Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil

The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed during thermal processing. The effect of cookin...

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Detalles Bibliográficos
Autores: Vallverdú i Queralt, Anna, Regueiro, Jorge, Rinaldi de Alvarenga, José Fernando, Torrado, Xavier, Lamuela Raventós, Rosa Ma.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2015
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/152114
Acceso en línea:https://hdl.handle.net/2445/152114
Access Level:acceso abierto
Palabra clave:Antioxidants
Cromatografia de líquids d'alta resolució
Espectrometria de masses amb ionització per electroesprai
High performance liquid chromatography
Electrospray ionization mass spectrometry
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spelling Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oilVallverdú i Queralt, AnnaRegueiro, JorgeRinaldi de Alvarenga, José FernandoTorrado, XavierLamuela Raventós, Rosa Ma.AntioxidantsCromatografia de líquids d'alta resolucióEspectrometria de masses amb ionització per electroespraiAntioxidantsHigh performance liquid chromatographyElectrospray ionization mass spectrometryThe consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min) and the addition of extra virgin olive oil (5% and 10%) on the carotenoid extractability of tomato sauces was monitored using liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS) and LC-ultraviolet detection (LC-UV). The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, α-carotene and β-carotene. These results are of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA) levels. Moreover, β-carotene has been reported to suppress the up-regulation of heme oxygenase-1 gene expression in a dose dependent manner and to suppress UVA-induced HO-1 gene expression in cultured FEK4.MDPI2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/152114Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.3390/ijms16059588International Journal of Molecular Sciences, 2015, vol. 16, num. 5, p. 9588-9599https://doi.org/10.3390/ijms16059588cc-by (c) Vallverdú i Queralt, Anna et al., 2015http://creativecommons.org/licenses/by/3.0/esinfo:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1521142026-05-27T06:46:51Z
dc.title.none.fl_str_mv Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil
title Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil
spellingShingle Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil
Vallverdú i Queralt, Anna
Antioxidants
Cromatografia de líquids d'alta resolució
Espectrometria de masses amb ionització per electroesprai
Antioxidants
High performance liquid chromatography
Electrospray ionization mass spectrometry
title_short Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil
title_full Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil
title_fullStr Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil
title_full_unstemmed Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil
title_sort Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil
dc.creator.none.fl_str_mv Vallverdú i Queralt, Anna
Regueiro, Jorge
Rinaldi de Alvarenga, José Fernando
Torrado, Xavier
Lamuela Raventós, Rosa Ma.
author Vallverdú i Queralt, Anna
author_facet Vallverdú i Queralt, Anna
Regueiro, Jorge
Rinaldi de Alvarenga, José Fernando
Torrado, Xavier
Lamuela Raventós, Rosa Ma.
author_role author
author2 Regueiro, Jorge
Rinaldi de Alvarenga, José Fernando
Torrado, Xavier
Lamuela Raventós, Rosa Ma.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Antioxidants
Cromatografia de líquids d'alta resolució
Espectrometria de masses amb ionització per electroesprai
Antioxidants
High performance liquid chromatography
Electrospray ionization mass spectrometry
topic Antioxidants
Cromatografia de líquids d'alta resolució
Espectrometria de masses amb ionització per electroesprai
Antioxidants
High performance liquid chromatography
Electrospray ionization mass spectrometry
description The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min) and the addition of extra virgin olive oil (5% and 10%) on the carotenoid extractability of tomato sauces was monitored using liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS) and LC-ultraviolet detection (LC-UV). The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, α-carotene and β-carotene. These results are of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA) levels. Moreover, β-carotene has been reported to suppress the up-regulation of heme oxygenase-1 gene expression in a dose dependent manner and to suppress UVA-induced HO-1 gene expression in cultured FEK4.
publishDate 2015
dc.date.none.fl_str_mv 2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/152114
url https://hdl.handle.net/2445/152114
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/ijms16059588
International Journal of Molecular Sciences, 2015, vol. 16, num. 5, p. 9588-9599
https://doi.org/10.3390/ijms16059588
dc.rights.none.fl_str_mv cc-by (c) Vallverdú i Queralt, Anna et al., 2015
http://creativecommons.org/licenses/by/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Vallverdú i Queralt, Anna et al., 2015
http://creativecommons.org/licenses/by/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300724

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