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Carotenoids and lipophilic antioxidant capacities of tomato purées as affected by high hydrostatic pressure processing
Author(s) -
Jeż Maja,
Błaszczak Wioletta,
Zielińska Danuta,
Wiczkowski Wiesław,
Białobrzewski Ireneusz
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14231
Subject(s) - carotenoid , lycopene , lutein , hydrostatic pressure , antioxidant , chemistry , food science , high performance liquid chromatography , pascalization , ferric , dpph , chromatography , high pressure , biochemistry , organic chemistry , physics , engineering physics , engineering , thermodynamics
Summary The effect of high hydrostatic pressure (HHP) (450–550–650 MPa/5–10–15 min) on the carotenoid profile of purées obtained from commercial tomato varieties (Maliniak, Cerise, Black Prince and Lima) was investigated. The carotenoids profile was analysed using high performance liquid chromatography (HPLC‐DAD). Photochemiluminescence (PCL ACL ), ferric‐reducing antioxidant power (FRAP) and cyclic voltammetry (CV) assays were used to determine the antioxidant capacity of the lipophilic extracts. The results demonstrated that at certain processing conditions, HHP distinctly enhanced antioxidant capacity of the studied material. A significant reduction in lycopene and β‐Carotene concentration was observed for all the HHP‐treated purées. In contrast, lutein found in the purée extracts of Cerise and Black Prince tomatoes was slightly affected at 550 MPa/5 min and 650 MPa/5 min. Among all the carotenoids studied, lutein strongly and significantly affected PCL ACL and CV parameters. In contrast, lycopene had a negligible effect on the examined parameters.