2026-04-17T11:49:33Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/1521142025-12-05T14:55:01Zcom_2072_1057col_2072_478917col_2072_478924

00925njm 22002777a 4500 dc Vallverdú i Queralt, Anna author Regueiro, Jorge author Rinaldi de Alvarenga, José Fernando author Torrado, Xavier author Lamuela Raventós, Rosa Ma. author 2020-03-05T17:30:59Z 2020-03-05T17:30:59Z 2015-04-28 2020-03-05T17:30:59Z The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min) and the addition of extra virgin olive oil (5% and 10%) on the carotenoid extractability of tomato sauces was monitored using liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS) and LC-ultraviolet detection (LC-UV). The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, α-carotene and β-carotene. These results are of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA) levels. Moreover, β-carotene has been reported to suppress the up-regulation of heme oxygenase-1 gene expression in a dose dependent manner and to suppress UVA-induced HO-1 gene expression in cultured FEK4. Antioxidants Cromatografia de líquids d'alta resolució Espectrometria de masses amb ionització per electroesprai Antioxidants High performance liquid chromatography Electrospray ionization mass spectrometry Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil