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Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes.

Abstract : We present the results of the first study on the impact of thermal processing and lyophilisation on three major micronutrient families: carotenoids, total polyphenols and vitamin C in two different tomato cul-tivars: a red tomato (RT) and a yellow one (YT). Micronutrients were analysed in fresh tomatoes, tomato purée and lyophilised tomatoes. YT contained no lycopene, lower b-carotene, similar vitamin C and higher total polyphenol contents than RT. Processing did not affect the carotenoid content in RT, but significantly lowered b-carotene in YT and also the contents of total polyphenol and vitamin C in both cul-tivars. Lyophilisation lowered the carotenoid content in RT but not in YT; in contrast, the total polyphenol content was preserved in RT but lowered in YT, and the vitamin C content was not affected in both cul-tivars. These results provide new data on the effect of thermal processing and lyophilisation on the content of the three main families of micronutrients in red and yellow tomatoes.
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Submitted on : Friday, June 10, 2016 - 1:30:09 PM
Last modification on : Monday, September 12, 2022 - 10:10:36 AM

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Stéphane Georgé, Franck Tourniaire, Hélène Gautier, Pascale Goupy, Edmond Rock, et al.. Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes.. Food Chemistry, Elsevier, 2011, 124 (4), pp.1603-1611. ⟨10.1016/j.foodchem.2010.08.024⟩. ⟨hal-01330316⟩

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