Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization. (30th October 2019)

• Record Type: Journal Article
• Authors: Yu, Jiahao; Gleize, Béatrice; Zhang, Lianfu; Caris-Veyrat, Catherine; Renard, Catherine M.G.C.
• Is Part Of: Food chemistry. Volume 296(2019)
• Page Start: 9
• Page End: 16
• Publication Date: 2019-10-30
• Subjects: DADS diallyl disulfide -- FOS fructooligosaccharides -- EVOO virgin olive oil -- HB hot-break tomato purees -- CB cold-break tomato purees -- HB-nbO-E HB-onion (unblanched)-EVOO -- CB-E CB-EVOO -- CB-nbO-E CB-onion (unblanched)-EVOO -- CB-bO-E CB-onion (blanched)-EVOO; Solanum lycopersicum L. -- Allium cepa L. -- Z-lycopene -- Sulfur-containing compounds -- Diallyl disulfide -- Blanching; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.05.188
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Unblanched onion favored Z -isomerization of lycopene during heating tomato-onion-EVOO purees. Diallyl disulfide contributed to the enhancing effect of onion on Z -isomerization of lycopene. Blanching of onion significantly decreased the enhancing effect of onion on Z -isomerization of lycopene. 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 R 2 > 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 alliinase-catalyzed breakdown of non-volatile precursors in onion, contributed to these increases and correlated linearly (R 2 > 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.