In addition to the inverse association of dietary lycopene with various cancers, studies suggest a role for lycopene in cardiovascular disease (CVD) prevention. We determined whether the intake of ...lycopene or tomato-based foods is associated with the risk of CVD in a prospective cohort of 39,876 middle-aged and older women initially free of CVD and cancer. Participants completed a food-frequency questionnaire and provided self-reports of coronary risk factors. Dietary lycopene levels were divided into quintiles, and primary lycopene food sources (total tomato-based products, including tomatoes, tomato juice, tomato sauce and pizza) were categorized. During 7.2 y of follow-up, 719 CVD cases (including myocardial infarction, stroke, revascularization and CVD death) occurred. Compared with women in the 1st quintile of lycopene, those in increasing quintiles had multivariate relative risks (RR) of CVD of 1.11, 1.14, 1.15 and 0.90 (P for trend = 0.34). For the consumption of tomato-based products, women consuming 1.5 to <4, 4 to <7, 7 to <10 and ≥10 servings/wk had RR (95% CI) of CVD of 1.02 (0.82–1.26), 1.04 (0.82–1.31), 0.68 (0.49–0.96) and 0.71 (0.42–1.17) (P for trend = 0.029) compared with women consuming <1.5 servings/wk. Among lycopene food sources, those in the highest levels of tomato sauce (≥2 servings/wk) and pizza intake (≥2 servings/wk), with multivariate RR of 0.76 (0.55–1.05) and 0.66 (0.37–1.18), respectively, had potential reductions in CVD risk. Dietary lycopene was not strongly associated with the risk of CVD. However, the possible inverse associations noted for higher levels of tomato-based products, particularly tomato sauce and pizza, with CVD suggest that dietary lycopene or other phytochemicals consumed as oil-based tomato products confer cardiovascular benefits.
In this work, we describe application of a high-sensitive electrochemical sensor for determination of ascorbic acid (AA) in the presence of high concentration of Sudan I in food samples. In the first ...step, we study synthesis and characterization of NiO/NPs with X-ray diffraction (XRD) method. In the second step, application of NiO/NPs describe in the preparation of carbon-paste electrode modified with (9,10-dihydro-9,10-ethanoanthracene-11,12-dicarboximido)-4-ethylbenzene-1,2-diol (DEDED) as a high-sensitive and selective voltammetric sensor for determination of AA and Sudan I. The electrocatalytic oxidation of AA at the modified electrode was investigated by cyclic voltammetry, chronoamperometry and square wave voltammetry (SWV). For the mixture containing AA and Sudan I, the peaks potential was well separated from each other. Their square wave voltammetrics peaks current increased linearly with their concentration at the ranges of 0.01–600 and 0.5–1,000 μM, with the detection limits of 0.006 and 0.2 μM, respectively. Finally, the proposed method was also examined as a selective, simple, and precise electrochemical sensor for the determination of AA and Sudan I in real samples such as fruit juices, fresh vegetable juice, chilli sauce and tomato sauce.
► A monoclonal antibody specific to Sudan red I was produced. ► A rapid strip assay for Sudan red I has been developed. ► A detection limit of Sudan red I in food samples was 10ng/g. ► Strip assay ...results agreed well with those of a HPLC method.
A semiquantitative dip strip assay was developed using nanocolloidal gold-labelled monoclonal antibody (Mab) 8A10 for the rapid detection of Sudan red I in food samples. A protein–Sudan red I conjugate was coated on a nitro cellulose membrane strip in a defined test line. In flow of the complex of nanocolloidal gold labelled-Mab and Sudan red I along the strip, intensive red colour that was formed in the test line reflected the Sudan red I concentration. The test required 10min and had a visual limit of detection of 10ng/g Sudan red I in tomato sauce and chilli powder samples. The results of the strip assay agreed well with those of a high performance liquid chromatography method for both spiked and real commercial samples. The strip was stable for at least 2months at 4°C. The strip assay offers the potential as a useful rapid and simple method for screening of Sudan red I in food samples.
The setup of a novel, rapid, and sensitive UHPLC–QqQ-MS method was described for the determination of phenolic compounds in tomatoes and tomato-based products (tomato sauce and juice). Phenolic ...compounds including hydroxybenzoic and hydroxycinnamic acid derivatives, flavonols, and flavanones were detected, separated, and quantified in a 3 min chromatographic run. The main advantages of the method include high analyte recovery (90.1–115%), low limit of detection (0.008–0.167 mg L–1) and quantification (0.01–0.83 mg L–1), good accuracy (85.6–115%), and precision (<15%). The detection of the phenolic compounds varied according to the physicochemical nature of the extracts, but generally low matrix-dependent suppression/enhancement effects were observed in all three matrices. The possibility to transfer easily the existing HPLC to the fast UHPLC methods is very attractive, and with minor modifications, the methodology described may be applied to the phenolic characterization of a broad range of plant and food matrices.
