期刊
FOODS
卷 10, 期 7, 页码 -出版社
MDPI
DOI: 10.3390/foods10071444
关键词
lycopene; phytofluene; phytoene; sulfur-containing compounds; isomerization
资金
- Natural Sciences Foundation of China [31901654]
- Natural Science Foundation of Jiangsu Province [BK20190592]
- Key Scientific and Technological Project of Xinjiang Uygur Autonomous Region [2019E0273]
- Science and Technology Project of Xinjiang Production and Construction Corps [2019DB008]
- Xinjiang Changji Science and Technology Project [2019G02]
Some sulfur-containing compounds can promote the isomerization of lycopene, phytofluene, and phytoene under thermal treatment conditions, especially affecting lycopene to a greater extent.
The effects of some sulfur-containing compounds on the isomerization and degradation of lycopene, phytofluene, and phytoene under different thermal treatment conditions were studied in detail. Isothiocyanates such as allyl isothiocyanate (AITC) and polysulfides like dimethyl trisulfide (DMTS) had the effect on the configuration of PTF (phytofluene), PT (phytoene), and lycopene. The proportion of their naturally occurring Z-isomers (Z1,2-PTF and 15-Z-PT) decreased and transformed into other isomers including all-trans configuration, while Z-lycopene increased significantly after thermal treatment, especially for 5-Z-lycopene. The results showed that increase in heating temperature, time, and the concentration of DMTS and AITC could promote the isomerization reaction effectively to some extent. In addition, 15-Z-PT and the newly formed Z4-PTF were the predominant isomers in tomato at the equilibrium. Unlike the lycopene, which degraded significantly during heat treatment, the isomers of PTF and PT were stable enough to resist decomposition. Moreover, the isomerization of three carotenoids was enhanced, and the bioaccessibility of lycopene increased significantly with the addition of shii-take mushroom containing sulfur compounds, while there was no positive effect observed in that of PTF and PT.
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