Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil

Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil

The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed during thermal processing. The effect of cookin...

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Bibliographic Details
Main Authors: Anna Vallverdú-Queralt, Jorge Regueiro, José Fernando Rinaldi de Alvarenga, Xavier Torrado, Rosa M. Lamuela-Raventos
Format: Article
Language:English
Published: MDPI AG 2015-04-01
Series:International Journal of Molecular Sciences
Subjects:
LC-ESI-MS/MS
LC-UV
C30 column
β-carotene
α-carotene
lycopene
antioxidant capacity
Online Access:http://www.mdpi.com/1422-0067/16/5/9588

Internet

http://www.mdpi.com/1422-0067/16/5/9588

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