Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization
| Autor: | Catherine M.G.C. Renard, Catherine Caris-Veyrat, Jiahao Yu, Lianfu Zhang, Béatrice Gleize |
|---|---|
| Přispěvatelé: | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (CEPIA), Institut National de la Recherche Agronomique (INRA), CSC/Agrenium Program n°201706790070 |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
food.ingredient
Blanching [SDV]Life Sciences [q-bio] Food chemistry 01 natural sciences Analytical Chemistry Tomato puree chemistry.chemical_compound Lycopene 0404 agricultural biotechnology food Isomerism Solanum lycopersicum Onions [SDV.IDA]Life Sciences [q-bio]/Food engineering [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Disulfides Food science Olive Oil Chromatography High Pressure Liquid Allium cepa L Chemistry Diallyl disulfide 010401 analytical chemistry Temperature Z-lycopene 04 agricultural and veterinary sciences General Medicine Solanum lycopersicum L Lipids 040401 food science 0104 chemical sciences Bioavailability Allyl Compounds Diallyl disulfite Isomerization Sulfur-containing compounds Food Science Olive oil |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2019, 296, pp.9-16. ⟨10.1016/j.foodchem.2019.05.188⟩ |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2019.05.188⟩ |
| Popis: | International audience; Z-lycopene isomers are more bioavailable than all-E-lycopene, especially 5-Z-lycopene. Based on our observations, the addition of unblanched onion could favor Z-isomerization of lycopene (by more than 94%) during heating tomato-onion-extra virgin olive oil (EVOO) purees at 90 °C for 2 h. The increase in Z-lycopene was correlated linearly with the addition of unblanched onion, with R2 > 0.92, and increased rates of 5-Z-lycopene were 3–4 times higher than for 9-Z-lycopene and 13-Z-lycopene. Diallyl disulfide (DADS), formed by alliinasecatalyzed breakdown of non-volatile precursors in onion, contributed to these increases and correlated linearly (R2 > 0.79, 0–0.50 mg/g puree) with increased Z-lycopene. Increased rates of 5-Z-lycopene were also 3–4 times higher than for 9-Z-lycopene and 13-Z-lycopene. However, blanching of onion, in tomato-onion-EVOO purees, before heating, significantly decreased the effect of onion on Z-isomerization of lycopene. |
| Databáze: | OpenAIRE |
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