Occurrence of Carotenoid Pigments in Tomato Ketchups

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Occurrence of Carotenoid Pigments in Tomato Ketchups

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Occurrence of Carotenoid Pigments in Tomato Ketchups

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

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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Počet stran výsledku

3

Strana od-do

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Název nakladatele

Hungarian Association for Buiatrics

Místo vydání

Budapešť

Místo konání akce

Budapest, Hungary

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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