Lycopene, the pigment responsible for the characteristic deep red colour of ripe tomatoes and their products, plays an important role in human health. The stability of lycopene in tomato purée during storage was studied. Tomato purée was prepared from tomatoes grown in three different geographical regions of Croatia during two seasons. The samples of tomato purée were stored in the dark at 5, 15 and 25 °C and under light at 25 °C during a period of 6 months with constant monitoring of the changes of lycopene content. At the beginning of the storage there was no statistically significant difference (P<0.05) in lycopene content between the samples and geographic origin, while season significantly (P<0.05) influenced lycopene content. The value of lycopene content in all tomato purée samples significantly decreased (P<0.05) with increasing storage time for all the treatments. Light exposure significantly (P<0.05) facilitated degradation of lycopene.
Abushita, A.A., Daood, H.G. & Biacs, P.A.
(2000): Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors.
J. agric. Fd Chem.
Biacs P.A. , 'Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors' (2000) 48J. agric. Fd Chem.: 2075-2081.
Biacs P.A. Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factorsJ. agric. Fd Chem.20004820752081)| false
Boileau, A.C., Merchen, N.R., Wasson, K., Atkinson, C.A. & Erdman, J.W.
-lycopene is more bioavailable than
-lycopene in vitro and in vivo in lymph-cannulated ferrets.
Erdman J.W. , 'Cis-lycopene is more bioavailable than trans-lycopene in vitro and in vivo in lymph-cannulated ferrets' (1999) 129J. Nutr.: 1176-1181.
Erdman J.W. Cis-lycopene is more bioavailable than trans-lycopene in vitro and in vivo in lymph-cannulated ferretsJ. Nutr.199912911761181)| false
Chen, L., Stacewicz-Sapuntzakis, M., Duncan, C., Sharifi, R., Ghosh, L., van Breemen, R., Ashton, D. & Bowen, P.E.
(2001): Oxidative DNA damage in prostate cancer patients consuming tomato sauce-based entrees as a whole-food intervention.
J. natl Cancer Inst.
Bowen P.E. , 'Oxidative DNA damage in prostate cancer patients consuming tomato sauce-based entrees as a whole-food intervention' (2001) 93J. natl Cancer Inst.: 1872-1879.
Bowen P.E. Oxidative DNA damage in prostate cancer patients consuming tomato sauce-based entrees as a whole-food interventionJ. natl Cancer Inst.20019318721879)| false
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2021 Volume 50
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