Jacob K, Garcia-Alonso F J, Ros G, Periago M J
Departamento de Tecnología de los Alimentos, Nutrición y Bromatología, Facultad de Veterinaria de la Universidad de Murcia, Murcia, España.
Arch Latinoam Nutr. 2010 Jun;60(2):192-8.
In the present investigation we ascertained the stability of lycopene, beta-carotene, ascorbic acid, polyphenolic compounds and total antioxidant capacity (AC) during the process of concentrating tomatoes into two tomato pastes (10 and 15 degrees Brix). Thermal processing increased the content of lycopene, total phenolic compounds, total flavonoids, and the individual phenolic compounds quercetin, rutin, chlorogenic and cafeic acids, whereas it decreased the other analysed compounds. However, lycopene in the 15 degrees Brix-tomato paste decreased due to the extension of thermal processing, which led to degradation. The AC of aqueous and organic extracts was measured and different AC values were observed depending on the antioxidant profile of the extract and assay used (TEAC and FRAP). AC expressed in dry matter decreased as result of ascorbic acid losses. Overall, thermal processing enhanced the nutritional value of tomatoes, mainly by increasing the lycopene and phenolic antioxidants, but the extension of treatment must be controlled to prevent lycopene degradation.
在本研究中，我们确定了在将番茄浓缩成两种番茄酱（10°Bx和15°Bx）的过程中，番茄红素、β-胡萝卜素、抗坏血酸、多酚类化合物和总抗氧化能力（AC）的稳定性。热处理增加了番茄红素、总酚类化合物、总黄酮类化合物以及槲皮素、芦丁、绿原酸和咖啡酸等单个酚类化合物的含量，而其他分析的化合物含量则降低。然而，15°Bx番茄酱中的番茄红素由于热处理时间延长而减少，这导致了其降解。测量了水提取物和有机提取物的AC，根据提取物的抗氧化特性和所使用的分析方法（TEAC和FRAP）观察到了不同的AC值。由于抗坏血酸的损失，以干物质表示的AC降低。总体而言，热处理提高了番茄的营养价值，主要是通过增加番茄红素和酚类抗氧化剂，但必须控制处理时间以防止番茄红素降解。
