Impact of global traditional seasonings on thermal Z-isomerization of (all-E)-lycopene in tomato puree
2019
Honda, Masaki | Kageyama, Hakuto | Hibino, Takashi | Zhang, Yelin | Ichihashi, Kohei | Fukaya, Tetsuya | Goto, Motonobu
The aim of this work was to investigate the effects of commercially available global traditional seasonings on the thermal Z-isomerization of tomato lycopene. On heating at 80 °C for 1 h, the total Z-isomer content of lycopene present in tomato puree containing 5% olive oil increased from 5.5% to 32.3%. When several seasonings were individually added to the mixture of tomato puree and 5% olive oil, the thermal Z-isomerization of lycopene was significantly increased. For instance, when 10% jerk sauce, tapenade, and Dijon mustard were added to the tomato mixture, the total Z-isomer content following heating increased to 58.7%, 50.2%, and 47.3%, respectively. The results indicated that certain food ingredients like escallion (Allium fistulosum L.), caper (Capparis spinosa L.), and mustard (Brassica juncea L.) have a Z-isomerization promoting effect. In addition, when heating was performed in the absence of those seasonings, the 13Z-isomer was mainly increased. On the other hand, in the presence of the above seasonings, the 5Z-isomer, which has higher functionality and storage stability than other Z-isomers, was significantly increased. Our finding that some seasonings have a Z-isomerization promoting effect is applicable to the production of tomato-based dishes containing higher proportions of lycopene Z-isomers, which have greater bioavailability.
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