Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Chemistry Year : 2019

Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization

Abstract

Z-lycopene isomers are more bioavailable than all-E-lycopene, especially 5-Z-lycopene. Based on our observations, the addition of unblanched onion could favor Z-isomerization of lycopene (by more than 94%) during heating tomato-onion-extra virgin olive oil (EVOO) purees at 90 °C for 2 h. The increase in Z-lycopene was correlated linearly with the addition of unblanched onion, with R2 > 0.92, and increased rates of 5-Z-lycopene were 3–4 times higher than for 9-Z-lycopene and 13-Z-lycopene. Diallyl disulfide (DADS), formed by alliinasecatalyzed breakdown of non-volatile precursors in onion, contributed to these increases and correlated linearly (R2 > 0.79, 0–0.50 mg/g puree) with increased Z-lycopene. Increased rates of 5-Z-lycopene were also 3–4 times higher than for 9-Z-lycopene and 13-Z-lycopene. However, blanching of onion, in tomato-onion-EVOO purees, before heating, significantly decreased the effect of onion on Z-isomerization of lycopene.
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Dates and versions

hal-02627516 , version 1 (26-05-2020)

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Jiahao Yu, Beatrice Gleize, Lianfu Zhang, Catherine Caris-Veyrat, Catherine M.G.C. Renard. Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization. Food Chemistry, 2019, 296, pp.9-16. ⟨10.1016/j.foodchem.2019.05.188⟩. ⟨hal-02627516⟩
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