prospective study in the prostate-specific antigen era. J. Natl. Cancer Inst. 2014, 106, djt430.
29. Edinger, M.S.; Koff, W.J. Effect of the consumption of tomato paste on plasma prostate-specific antigen levels in patients with benign prostate hyperplasia. Braz. J. Med. Biol. Res. 2006, 39, 1115–1119.
30. Leenders, M.; Leufkens, A.M.; Siersema, P.D.; van Duijnhoven, F.J.; Vrieling, A.; Hulshof, P.J.; van Gils, C.H.; Overvad, K.; Roswall, N.; Kyrø, C.; et al. Plasma and dietary carotenoids and vitamins A, C and E and risk of colon and rectal cancer in the European Prospective Investigation into Cancer and Nutrition. Int. J. Cancer 2014, 135, 2930–2939.
31. Wei, S.; Wang, Y.; Chai, Q.; Fang, Q.; Zhang, Y.; Wang, J. In vivo and in vitro effects of heme oxygenase-1 silencing on the survival of acute myelocytic leukemia-M2 cells. Exp. Ther. Med. 2015, 9, 931–940.
32. Linnewiel-Hermoni, K.; Khanin, M.; Danilenko, M.; Zango, G.; Amosi, Y.; Levy, J.; Sharoni, Y. The anti-cancer effects of carotenoids and other phytonutrients resides in their combined activity. Arch. Biochem. Biophys. 2015, 572, 28–35.
33. Vallverdu-Queralt, A.; Martinez-Huelamo, M.; Arranz-Martinez, S.; Miralles, E.; Lamuela-Raventos, R.M. Differences in the carotenoid content of ketchups and gazpachos through HPLC/ESI(Li+)-MS/MS correlated with their antioxidant capacity. J. Sci. Food Agric. 2012, 92, 2043–2049.
34. Matea, C.; Soran, M.; Pintea, A.; Bele, C. Analytical determination of carotenoids in inland Ocimum basilicum L. Bull. UASVM Agric. 2010, 67, 298–302.