Lycopene content and antioxidant activity of fresh and processed tomatoes and in vitro bioavailability of lycopene

BACKGROUND: Lycopene, a phytochemical, has attracted a great deal of interest over the past few years. This has triggered research on the biological properties of lycopene and on the numerous factors that control these properties. Therefore, the aim of the study was to investigate lycopene content and antioxidant activity of fresh, sun‐dried and canned tomatoes. In addition, in vitro bioavailability of lycopene was determined. RESULTS: Lycopene contents of fresh, sun‐dried and canned tomatoes were found to be 1.74, 5.51 and 3.55 mg 100 g^?1, respectively, on a fresh wet basis. The highest lycopene bioavailability was obtained for sun‐dried tomatoes (58.05%) and this was followed by fresh (28.67%) and canned tomatoes (21.83%). Fresh tomatoes showed the highest antioxidant activity against ABTS radical oxidation. This was followed by sun‐dried tomatoes and canned tomatoes. The inhibition effect of intestinal dialysates of the samples on ABTS radical oxidation was between 51.34% and 92.96%. CONCLUSION: Maintenance antioxidant activity and existence of lycopene following an in vitro digestion process were the main findings, which might contribute forthcoming studies in this scientific field. Copyright © 2007 Society of Chemical Industry     

Effects of genotype and cultivation environment on lycopene content in red‐ripe tomatoes

Lycopene, a natural red pigment found in tomato, is correlated with reduced incidence of some cancers. Forty tomato varieties, including cluster F₁ hybrid tomatoes, round breeding line tomatoes (Lycopersicon esculentum Mill) and cherry tomato types (L esculentum var cerasiforme), grown under greenhouse and field conditions were evaluated for their lycopene content using high‐performance liquid chromatography (HPLC) and spectrophotometry. Lycopene content varied significantly among the tomato varieties, with cherry tomato types having the highest lycopene content. Greenhouse‐grown cluster and round tomatoes contained more lycopene (mean = 30.3 mg kg^?1) than field‐grown tomatoes (mean = 25.2 mg kg^?1), whereas cherry tomato types had a higher lycopene content in field‐grown (mean = 91.9 mg kg^?1) than in greenhouse‐grown (mean = 56.1 mg kg^?1) fruits. HPLC analysis of lycopene isomeric forms revealed a higher content of all‐trans isomers in all tomato genotypes examined. However, the cis isomeric form was exceptionally higher in the field‐ and greenhouse‐grown cherry tomato L esculentum var cerasiforme cv Gardener's Delight, which contained ～9.3 and 9.9 mg kg^?1 cis isomers respectively. Results indicate that genetics and choice of cultivation environment may have a strong influence on tomato lycopene content. Copyright © 2005 Society of Chemical Industry     

Processing tangerine tomatoes: effects on lycopene-isomer concentrations and profile

ABSTRACT:  Because lycopene is a powerful biological antioxidant, its delivery to humans is of major concern. cis -Lycopene isomers are more bioavailable than the all- trans isomers and thus more efficiently absorbed. Tangerine tomatoes, whose lycopene isomeric content is almost all tetra - cis , provide a useful food source for comparing cis - and trans -isomer absorption. Tangerine tomatoes were processed into sauce in the Univ. of California, Davis Pilot Plant for subsequent use in a human feeding study described in another publication. Samples were taken at several stages during processing and carotenoids extracted and analyzed for carotenoid-isomer profiles and concentrations. Analyses showed that total lycopene concentration decreased considerably during the 1st step of processing, which included heating and juicing operations. Processing resulted in a large decrease in tetra - cis lycopene concentration accompanied by increases in trans - and other cis -lycopene isomers.     

番茄红素在核桃油中的抗氧化动力学研究

为了探究不同温度条件下番茄红素不同添加量在核桃油中的抗氧化规律。本文采用Schaal烘箱加速氧化法,定期测定番茄红素不同添加量在核桃油中的过氧化值和茴香胺值,并计算总氧化值。运用动力学模型拟合过氧化值、茴香胺值和总氧化值与氧化时间的方程式,符合线性规律,并通过Arrnenus方程进行认证。结果表明:核桃油的氧化速率不仅和番茄红素添加量有关,也和加速氧化的温度有关,温度越高,其对应的氧化速率就越大。当温度为40℃、60℃和80℃,番茄红素在核桃油中的添加剂量分别为0.005 0%,0.005 0%和0.015 0%时,其核桃油的Ln K与1/T之间线性关系(R20.987),且与阿伦尼乌斯(Arrhenius)定律一致。     

