Microwave heating of tomato puree in the presence of onion and EVOO: The effect on lycopene isomerization and transfer into oil. (October 2019)

• Record Type: Journal Article
• Authors: Yu, Jiahao; Gleize, Béatrice; Zhang, Lianfu; Caris-Veyrat, Catherine; Renard, Catherine M.G.C.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 113(2019)
• Publication Date: 2019-10
• Subjects: Microwave -- Solanum lycopersicum L. -- Allium cepa L. -- Z-Lycopene -- Transfer of lycopene; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.108284
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Tomatoes, the major sources of lycopene in human diet, are often processed into multi-ingredient products that contain vegetable oil and onion. Microwave heating (250 W for 20 min) tomato-based purees in the presence of both onion and extra virgin olive oil (EVOO) clearly promoted Z -isomerization of lycopene and increased transfer of lycopene into oil (expressed as partition factor (PF) between tomato-based puree and oil), while only PF increased with either one of both ingredients. The proportion of Z -lycopene and PF increased with the addition of onion (10–50%) and EVOO (1–10%). This increase could be fitted with a linear equation, with R 2 over 0.807. Microwave heating time (0–30 min at 250 W) also promoted Z -isomerization of lycopene and PF (R 2 over 0.910), and among different microwave heating combinations (power, time), the combinations of high power and short time had greater effects. The PF of total- Z -lycopene was higher than that of all- E -lycopene. The proportion of total- Z -lycopene and 5- Z -lycopene present in the tomato-based purees after the same microwave treatment was positively correlated with the PF of total lycopene, with R 2 higher than 0.690 ( p = 0.0008), which illustrated that the increased proportion of Z -lycopene with onion and EVOO could contribute to enhanced transfer of lycopene. Highlights: More lycopene could transfer from tomato-based puree to oil after microwave treatment. Lycopene degradation and isomerization was low in puree with either onion or EVOO. Microwave heating purees with both onion and EVOO promoted lycopene Z -isomerization. The partition factor of total- Z -lycopene was higher than that of all- E -lycopene. Z -lycopene proportion was positively correlated with the partition factor of total lycopene.