TOMATO PRODUCTS FOR HEALTH - WPTC - The World

Commission on Tomato & Health . Paris 26 October 2006.

MontaMontaMontaMontañññña Ca Ca Ca Cáááámara Hurtadomara Hurtadomara Hurtadomara Hurtado

TOMATO PRODUCTS FOR HEALTHTOMATO PRODUCTS FOR HEALTHTOMATO PRODUCTS FOR HEALTHTOMATO PRODUCTS FOR HEALTHTOMATO PRODUCTS FOR HEALTHTOMATO PRODUCTS FOR HEALTHTOMATO PRODUCTS FOR HEALTHTOMATO PRODUCTS FOR HEALTH

The new trendsThe new trendsThe new trendsThe new trends

Food Science and Nutrition Department. Pharmacy Facu lty. Universidad Complutense de Madrid.Spain.

[email protected]

Developed countries face an epidemic of obesity and related chronic diseases.

Advances in Food Science and Technology are centered on developing

�“Novel Foods and New Food Ingredients ”

with special reference to healthy foods.

TOMATO PRODUCTS FOR HEALTH. The new trendsTOMATO PRODUCTS FOR HEALTH. The new trendsTOMATO PRODUCTS FOR HEALTH. The new trendsTOMATO PRODUCTS FOR HEALTH. The new trends

WTPC. MCámara, 2006

HEALTH (WHO, 1990)

“ A state of complete physical, mental andsocial well-being and not merely the absence

of disease or infirmity ”

“Let food be your medicine and medicine be your food ”(Hipócrates)


SPECIFIC HEALTH-RELATED ISSUES

� BRAIN HEALTH: Antioxidants, Ca, Fe (Improve cognitive function).

� HEART HEALTH: Lycopene, Coenzyme Q10, Vit B12 and B6, Vit. C, Folic acid.

� BONE HEALTH : Ca, Vit. D, Mg

�Other healthy options : low-carbohydrate, high-protein, low-fat.

BIOACTIVE COMPOUNDS


FACTORS AFFECTING BIOACTIVE COMPOUNDS LEVELSFACTORS AFFECTING BIOACTIVE COMPOUNDS LEVELSFACTORS AFFECTING BIOACTIVE COMPOUNDS LEVELSFACTORS AFFECTING BIOACTIVE COMPOUNDS LEVELSFACTORS AFFECTING BIOACTIVE COMPOUNDS LEVELSFACTORS AFFECTING BIOACTIVE COMPOUNDS LEVELSFACTORS AFFECTING BIOACTIVE COMPOUNDS LEVELSFACTORS AFFECTING BIOACTIVE COMPOUNDS LEVELS

� VARIETYVARIETYVARIETYVARIETY

� RIPENING STAGERIPENING STAGERIPENING STAGERIPENING STAGE

� AGRONOMIC CONDITIONSAGRONOMIC CONDITIONSAGRONOMIC CONDITIONSAGRONOMIC CONDITIONS

� POSTPOSTPOSTPOST----HARVEST MANIPULATIONHARVEST MANIPULATIONHARVEST MANIPULATIONHARVEST MANIPULATION

� PROCESSINGPROCESSINGPROCESSINGPROCESSING


PHYTONUTRIENTS and BIOACTIVE COMPOUNDS

IN TOMATO FRUIT


FIBRE

FRUCTOOLIGOSACCHARIDES (FOS)

LYCOPENE

PHENOLIC COMPOUNDS


- Beneficial physiological effects:

- Cholesterol level reduction

- Gastrointestinal function regulation

- Fat absortion modification

- Variable effect:

- Global diet

- Way of life

- Individual response

SOLUBLE FIBRE : pectins, ββββ-glucans

FIBRE


- HEALTH BENEFIT :

- Low calorie content

- Dental caries prevention

- Similar effects than fibre

- Prebiotics, promote beneficial bacterias growth

FRUCTOOLIGOSACHARIDES(FOS)

