Chlorogenic acid metabolism in artichoke

1
The effect of Mediterranean paste-production on
health-associated compounds in tomatoA
biochemical analysis of antioxidant compounds
Esra Capanoglu Istanbul Technical University
Food Engineering Department
2
Tomato Paste in Turkish Diet

• Tomato paste production in 2006 gt 265,000 tons
• Domestic consumption gt 120,000 tons
• All kinds of home-prepared dishes

3
Health Aspects

• Carotenoids
• Flavonoids
• Phenolics
• Vitamin C

• cardiovascular diseases
• cancer
• decrease in serum lipid amount and low density
  lipoprotein oxidation

4
Paste-making is poorly understood!

• The effect of processing on flavonoids
• only 1 paper!
• only lab-scale mimicking!
• No analyses of a full factory-scale tomato
  processing!

5
Aim of the study

• Study individual processing steps
• Identification of critical steps with respect to
  the health-associated compounds

6
Tomato Paste Production
Packaging
7
Samples for analysis

• Fruit
• Breaker (chopped and blended)
• Finisher pulp (heated up to 60 ?C and filtered)
• Finisher seed skin (residue)
• Evaporated out (three steps evaporation (up to
  80?C) of finisher pulp)
• Paste (final product, after canning and
  pasteurization)
• 2 replications from 2005, 3 replications from
  2006 gt 5 REPLICATES
• Statistical analysis gt Triplicate
• Dry weight basis

8
Methods

• HPLC analysis
• carotenoids (on-line antioxidant analysis)
• flavonoids (on-line antioxidant analysis)
• vitamin C
• Spectrophotometric methods
• Total phenolics
• Total flavonoids
• Total antioxidant capacity
• ABTS method
• DPPH method
• CUPRAC method
• FRAP method

9
What are the major antioxidants in tomato and
paste?
10
On-line flavonoid analysis
Vit C
chlorogenic acid
Rutin/rutin apioside
naringenin chalcone
fruit
paste
11
On-line carotenoid analysis
lycopene
fruit
paste
12
Carotenoids HPLC analysis
13
Lycopene
a
ab
abc
bc
cd
d
Mean loss of lycopene from fruit to paste is 32
- 5 is lost in Seed Skin - 27 is
lost by oxidation
14
Beta-carotene
Mean loss from fruit to paste is 30 - 8,5 is
out of Seed Skin
a
a
a
a
b
b
15
Flavonoids HPLC analysis
16
Comparison of Fruit Paste
360 nm
Fruit
rutin
rutin apioside
naringenin chalcone
Paste
17
Rutin
c
b
a
a
a
a
Initially rutin content doubles (breaker)! Most
of the gained rutin is again lost in Seed
Skin! Finally rutin content is 14 reduced (fruit
vs. paste)
18
naringenin chalcone
280 nm
Fruit
naringenin
Paste
gt
naringenin chalcone
naringenin
19
Vitamin C HPLC analysis
20
Vitamin C
Mean loss from fruit to paste is 37
21
Spectrophotometric methods
22
Total Phenolic Flavonoid Content
No significant change
a
a
a
a
a
a
30.5 increase in total flavonoids during breaking
23
ABTS DPPH Tests
Mean loss from fruit to paste is 9.2
a
a
a
a
a
a
a
b
b
bc
bc
c
40.5 decrease from fruit to paste
24
CUPRAC FRAP Tests
No significant change
b
a
a
a
a
a
a
b
ab
c
c
c
45.1 decrease from fruit to paste
25
Summary
26
Conclusions

• Vitamin C is the most abundant antioxidant
• 60 of vitamin C is preserved in paste
• Rutin content increases during the breaking step!
• The residue (seedskin) is a highly concentrated
  source of antioxidants gt RECOVERY!

27

• Thank you