The stability of carotenoids in tomato juice during storage was studied. Tomato juice was processed by hot-breaking of tomatoes
at 82 C, screening, heating at 121 C for 40 s and then storing in the dark or under light at 4, 25 and 35 C for 12 weeks. Results
showed that the amounts of all-trans-lutein and its cis isomers decreased with increasing storage time for all the treatments. Light
enhanced the degradation and isomerization of all-trans-lutein, and 13-cis-lutein was more susceptible to formation than 9-cis-lutein.
Similar trends were observed for b-carotene and lycopene. However, light exposure promoted the formation of di-cis-, 9-cis- and
13-cis-b-carotene. For lycopene, 15-cis-lycopene was the major isomer formed during dark storage at 4 C, while 9-cis- and 13-
cis-lycopene were favoured at 25 C and 5-cis- as well as 13-cis-lycopene dominated at 35 C. Under light storage, both 9-cisand di-cis-lycopene (II) were the main isomers generated at 35 C, whereas 13-cis- and 15-cis-lycopene were the most abundant
at 4 and 25 C.
The stability of carotenoids in tomato juice during storage was studied. Tomato juice was processed by hot-breaking of tomatoes
at 82 C, screening, heating at 121 C for 40 s and then storing in the dark or under light at 4, 25 and 35 C for 12 weeks. Results
showed that the amounts of all-trans-lutein and its cis isomers decreased with increasing storage time for all the treatments. Light
enhanced the degradation and isomerization of all-trans-lutein, and 13-cis-lutein was more susceptible to formation than 9-cis-lutein.
Similar trends were observed for b-carotene and lycopene. However, light exposure promoted the formation of di-cis-, 9-cis- and
13-cis-b-carotene. For lycopene, 15-cis-lycopene was the major isomer formed during dark storage at 4 C, while 9-cis- and 13-
cis-lycopene were favoured at 25 C and 5-cis- as well as 13-cis-lycopene dominated at 35 C. Under light storage, both 9-cisand di-cis-lycopene (II) were the main isomers generated at 35 C, whereas 13-cis- and 15-cis-lycopene were the most abundant
at 4 and 25 C.
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