Title: Effects of Processing on Lycopene-Isomer Content of Tangerine Tomato Authors
|Ishida, Betty - USDA,ARS,WRRC-FOODS UNIT|
|Chapman, Mary - USDA,ARS,WRRC-FOODS UNIT|
Submitted to: American Chemical Society National Meeting
Publication Type: Abstract Only
Publication Acceptance Date: May 15, 2005
Publication Date: March 15, 2005
Citation: Ishida, B.K., Burri, B.J., Chapman, M.H. Effects of processing on lycopene-isomer content of tangerine tomato. American Chemical Society National Meeting. Technical Abstract: Field-grown tangerine tomatoes were processed into canned, sterilized tomato sauce at the pilot processing plant managed by the Food Science and Technology Department, University of California, Davis. Washed tomatoes were sliced, heated in a microwave oven, cooled, and passed through a screen to produce tomato juice. The juice was reduced in volume (by about 50%) by boiling down to 9.0-9.25 Brix. The resulting tomato sauce was then canned and sterilized. Carotenoids were extracted from tomatoes at each step of this process, then separated and analyzed using a reversed phase HPLC system with a C30 column. Overall, processing decreased the total lycopene content per g FW to about 26% of the amount in fresh tomato fruit. The tetra-cis-lycopene content decreased similarly. Trans lycopene, however, increased by about 400%, and the percentage of other cis-lycopene isomers increased during processing. Losses in lycopene concentration are considerably higher than expected and will be discussed.