scholarly journals Carotenoids and lycopene content in fresh and dried tomato fruits and tomato juice

2013 ◽  
Vol 61 (5) ◽  
pp. 1329-1337 ◽  
Author(s):  
Andrea Mendelová ◽  
Martina Fikselová ◽  
Ľubomír Mendel
Keyword(s):  
Cardiovascular Diseases ◽  
Human Body ◽  
Tomato Juice ◽  
Pharmacological Effects ◽  
Dynamic Changes ◽  
Total Carotenoids ◽  
Tomato Fruits ◽  
Lycopene Content

Important component of the tomato are carotenoid dyes, especially lycopene. The importance of lycopene in the diet of people in recent years has grown mainly for its pharmacological effects due to its ability to reduce the risk of carcinoma diseases and prevention of cardiovascular diseases. The aim of this work was to analyze the content of total carotenoids and lycopene in 8 varieties of tomato and to monitor dynamic changes after their different treatments (heating, drying). The experiment included following tomato varieties: Bambino F1, Darina F1, Diana F1, Denár, Milica F1, Orange F1, Paulína F1, Šejk F1.We found that processing of tomato fruits into juices and dried slices positively affected the presence of carotenoids and lycopene. Processing leads to an increase in the content of carotenoids that can be attributed to better availability of these components in the human body.

scholarly journals Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice

2019 ◽  
Vol 76 (1) ◽  
pp. 63
Author(s):  
Sanda ANDREI ◽  
Andrea BUNEA ◽  
Daria Antonia DUMITRAŞ ◽  
Adela PINTEA
Keyword(s):  
Ascorbic Acid ◽  
Thermal Processing ◽  
Tomato Juice ◽  
Antioxidant Compounds ◽  
Ascorbic Acid Concentration ◽  
Total Polyphenols ◽  
Total Carotenoids ◽  
Time Processing ◽  
Thermally Processed ◽  
Lycopene Content

The purpose of our study was to determine the influences of thermal processing of tomato juice, in a manner similar to that commonly used in traditional cuisine, on the concentration of antioxidant compounds: total carotenoid and their profile; concentration of lycopene; concentration of ascorbic acid and total polyphenols. The boiling of tomato juice resulted in a significant increase in the concentration of total carotenoids and lycopene. No statistically significant differences in total carotenoids and lycopene content occurred depending on the boiling time. In fresh juice, ascorbic acid had average values of 20.73 mg /100g and significant decreased depending on the boiling time. Processing of tomato juice by boiling for 15 minutes or 30 minutes causes a slight increase in the concentration of phenols. The results obtained in this study have shown that, in the case of tomato juice, cooking by boiling determines the decrease of ascorbic acid concentration, but on the other hand makes the carotenoids and phenolic compounds more available, thus being nutritionally beneficial.

scholarly journals A dynamic increase in the impact of noise on the human body, in particular, on cardiovascular diseases

2021 ◽  
Vol 1029 ◽  
pp. 012110
Author(s):  
M Lekhman ◽  
M Shubitidze ◽  
A Litvinov ◽  
I Zanina ◽  
O Pashkova ◽  
...  
Keyword(s):  
Cardiovascular Diseases ◽  
Human Body ◽  
The Impact

scholarly journals Molecules and Functions of Cornus officinalis Bark Volatiles

2018 ◽  
pp. 828
Author(s):  
Wanxi Peng
Keyword(s):  
Amino Acids ◽  
Weight Loss ◽  
Human Body ◽  
Essential Elements ◽  
Pharmacological Effects ◽  
Bioactive Components ◽  
Medicinal Material ◽  
Cornus Officinalis ◽  
Analysis Methods ◽  
Made In

Cornus officinalis Sieb. et Zucc is a traditional Chinese valuable medicinal material. Clinically, it is customary to use ripe fruits from which seeds have been removed for medicinal purposes. The pulp contains 16 amino acids and a large number of essential elements for the human body. In recent years, with the expansion of the application of cornus officinalis, its pharmacological and pharmacological effects have been increasingly studied. At present, significant achievements have been made in the study of the bioactive components of cornus officinalis. The research of these achievements has been based on the research of the fruit of cornus officinalis. The study of branches or bark of cornus officinalis is very rare. With the fruit of cornus officinalis getting more and more attention, in order to solve the problem of the shortage of cornus officinalis fruit in the market, in this paper, starting from the study of bark of cornus officinalis, TGA-DTG and PY-GC-MS analysis methods were used to study the weight loss and pyrolysis of cornus officinalis bark, providing a basis for more fully utilizing cornus officinalis resources. With reference.

