Carotenoids of tomato and tomato paste: verification of the occurrence of γ-carotene

Tomato and tomato paste are among the most consumed foodstuffs worldwide. Although their carotenoid compositions have been widely determined, some inconsistencies can be discerned in theliterature. In Brazil, γ-carotene was detected in fresh tomato but not in various tomato products, usingopen colum...

Full description

Bibliographic Details
Authors: Kimura, Mieko, Rodriguez-Amaya, Delia
Format: article
Status:Published version
Publication Date:2003
Country:Brasil
Institution:Instituto Adolfo Lutz
Repository:Revista do Instituto Adolfo Lutz (Online)
Language:English
OAI Identifier:oai:ojs.periodicos.saude.sp.gov.br:article/34945
Online Access:https://periodicos.saude.sp.gov.br/RIAL/article/view/34945
Access Level:Open access
Keyword:tomato
tomato products
carotenoids
γ-carotene
tomate
produtos de tomate
carotenóides
γ-caroteno
id BR_9d7b0a49f7f8ada2f58743d6695c5ea3
oai_identifier_str oai:ojs.periodicos.saude.sp.gov.br:article/34945
network_acronym_str BR
network_name_str Brasil
repository_id_str
dc.title.none.fl_str_mv Carotenoids of tomato and tomato paste: verification of the occurrence of γ-carotene
Carotenóides de tomate e extrato de tomate: verificação da ocorrência de γ-caroteno
title Carotenoids of tomato and tomato paste: verification of the occurrence of γ-carotene
spellingShingle Carotenoids of tomato and tomato paste: verification of the occurrence of γ-carotene
Kimura, Mieko
tomato
tomato products
carotenoids
γ-carotene
tomate
produtos de tomate
carotenóides
γ-caroteno
title_short Carotenoids of tomato and tomato paste: verification of the occurrence of γ-carotene
title_full Carotenoids of tomato and tomato paste: verification of the occurrence of γ-carotene
title_fullStr Carotenoids of tomato and tomato paste: verification of the occurrence of γ-carotene
title_full_unstemmed Carotenoids of tomato and tomato paste: verification of the occurrence of γ-carotene
title_sort Carotenoids of tomato and tomato paste: verification of the occurrence of γ-carotene
dc.creator.none.fl_str_mv Kimura, Mieko
Rodriguez-Amaya, Delia
author Kimura, Mieko
author_facet Kimura, Mieko
Rodriguez-Amaya, Delia
author_role author
author2 Rodriguez-Amaya, Delia
author2_role author
dc.subject.por.fl_str_mv tomato
tomato products
carotenoids
γ-carotene
tomate
produtos de tomate
carotenóides
γ-caroteno
topic tomato
tomato products
carotenoids
γ-carotene
tomate
produtos de tomate
carotenóides
γ-caroteno
description Tomato and tomato paste are among the most consumed foodstuffs worldwide. Although their carotenoid compositions have been widely determined, some inconsistencies can be discerned in theliterature. In Brazil, γ-carotene was detected in fresh tomato but not in various tomato products, usingopen column chromatography (OCC). On the other hand, very high amounts of this carotenoid were obtained in American tomato products, using high performance liquid chromatography (HPLC). Thus,this work was carried out to verify if the difference in data was due to natural variation or an artifact of the analysis. In fresh tomato, 11 carotenoids were identified: trans-lycopene, phytoene, phytofluene, β-carotene, lutein, 13-cis-lycopene, 15-cis-lycopene, γ-carotene, trans-ζ-carotene, cis-ζ-carotene, and neurosporene. In tomato paste, aside from the mentioned carotenoids, cis-β-carotene and four unidentified  carotenoids were also detected. γ-Carotene was found in comparable concentrations in Brazilian and American tomato pastes, at levels much lower than β-carotene, apparently below the detection limit of OCC. The removalof the peel and the maturity stage of the fresh tomatoes could not explain the loss of γ-carotene in Brazilian tomato pastes, indicating that degradation was involved. The results do not lend support to the high levels of γ-carotene in American tomato products.
publishDate 2003
dc.date.none.fl_str_mv 2003-04-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Avaliado pelos pares
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.saude.sp.gov.br/RIAL/article/view/34945
10.53393/rial.2003.62.34945
url https://periodicos.saude.sp.gov.br/RIAL/article/view/34945
identifier_str_mv 10.53393/rial.2003.62.34945
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.saude.sp.gov.br/RIAL/article/view/34945/33444
dc.rights.driver.fl_str_mv Copyright (c) 2003 Mieko Kimura, Delia Rodriguez-Amaya
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2003 Mieko Kimura, Delia Rodriguez-Amaya
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto Adolfo Lutz
publisher.none.fl_str_mv Instituto Adolfo Lutz
dc.source.none.fl_str_mv Instituto Adolfo Lutz Journal - RIAL; Vol. 62 No. 1 (2003); 21-6
