Effect of Cooking Processes on the Contents of Two Bioactive Carotenoids in Solanum lycopersicum Tomatoes and Physalis ixocarpa and Physalis philadelphica Tomatillos

Effect of Cooking Processes on the Contents of Two Bioactive Carotenoids in Solanum lycopersicum Tomatoes and Physalis ixocarpa and Physalis philadelphica Tomatillos

Calculation of the HPLC chromatographic retention times of different carotenoids supported our improved chromatographic separation of β-carotene and lutein in four tomatoes and two tomatillo varieties in fresh form and after three different cooking procedures: pot boiling, cooking in a pressure c...

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Bibliographic Details
Main Authors: Socorro G. Hernández-Ogarcía, María P. Elizalde-González
Format: Article
Language:English
Published: MDPI AG 2007-08-01
Series:Molecules
Subjects:
β-Carotene
lutein
tomatoes
tomatillos
boiling process.
Online Access:http://www.mdpi.com/1420-3049/12/8/1829/

Internet

http://www.mdpi.com/1420-3049/12/8/1829/

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