Microwave heating of tomato puree in the presence of onion and EVOO: The effect on lycopene isomerization and transfer into oil
| Autor: | Lianfu Zhang, Catherine M.G.C. Renard, Jiahao Yu, Béatrice Gleize, Catherine Caris-Veyrat |
|---|---|
| Přispěvatelé: | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Institut National de la Recherche Agronomique (INRA)-Avignon Université (AU), 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), Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
food.ingredient
transfer of lycopene 030309 nutrition & dietetics [SDV]Life Sciences [q-bio] purée de tomate isomerization Tomato puree oignon 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food huile d'olive vierge Food science onion 2. Zero hunger mécanisme de transfert 0303 health sciences chauffage par micro-ondes Allium cepa L Z-lycopene 04 agricultural and veterinary sciences Solanum lycopersicum L 040401 food science Lycopene Vegetable oil chemistry Microwave heating lycopène isomerisation Isomerization Microwave Food Science Olive oil |
| Zdroj: | LWT-Food Science and Technology LWT-Food Science and Technology, Elsevier, 2019, 113, 9 p. ⟨10.1016/j.lwt.2019.108284⟩ |
| ISSN: | 0023-6438 1096-1127 |
| DOI: | 10.1016/j.lwt.2019.108284⟩ |
| Popis: | Tomatoes, the major sources of lycopene in human diet, are often processed into multi-ingredient products that contain vegetable oil and onion. Microwave heating (250 W for 20 min) tomato-based purees in the presence of both onion and extra virgin olive oil (EVOO) clearly promoted Z-isomerization of lycopene and increased transfer of lycopene into oil (expressed as partition factor (PF) between tomato-based puree and oil), while only PF increased with either one of both ingredients. The proportion of Z-lycopene and PF increased with the addition of onion (10–50%) and EVOO (1–10%). This increase could be fitted with a linear equation, with R2 over 0.807. Microwave heating time (0–30 min at 250 W) also promoted Z-isomerization of lycopene and PF (R2 over 0.910), and among different microwave heating combinations (power, time), the combinations of high power and short time had greater effects. The PF of total-Z-lycopene was higher than that of all-E-lycopene. The proportion of total-Z-lycopene and 5-Z-lycopene present in the tomato-based purees after the same microwave treatment was positively correlated with the PF of total lycopene, with R2 higher than 0.690 (p = 0.0008), which illustrated that the increased proportion of Z-lycopene with onion and EVOO could contribute to enhanced transfer of lycopene. |
| Databáze: | OpenAIRE |
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