scholarly journals Sources of ROS Species an Its Harmful and Benefical Effects on Human Health

2021 ◽  
Author(s):  
Sidra Munir
Keyword(s):  
Oxidative Stress ◽  
Reactive Oxygen Species ◽  
Antioxidant Enzymes ◽  
Immune System ◽  
Cardiovascular Diseases ◽  
Partial Oxidation ◽  
Human Body ◽  
Therapeutic Potential ◽  
Oxygen Species ◽  
Essential Function

When the antioxidants in our immune system cannot neutralize or convert Reactive oxygen species into safe molecules at the rate at which it is produced then this imbalance is termed as “oxidative stress”. It is related with a wide array of diseases that includes cancer, diabetes, cardiovascular diseases, hypertension etc. These ROS species however are utmost essential for the proper functioning of human body which are produced as a consequence of partial oxidation of cellular metabolism performing essential functions such as protein phosphorylation, activation of several transcriptional factors, apoptosis, immunity, and differentiation. The sources by which these are produced can be broadly classified are intrinsic and extrinsic sources. There are variety of natural antioxidant enzymes of human body that combat against this oxidative stress. The extrinsic sources of ROS include the use of natural plants, extracted flavonoids and vitamins. In this review we will briefly explain how the sources of ROS, its essential function in human body, its elevation and associated damage to organs and effect on various diseases, and a hope of finding a way of how this oxidative stress can be exploited for therapeutic potential.

scholarly journals Researches on the accumulation and transfer of heavy metals in the soil in tomatoes -Solanum lycopersicum

2019 ◽  
Vol 112 ◽  
pp. 03020
Author(s):  
Mihaela Niţu ◽  
Augustina Pruteanu ◽  
Despina Maria Bordean ◽  
Carmen Popescu ◽  
Gyorghy Deak ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Transfer Coefficient ◽  
Human Body ◽  
Contaminated Soil ◽  
Contaminated Soils ◽  
Tomato Fruit ◽  
Human Consumption ◽  
Tomato Fruits ◽  
Lead And Zinc ◽  
Copper Lead

Heavy metals in contaminated soils have benefited from a considerable attention due to the possible risks for the human body. The current study has investigated the accumulation and transfer coefficient for three heavy metals (Cu, Pb, Zn) found in the contaminated soil with three concentrations (c1=1.5%, c2=3.0%, c3=4.5%, c4=6.0%), obtained by mixing the three metals, in the tomato fruit. The highest accumulation in the tomato fruits was recorded for zinc, then copper and the smallest for lead, for all four concentrations used. The transfer coefficient decreases as the concentration of heavy metals increases, so that for high heavy metals concentrations, the values of the transfer coefficient are very low, and for small heavy metals concentrations in the soil, the values for the transfer coefficient are higher. The assessment of accumulation and transfer of heavy metals in the fruits of tomatoes grown in the contaminated soil has concluded that all concentrations of the copper, lead and zinc mix have shown a low risk for human consumption.

scholarly journals Screening Carotenoid Content in Seeded and Seedless Watermelon Fruit

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 830A-830 ◽  
Author(s):  
Penelope Perkins-Veazie* ◽  
J.K. Collins ◽  
Warren Roberts
Keyword(s):  
Carotenoid Content ◽  
Human Diet ◽  
Total Carotenoids ◽  
Carotene Content ◽  
Wide Range ◽  
Oxidative Protection ◽  
Seedless Watermelon ◽  
Lycopene Content ◽  
Commercially Important ◽  
Very High

Watermelons contain the carotenoids b-carotene, phytofluene, lycopene, and lutein. These carotenoids play an important role in plant oxidative protection and may serve to protect humans against oxidative assaults. Of the carotenoids, lycopene is the predominant pigment in red-fleshed melons (30-130 μg·g-1), b-carotene is present in small amounts (1-14 μg·g-1), and other carotenoids are present in minute amounts (1-3 μg·g-1). Seventy varieties were screened for lycopene content using scanning colorimetry, spectrophotometry, and HPLC techniques, and grouped as low, medium, high, or very high in lycopene. Pink-fleshed heirloom varieties such as Sweet Princess and Black Diamond contained low amounts of lycopene (<40 μg·g-1). A number of seeded and seedless varieties had medium amounts of lycopene (40-60 μg·g-1). Varieties in the high category (60-80 μg·g-1) were primarily seedless types, although `Dixie Lee', an open-pollinated, seeded variety had 69 μg·g-1, indicating that high lycopene content is not restricted to hybrid or seedless melon germplasm. Six selections were found to be very high in lycopene (>80 μg·g-1), including the minimelon Hazera 6008 (Extazy). Total carotenoids and carotenoid profiles were determined by HPLC for 23 varieties in 2003. Both seeded and seedless type melons had varieties high in bcarotene, lycopene, and total carotenoids. These results indicate that commercial watermelon varieties have a wide range in lycopene and b-carotene content, and that most commercially important varieties are high in lycopene and total carotenoids, providing important sources of phytonutrients to the human diet.

