Tomato carotenoids

Simkin, A. J., S. H. Schwartz et al. (2004a). The tomato carotenoid cleavage dioxygenase 1 genes contribute to the formation of the flavor volatiles beta-ionone, pseudoionone, and geranylacetone. Plant J. 40(6) 882-892. 

Khachik, F., L. Carvalho, P. S. Bernstein et al. 2002. Chemistry, distribution, and metabolism of tomato carotenoids and their impact on human health. Exp Biol Med (Maywood) 227(10) 845-851. 

Hazai, E, Z Bikadi, F Zsila, and SF. Lockwood. 2006. Molecular modeling of the non-covalent binding of the dietary tomato carotenoids lycopene and lycophill, and selected oxidative metabolites with 5-lipoxygenase. Bio Med Chem 14 6859-6867. 

Paetau, I. et al.. Chronic ingestion of lycopene-rich tomato juice or lycopene supplements significantly increases plasma concentrations of lycopene and related tomato carotenoids in humans. Am. J. Clin. Nutr., 68, 1187, 1998. 

Cohen, L.A., A review of animal model studies of tomato carotenoids, lycopene, and cancer prevention, Exp. Biol. Med., Ill, 864, 2002. 

To date, only eight studies in animal models have been pubhshed on the cancer chemopreventive effects of lycopene or tomato carotenoids (Table 32.3), with the majority showing a protective effect of lycopene. A positive correlation between lycopene or tomato product intake and cancer... 

Lycopene accounts for >85% of the total tomato carotenoids in red-ripe fruits thus causing its characteristic colour (Lenucci et al. 2006 and references therein). This open-chain hydrocarbon with 11 conjugated and two isolated double bonds has the highest degree of unsaturation of all carotenoids. Its concentration varies from 30 to 200mg/kg fresh wt (Topal et al. 2006). Phytoene, p-carotene, and lutein are further quantitatively remarkable constituents (Bums et al. 2003). 

Johjima, T. and Ogura, H., Analysis of tomato carotenoids by thin-layer chromatography and a cis-form y-carotene newly identified in tangerine tomato, J. Jpn. Soc. Hortic. Sci., 52, 202, 1983. 

The tomato waste/solvent ratio was 1 10 and different extraction parameters (type of solvent, extraction time, temperature, and number of successive extractions) were tested. Regarding the extraction temperature, the experiments were carried out at 25 C. Carotenoid concentration (expressed as lycopene, since this carotenoid represents around 80-90% of total tomato carotenoids) increased with time and the equilibrium concentration was achieved at approximately 30 min of extraction time. The concentration was considerably low in ethanol (0.38 mg/L) and higher in ethyl lactate (12.52 mg/L) at equilibrium. The concentration for the other solvents was between 1.99-2.82 mg/L. 

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