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In vitro antioxidant capacity of tomato products: Relationships with their lycopene, phytoene, phytofluene and alpha-tocopherol contents, evaluation of interactions and correlation with reflectance measurements

Opened Access In vitro antioxidant capacity of tomato products: Relationships with their lycopene, phytoene, phytofluene and alpha-tocopherol contents, evaluation of interactions and correlation with reflectance measurements

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Autor: Stinco Scanarotti, Carla Maria
Heredia Mira, Francisco José
Vicario Romero, Isabel
Meléndez-Martínez, Antonio Jesús
Departamento: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Fecha: 2016
Publicado en: LWT - Food Science and Technology, 65, 1-7.
Tipo de documento: Artículo
Resumen: Tomato products were analysed for their carotenoids and a-tocopherol contents to study the contribution of individual compounds to the antioxidant capacity and assess the existence of interactions. Besides, the applicability of reflectance measurements for the estimation of the Trolox Equivalent Antioxidant Capacity (TEAC) was explored. Statistically significant regression coefficients were found between TEAC values and carotenoids and a-tocopherol levels. Lycopene seemed to have the highest contribution, followed by phytofluene. The results showed that the antioxidant capacity of phytofluene warrants further investigation. It was observed that there can be interactions between lycopene and atocopherol, although just the lycopene/a-tocopherol ratio cannot be used to predict the kind of interaction. More knowledge of these interactions would supply new tools for the industry to develop more optimized ingredients. Finally, the lycopene levels and TEAC values can be estimated by...
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Cita: Stinco Scanarotti, C.M., Heredia Mira, F.J., Vicario Romero, I. y Meléndez Martínez, A.J. (2016). In vitro antioxidant capacity of tomato products: Relationships with their lycopene, phytoene, phytofluene and alpha-tocopherol contents, evaluation of interactions and correlation with reflectance measurements. LWT - Food Science and Technology, 65, 1-7.
Tamaño: 558.1Kb
Formato: PDF

URI: http://hdl.handle.net/11441/41578

DOI: http://dx.doi.org/10.1016/j.lwt.2015.08.068

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