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| 001 | u193570 | ||
| 003 | SIRSI | ||
| 008 | 110719s2007 ua ss b eng d | ||
| 040 | _aEAL | ||
| 041 |
_aeng _bara |
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| 090 | _aART AJFST V4 No2 6 | ||
| 100 | 1 |
_aEL-Sayed, Samiha M. _922328 |
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| 240 | 1 | 0 |
_aAlexandria journal of food science and technology, 2007 v.4 (2) _h[electronic resource]. |
| 245 | 1 | 0 |
_aStability of lycopene, ß-carotene and vitamin A in tomatoes and some tomato products _h[electronic resource]. |
| 246 | 1 | 5 | _aثبات الليكوبين والبتا-كاروتين وفيتامين أ فى الطماطم وبعض منتجاتها. |
| 300 | _ap.53-58. | ||
| 504 | _aIncludes references. | ||
| 520 | _aTomatoes are among the most widely consumed vegetables worldwide and an important source of certain antioxi¬dants including Iycopene , ß-carotene and vitamin A , and also have important anticarcinogenic properties. Consump¬tion of tomato and tomato products for their content of antioxidants could be of a great benefit for human health. In the present study, Iycopene, {J-carotene and vitamin A contents of tomatoes and tomato products (including tomato juice, jam, paste, puree, sauce, soup, powder and ketchup) were determined by HPLC. Data showed that the concentrations of lycopene, {J-carotene and vitamin A in tomato products ranged from 6596 to 214952 µg/100g, 170 to 5540 µg/100g and 283.63 to 9242.941U/l00g, respectively. The highest concentrations of Iycopene, ß -carotene and vitamin A were traced in tomato paste with oil followed by tomato paste without oil. The stability of lycopene, {J-carotene and vitamin A in tomato ketchup during storage for 3 months were influenced by environmental factors such as temperature and light. The stability of the aforementioned compounds A in tomato ketchup during storage at ambient temperature or at 4- C were affected by the light exposure as compared to samples which stored in the dark. | ||
| 546 | _aSummary in Arabic. | ||
| 650 | 0 |
_aTomatoes. _922329 |
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| 650 | 0 |
_aLycopene. _922330 |
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| 650 | 0 |
_aVitamin A. _922331 |
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| 700 | 1 |
_aFarag, Samia El-Safy. _922332 |
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| 773 | 0 |
_tAlexandria Journal of Food Science and technology. _g2007.v.4(2) _x1687-3920 _7nnas |
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| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/EALE/2007/AJFST/407/2/53.pdf _zFull Text Article |
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_cAR _2lcc |
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