番茄籽油精炼过程中番茄红素含量变化的研究

以番茄籽压榨油为原料,采用分光光度法测定番茄籽油中番茄红素在精炼过程中的含量变化。结果表明,番茄红素在精炼各工序均有损失,且脱色>碱炼>水洗>脱臭,碱炼和脱色过程损失分别为17.88%和75.39%。碱炼过程,当碱液浓度升高(8.5%~11.5%),油中番茄红素残留量会降低。脱色过程,增加白土用量或升高脱色温度,油中番茄红素残留量都会减少,当白土用量为2%、脱色温度为100℃时,番茄红素脱除率最高;脱色5min后油中番茄红素残留量无明显变化。      

番茄红素超临界二氧化碳萃取研究

通过单因素和正交试验对番茄红素超临界CO2萃取工艺进行了优化,研究表明,最佳工艺条件为：萃取压力25MPa,萃取时间3h,萃取温度50℃,CO2流量40L／h。     

超声波辅助提取番茄皮渣中番茄红素工艺的研究

以番茄皮渣为原料,采用超声波辅助提取工艺,研究提取溶剂、超声输出功率、提取料液比、提取总时间、超声辐射时间等因素对番茄红素提取效果的影响,通过响应面分析试验,确定超声波提取番茄皮渣中番茄红素的最佳工艺条件为:以乙酸乙酯为提取溶剂,95%乙醇按1∶3的比例对番茄皮渣进行处理,超声输出功率300W,料液比1∶6,提取总时间6 min,超声辐射时间3 s,三级提取,番茄红素提取率为98%以上.     

Effect of increasing manganese concentration in nutrient solution on the antioxidant activity,vitamin C,lycopene and polyphenol contents of tomato fruit

ABSTRACT

This study evaluated the effect of increasing manganese (Mn) nutrition on the content of antioxidative compounds such as vitamin C, lycopene and polyphenols, and the antioxidant activity of tomato (Lycopersicon esculentum Mill., cvs ‘Alboney F1’ and ‘Emotion F₁’) fruit. Plants were grown in rockwool using a nutrient solution with the following content of Mn (mg dm^–3): 0.0, 0.3, 0.6, 1.2, 2.4, 4.8, 9.6 and 19.2. The level of vitamin C and lycopene decreased with the increasing Mn nutrition. Since the colour of fruits was correlated with the change in carotenoid content, the decrease in lycopene content promoted the reduction of redness and increase of yellowness of fruits. However, total polyphenol content and antioxidant activity significantly increased when plant were exposed to toxic levels of Mn. Observed changes could be the result of the oxidative stress induced by high concentrations of Mn. Polyphenolic compounds play a crucial role in the plant’s response to Mn stress and affect predominantly the total antioxidant properties of fruits, which could be used as a source of phenolics. Moreover, total phenolic content measurement, as an easy and inexpensive method, could be used as an indicator of Mn-induced stress in fruits of tomato.     

番茄红素不同提取工艺及其对性质影响

以新鲜番茄为试材提取番茄红素,比较研究微波法和有机溶剂浸提法两种工艺及其对番茄红素性质影响。结果表明,最佳提取溶剂为氯仿-丙酮(2:1);有机溶剂浸提最佳条件为:浸提温度40℃,料液比1:4,提取时间70min,浸提次数3次,提取率为89.89%;微波提取最佳条件为:料液比1:3,微波功率360W,微波时间15s,提取次数2次,各因素中微波功率和微波时间影响最小,微波起辅助作用,提取率为97.58%,比有机溶剂浸提高出7.69%,且节省时间和溶剂;微波提取所得产品纯度较高,无溶剂痕量残留。两种工艺所得番茄红素性质基本相同,对光、高温、酸、高浓度NaSO3,高浓度Ca2+和Cu2+,Fe3+等不稳定;对氧化剂、低浓度NaSO3、碱、Na+、K+、苯甲酸钠、Vc和柠檬酸等基本稳定,且弱碱有轻微增色作用。     

