# name
Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil

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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.

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International Journal of Molecular Sciences, 2015, vol. 16, num. 5, p. 9588-9599

# metadata.dc.rights[].value
cc-by (c) Vallverdú i Queralt, Anna et al., 2015

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Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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Cromatografia de líquids d'alta resolució

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Espectrometria de masses amb ionització per electroesprai

# metadata.dc.title[].value
Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil