期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 62, 期 51, 页码 12399-12406出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf5041965
关键词
carotenoids; colorless carotenoids; tomato products; geometrical isomers; nutrition; theoretical energy; food technology
资金
- Spanish State Secretariat of Research, Development and Innovation (Ministry of Economy and Competitiveness, CAROTFUNCT project) [AGL2012-37610]
- FEDER
- Andalusian Coundil of Economy, Innovation, Science and Employment [CAROTINCO-P12-AGR-1287]
- CYTED [112RT0445]
In this study we investigated the formation of isomers of lycopene, phytoene, and phytofluene from tomato and their theoretical energy. The results indicated that certain (Z)-isomers are favored thermodynamically and/or kinetically over their (all-E)-counterparts. The relative percentages of (5Z)-lycopene in either thermodynamic or kinetic equilibria were approximately 33%, and those of (all-E)-lycopene were only approximately 22%. Most strikingly (15Z)-phytoene was the major isomer (>90%) when the thermodynamic or the kinetic equilibria were reached. These observations can explain the high levels of lycopene (Z)-isomers found in humans and their rapid formations upon additions of oil to tomato products. In addition, the results can be useful to predict the isomeric forms of lycopene, phytoene, and phytofluene expected in foods as well as in plasma and tissues upon ingestion. In light of the data in the present study, the use of certain geometrical isomers of phytoene, phytofluene and lycopene on their own or as mixtures is recommended in future studies aimed at assessing their possible bioactivity.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据