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. 2007 Aug 13;12(8):1829-35.
doi: 10.3390/12081829.

Effect of cooking processes on the contents of two bioactive carotenoids in Solanum lycopersicum tomatoes and Physalis ixocarpa and Physalis philadelphica tomatillos

María P Elizalde-González  1 , Socorro G Hernández-Ogarcía
Affiliations

Effect of cooking processes on the contents of two bioactive carotenoids in Solanum lycopersicum tomatoes and Physalis ixocarpa and Physalis philadelphica tomatillos

María P Elizalde-González et al. Molecules. .

Abstract

Calculation of the HPLC chromatographic retention times of different carotenoids supported our improved chromatographic separation of beta-carotene and lutein in four tomatoes and two tomatillo varieties in fresh form and after three different cooking procedures: pot boiling, cooking in a pressure cooker and microwaving. A good separation was achieved experimentally using an Ultrasphere ODS column and gradient elution with an acetonitrile-tetrahydrofuran-water mobile phase. It was shown that diverse tomato species contained different amounts of beta-carotene (6-400 microg/100 mg) and lutein (2-30 microg/100 mg). The concentration in fresh samples was higher than in cooked tomatoes. The beta-carotene content in fresh tomatillo varied between 2 and 20 microg/100 mg. Microwaving caused partial destruction of the beta-carotene and lutein in tomatillos.

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Figures

Figure 1
Figure 1
Dependence of the capacity factor k on commercial C18 columns in water-methanol.
Figure 2
Figure 2
Calculated HPLC chromatograms of a model carotenoids mixture on Hypersil ODS and experimental chromatograms of a cherry tomato extract on Ultrasphere ODS.
See this image and copyright information in PMC

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