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http://hdl.handle.net/2445/152114
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DC Field | Value | Language |
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dc.contributor.author | Vallverdú i Queralt, Anna | - |
dc.contributor.author | Regueiro, Jorge | - |
dc.contributor.author | Rinaldi de Alvarenga, José Fernando | - |
dc.contributor.author | Torrado, Xavier | - |
dc.contributor.author | Lamuela Raventós, Rosa Ma. | - |
dc.date.accessioned | 2020-03-05T17:30:59Z | - |
dc.date.available | 2020-03-05T17:30:59Z | - |
dc.date.issued | 2015-04-28 | - |
dc.identifier.issn | 1661-6596 | - |
dc.identifier.uri | http://hdl.handle.net/2445/152114 | - |
dc.description.abstract | 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. | - |
dc.format.extent | 12 p. | - |
dc.format.mimetype | application/pdf | - |
dc.language.iso | eng | - |
dc.publisher | MDPI | - |
dc.relation.isformatof | Reproducció del document publicat a: https://doi.org/10.3390/ijms16059588 | - |
dc.relation.ispartof | International Journal of Molecular Sciences, 2015, vol. 16, num. 5, p. 9588-9599 | - |
dc.relation.uri | https://doi.org/10.3390/ijms16059588 | - |
dc.rights | cc-by (c) Vallverdú i Queralt, Anna et al., 2015 | - |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es | - |
dc.source | Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) | - |
dc.subject.classification | Antioxidants | - |
dc.subject.classification | Cromatografia de líquids d'alta resolució | - |
dc.subject.classification | Espectrometria de masses amb ionització per electroesprai | - |
dc.subject.other | Antioxidants | - |
dc.subject.other | High performance liquid chromatography | - |
dc.subject.other | Electrospray ionization mass spectrometry | - |
dc.title | Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil | - |
dc.type | info:eu-repo/semantics/article | - |
dc.type | info:eu-repo/semantics/publishedVersion | - |
dc.identifier.idgrec | 651825 | - |
dc.date.updated | 2020-03-05T17:30:59Z | - |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | - |
dc.identifier.pmid | 25927580 | - |
Appears in Collections: | Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) |
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File | Description | Size | Format | |
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651825.pdf | 1.26 MB | Adobe PDF | View/Open |
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