乙醇处理对番茄红素提取的影响

主要对番茄皂化产物的乙醇处理方法和影响番茄红素提取的诸因素,如提取温度、提取时间、浸提料液比等进行了研究,结果表明:番茄皂化产物用95%乙醇处理3次后,再用二氯甲烷(原料与试剂比为1∶5)在30℃条件下震荡提取45min可以获得最佳的提取效果。     

Phenolic compounds,lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum)

Nine commercial varieties of tomato (Rambo, Senior, Ramillete, Liso, Pera, Canario, Durina, Daniella and Remate) produced in Spain were analysed for their lycopene content, content of phenolic compounds and antioxidant capacity. The phenolic compounds were characterised as flavonoids (quercetin, kaempferol and naringenin) and hydroxycinnamic acids (caffeic, chlorogenic, ferulic and p‐coumaric acids). Antioxidant activity was measured using the DPPH and ABTS assays. The concentrations of lycopene and the various phenolic compounds as well as the antioxidant activity were significantly influenced by the tomato variety. Quercetin, the most abundant flavonoid, was found in concentrations ranging between 7.19 and 43.59 mg kg^?1 fresh weight, while naringenin levels were lower than 12.55 mg kg^?1. The most abundant hydroxycinnamic acid was chlorogenic acid, with values ranging from 14 to 32 mg kg^?1 fresh weight, followed by caffeic acid, while p‐coumaric and ferulic acids showed similar concentrations lower than 5 mg kg^?1. The highest content of lycopene was found in Ramillete, Pera and Durina (>50 mg kg^?1 fresh weight), while the concentration in the other varieties was between 50 and 30 mg kg^?1, with the exception of Liso (less than 20 mg kg^?1). The antioxidant activity of tomato extracts varied with the tomato variety and the assay method used. Individual compounds found to be significantly related to antioxidant capacity were lycopene and ferulic and caffeic acids, but not quercetin and chlorogenic acid. © 2002 Society of Chemical Industry     

超声波协同混合溶剂提取番茄红素的研究

文章以新鲜番茄为原料,在超声波协同下以乙酸乙酯和丙酮为混合溶剂提取番茄红素,并采用单因素影响法研究最佳提取条件,当超声波功率固定在150 W时,试验结果表明最佳提取条件为:乙酸乙酯与丙酮的最佳混合比为2∶3(体积比),料液比1∶4(质量体积比,g/mL ),提取时间为25 min,提取次数为3次,提取率可达50.52 μg/g.     

番茄中碱溶性果胶的含量和纳米结构的研究

以番茄为原料,比较了两个品种和两种成熟度的番茄的碱溶性果胶的含量,并用原子力显微镜测定了碱溶性果胶的微观结构。实验结果表明,随着番茄的成熟,其碱溶性果胶聚集体减少,线性结构逐渐增多,链宽和链高值也明显降低,原子力显微镜的截面分析表明,碱溶性果胶分子的链宽值是由三个基本单元(15.625、19.531、23.438nm)组成的,说明品种和成熟度对番茄中的碱溶性果胶有很大的影响。     

Lycopene content of tomatoes and tomato products and their contribution to dietary lycopene

Tomatoes are an integral part of diet world wide. Many population studies have established link between dietary intake of tomatoes, a major source of a carotenoid antioxidant lycopene and reduced risk of chronic diseases. This study evaluates the lycopene contents of various commonly consumed tomato products and estimates its daily intake levels. A fast and simple spectrophotometric method for routine analysis of lycopene was developed and validated against HPLC method. Lycopene content in various tomato products ranged from 42 ppm to 365 ppm. Average daily dietary lycopene intake levels were assessed by administering food frequency questionnaire and were estimated to be 25.2 mg day⁻¹. Fresh tomatoes accounted for 50% of total lycopene intake.     

高顺式番茄红素制备工艺研究

番茄红素是一种具有优越生理活性的功能因子,相比天然全反式番茄红素,顺式结构的番茄红素具有更高的生物活性和生物利用率。以全反式番茄红素为原料,脂肪酸为溶剂,采用微波加热法对番茄红素进行异构化,探究脂肪酸,微波条件,催化剂对番茄红素异构化的影响。以番茄红素顺式占比为指标,通过单因素试验,对微波加热法制备高顺式番茄红素工艺进行优化。研究结果表明,微波温度81 ℃,微波功率600 W,微波时间11 min,亚油酸和辛癸酸甘油酯1:1比例添加3 mL,催化剂二烯丙基二硫添加量80 mg/mL,此条件下得到13Z,(5Z,9Z)及其他未知未知异构体组分番茄红素总顺式占比为(40.19±0.27)%。稳定性试验表明,温度越低,番茄红素保留率越高,等温条件下,反式最稳定,(5Z, 9Z)次之,13Z最不稳定。此方案可以有效提高番茄红素顺式占比,从而提高番茄红素在人体内的消化吸收,提高生物利用率,并为开发含番茄红素的功能食用油产品提供了理论依据。     

