Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil.
The 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, α-carotene and β-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, β-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.
INRA, UMR1083 Sciences pour l'œnologie, 2 Place Pierre Viala, Montpellier Cedex 34060, France. avallverdu@ub.edu.|CIBER Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain. avallverdu@ub.edu.
Anna
A
Vallverdú-Queralt
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain. jorge.regueiro@uvigo.es.
Jorge
J
Regueiro
Department of Food Science and Nutrition, School of Pharmaceutical Science, São Paulo State University-UNESP, Rod. Araraquara-Jaú Km 1, 14801-902 Araraquara, SP-CEP 14801-902 São Paulo, Brazil. zehfernando@gmail.com.
José Fernando Rinaldi
JF
de Alvarenga
Nutrition and Food Science Department, XaRTA, INSA. Pharmacy School, University of Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain. torrado@ub.edu.
Xavier
X
Torrado
CIBER Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain. lamuela@ub.edu.|Nutrition and Food Science Department, XaRTA, INSA. Pharmacy School, University of Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain. lamuela@ub.edu.
Rosa M
RM
Lamuela-Raventos
D000975:Antioxidants / Q000737:chemistry; D002338:Carotenoids / Q000032:analysis / Q000737:chemistry*; D002853:Chromatography, Liquid; D003296:Cooking; D005504:Food Analysis / Q000379:methods*; D015227:Lipid Peroxidation; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry*; D000069463:Olive Oil / Q000737:chemistry*; D021241:Spectrometry, Mass, Electrospray Ionization; D053719:Tandem Mass Spectrometry; D014466:Ultraviolet Rays; D000067075:Vegetable Products / Q000032:analysis*; D019207:beta Carotene / Q000032:analysis*
D000975:Antioxidants; D000069463:Olive Oil; D019207:beta Carotene; D002338:Carotenoids; C041635:alpha-carotene; D000077276:Lycopene