Nutrition, Food Science and Gastronomy Department, XaRTA, INSA-UB, Pharmacy and Food Science School, University of Barcelona, Spain.
Department of Biosciences and Nutrition, Karolinska Institutet, 171 77, Stockholm, Sweden.
Food Res Int. 2017 Sep;99(Pt 2):851-861. doi: 10.1016/j.foodres.2017.01.009. Epub 2017 Jan 11.
There has been increasing interest in tomato products rich in lycopene Z-isomers since these carotenoids present greater bioavailability and antioxidant capacity than the all-E lycopene form. Intrinsic food properties as well as processing and the interaction between dietary components can all influence the content, type and bioavailability of carotenoids. The aim of this study was to evaluate whether carotenoid content and isomerization in tomato-based Mediterranean sofrito is affected by the process of home cooking and the presence of other ingredients such as extra virgin olive oil, onion and garlic. We used a full factorial design to clarify the contribution of each ingredient to the carotenoid composition of sofrito and to determine whether this can be improved by the cooking time and ingredient synergism. Cooking time and onion content were associated with a higher production of 5-Z-lycopene, 9-Z-lycopene and 13-Z-lycopene in sofrito. Onion proved to be the most interesting ingredient in the sofrito formulation due to their enhancing effect on lycopene isomerization. The use of onion combined with an adequate processing time may improve the bioavailability of lycopene in tomato products.
自从富含番茄红素 Z-异构体的番茄制品引起了人们越来越多的兴趣以来，这些类胡萝卜素的生物利用度和抗氧化能力比全 E 形式的番茄红素更高。食物的固有特性以及加工和膳食成分之间的相互作用都会影响类胡萝卜素的含量、类型和生物利用度。本研究旨在评估以番茄为基础的地中海 sofrito 在家庭烹饪过程中以及存在其他成分（如特级初榨橄榄油、洋葱和大蒜）时，其类胡萝卜素含量和异构化是否会受到影响。我们使用完全析因设计来阐明每种成分对 sofrito 类胡萝卜素组成的贡献，并确定烹饪时间和成分协同作用是否可以改善这种情况。烹饪时间和洋葱含量与 sofrito 中 5-Z-番茄红素、9-Z-番茄红素和 13-Z-番茄红素的产量增加有关。洋葱被证明是 sofrito 配方中最有趣的成分，因为它能增强番茄红素的异构化。使用洋葱并结合适当的加工时间，可能会提高番茄制品中番茄红素的生物利用度。
