title: Effect of cooking processes on the contents of two bioactive carotenoids in Solanum lycopersicum tomatoes and Physalis ixocarpa and Physalis philadelphica tomatillos.
abstract: Calculation of the HPLC chromatographic retention times of different carotenoids supported our improved chromatographic separation of beta-carotene and lutein in four tomatoes and two tomatillo varieties in fresh form and after three different cooking procedures: pot boiling, cooking in a pressure cooker and microwaving. A good separation was achieved experimentally using an Ultrasphere ODS column and gradient elution with an acetonitrile-tetrahydrofuran-water mobile phase. It was shown that diverse tomato species contained different amounts of beta-carotene (6-400 microg/100 mg) and lutein (2-30 microg/100 mg). The concentration in fresh samples was higher than in cooked tomatoes. The beta-carotene content in fresh tomatillo varied between 2 and 20 microg/100 mg. Microwaving caused partial destruction of the beta-carotene and lutein in tomatillos.
authors.affiliation: Centro de Química, Instituto de Ciencias, Universidad Autónoma de Puebla, Apdo. Postal J-55, 72571 Puebla, Pue. Mexico. melizald@siu.buap.mx
authors.forename: María P
authors.initials: MP
authors.lastname: Elizalde-González
authors.forename: Socorro G
authors.initials: SG
authors.lastname: Hernández-Ogarcía
mesh_terms: D002338:Carotenoids / Q000032:analysis* / Q000528:radiation effects; D002851:Chromatography, High Pressure Liquid; D003296:Cooking / Q000379:methods*; D018551:Solanum lycopersicum / Q000737:chemistry* / Q000528:radiation effects; D008872:Microwaves; D032321:Physalis / Q000737:chemistry* / Q000528:radiation effects
chemical_list: D002338:Carotenoids