scholarly journals THE BLENDED TOMATO JUICE (TECHNICAL FEATURES)

2011 ◽  
pp. 36-37
Author(s):  
L.V. Pavlov ◽  
I.U. Kondratieva ◽  
O.T. Paraskova ◽  
T.A. Sannikova ◽  
V.A. Machulkina ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Tomato Juice ◽  
Tomato Fruits ◽  
Human Food ◽  
Technical Features

The technical features and conditions for normalization of quality characteristics of tomato juice regarded as a human food have been elaborated without direct wringing and preliminary preheating of tomato fruits in presence of salt and sugar.

scholarly journals Flavonoids: Biosynthesis, Metabolism, Mechanism of Antioxidation and Clinical Implications: A Review

2020 ◽  
Vol 41 (03) ◽  
Author(s):  
Shashank Garg
Keyword(s):  
Rheumatoid Arthritis ◽  
Endoplasmic Reticulum ◽  
Small Intestine ◽  
Cardiovascular Diseases ◽  
Human Body ◽  
Clinical Implications ◽  
Chemical Mechanisms ◽  
Complex Process ◽  
Flavonoids Biosynthesis

Flavonoids are the molecules derived from a core molecule flavan which are synthesized in plants and microbes by a complex process catalyzed by enzymes located in endoplasmic reticulum. These exist in human body in association with glycosides which can be absorbed in small intestine and are metabolized further in liver. This review consolidates the Biosynthesis of flavonoids in plant systems, its metabolism in human body, the role of different rings and groups on the antioxidant potential of flavonoids, the chemical mechanisms of its actions and finally clinical implications of these molecules against Alzheimer’s disease, Parkinson’s disease, cardiovascular diseases, diabetes, Osteoarthritis and Rheumatoid Arthritis and cancers.

scholarly journals Free radicals scavenging -antioxidant phytochemicals in cherry tomato (Solanum lycopersicon var. Ceresiforme (DUNAL) A. Gray)

2015 ◽  
Vol 43 (3) ◽  
pp. 255-260
Author(s):  
Gyanendra Kumar Rai ◽  
Rajesh Kumar ◽  
Ranjeet Ranjan Kumar ◽  
Sheetal Dogra
Keyword(s):  
Vitamin C ◽  
Water Soluble ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Cherry Tomato ◽  
Total Carotenoids ◽  
Total Carotenoid Content ◽  
Maximum Acidity ◽  
Lycopene Content

Significant differences (p ? 0.05) were observed among the cherry tomato lines for the principal antioxidants, viz. total carotenoids, lycopene and vitamin-C. Vitamin-C content ranged from 17.62 - 46.16 mg/100 g, the total carotenoid content ranged from 3.86 - 6.66 mg/100 g and lycopene content ranged from 2.83 - 5.26 mg/100 g on fresh weight basis. The total phenolics, another important class of antioxidants, also differed significantly amongst the cherry tomato line (12.41-31.17 mg gallic acid equivalent/100 g). Significant variation (p ? 0.05) was also observed for pH and titrable acidity. The pH varied from 4.15 - 4.52 and anhydrous citric acid ranged from 0.050 up to 0.323%. The total soluble solids were 3.41 - 5.16%. The maximum vitamin-C content was recorded in VRCT-6 (46.16 mg/100 g) closely followed by VRCT-7 (45.51 mg/100 g) and VRCT-15 (44.71 mg/100 g), whereas maximum total carotenoid content were recorded in VRCT-16 (6.66 mg/100 g) followed by VRCT-7 (6.48 mg/100 g) and VRCT-1(6.36 mg/100 g), respectively. On the other hand, maximum lycopene content was estimated in VRCT-16 (5.26 mg/100 g) followed by VRCT-3 (5.23 mg/100 g) and VRCT-14 (4.73 mg/100 g). Maximum acidity and total water soluble solids were recorded in VRCT-9 (0.323%) and VRCT-7 (5.16%), respectively. DOI: http://dx.doi.org/10.3329/bjb.v43i3.21591 Bangladesh J. Bot. 43(3): 255-260, 2014 (December)

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