Phenolic fingerprint allows discriminating processed tomato products and tracing different processing sites

Food Control

Volumn 73, Issue , 2017, Pages 696-703

  Lucini, Luigi ^a   Rocchetti, Gabriele ^a   Kane, David ^b   Trevisan, Marco ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^b Knoell Iberia SL ^*  (Spain)

Author keywords

Food metabolomics; Mass spectrometry; Phenolic profiling; Tomato puree; Traceability

Indexed keywords

EID: 84994810183     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2016.09.020     Document Type: Article

References (28)

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 & Food Chemistry 48 (2000), 2075–2081.
2. Agarwal, A., Shen, H., Agarwal, S., Rao, A.V., Lycopene content of tomato products: Its stability, bioavailability and in vivo antioxidant properties. Journal of Medicinal Food 4 (2001), 9–15.
3. Bahorun, T., Luximon-Ramma, A., Crozier, A., Aruoma, O.I., Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables. Journal of the Science of Food & Agriculture 84 (2004), 1553–1561.
4. Capanoglu, E., Beekwilder, J., Boyacioglu, D., Hall, R., de Vos, R., Changes in antioxidant and metabolite profiles during production of tomato paste. Journal of Agricultural & Food Chemistry 56 (2008), 964–973.
5. Chang, C.H., Liu, Y.C., Study on lycopene and antioxidant contents variations in tomatoes under air-drying process. Journal of Food Science 72 (2007), E532–E540.
6. Fragni, R., Trifirò, A., Nucci, A., Towards the development of a multi-element analysis by ICP-oa-TOF-MS for tracing the geographical origin of processed tomato products. Food Control 48 (2015), 96–101.
7. Galmarini, M.V., Maury, C., Mehinagic, E., Sanchez, V., Baeza, R.I., Mignot, S., et al. Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder. Food and Bioprocess Technology 6 (2013), 3585–3595.
8. Gerstenmeyer, E., Reimer, S., Berghofer, E., Schwartz, H., Sontag, G., Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye. Food Chemistry 138 (2013), 1847–1855.
9. Goula, A.M., Adamopoulos, K.G., Chatzitakis, P.C., Nikas, V.A., Prediction of lycopene degradation during a drying process of tomato pulp. Journal of Food Engineering 74 (2006), 37–46.
10. 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. Journal of the American Dietetic Association 109 (2009), 656–667.
11. Liazid, A., Palma, M., Brigui, J., Barroso, C.G., Investigation on phenolic compounds stability during microwave-assisted extraction. Journal of Chromatography A 1140 (2007), 29–34.
12. Lucini, L., Pellizzoni, M., Baffi, C., Molinari, G.P., Rapid determination of lycopene and β-carotene in tomato by liquid chromatography/electrospray tandem mass spectrometry. Journal of the Science of Food and Agriculture 92:6 (2012), 1297–1303.
13. Lucini, L., Pellizzoni, M., Pellegrino, R., Molinari, G.P., Colla, G., Phytochemical constituents and in vitro radical scavenging activity of different Aloe species. Food Chemistry 170 (2015), 501–507.
14. Lucini, L., Rouphael, Y., Cardarelli, M., Canaguier, R., Kumar, P., Colla, G., The effect of plant-derived biostimulant on metabolic profiling and crop performance of lettuce grown under saline conditions. Scientia Horticulturae 182 (2015), 124–133.
15. Luterotti, S., Bicanic, D., Markovic, K., Franko, M., Carotenes in processed tomato after thermal treatment. Food Control 48 (2015), 67–74.
16. Maruyama, S.A., Claus, T., Montanher, P.F., Bonafè, E.G., Santos Junior, S.A., et al. Evaluation of lipophilic antioxidant capacity and lycopene content in brazilian tomatoes. Revista Virtual de Quimica 7:4 (2015), 1163–1173.
17. Murkovic, M., Piironen, Vieno, Lampi, A.M., Kraushofer, T., Sontag, G., Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 1: Non-volatile compounds). Food Chemistry 84 (2004), 359–365.
18. Page, D., Van Stratum, E., Degrou, A., Renard, C.M.G.C., Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene. Food Chemistry 135 (2012), 2462–2469.
19. Palma, M., Pineiro, Z., Barroso, C.G., Stability of phenolic compounds during extraction with superheated solvents. Journal of Cromatography A 921 (2001), 169–174.
20. Sharma, S.K., Le Maguer, M., Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions. Food Research International 29 (2004), 309–315.
21. Siracusa, L., Ruberto, G., Plant polyphenol profiles as a tool for traceability and valuable support to biodiversity. Watson, R.R., (eds.) Polyphenols in plants, 2014, Academic Press, San Diego, USA, 15–33.
22. Slimestad, R., Fossen, T., Verheul, M.J., The flavonoids of tomatoes. Journal of Agricultural & Food Chemistry 56 (2008), 2436–2441.
23. Stahl, W., Sies, H., Bioactivity and protective effects of natural carotenoids. Biochimica Et Biophysica Acta-Molecular Basis of Disease 1740 (2005), 101–107.
24. Stewart, A.J., Bozonnet, S., Mullen, W., Jenkins, G.I., Lean, M.E.J., Crozier, A., Occurrence of flavonols in tomatoes and tomato-based products. Journal of Agricultural & Food Chemistry 48 (2000), 2663–2669.
25. Takeoka, G.R., Dao, L., Flessa, S., Gillespie, D.M., Jewell, W.T., Huebner, B., et al. Processing effects on lycopene content and antioxidant activity of tomatoes. Journal of Agricultural & Food Chemistry 49 (2001), 3713–3717.
26. Trincherini, P.R., Baffi, C., Barbero, P., Pizzoglio, E., Spalla, S., Precise determination of strontium isotope ratios by TIMS to authenticate tomato geographical origin. Food Chemistry 145 (2014), 349–355.
27. Vallverdú-Queralt, A., Medina-Remón, A., Andres-Lacueva, C., Lamuela-Raventos, R.M., Changes in phenolic profile and antioxidant activity during production of diced tomatoes. Food Chemistry 126 (2011), 1700–1707.
28. Zhang, C.X., Ho, S.C., Chen, Y.M., Fu, J.H., Cheng, S.Z., Lin, F.Y., Greater vegetable and fruit intake is associated with a lower risk of breast cancer among Chinese women. International Journal of Cancer 125 (2009), 181–188.