Journal of Applied Sciences and Environmental Management, 2019 The study was aimed at generating data in breeding for tomato varieties with improved lycopene content. Different tomato genotypes were evaluated for variability in lycopene and agronomic characteristics. The lycopene content obtained ranged from 0.024 ±
L Eboigbe, V.E Edemevughe
doaj +1 more source
Identification of an Epoxide Metabolite of Lycopene in Human Plasma Using 13C-Labeling and QTOF-MS
Metabolites, 2018 The carotenoid lycopene is a bioactive component of tomatoes and is hypothesized to reduce risk of several chronic diseases, such as prostate cancer. The metabolism of lycopene is only beginning to be understood and some studies suggest that metabolites ...
Morgan J. Cichon +4 more
doaj +1 more source
Use of portable devices and confocal Raman spectrometers at different wavelength to obtain the spectral information of the main organic components in tomatoes (Solanum Lycopersicum) fruits [PDF]
, 2013 Tomato (Solanum lycopersicum) fruit samples, in two ripening stages, ripe (red) and unripe (green), collected from a cultivar in the North of Spain (Barrika, Basque Country), were analyzed directly, without any sample pretreatment, with two different ...
De Diego Rodríguez, Alberto +4 more
core +3 more sources
Czech Journal of Animal Science, 2014 Lycopene is a carotenoid present in vegetables and ripe fruit and has been proved to be the most potent antioxidant among various common carotenoids.
B. Sun +5 more
doaj +1 more source
Raw and Processed Fruit and Vegetable Consumption and 10-Year Coronary Heart Disease Incidence in a Population-Based Cohort Study in the Netherlands [PDF]
, 2010 Background - Prospective cohort studies have shown that high fruit and vegetable consumption is inversely associated with coronary heart disease (CHD). Whether food processing affects this association is unknown.
Oude Griep, L.M. +4 more
core +6 more sources
Improved Lycopene Production from Different Substrates by Mated Fermentation of Blakeslea Trispora
Foods, 2019 The production of lycopene from different substrates by Blakeslea trispora in fermentation was investigated. Lycopene productions from 4 and 6% glucose (pH 6.5) in shake flask fermentation were 77.7 and 28.1 mg L−1.
Ayse Sevgili, Osman Erkmen
doaj +1 more source
Dietary exposure to lycopene from background diet, novel foods and food additive use in the European population. [PDF]
EFSA JAbstract In 2023, EFSA adopted a scientific opinion on the safety of yellow/orange tomato extract as a novel food pursuant to Regulation (EU) 2015/2283, concluding that its safe use could not be established under the proposed conditions and estimated intakes could lead to an exceedance of the acceptable daily intake for lycopene when considering ...
European Food Safety Authority (EFSA) +3 more
europepmc +2 more sources
Metabolic fingerprinting to assess the impact of salinity on carotenoid content in developing tomato fruits [PDF]
, 2016 As the presence of health-promoting substances has become a significant aspect of tomato fruit appreciation, this study investigated nutrient solution salinity as a tool to enhance carotenoid accumulation in cherry tomato fruit (Solanum lycopersicum L ...
Hanssens, Jochen +3 more
core +2 more sources
Frontiers in Bioengineering and Biotechnology, 2020 The economic feasibility and waste treatment problem are challenges to the industrialization of lycopene production from Saccharomyces cerevisiae. In this study, fermentation wastewater, biomass residue, and residual D-galactose are recycled for lycopene
Zhiming Wang +13 more
doaj +1 more source
Postharvest UV-C treatment combined with 1-methylcyclopropene 1 (1-MCP), followed by storage in continuous low level ethylene atmosphere improves the quality of tomatoes [PDF]
, 2017 Mature green tomatoes (Solanum lycopersicum L. cv Neang Pich) were exposed to 13.6 kJ m−2 UV-C or 0.5 μL L−1 1-MCP or combination of 13.6 kJ m−2 UV-C and 0.5 μL L−1 1-MCP, with appropriate untreated controls.
Bowyer, Michael C. +6 more
core +2 more sources