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