Carotenoid composition and antioxidant activities of Chinese orange-colored tomato cultivars and the effects of thermal processing on the bioactive components
Carotenoid composition and antioxidant activities of Chinese orange-colored tomato cultivars and the effects of thermal processing on the bioactive components
复制标题
橘子番茄品种类胡萝卜素组成、抗氧化活性及热处理对其活性成分的影响
DOI：
10.1111/1750-3841.15682
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发表时间：
2021
影响因子：
3.9
通讯作者：
Zhang Lianfu
中科院分区：
文献类型：
--
作者：
Yang Cheng;Jiang Xin;Ma Lulu;Xiong Wenhui;Zhang Shuang;Zhang Jian;Zhang Lianfu
摘要为提高橙色番茄的生物活性和利用效率，采用高效液相色谱-光电二极管阵列检测技术对11个番茄品种的类胡萝卜素进行了分析。此外，通过四种化学方法评估了抗氧化活性，并研究了热处理对富含四顺（7Z、9Z、7′z和9′z） -番茄红素、植物荧光素和植物烯的橙色番茄类胡萝卜素的影响。将9个橙色番茄（OT）分为两类：含有5个富含β -胡萝卜素的品种的OT‐B和含有另外4个富含四顺番茄红素、植物流感素和植物烯的品种的OT‐L。OT‐L的抗氧化活性高于OT‐B，其中SD‐2品种的抗氧化活性与红番茄相近。在热处理过程中，在80℃下加热2小时后，SD - 2中的四顺番茄红素含量下降了约38%，但其含量仍高于其他番茄红素异构体。其他‐Z‐番茄红素和全‐反式(E)‐番茄红素分别从2.36±0.19µg/g鲜重（FW）和0.75±0.10µg/g鲜重（FW）增加到14.73±1.16µg/g。因此，低温热处理，如冷破和巴氏灭菌，更适合加工OT‐L。结果表明，OT‐L是生产具有较高生物利用度和生物活性的番茄制品的优良原料。本研究结果可为利用橙番茄生产番茄制品的研究和开发提供参考，并使种植者和消费者受益。一些橙番茄品种因其富含生物活性的四顺番茄红素、植物荧光素和植物烯而成为番茄制品的重要原料。研究了中国广泛种植的橙色番茄的类胡萝卜素成分及其抗氧化活性。所获得的知识，包括热处理对品种中类胡萝卜素异构化和降解的影响，将为食品加工者和消费者提供有用的信息。
AbstractTo facilitate the production of tomato products with high bioactivity and improve the utilization of orange‐colored tomatoes, the carotenoids of 11 tomato cultivars were analyzed using high‐performance liquid chromatography with photodiode array detection. Moreover, antioxidant activities were evaluated by four chemical‐based assays, and the influences of thermal treatment on the carotenoids in orange‐colored tomatoes rich in tetra‐cis(7Z, 9Z, 7′Z, and 9′Z)‐lycopene, phytofluene, and phytoene were studied. The nine orange‐colored tomatoes (OT) were divided into two categories: OT‐B, containing five cultivars rich in β‐carotene, and OT‐L, containing the other four cultivars that were abundant in tetra‐cis‐lycopene, phytofluene, and phytoene. The antioxidant activities of OT‐L were higher than those of OT‐B and the SD‐2 cultivar in OT‐L showed similar antioxidant activity to the red tomatoes. During thermal processing, tetra‐cis‐lycopene in SD‐2 decreased about 38% after being exposed to heat for 2 hr at 80 °C, while its content was still higher than other lycopene isomers. Other‐Z‐lycopenes and all‐trans (E)‐lycopene increased from 2.36 ± 0.19 to 14.73 ± 1.16 µg/g fresh weight (FW) and 0.75 ± 0.10 to 5.91 ± 1.02 µg/g FW, respectively. Thus, thermal treatments at lower temperature, such as cold break and pasteurization, were more suitable for processing OT‐L. The results demonstrated that OT‐L could be an excellent raw material to produce tomato products with high bioavailability and bioactivity. The results of this research could provide helpful information for the research and development of tomato products using orange tomatoes and benefit planters and consumers.Practical ApplicationSome orange tomato cultivars are promising raw materials for tomato products because of their high contents of bioactive tetra‐cis‐lycopene, phytofluene, and phytoene. This study demonstrated the carotenoid components and antioxidant activities of the widely planted orange‐colored tomatoes in China. The obtained knowledge, including the thermal processing effects on the isomerization and degradation of carotenoids in the cultivars, will offer useful information to food processors and benefit the consumers.