A simple, effective, and robust magnetic solid‐phase extraction method was developed using magnetite/reduced graphene oxide nanoparticles as the adsorbent for the simultaneous determination of Sudan ...dyes (I, II, III, and IV) in foodstuffs. The magnetite/reduced graphene oxide nanoparticles were characterized by X‐ray diffraction, scanning electron microscopy, and vibrating sample magnetometry. The extraction parameters including extraction time, elution solution, and elution time and volume were investigated in detail. Such magnetite/reduced graphene oxide nanoparticles based magnetic solid‐phase extraction in combination with high‐performance liquid chromatography and variable wavelength detection gave the detection limits of 3–6 μg/kg for Sudan I–IV in chili sauce, tomato sauce, chili powder, and chili flake samples. The recoveries were 79.6–108% at three spiked levels with the intra‐ and inter‐day relative standard deviations of 1.2–8.6 and 4.5–9.6%, respectively. The feasibility was further performed by a comparison with commercial alumina‐N. This method is suitable for the routine analysis of Sudan dyes due to its sensitivity, simplicity, and low cost.
In this study, six different sofrito formulations were compared with the raw recipe for total phenolic content (TPC), antioxidant activity tested by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ...ferric-reducing antioxidant power (FRAP) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) methods. The volatile profile was also obtained by the headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) procedure. The cooking process and the addition of herbs, and garlic improved the final content of antioxidant compounds compared to the basic recipe and the raw ingredients. The total volatile content was higher in the samples that contained rosemary and thymus. Some of the volatiles had proven antioxidant properties and for that reason the
with rosemary with the higher volatile content was also the one with the higher antioxidant capacity and TPC. In conclusion, as well as the processing technique, the addition of selected typical Mediterranean herbs apart from given flavour can contribute to improving the nutritional antioxidant profile of dishes and be used as a natural method to increase the shelf-life of preparation.
A convenient and environmentally friendly method was developed for extraction and enrich of Sudan I from tomato sauce and chilli products. The method is based on an ultrasound-assisted dispersive ...liquid-liquid microextraction with solidification of floating organic drop (UADLLME-SFO) after a preliminary QuEChERS procedure, which was followed by high performance liquid chromatography with photodiode array detection (HPLC-PAD). The several parameters involved in the UADLLME-SFO step was optimized. The optimal variables obtained were 30 μL of 1-dodecanol as the extraction solvent, 1.0 mL of acetone as disperse solvent, ultrasonic irritation for 15 min, and no salt addition. Under the optimum conditions, the limit of detection for Sudan I was as low as 1.5 μg kg-1. The recoveries obtained was between 79% and 92% (RSD, 4.8%-7.1%, n=7). The proposed method was successfully applied to the determination of Sudan I in four kinds of real samples.
Tomato (Solanum lycopersicum L.) is a plant widely grown around the world. The industrial process of tomato sauce produces a large quantity of seeds that are usually considered as waste by the food ...industry. In this paper the physico-chemical parameters of tomato seed oil are studied in relation to its possible use as a biodiesel and as a renewable source of energy. The acid number ranged between 0.48 and 2.50 mg KOH/kg of oil. The oxidative stability index (Rancimat test) was within the legal limit of EN 14214:2014. Eleven fatty acid methyl esters were detected. The largest percentage was for C18:2 acid (49.61-57.89%) followed by C18:1 (18.79-21.82%).
Pasta samples boiled for different times and mixed with tomato sauce were physically and chemically evaluated to determine the factors affecting the suitability of boiled pasta with tomato sauce for ...eating. Physical properties of the pasta boiled for the shortest time changed greatly when sauce was added. The texture of the pasta boiled for the longest time was soft, because the core lacked a non-gelatinized region. In a force–strain curve, the change in the force after the breaking point of the pasta boiled for the shortest time was the largest after sauce addition. The T2 values and chlorine distribution of pasta samples showed that the amount of penetration of the sauce ingredients to the core of the pasta boiled for the shortest time was less than that of the pasta boiled for the longest time. These results suggest that small changes in the physical properties after the sauce addition, sufficient penetration of the sauce ingredients to the core, and the presence of a non-gelatinized region at the core are critical factors affecting the suitability of boiled pasta with tomato sauce for eating.
Functional food, in particular emulsion sauces, is a new promising trend in modern food industry. Traditionally, sauce manufacturers use starch, which has a number of negative aspects in storage. ...That is why the possibility of creating a functional sauce based on pectic substances employed as thickening and structuring agent has been investigated. The study used apple, citrus and beetroot pectins in powdered form. Organoleptic, biochemical, physical and chemical tests have been undertaken to confirm their compliance with the requirements of regulatory and technical documentation. To determine the possibility of using pectins as structuring agents and stabilizers, three formulations of tomato sauces differing by pectin type were developed, and the starch-based ketchup formulation was used as a reference. Six samples with different concentrations of pectin have been analyzed to determine the optimal pectin content in the sauce. It was established that the structure-forming and thickening properties of all samples of pectins are better than those of starch at the same concentration (0.5%). The best structure-forming properties have been demonstrated by beetroot pectin. All laboratory samples of tomato sauces complied with the requirements of regulatory documentation. Consequently, the use of pectins, as an alternative to starch in sauces, allows not only to create a functional product, but also significantly reduce the amount of structuring agent in the formulation. Thus, it is advisable to add the beetroot pectin to any kind of tomato based sauce.
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