O

CH2OHOH

OH

CH2OH

O

CH2

OH

OH

CH2OH

o

o

OH

OH

OH

CH2OH

o

CH2OH

O

CH2

OH

OH

CH2OH

O

CH2

OH

OH

CH2OH

O

CH2

OH

OH

CH2OH

o

o

OH

OH

OH

o

o O

CH2

OH

OH

CH2OH

O

CH2

OH

OH

CH2OH

O

CH2

OH

OH

CH2OH

o

o

OH

OH

OH

CH2OH

o

o

CH2

OH

OH

CH2OH oO

FRUCTOSIL-NISTOSA (GF4)

KESTOSA (GF2)

NISTOSA (GF3)


LICOPENE

Liposoluble compound

High Antioxidant activity

Anti-cancer: prostate

Anti-atherogenic

Others: bone quality, etc


LYCOPENE CONTENT IN TOMATO FRUIT

Season 2001

0,000

5,000

10,000

15,000

20,000

25,000

30,000

35,000

40,000

45,000

50,000

NE-1 UPV-16902

UPV-16905

UPV-14366

VL-142A

VL-142R

UPV-14379

UPV-16954

UPV-16973

UPV-16950

UPV-16947

UPV-16960

UPV-16985

UPV-17035

0,000

5,000

10,000

15,000

20,000

25,000

30,000

35,000

40,000

45,000

50,000

NE-1 UPV-16902

UPV-16905

UPV-14366

VL-142A

VL-142R

UPV-14379

UPV-16954

UPV-16973

UPV-16950

UPV-16947

UPV-16960

UPV-16985

UPV-17035

L. esculentum L. pimpinellifolium

mg/100 g s.s.f.

Fernández, 2003

PHENOLIC COMPOUNDSPHENOLIC COMPOUNDSPHENOLIC COMPOUNDSPHENOLIC COMPOUNDS

POLIPHENOLS AND PHENOLIC ACIDSPOLIPHENOLS AND PHENOLIC ACIDSPOLIPHENOLS AND PHENOLIC ACIDSPOLIPHENOLS AND PHENOLIC ACIDS

HYDROXY CYNAMIC ACIDS HYDROXY CYNAMIC ACIDS HYDROXY CYNAMIC ACIDS HYDROXY CYNAMIC ACIDS ((((chlorogenicchlorogenicchlorogenicchlorogenic acidacidacidacid, , , , caffeiccaffeiccaffeiccaffeic, p, p, p, p----cumariccumariccumariccumaric))))

FLAVONOIDSFLAVONOIDSFLAVONOIDSFLAVONOIDS((((quercetinquercetinquercetinquercetin, , , , naringeninnaringeninnaringeninnaringenin))))

LIGANSLIGANSLIGANSLIGANSTANINSTANINSTANINSTANINS

POLIPHENOLS AND PHENOLIC ACIDSPOLIPHENOLS AND PHENOLIC ACIDSPOLIPHENOLS AND PHENOLIC ACIDSPOLIPHENOLS AND PHENOLIC ACIDS

HYDROXY CYNAMIC ACIDS HYDROXY CYNAMIC ACIDS HYDROXY CYNAMIC ACIDS HYDROXY CYNAMIC ACIDS ((((chlorogenicchlorogenicchlorogenicchlorogenic acidacidacidacid, , , , caffeiccaffeiccaffeiccaffeic, p, p, p, p----cumariccumariccumariccumaric))))

FLAVONOIDSFLAVONOIDSFLAVONOIDSFLAVONOIDS((((quercetinquercetinquercetinquercetin, , , , naringeninnaringeninnaringeninnaringenin))))

LIGANSLIGANSLIGANSLIGANSTANINSTANINSTANINSTANINSNON NON NON NON nutritivenutritivenutritivenutritive compoundscompoundscompoundscompounds

SecondarySecondarySecondarySecondary metabolitesmetabolitesmetabolitesmetabolites ofofofof plantsplantsplantsplants

