Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems
Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems
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DOI：
10.1007/s00217-002-0626-7
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发表时间：
2003-02-01
影响因子：
3.3
通讯作者：
Fogliano, V
中科院分区：
文献类型：
--
作者：
Graziani, G;Pernice, R;Fogliano, V
The effects of peeling and laboratory- or industrial-scale heating on carotenoid content and radical scavenging activity of tomato and tomato-virgin olive oil mixtures were investigated. A decrease in carotenoid content was detected only after long heating times. Such a decrease was lower for the unpeeled than for the peeled tomatoes. No change, either in lycopene concentration or in the chain-breaking activity of the lipophilic fractions, was observed when both laboratory- and industrial-scale heating treatments were performed on peeled-tomato puree containing 5% virgin olive oil. The aqueous fractions, including high-molecular-weight brown polymers formed as a consequence of heating, were also characterized for color, elementary composition and antioxidant activity.
