イケダ ツヨシ   Ikeda Tsuyoshi
  池田 剛
   所属   崇城大学  薬学部 薬学科
   崇城大学大学院  薬学研究科 薬学専攻
   職種   教授
言語種別 英語
発行・発表の年月 2011/04
形態種別 原著論文
査読 査読有り
標題 Changes in esculeoside A content in different regions of the tomato fruit during maturation and heat processing.
執筆形態 共著
掲載誌名 Journal of agricultural and food chemistry
掲載区分国外
巻・号・頁 59(8),pp.4104-10
著者・共著者 Katsumata Akiko, Kimura Mizuki, Saigo Hiromi, Aburaya Kei, Nakano Masako, Ikeda Tsuyoshi, Fujiwara Yukio, Nagai Ryoji
概要 The contents of esculeoside A in cherry tomatoes and Momotaro tomatoes were 21- and 9-fold, respectively, higher than that of lycopene, which is the most well-known compound in tomatoes. Furthermore, the esculeoside A content in pericarp wall was higher than in the whole tomato fruit and increased in a time-dependent manner during maturation. Although the melting point of purified esculeoside A was 225 °C, the esculeoside A in crude tomato extract decreased in a temperature-dependent manner. Degradation due to the heating process was inhibited under a pH of 9. These results demonstrated that the esculeoside A content differs in the various types of tomatoes, during maturation, and during the heating process used for preservation.
DOI 10.1021/jf104025p
ISSN 1520-5118
PMID 21395308