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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Carotenoid Content of Thermally Processed Tomato-Based Food Products
Journal of Agricultural and Food Chemistry, Volume 43, No. 3, Year 1995
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Description
Tomato-based food products such as tomato paste, tomato sauce, and tomato-based soups are rich in carotenoid compounds and are frequently consumed in the United States. Foods such as these, which are high in carotenoid content, are of interest because of the demonstrated association between consumption of fruits and vegetables and reduced risk of lung and other epithelial cancers in humans. Limited analytical data on the carotenoid content of tomato-based products are available in food tables and data bases; however, they are usually reported only in terms of vitamin A activity. In this study name-brand and store-brand tomato-based food products purchased in three major U.S. cities were extracted and carotenoids were individually identified and quantified by reversed-phase HPLC according to methodology developed in our laboratory. The carotenoids that were detected and quantified included lycopene, lycopene-5,6-diol, lutein, α-, β-, γ-, and ζ-carotenes, neurosporene, phytoene, and phytofluene. As expected, lycopene was the most abundant carotenoid, ranging in concentration from 0.3 mg/100 g in vegetable beef soup to 55 mg/100 g in tomato paste. The concentration of β-carotene ranged from 0.23 mg/100 g in tomato soup to 1.51 mg/100 g in vegetable beef soup. Lutein was found at very low concentrations (less than 0.2 mg/100 g) in all products analyzed except tomato paste, which contained 0.34 g/100 g. © 1995, American Chemical Society. All rights reserved.
Authors & Co-Authors
Tonucci, Linda H.
United States, Beltsville
Usda Ars Beltsville Human Nutrition Research Center
Holden, J.
United States, Beltsville
Usda Ars Beltsville Human Nutrition Research Center
Beecher, G.
United States, Beltsville
Usda Ars Beltsville Human Nutrition Research Center
Khachik, Frederick
United States, Beltsville
Usda Ars Beltsville Human Nutrition Research Center
United States, Washington, D.c.
The Catholic University of America
Davis, Carol S.
United States, Beltsville
Usda Ars Beltsville Human Nutrition Research Center
Mulokozi, Generose Ishengoma
Tanzania, Dar es Salaam
Tanzania Food and Nutrition Center
Statistics
Citations: 329
Authors: 6
Affiliations: 3
Identifiers
Doi:
10.1021/jf00051a005
ISSN:
00218561
e-ISSN:
15205118
Research Areas
Food Security