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Carotenoids from tomatoes inhibit heterocyclic amine formation

Vitaglione, P ; Monti, SM ; Ambrosino, P ; Skog, Kerstin LU and Fogliano, V (2002) In European Food Research and Technology 215(2). p.108-113
Abstract
Tomatoes are a rich source of antioxidants; and they are commonly used for meat cooking in Mediterranean countries. The effects of tomato antioxidants on the formation of carcinogenic/mutagenic heterocyclic amines were investigated. A liquid model system containing as precursors creatinine, glucose and glycine in molar concentrations comparable to those present in bovine meat (chemical model system) was employed. A freeze-dried bovine meat juice (meat juice model system) was also used for some experiments. In both model systems, an inhibiting effect of tomato carotenoid fraction on the formation of imidazoquinolines (IQx, MeIQx and DiMeIQx) was observed. Using carotenoid extract at a concentration of 1000 ppm, inhibitions of 36% and 11% of... (More)
Tomatoes are a rich source of antioxidants; and they are commonly used for meat cooking in Mediterranean countries. The effects of tomato antioxidants on the formation of carcinogenic/mutagenic heterocyclic amines were investigated. A liquid model system containing as precursors creatinine, glucose and glycine in molar concentrations comparable to those present in bovine meat (chemical model system) was employed. A freeze-dried bovine meat juice (meat juice model system) was also used for some experiments. In both model systems, an inhibiting effect of tomato carotenoid fraction on the formation of imidazoquinolines (IQx, MeIQx and DiMeIQx) was observed. Using carotenoid extract at a concentration of 1000 ppm, inhibitions of 36% and 11% of IQx and MeIQx formation respectively in the chemical system and of 13% of MeIQx and of 5% of 4,8-DiMeIQx in the meat juice system was observed. The effect of the main tomato flavonoid, quercetin, was investigated using the meat juice system. Quercetin gave an inhibition of MeIQx formation between 9% and 57% with a maximum effect of 67% at 10 ppm. (Less)
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author
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organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
carotenoids, Maillard reaction, tomato, heterocyclic amines, IQx
in
European Food Research and Technology
volume
215
issue
2
pages
108 - 113
publisher
Springer
external identifiers
  • wos:000177727900004
  • scopus:0042552610
ISSN
1438-2377
DOI
10.1007/s00217-002-0506-1
language
English
LU publication?
yes
additional info
The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
id
f6664f58-13a1-43c8-8e69-09e866d37020 (old id 329868)
date added to LUP
2016-04-01 16:36:32
date last changed
2023-11-14 14:24:09
@article{f6664f58-13a1-43c8-8e69-09e866d37020,
  abstract     = {{Tomatoes are a rich source of antioxidants; and they are commonly used for meat cooking in Mediterranean countries. The effects of tomato antioxidants on the formation of carcinogenic/mutagenic heterocyclic amines were investigated. A liquid model system containing as precursors creatinine, glucose and glycine in molar concentrations comparable to those present in bovine meat (chemical model system) was employed. A freeze-dried bovine meat juice (meat juice model system) was also used for some experiments. In both model systems, an inhibiting effect of tomato carotenoid fraction on the formation of imidazoquinolines (IQx, MeIQx and DiMeIQx) was observed. Using carotenoid extract at a concentration of 1000 ppm, inhibitions of 36% and 11% of IQx and MeIQx formation respectively in the chemical system and of 13% of MeIQx and of 5% of 4,8-DiMeIQx in the meat juice system was observed. The effect of the main tomato flavonoid, quercetin, was investigated using the meat juice system. Quercetin gave an inhibition of MeIQx formation between 9% and 57% with a maximum effect of 67% at 10 ppm.}},
  author       = {{Vitaglione, P and Monti, SM and Ambrosino, P and Skog, Kerstin and Fogliano, V}},
  issn         = {{1438-2377}},
  keywords     = {{carotenoids; Maillard reaction; tomato; heterocyclic amines; IQx}},
  language     = {{eng}},
  number       = {{2}},
  pages        = {{108--113}},
  publisher    = {{Springer}},
  series       = {{European Food Research and Technology}},
  title        = {{Carotenoids from tomatoes inhibit heterocyclic amine formation}},
  url          = {{http://dx.doi.org/10.1007/s00217-002-0506-1}},
  doi          = {{10.1007/s00217-002-0506-1}},
  volume       = {{215}},
  year         = {{2002}},
}