Effects of irradiation and storage on the physico-chemical and sensory properties of hamburgers enriched with lycopene

In order to increase their safety and shelf-life, raw hamburgers containing 30, 45 and 60 g kg⁻¹ dry tomato peel (DTP) as a source of lycopene were manufactured, vacuum-packed and irradiated with 2 or 4 kGy. The effects of this treatment on microbial load, lycopene concentration, physico-chemical and sensory properties were studied during 17 days of refrigerated storage. After irradiation with 4 kGy and 17 days of storage, microbial levels fell, four logarithmic cycles and the lycopene concentration fell to 15% of the initial value. Even with this decrease, hamburgers containing 6% DTP had a final lycopene concentration of 7.14 mg per 100 g of hamburger, an amount very close to the recommended daily intake for a healthy diet. DTP masks the brownish colour characteristic of irradiated meat, and 6% DTP gives to the hamburger similar redness ( a * parameter), independently of the dose of radiation applied. Sensory characteristics were influenced by irradiation, but the higher lycopene concentration (6 g kg⁻¹) masked these changes sufficiently to assure an acceptable colour and odour in the final product after the storage period.     

番茄红素油树脂微乳液的研制

目的:研制番茄红素微乳液并进行初步的稳定性评价。方法:通过油A、助乳化剂B和乳化剂C含量的变化,考察温度、时间对番茄红素微乳液溶解度的影响,用紫外分光光度法测定番茄红素的OD值,并用正交试验优化制备工艺。结果:油A、助乳化剂B和乳化剂C的最佳比例为1∶2∶3;纯净水和助乳化剂D的最佳比例为3∶1;加热温度、加热时间、搅拌速度分别为75℃、60min、150r/min。结论:乳化后番茄红素的稳定性提高。     

番茄红素茶油制备工艺及抗氧化性质研究

对番茄红素茶油制备工艺以及采用油脂氧化稳定指数(OSI)对茶油中添加番茄红素和其他抗氧化剂的作用效果进行了研究。在单因素试验的基础上,研究番茄红素添加量、溶解时间、溶解温度对番茄红素茶油中番茄红素质量浓度的影响,以番茄红素质量浓度作为响应值进行响应面分析。确定的最佳工艺条件为:25 g茶油中番茄红素添加量26 mg(0.104%),溶解时间8 h,溶解温度63℃。在最佳条件下,茶油中番茄红素质量浓度达30.26μg/mL,与预测值相差不大。研究表明,0.104%番茄红素对茶油具有较好的抗氧化作用,其抗氧化能力低于0.02%TBHQ,与0.02%PG抗氧化能力相当。     

影响番茄红素提取效果的因素的研究

主要对番茄红素的提取工艺和影响番茄红素提取的诸因素,如原料预处理方法、提取溶剂种类及原料与提取溶剂的比例、浸提时间、温度、pH值等进行了研究,结果表明:在原料(番茄糊)中加入0.5%的BHT(抗氧化)和异丙醇(脱水)进行预处理后,再用石油醚-丙酮混合试剂(原料与试剂比为1∶3)在pH=6,T=30℃的条件下浸提4h,可取得最佳提取效果。     

不同食用油对番茄红素抗氧化活性的影响

目前市面上有多种品牌的番茄红素软胶囊,使用的食用油介质不同。为了更好地指导生产和消费,选择亚麻籽油、花生油、大豆油、玉米油和葵花籽油五种不同种类的食用油和番茄红素混合,采用五种体外抗氧化活性的测定方法来研究这几种不同的食用油对番茄红素抗氧化活性的影响。实验结果显示,几种食用油对番茄红素的抗氧化性都有很好的促进作用,其中亚麻籽油、花生油的效果最为显著,但是亚麻籽油在质量浓度高于40 μg/mL时,促进效果可能会下降。