Occurrence of Carotenoid Pigments in Tomato Ketchups

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F10%3A00002913" target="_blank" >RIV/62157124:16270/10:00002913 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Occurrence of Carotenoid Pigments in Tomato Ketchups
Original language description
Tomato ketchup is usually a pasteurized tomato paste mixed with other ingredients, boiled, pasteurized or stabilized by the addition of preservatives. The main nutritive effects of tomato products are related to carotenoids that are present in tomatoes.Dietary intake of tomato products has been correlated with lower risk of ischaemic heart disease, reduced risk of developing digestive tract and prostate cancers according to epidemiological studies. In our department we commence with the chemical analysis of carotenoids (carotenes and xanthophylls) in tomato ketchups. For the purposes of analysis, 7 ketchups of random selection from local market have been used. As the method of determination, extraction with organic solvents and subsequent determination by UV-VIS spectroscopy was used. With the help of statistical analysis it has been proven that between individual samples there are statistically significant differences both in quantities of single analytes and overall amount of select
Czech name
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Czech description
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 6th International Congress Pigments in Food
ISBN
978-963-9970-04-5
ISSN
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e-ISSN
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Number of pages
3
Pages from-to
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Publisher name
Hungarian Association for Buiatrics
Place of publication
Budapešť
Event location
Budapest, Hungary
Event date
Jan 1, 2010
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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