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Differences in the carotenoid profile of commercially available organic and conventional tomato-based products

Article type: Research Article

Authors: Vallverdú-Queralt, Annaa; b | Martínez-Huélamo, Miriama; b | Casals-Ribes, Isidrec | Lamuela-Raventós, Rosa M.a; b; *

Affiliations: [a] Nutrition and Food Science Department, XaRTA, INSA. Pharmacy School, University of Barcelona, Barcelona, Spain | [b] CIBER CB06/03 Fisiopatología de la Obesidad y la Nutrición, (CIBEROBN). Instituto de Salud Carlos III, Spain | [c] Scientific and Technical Services, University of Barcelona, Barcelona, Spain

Correspondence: [*] Corresponding author: Rosa M. Lamuela-Raventós, Nutrition and Food Science Department, XaRTA, INSA Pharmacy School, University of Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain. Tel.: +34 934034843; Fax: +34 934035931; E-mail: [email protected].

Keywords: Carotenoids, ketchups, tomato juices, conventional food, organic food

DOI: 10.3233/JBR-140069

Journal: Journal of Berry Research, vol. 4, no. 2, pp. 69-77, 2014

Received 6 September 2013
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Accepted 22 October 2013
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Published: 24 July 2014
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Abstract

BACKGROUND: Carotenoids are important antioxidant compounds in the human diet. Due to their constrained polyene structure, carotenoids can exist in cis and trans isomeric form. In ketchups and tomato juices, all-trans isomeric forms are predominant.

OBJECTIVE: The aim of this study was to compare the carotenoid content and lipophilic antioxidant capacity of organic and conventional tomato-based products (tomato juices and ketchups) available on the market.

METHODS: Liquid chromatography coupled to mass spectrometry in tandem mode (LC-MS/MS) and HPLC-UV were used for the identification and quantification of individual carotenoids.

RESULTS: A comparative analysis of ketchups and tomato juices produced by conventional and organic systems showed statistically higher levels (P < 0.05) of carotenoid compounds in the organic products.

CONCLUSIONS: In this paper, differences in the carotenoid content of organic and conventional tomato juices and ketchups, previously unreported, are described.

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