104C-18 |
Microstructure and lycopene distribution of several tomato varieties |
V. SY1, Y. Kakuda1, and J. Shi2. (1) Dept. of Food Science, Univ. of Guelph, Food Science Bldg., Guelph, ON N1G 2W1, Canada, (2) Food Research & Development Centre, Agriculture & Agri-Food Canada, 93 Stone Rd. W., Guelph, ON N1G 5C9, Canada Lycopene, has drawn considerable attention due to epidemiological and clinical evidence that have linked regular consumption of lycopene to the decrease in incidence of prostate, lung, intestine, cardiovascular and other chronic diseases. Tomatoes (Lycopersicon esculentum) are a major source of dietary lycopene. The objective of this study was to identify anatomically distinct sections of the tomato and used to quantify the distribution of lycopene in several tomato varieties. Tomatoes were sectioned into seven parts ranging from the cuticle all the way to the tomato core. Anatomical distinct tomato sections were identified by light microscopy. Tomato microstructure shows that the skin comprise of cuticle followed by several layers of epidermal cells while other tomato sections contained larger cell structure. To determined lycopene distribution, each section were frozen in liquid nitrogen and crushed into fine frozen powder. Frozen tomato powder were extracted in hexane:acetone:ethanol (2:1:1) for one hour. Extracted samples were analyzed for total lycopene using reverse phase liquid chromatography (HPLC). In all tomato varieties tested, the amount of lycopene is highest closest to the skin and decreases when approaching the tomato core. Tomato skin often a by-product to tomato processing can be an excellent source of lycopene.
Session 104C, Fruit & Vegetable Products: Vegetables (Processed)
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