Tomatoes carotenoid pigments

Colorant containing annatto and Ca caseinate as carrier mixed with water to be added directly to cheese milk yielding uniform colored cheese mass Water-dispersible beadlet of p-carotene is mixed with oil to attein composition that remains stable even in presence of polyphosphates and with antioxidant action even in absence of ascorbic acid Blending carotenoid pigment and soybean fiber (wifii tomato juice) as effective ingredient for dispersion stability... 

Paprika contains capsombin and capsanthin (Fig. 8.3) which occur mainly as the lauric acid esters, and about 20 other carotenoid pigments. Paprika is produced in many countries which have developed their own specialties. Cayenne or cayenne pepper, produced from a different cultivar of C. annum, is usually more pungent. C. frutescens is the source of the very pungent Tabasco sauce. Paprika oleoresin is produced by solvent extraction of the ground powder. Obviously paprika supplies both flavor and color and its use is limited to those products compatible with the flavor. The recent rise in demand for tomato products in the form of pizza, salsa, etc., has increased the demand for paprika. Paprika is used in meat products, soups, sauces, salad dressings, processed cheese, snacks, confectionery and baked goods.1018... 

Peroxy radicals are known to be responsible for the bleaching of carotenoid pigments, such as crocin. Such bleaching can be inhibited by antioxidants.468 492 493 In determining the residual radical scavenging activity of tomato juice, crocin bleaching and the DPPH method gave parallel results 446... 

Lycopene is the major carotenoid pigment found in tomatoes, along with lesser amounts of a-, P-, y-, and -carotene, phytoene, phytofluene, neurosporene, and lutein (Trombly and Porter, 1953 Kargl et al., 1960). The basic physicochemical information on lycopene is fairly well established and is outlined in Table 4.1. Lycopene is dispersible in edible oils and soluble in apolar organic solvents. In aqueous systems, lycopene tends to aggregate and to precipitate as crystals this behavior is suspected to inhibit the bioavailability of lycopene in humans (Zumbrunn et al., 1985). In fresh tomatoes, the crystalline form of lycopene is responsible for the typical bright red of the ripe fruits. 

Carotenoid pigment present in tomatoes (Lyeopersieum esetdenium), dog rose, many berries and fruits. Prisms from pet. ether. M.p. 175" (173"). Sol. CHCI3, CSg, hot CgHg. Spar. sol. EtOH, pet. ether. Absorption bands in C, 548, 507-5 and 477 mp. 

Chalukova M, Manuehyan H (1991) Breeding for carotenoid pigments in tomato. In Kalloo G (ed) Genetic improvtanent of tomato. Springer, Berlin... 

Other significant components. Carotenoid pigments vary by variety in tomato seed oil. Red varieties contain lycopene, P-carotene, and lutein while zeta-carotene, P-carotene and lutein are the major pigment of yellow cultivars. Protein comprised about 33% of the seed and crude fiber about 25%. 

A number of unsaturated ahphatic and ahcycHc ketones are formed by degradation of carotenoid pigments. For example, components of tomato flavour are unsaturated methylketones (E)-6-methylhept-5-en-2-one, (3E,5E)-6-methylhepta-3,5-dien-2-one (see Section 9.9.5.2.4) and other methylketones, and the flavour-active component of tobacco is (E)-5-isopropyl-8-methylnona-6,8-dien-2-one, known as solonone (8-47). Alicyclic ketones, which are the result of degradation of carotenoid pigments, include flavour-active ionones, damascenes and many others (see Section 9.9.5.2.1). 

Some carotenoid pigments are used as fresh or dried plant parts or extracts (so-called oleoresins) to impart colour to food (e.g. carrots, orange peels, tomatoes, saffron, annatto and paprika, which is made from dried and ground fruits of various Capsicum species and cultivars). Palm oil containing carotenoid pigments is also used for the same purpose. 

As a concrete example of CC separation of carotenoid pigments present in plants, this can be carried out by a prior separation on sUica column using methanol as eluent. In this first separation, three fractions of different polarity (carotenes, mono- and, polyhydroxylated xanthophylls) are obtained. Each fraction can be rechromatographed to give a second separation. Thus, for instance, the carotene fraction of carrots, tomatoes, and maize is separated on a column of MgO-Hyflo Super Cel. Other adsorbents (CaCOs, ZnCOs, polyethylene, cellulose, etc.) have been used to separate the carotenoids of pepper, tomato, carrot, etc. 

Carotenoids are natural pigments characterized by a tail to tail linkage between two C20 units and an extended conjugated system of double bonds They are the most widely dis tributed of the substances that give color to our world and occur m flowers fruits plants insects and animals It has been estimated that biosynthesis from acetate produces approximately a hundred million tons of carotenoids per year The most familiar carotenoids are lycopene and (3 carotene pigments found m numerous plants and easily isolable from npe tomatoes and carrots respectively... 

Carotenoids are lipid-soluble pigments responsible for many of the brilliant red, orange, and yellow colors in edible fruits (lemons, peaches, apricots, oranges, strawberries, cherries, etc.), vegetables (carrots, tomatoes, etc.), fungi (chanterelles), flow-... 

Lycopene is a bright red pigment that colors several ripe fruits, vegetables, and flowers. Tomato and tomato products are the main dietary sources of this carotenoid, although it is also found in watermelons, guavas, pink grapefruits, and in small quantities in at least 40 plants. - The absorption of lycopene in the human gut is increased by heat treatment, probably because the breakdown of the plant cells makes the pigment more accessible. ... 

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