Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors
Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors
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DOI：
10.1021/jf990715p
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发表时间：
2000-06-01
影响因子：
6.1
通讯作者：
Biacs, PA
中科院分区：
文献类型：
--
作者：
Abushita, AA;Daood, HG;Biacs, PA
研究了番茄中类胡萝卜素和生物抗氧化剂含量随品种和工艺因素的变化规律。鲜食品种（沙拉番茄）与加工品种间抗坏血酸含量无显著差异。抗坏血酸的浓度在14.6至21.7毫克/100克新鲜成熟番茄果实。加工品种比新鲜食用的番茄含有更多的生育酚，特别是α -生育酚。不同品种间的类胡萝卜素含量差异显著。不同品种的番茄不仅类胡萝卜素总含量不同，而且番茄红素、β -胡萝卜素和叶黄素等色素的质量分布也不同。在热处理过程中，抗坏血酸、生育酚和类胡萝卜素表现出不同的作用和响应。抗坏血酸、α -生育酚醌和β -胡萝卜素是对热降解最敏感的成分。
The change in the carotenoid and bioantioxidant content of tomato as a function of varietal and technological factors was investigated in the present work. No great differences were found between cultivars for fresh consumption (salad tomatoes) and those for processing in ascorbic acid content. The concentration of ascorbic acid ranged between 14.6 and 21.7 mg/100 g fresh weight of ripe tomato fruit. Processing cultivars contained higher amounts of tocopherols, particularly alpha-tocopherol than tomatoes for fresh consumption. Significant differences could be obtained between the examined varieties with regard to carotenoid concentration. The different tomatoes varied not only in the total carotenoid content but also in the qualitative distribution of some pigments such as lycopene, beta-carotene and lutein. During heat-based processing, ascorbic acid, tocopherols, and carotenoids showed different role and response. Ascorbic acid, alpha-tocopherol quinone, and beta-carotene were the most susceptible components toward thermal degradation.