Effect of Chinese Cooking on Carotenoid Compositions of Tomato

Abstract

Abstract: Objective:To investigate the effects of Chinese cooking on lycopene amount and geometrical isomer composition of tomato.Method:Two Chinese cooking methods,fry and boiling,were employed in this study.The lycopene amount and geometrical isomer composition of cooked tomato meals were assessed by the established C30-HPLC-PDA method.Conclusion:The data from those assessments suggested that Chinese cooking has a limited effect on total carotenoid amount(TCA) of tomato piece while frying with oil is beneficial for lycopene releasing from tomato tissue and Z-isomerisation.

Key words: tomato, Chinese cooking, lycopene

LIU Xiang, HUI Bo-Di, ZHANG Shuang, DU Chang. Effect of Chinese Cooking on Carotenoid Compositions of Tomato[J]. FOOD SCIENCE, 2008, 29(11): 98-101.

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Effect of Chinese Cooking on Carotenoid Compositions of Tomato

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