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Revista mexicana de ingeniería química

versión impresa ISSN 1665-2738

Rev. Mex. Ing. Quím vol.7 no.3 México dic. 2008

 

Ingeniería de alimentos

 

Stability of lycopene in cv. Saladette tomatoes (Lycopersicon esculentum Mill.) stored under differente conditions

 

Estabilidad de licopeno en tomates cv. Saladette (Lycopersicon esculentum Mill.) sujetos a distintas condiciones de almacenamiento

 

R.M. Galicia1*, R. Verde1, E. Ponce1, R.O. González2, C. Saucedo3 and I. Guerrero1

 

1 Departamento de Biotecnología, Universidad Autónoma Metropolitana–lztapalapa. Apartado postal 55–535, C.P. 09340 México, D.F., México. *Corresponding author. E–mail: rmgc@xanum.uam.mx Tel: (55) 5804 4711, Fax: (55) 5804 4712

2 Departamento de Matemáticas, Universidad Autónoma Metropolitana – lztapalapa. Apartado postal 55–535, C.P. 09340 México, D.F., México.

3 Programa de Fruticultura, Colegio de Postgraduados. Carretera México–Texcoco km 36.5. 56230. Montecillo, Estado de México, México.

 

Received 4th of October 2007
Accepted 6th of November 2008

 

Abstract

The objectives of this study were to determine the concentration of lycopene in cv. Saladette tomato subjected to blanching (thermal treatment), to extract the carotenoid and to evaluate the stability of the pigment in solutions added with and without antioxidants, in conditions of darkness at 4, 20 and 60 °C, and in fluorescent light at 20 °C during 30 days. The concentration of lycopene in non blanched tomatoes was 79.20 μg/g, while in blanched tomatoes it was 75.25 μg/g, none presenting any significant difference. The degradation of lycopene in solution during storage in darkness, fluorescent light or different temperatures, followed a reaction of the first order. In conditions of darkened or lightened storing at 20 °C, the retention of the carotenoid in both experiments was greater for solutions containing lycopene extracted from blanched tomatoes than for solutions with pigment extracted from unblanched tomatoes after 30 days. When the pigment in solution with antioxidants added was stored at different temperatures, the greatest lycopene retention was in darkness at 4 °C. In contrast, pigment degradation was greater in conditions of light and 20 °C, than in darkness at 60 °C. The constant rate of lycopene degradation increased when elevating temperature.

Keywords: tomato, lycopene, blanching, storage stability, kinetics.

 

Resumen

Los objetivos de este estudio fueron determinar la concentración de licopeno en tomate cv. Saladette sometido a escaldado (tratamiento térmico), extraer el carotenoide y evaluar la estabilidad del pigmento en soluciones con y sin adición de antioxidantes, almacenadas en oscuridad a 4, 20 y 60 °C y en luz fluorescente a 20 °C durante 30 días. La concentración de licopeno en tomates sin escaldar fue de 79.20 μg/g mientras que para los tomates escaldados fue de 75.25 μg/g, no se presentó diferencia significativa. La degradación del licopeno en solución durante su almacenamiento en oscuridad, en luz fluorescente o a diferentes temperaturas siguió una reacción de primer orden. En condiciones de almacenamiento en oscuridad o en luz a 20 °C, la retención del carotenoide en ambos experimentos fue mayor para las soluciones con licopeno proveniente de tomates escaldados que para soluciones con pigmento de tomates no escaldados después de 30 días. Cuando el pigmento en solución con antioxidantes se almacenó a diferentes temperaturas, la mayor retención de licopeno fue en oscuridad a 4 °C. En condiciones de luz y 20 °C la degradación del pigmento fue mayor que en oscuridad y 60 °C. La constante de velocidad de degradación del licopeno se incrementó al elevar la temperatura.

Palabras clave: tomate, licopeno, escaldado, estabilidad en almacenamiento, cinéticas.

 

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Acknowledgment

The author, Galicia Cabrera, wishes to thank the Consejo Nacional de Ciencia y Tecnología (CONACyT) in Mexico for her scholarship for graduate studies.

 

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