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

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

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

Molecules 2007, 12, 1829-1835 molecules ISSN 1420-3049 ? 2007 by MDPI /molecules Communication Effect of Cooking Processes on the Contents of Two Bioactive Carotenoids in Solanum lycopersicum Tomatoes and Physalis ixocarpa and Physalis philadelphica Tomatillos María P. Elizalde-González* and Socorro G. Hernández-Ogarcía Centro de Química, Instituto de Ciencias, Universidad Autónoma de Puebla, Apdo. Postal J-55, 72571 Puebla, Pue. Mexico * Author to whom correspondence should be addressed; E-mail: melizald@siu.buap.mx Received: 21 March 2007; in revised form: 31 July 2007 / Accepted: 31 July 2007 / Published: 13 August 2007 Abstract: 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 cooker and microwaving. A good separation was achieved experimentally using an Ultrasphere ODS column and gradient elution with an acetonitrile-tetrahydrofuran-water mobile phase. It was shown that diverse tomato species contained different amounts of β-carotene (6-400 μg/100 mg) and lutein (2-30 μg/100 mg). The concentration in fresh samples was higher than in cooked tomatoes. The β–carotene content in fresh tomatillo varied between 2 and 20 μg/100 mg. Microwaving caused partial destruction of the β-carotene and lutein in tomatillos. Keywords: β-Carotene; lutein; tomatoes; tomatillos; boiling process. Introduction β-Carotene acts as a pro-vitamin A, anti-cancer compound and prevents several degenerative diseases [1]. Its retention in carrots during processing and storage has been studied, but not in tomatoes after cooking procedures. It has been known that the carotene and xanthophylls contents in tomato Molecules 2007, 12 1830 leaves are almost constant and rel

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