Thermal processing differentially affects lycopene and other carotenoids in cis-lycopene containing, tangerine tomatoes
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- 作者：Jessica L. Cooperstonea ; cooperstone.1@osu.edu" class="auth_mail" title="E-mail the corresponding author ; David M. Francisb ; francis.77@osu.edu" class="auth_mail" title="E-mail the corresponding author ; Steven J. Schwartza ; schwartz.177@osu.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：CRTISO ; carotenoid isomerase ; HPLC-PDA ; high-performance liquid chromatography ; photodiode array detector ; MTBE ; methyl tert-butyl ether ; OSU ; The Ohio State University
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 November 2016
- 年：2016
- 卷：210
- 期：Complete
- 页码：466-472
- 全文大小：1600 K
文摘
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Tetra-cis-lycopene in tangerine tomatoes is sensitive to degradation by heat.
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Other-cis-lycopene and all-trans-lycopene increase with increasing processing time.
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Phytoene and phytofluene remain unchanged when processed up to 180 min.