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Carotenoids and lipophilic antioxidant capacities of tomato purées as affected by high hydrostatic pressure processing
- Jeż, Maja, Błaszczak, Wioletta, Zielińska, Danuta, Wiczkowski, Wiesław, Białobrzewski, Ireneusz
- International journal of food science & technology 2020 v.55 no.1 pp. 65-73
- antioxidant activity, beta-carotene, high performance liquid chromatography, high pressure treatment, lipophilicity, lutein, lycopene, tomato puree, tomatoes, voltammetry
- 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.