Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/34614
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Effect of combined treatments of high-pressure and natural additives on carotenoid extractability and antioxidant activity of tomato puree ( Lycopersicum esculentum Mill.) |
Autor: | Sánchez-Moreno, Concepción CSIC ORCID ; Plaza, Lucía CSIC ORCID; Ancos, Begoña de CSIC ORCID ; Cano, M. Pilar CSIC ORCID | Palabras clave: | Tomato puree High-pressure Natural additives Carotenoids Radical scavenging Lipid oxidation Response surface methodology Combined treatments |
Fecha de publicación: | jul-2004 | Editor: | Springer Nature | Citación: | European food research and technology 219(2): 151-160 (2004) | Resumen: | High-pressure is a new food processing technology aimed at achieving consumer demands for fresher products with reduced microbiological levels. The objective of this work was to evaluate the effect of combined treatments of high-pressure and natural additives (citric acid and sodium chloride) on lutein, lycopene, lycopene epoxide, Y- and Beta-carotene content, and vitamin A value, and on the in vitro antioxidant activity of tomato puree. The methods used to evaluate the antioxidant activity were the measurement of the DPPH· radical scavenging and the inhibition of lipid oxidation (linoleic acid/CuSO4 system). The experimental design comprised a response surface methodology according to a central composite face-centred design. The variable ranges were 50–400 MPa, sodium chloride 0–0.8%, and citric acid 0–2%. Total carotenoid content showed the best extraction when pressure was increased up to 400 MPa without sodium chloride and citric acid. The effect of the moderately high-pressure treatment (under 200 MPa) on the structure of the cellular tomato matrix may lead to the different release of various carotenes on the basis of their chemical features and chromoplast location. Radical scavenging activity was higher in the aqueous extract than the organic extract of tomato puree. Significant correlation (P<0.05) was found between the total carotenoid content and the radical scavenging activity and inhibition of lipid oxidation by the organic extract of tomato puree. In conclusion, applying the highest range of pressures (without additives) increased the carotenoid extractability. Further human studies are needed to clarify the effect of high-pressure treatment on the bioavailability of tomato puree constituents. | Descripción: | 10 páginas, 10 figuras, 3 tablas. | Versión del editor: | http://dx.doi.org/10.1007/s00217-004-0926-1 | URI: | http://hdl.handle.net/10261/34614 | DOI: | 10.1007/s00217-004-0926-1 | ISSN: | 1438-2377 |
Aparece en las colecciones: | (IF) Artículos |
Mostrar el registro completo
CORE Recommender
SCOPUSTM
Citations
74
checked on 22-abr-2024
WEB OF SCIENCETM
Citations
56
checked on 22-feb-2024
Page view(s)
421
checked on 23-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.