Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 113, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2019.108284
Keywords
Microwave; Solanum lycopersicum L.; Allium cepa L.; Z-Lycopene; Transfer of lycopene
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Funding
- China Scholarship Council through the CSC/Agreenium Program [201706790070]
- Thirteen Five National Key Research and Development Program of China [2018YFD0400902]
- Postgraduate Research & Practice Innovation Program of Jiangsu Province [KYCX17_1407]
- State of Key Research and Development Plan [2017YFD0400200]
- Key Research and Development Program of Jiangsu Province [BE2017374]
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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 R-2 over 0.807. Microwave heating time (0-30 min at 250 W) also promoted Z-isomerization of lycopene and PF (R-2 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 R-2 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.
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