Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil

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dc.contributor.authorVallverdu-Queralt, Anna
dc.contributor.authorRegueiro, Jorge
dc.contributor.authorRinaldi de Alvarenga, Jose Fernando [UNESP]
dc.contributor.authorTorrado, Xavier
dc.contributor.authorLamuela-Raventos, Rosa M.
dc.contributor.institutionINRA
dc.contributor.institutionInst Salud Carlos III
dc.contributor.institutionUniv Vigo
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniv Barcelona
dc.date.accessioned2015-10-21T20:54:03Z
dc.date.available2015-10-21T20:54:03Z
dc.date.issued2015-05-01
dc.description.abstractThe consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min) and the addition of extra virgin olive oil (5% and 10%) on the carotenoid extractability of tomato sauces was monitored using liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS) and LC-ultraviolet detection (LC-UV). The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, -carotene and -carotene. These results are of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA) levels. Moreover, -carotene has been reported to suppress the up-regulation of heme oxygenase-1 gene expression in a dose dependent manner and to suppress UVA-induced HO-1 gene expression in cultured FEK4.en
dc.description.affiliationINRA, Sci Oenol UMR1083, F-34060 Montpellier, France
dc.description.affiliationInst Salud Carlos III, CIBER Fisiopatol Obesidad &Nutr CIBEROBN, Madrid 28029, Spain
dc.description.affiliationUniv Vigo, Analyt &Food Chem Dept, Nutr &Bromatol Grp, Fac Food Sci &Technol, E-32004 Orense, Spain
dc.description.affiliationSao Paulo State Univ UNESP, Sch Pharmaceut Sci, Dept Food Sci &Nutr, BR-14801902 Sao Paulo, Brazil
dc.description.affiliationUniv Barcelona, INSA Pharm Sch, Nutr &Food Sci Dept, XaRTA, E-08028 Barcelona, Spain
dc.description.affiliationUnespSao Paulo State Univ UNESP, Sch Pharmaceut Sci, Dept Food Sci &Nutr, BR-14801902 Sao Paulo, Brazil
dc.description.sponsorshipCICYT
dc.description.sponsorshipInstituto de Salud Carlos III, ISCIII (CIBEROBN) from the Spanish Ministry of Science and Innovation Ministerio de Ciencia e Innovacion (MICINN)
dc.description.sponsorshipQuality Group from Generalitat de Catalunya (GC)
dc.description.sponsorshipAlfonso Martin Escudero Foundation
dc.description.sponsorshipMinistry of Science and Innovation of Spain
dc.description.sponsorshipIdCICYT: AGL2010-22319-C03
dc.description.sponsorshipIdCICYT: AGL2013-49083-C3-1-R
dc.description.sponsorshipIdQuality Group from Generalitat de Catalunya (GC): 2014 SGR 773
dc.format.extent9588-9599
dc.identifier.citationInternational Journal Of Molecular Sciences, v. 16, n. 5, p. 9588-9599, 2015.
dc.identifier.doi10.3390/ijms16059588
dc.identifier.issn1422-0067
dc.identifier.urihttp://hdl.handle.net/11449/129350
dc.identifier.wosWOS:000356241400030
dc.language.isoeng
dc.publisherMdpi Ag
dc.relation.ispartofInternational Journal Of Molecular Sciences
dc.relation.ispartofjcr3.687
dc.relation.ispartofsjr1,260
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectLC-ESI-MSen
dc.subjectMSen
dc.subjectLC-UVen
dc.subjectC30 columnen
dc.subject-caroteneen
dc.subjectlycopeneen
dc.subjectantioxidant capacityen
dc.titleCarotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oilen
dc.typeArtigo
dcterms.rightsHolderMdpi Ag
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt
unesp.departmentAlimentos e Nutrição - FCFpt

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Araraquara - FCF - Faculdade de Ciências Farmacêuticas