کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9746511 | 1492160 | 2005 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Stability of carotenoids in tomato juice during storage
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
The stability of carotenoids in tomato juice during storage was studied. Tomato juice was processed by hot-breaking of tomatoes at 82 °C, screening, heating at 121 °C for 40 s and then storing in the dark or under light at 4, 25 and 35 °C for 12 weeks. Results showed that the amounts of all-trans-lutein and its cis isomers decreased with increasing storage time for all the treatments. Light enhanced the degradation and isomerization of all-trans-lutein, and 13-cis-lutein was more susceptible to formation than 9-cis-lutein. Similar trends were observed for β-carotene and lycopene. However, light exposure promoted the formation of di-cis-, 9-cis- and 13-cis-β-carotene. For lycopene, 15-cis-lycopene was the major isomer formed during dark storage at 4 °C, while 9-cis- and 13-cis-lycopene were favoured at 25 °C and 5-cis- as well as 13-cis-lycopene dominated at 35 °C. Under light storage, both 9-cis- and di-cis-lycopene (II) were the main isomers generated at 35 °C, whereas 13-cis- and 15-cis-lycopene were the most abundant at 4 and 25 °C.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 90, Issue 4, May 2005, Pages 837-846
Journal: Food Chemistry - Volume 90, Issue 4, May 2005, Pages 837-846
نویسندگان
C.H. Lin, B.H. Chen,