Carotenoids and lipophilic antioxidant capacities of tomato purées as affected by high hydrostatic pressure processing

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 chromatogra...

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Bibliographic Details
Published in:International journal of food science & technology 2020-01, Vol.55 (1), p.65-73
Main Authors: Jeż, Maja, Błaszczak, Wioletta, Zielińska, Danuta, Wiczkowski, Wiesław, Białobrzewski, Ireneusz
Format: Article
Language:English
Subjects:
Antioxidants
Carotene
Carotenes
Carotenoids
cyclic voltammetry
ferric reducing antioxidant power
High performance liquid chromatography
HPLC‐DAD
Hydrostatic pressure
Lipophilic
Liquid chromatography
Lutein
Lycopene
Parameters
photochemiluminescence
Pressure
Pressure effects
pressurisation
tomato processing
Tomatoes
β-Carotene
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Summary: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 (PCLACL), 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 PCLACL and CV parameters. In contrast, lycopene had a negligible effect on the examined parameters. Some crucial aspects such as the selection of tomato variety and/or the parameters of the pressurization process need to be considered to produce a novel product with desired quality.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14231