State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
J Food Sci. 2021 May;86(5):1751-1765. doi: 10.1111/1750-3841.15682. Epub 2021 Apr 15.
To facilitate the production of tomato products with high bioactivity and improve the utilization of orange-colored tomatoes, the carotenoids of 11 tomato cultivars were analyzed using high-performance liquid chromatography with photodiode array detection. Moreover, antioxidant activities were evaluated by four chemical-based assays, and the influences of thermal treatment on the carotenoids in orange-colored tomatoes rich in tetra-cis (7Z, 9Z, 7'Z, and 9'Z)-lycopene, phytofluene, and phytoene were studied. The nine orange-colored tomatoes (OT) were divided into two categories: OT-B, containing five cultivars rich in β-carotene, and OT-L, containing the other four cultivars that were abundant in tetra-cis-lycopene, phytofluene, and phytoene. The antioxidant activities of OT-L were higher than those of OT-B and the SD-2 cultivar in OT-L showed similar antioxidant activity to the red tomatoes. During thermal processing, tetra-cis-lycopene in SD-2 decreased about 38% after being exposed to heat for 2 hr at 80 °C, while its content was still higher than other lycopene isomers. Other-Z-lycopenes and all-trans (E)-lycopene increased from 2.36 ± 0.19 to 14.73 ± 1.16 µg/g fresh weight (FW) and 0.75 ± 0.10 to 5.91 ± 1.02 µg/g FW, respectively. Thus, thermal treatments at lower temperature, such as cold break and pasteurization, were more suitable for processing OT-L. The results demonstrated that OT-L could be an excellent raw material to produce tomato products with high bioavailability and bioactivity. The results of this research could provide helpful information for the research and development of tomato products using orange tomatoes and benefit planters and consumers. PRACTICAL APPLICATION: Some orange tomato cultivars are promising raw materials for tomato products because of their high contents of bioactive tetra-cis-lycopene, phytofluene, and phytoene. This study demonstrated the carotenoid components and antioxidant activities of the widely planted orange-colored tomatoes in China. The obtained knowledge, including the thermal processing effects on the isomerization and degradation of carotenoids in the cultivars, will offer useful information to food processors and benefit the consumers.
为了生产具有高生物活性的番茄制品并提高橙色番茄的利用率，本研究采用高效液相色谱-光电二极管阵列检测法分析了 11 个番茄品种的类胡萝卜素。此外，还通过四种基于化学的方法评估了抗氧化活性，并研究了热处理对富含四顺式（7Z，9Z，7'Z 和 9'Z）-番茄红素、法呢烯和八氢番茄红素的橙色番茄中类胡萝卜素的影响。将这 9 个橙色番茄（OT）分为两类：OT-B，含有 5 个富含 β-胡萝卜素的品种；OT-L，含有另外 4 个富含四顺式番茄红素、法呢烯和八氢番茄红素的品种。OT-L 的抗氧化活性高于 OT-B，OT-L 中的 SD-2 品种的抗氧化活性与红色番茄相似。在热加工过程中，SD-2 中的四顺式番茄红素在 80°C 下加热 2 小时后约减少了 38%，但其含量仍高于其他番茄红素异构体。其他-Z-番茄红素和全反式（E）-番茄红素的含量分别从 2.36±0.19μg/g 鲜重（FW）增加到 14.73±1.16μg/g FW 和从 0.75±0.10μg/g FW 增加到 5.91±1.02μg/g FW。因此，较低温度的热处理，如冷破碎和巴氏杀菌，更适合加工 OT-L。结果表明，OT-L 可以作为生产高生物利用度和生物活性番茄制品的优质原料。本研究结果可为利用橙色番茄开发番茄制品的研究和开发提供有价值的信息，造福种植者和消费者。
一些橙色番茄品种由于含有高含量的生物活性四顺式番茄红素、法呢烯和八氢番茄红素，是生产番茄制品的有前途的原料。本研究对中国广泛种植的橙色番茄的类胡萝卜素成分和抗氧化活性进行了研究。获得的知识，包括品种中类胡萝卜素异构体化和降解的热加工效应，将为食品加工商提供有用的信息，使消费者受益。
