Carotenoids of tomato and tomato paste: verification of the occurrence of γ-carotene
Tomato and tomato paste are among the most consumed foodstuffs worldwide. Although their carotenoid compositions have been widely determined, some inconsistencies can be discerned in theliterature. In Brazil, γ-carotene was detected in fresh tomato but not in various tomato products, usingopen colum...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2003 |
| País: | Brasil |
| Institución: | Instituto Adolfo Lutz |
| Repositorio: | Revista do Instituto Adolfo Lutz (Online) |
| Idioma: | inglés |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/34945 |
| Acceso en línea: | https://periodicos.saude.sp.gov.br/RIAL/article/view/34945 |
| Access Level: | acceso abierto |
| Palabra clave: | tomato tomato products carotenoids γ-carotene tomate produtos de tomate carotenóides γ-caroteno |
| Sumario: | Tomato and tomato paste are among the most consumed foodstuffs worldwide. Although their carotenoid compositions have been widely determined, some inconsistencies can be discerned in theliterature. In Brazil, γ-carotene was detected in fresh tomato but not in various tomato products, usingopen column chromatography (OCC). On the other hand, very high amounts of this carotenoid were obtained in American tomato products, using high performance liquid chromatography (HPLC). Thus,this work was carried out to verify if the difference in data was due to natural variation or an artifact of the analysis. In fresh tomato, 11 carotenoids were identified: trans-lycopene, phytoene, phytofluene, β-carotene, lutein, 13-cis-lycopene, 15-cis-lycopene, γ-carotene, trans-ζ-carotene, cis-ζ-carotene, and neurosporene. In tomato paste, aside from the mentioned carotenoids, cis-β-carotene and four unidentified carotenoids were also detected. γ-Carotene was found in comparable concentrations in Brazilian and American tomato pastes, at levels much lower than β-carotene, apparently below the detection limit of OCC. The removalof the peel and the maturity stage of the fresh tomatoes could not explain the loss of γ-carotene in Brazilian tomato pastes, indicating that degradation was involved. The results do not lend support to the high levels of γ-carotene in American tomato products. |
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