Revista del Instituto Adolfo Lutz - RIAL; Vol. 62 Núm. 1 (2003); 21-6
Revista do Instituto Adolfo Lutz; v. 62 n. 1 (2003); 21-6
1983-3814
0073-9855
10.18241/rial.v62i1
reponame:Revista do Instituto Adolfo Lutz (Online)
instname:Instituto Adolfo Lutz
instacron:IAL
instname_str Instituto Adolfo Lutz
instacron_str IAL
institution IAL
reponame_str Revista do Instituto Adolfo Lutz (Online)
collection Revista do Instituto Adolfo Lutz (Online)
repository.name.fl_str_mv Revista do Instituto Adolfo Lutz (Online) - Instituto Adolfo Lutz
repository.mail.fl_str_mv rial@saude.sp.gov.br
_version_ 1853663536090185728
spelling Carotenoids of tomato and tomato paste: verification of the occurrence of γ-caroteneCarotenóides de tomate e extrato de tomate: verificação da ocorrência de γ-carotenotomatotomato productscarotenoidsγ-carotenetomateprodutos de tomatecarotenóidesγ-carotenoTomato and tomato paste are among the most consumed foodstuffs worldwide. Although their carotenoid compositions have been widely determined, some inconsistencies can be discerned in theliterature. In Brazil, γ-carotene was detected in fresh tomato but not in various tomato products, usingopen column chromatography (OCC). On the other hand, very high amounts of this carotenoid were obtained in American tomato products, using high performance liquid chromatography (HPLC). Thus,this work was carried out to verify if the difference in data was due to natural variation or an artifact of the analysis. In fresh tomato, 11 carotenoids were identified: trans-lycopene, phytoene, phytofluene, β-carotene, lutein, 13-cis-lycopene, 15-cis-lycopene, γ-carotene, trans-ζ-carotene, cis-ζ-carotene, and neurosporene. In tomato paste, aside from the mentioned carotenoids, cis-β-carotene and four unidentified  carotenoids were also detected. γ-Carotene was found in comparable concentrations in Brazilian and American tomato pastes, at levels much lower than β-carotene, apparently below the detection limit of OCC. The removalof the peel and the maturity stage of the fresh tomatoes could not explain the loss of γ-carotene in Brazilian tomato pastes, indicating that degradation was involved. The results do not lend support to the high levels of γ-carotene in American tomato products.Tomate e extrato de tomate estão entre os alimentos mais consumidos no mundo. Embora as suas composições de carotenóides tenham sido amplamente determinadas, algumas inconsistências podem ser verificadas na literatura. No Brasil, usando cromatografia em coluna aberta (CCA), o γ-caroteno foi detectado em tomate fresco, mas não em vários produtos de tomate. Por outro lado, altas quantidades deste carotenóide foram relatados em produtos de tomate americanos, usando cromatografia líquida de alta eficiência (CLAE). Assim, este trabalho foi realizado para verificar se a diferença nos dados é devido à variação natural ou um artefato da análise. Em tomate fresco foram identificados trans-licopeno, fitoeno, fitoflueno, β-caroteno, luteína, 13-cis-licopeno, 15-cis-licopeno, γ-caroteno, trans-ζ-caroteno, cis-ζ- caroteno, e neurosporeno. Em extrato de tomate, além destes carotenóides, foram detectados o cis-β- caroteno e quatro carotenóides não identificados. γ-Caroteno foi encontrado em  concentrações comparáveis nos extratos de tomate brasileiros e americanos, a níveis muito menores que do β-caroteno, aparentemente abaixo do limite de detecção do CCA. A remoção da pele e o estado de maturação do tomate fresco não justificariam a perda de γ-caroteno nos extratos de tomate brasileiros, indicando o envolvimento da degradação. Os resultados não corroboraram com os altos níveis de γ-caroteno reportados nos produtos...Instituto Adolfo Lutz2003-04-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado pelos paresapplication/pdfhttps://periodicos.saude.sp.gov.br/RIAL/article/view/3494510.53393/rial.2003.62.34945Instituto Adolfo Lutz Journal - RIAL; Vol. 62 No. 1 (2003); 21-6Revista del Instituto Adolfo Lutz - RIAL; Vol. 62 Núm. 1 (2003); 21-6Revista do Instituto Adolfo Lutz; v. 62 n. 1 (2003); 21-61983-38140073-985510.18241/rial.v62i1reponame:Revista do Instituto Adolfo Lutz (Online)instname:Instituto Adolfo Lutzinstacron:IALenghttps://periodicos.saude.sp.gov.br/RIAL/article/view/34945/33444Copyright (c) 2003 Mieko Kimura, Delia Rodriguez-Amayainfo:eu-repo/semantics/openAccessKimura, Mieko Rodriguez-Amaya, Delia 2024-01-24T12:32:06Zoai:ojs.periodicos.saude.sp.gov.br:article/34945Revistahttps://periodicos.saude.sp.gov.br/RIAL/indexPUBhttps://periodicos.saude.sp.gov.br/RIAL/oairial@saude.sp.gov.brhttps://doi.org/10.53393/rial1983-38140073-9855opendoar:2024-01-24T12:32:06Revista do Instituto Adolfo Lutz (Online) - Instituto Adolfo Lutzfalse
score 15,198674

Similar Items