Lycopene isomers in fresh and processed tomato products: Correlations with instrumental color measurements by digital image analysis and spectroradiometry

Tomatoes (Solanum lycopersicum L.) are food staples that contain high levels of lycopene (LYC), a red carotenoid thought to provide health benefits. Previous studies indicate that instrumental color measurements can be harnessed to estimate carotenoid levels in a rapid and non-destructive fashion, w...

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Bibliographic Details
Published in:Food research international 2013-01, Vol.50 (1), p.111-120
Main Authors: Stinco, Carla M., Rodríguez-Pulido, Francisco J., Escudero-Gilete, María Luisa, Gordillo, Belén, Vicario, Isabel M., Meléndez-Martínez, Antonio J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Carotenoids
Color
Digital
Digital image analysis
Food industries
Foods
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
genotype
high performance liquid chromatography
image analysis
Isomers
Lycopene
Lycopene isomers
Mathematical analysis
Principal Component Analysis (PCA)
Solanum lycopersicum
Spectroradiometry
Staples
Tomato
tomatoes
Utilities
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Summary:Tomatoes (Solanum lycopersicum L.) are food staples that contain high levels of lycopene (LYC), a red carotenoid thought to provide health benefits. Previous studies indicate that instrumental color measurements can be harnessed to estimate carotenoid levels in a rapid and non-destructive fashion, which offers important analytical advantages. In this investigation we have assessed the different LYC isomer contents by HPLC and the color of diverse tomato genotypes and tomato derived-products by SPR and DIA with four main purposes: 1) to compare the levels of LYC isomers in processed vs fresh tomato products, 2) to evaluate the validity of DIA and SPR to ascertain the color of these products, 3) to compare the ability of both instrumental methodologies to discriminate between the two different groups of samples, and 4) to compare the utility of both methodologies for estimating LYC levels. The results indicated that the parameters obtained by SPR and DIA were significantly correlated (p
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2012.10.011