Enzymatic Oxidation of Unsaturated Fatty Acids and Carotenoids in Tomato Fruit

  • P. A. Biacs
  • H. G. Daood
  • Beatrix Czinkotai


Enzyme-catalyzed decolourization of naturally occurring pigments through coupled oxidation with unsaturated fatty acids was observed more than 40 years ago. The enzyme lipoxygenase /EC. which catalyzes the oxidation of polyunsaturated fatty acids has been found to cause a loss in the colour intensity of many foods of plant origin during storage and processing1. Moreover, lipixygenase can effect by alternative ways the synthesis and stability of plant pigments2.


HPLC Chlorophyll Carotenoid Lutein Neoxanthin 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Eskin, N. A., Grossman, S & Pinsky, A. (1977) CRC. Crit. Rev. Fd. Sci. Nutr. 9, 1CrossRefGoogle Scholar
  2. 2.
    Vick, B. & Zimmerman, D. (1987): In Stumpf P. K., Mudd J. B. and Nes W. D. Eds) Plenum Press New York and London p. 383.Google Scholar
  3. 3.
    Daood, H. & Al-Ani, H. (1986). Acta Aliment. 15, 319.Google Scholar
  4. 4.
    Daood, H, Biacs, P, Moschke, A, Hajdu, F. & Vinkler, M. (1987) Acta Aliment 16, 339.Google Scholar
  5. 5.
    Daood, H. & Biacs, P. (1988) Acta Aliment. 17 in pressGoogle Scholar
  6. 6.
    Daood, H. & Biacs, P. (1988) Acta Aliment 17, p. 53.Google Scholar
  7. 7.
    Biacs, P., Daood, H., Czinkotai, B. & Hajdu, F.(1987) Acta Hort. 220, 443.Google Scholar

Copyright information

© Akadémiai Kiadó, Budapest 1989

Authors and Affiliations

  • P. A. Biacs
    • 1
  • H. G. Daood
    • 1
  • Beatrix Czinkotai
    • 1
  1. 1.Central Food Research InstituteBudapestHungary

Personalised recommendations