ProtectionProtectionProtectionProtection forforforfor plantsplantsplantsplants

AmountAmountAmountAmount andandandand typetypetypetype dependsdependsdependsdepends onononon::::

variety,

ripening stage,

medioambiental conditions during season,

storage and processing conditionsWTPC. MCámara, 2006

Problems:

Still there is unknow absorption, metabolism and in vivo response

“In vivo”

Prevent cancer due to inhibit nitrosamines formation

Antioxidants properties on LDL-cholesterol fraction� atherosclerosis and other cardiovascular disease

Histamine inhibitor � Decrease alergic response

Antiinflamatory activity

PHENOLIC COMPOUNDSPHENOLIC COMPOUNDSPHENOLIC COMPOUNDSPHENOLIC COMPOUNDS


TOMATO PRODUCTS FOR HEALTH

FIBRE and FOS

Low LDL-cholesterol

Gastrointestinal effects

The effects of technological processes Interactions between different food ingredients

Absorption and metabolismBiological effects of compound isomers and metaboli tes.

LYCOPENE

Cardiovascular diseaseProstate cancer

PHENOLIC COMPOUNDS

Antioxidant activity

FOLATES

Vitamin B9 activityWTPC. MCámara, 2006

"MEditerranean Link COmmittee on the Processing TOmato Re search ",

sponsored by the European Commission -contract ICA4-CT-2002-50016-

Melcoptor.org is a site dedicated to a network of scientific teams involvedmainly in research on processing

tomato in the Large MediterraneanRegion.

TOMATO Book


EU's sixth framework programme

PD Dr. Volker BöhmInstitute of NutritionFriedrich Schiller University Jena. Germany

Lycocard partners:

o Volker Böhm, Friedrich Schiller University, Jena (Germany)o Verena Stangl, Charité, Berlin (Germany)o Catherine Caris-Veyrat, INRA, Avignon (France)o Ralph Rühl, University of Debrecen (Hungary)o Gordon Lowe, Liverpool John Moores University (UK)o Mariá Jesús Periago Castón, University of Murcia (Spain)o Patrick Borel, INRA Marseille (France)o Paola Palozza, Catholic University Rome (Italy)o Alvaro Mordente, Catholic University Rome (Italy)o Martin Vestweber, Deutsche Herzstiftung, Frankfurt (Germany)o Pablo Serrano Santos, JUVER, Murcia (Spain)o Sophie Colvine, AMITOM, Avignon (France)o Inigo Martinez-Fresneda, AGRAZ, Villafranco del Guadiana (Spain)o Jesus Espinosa Garcia, CONESA, Villafranco del Guadiana (Spain)o David Cameron, Caledonian Science Press, Sitges (Spain)

IMPROVEMENT OF VARIETIES.

Breeding and genetics

PROCESSING

END-PRODUCT QUALITY

BY-PRODUCTS UTILIZATION



A TWO-FOR-ONE IN TOMATO NUTRITIONAL ENHANCEMENT

Control of multiple 'independent' pathwaysfor phytonutrient production in tomato by fruit-specific downregulation of a negativeregulator of photomorphogenesis.

Limiting downregulation of DET1 to fruit results

in increases in the three classes of natural

products shown, without negative effects onoverall plant growth and development.

Compounds are:LC, lycopene;

BC, -carotene;

NC, naringenin-chalcone; CGA, chlorogenic acid; QC, quercetin.

Licopene

B-Carotene

Ac.Chlorogénic

Quercetin

Dixon. Nature Biotechnology 23, 825 - 826 (2005)

IMPROVEMENT OF VARIETIES. Breeding and genetics

PROCESSING

END-PRODUCT QUALITY

HIGH PECTIN CONTENT

HIGH BETA-CAROTENE AND LYCOPENE

LOW SUGAR AND SALT CONTENT

PROCESSING SUITABILITY

NUTRIENTS CONTENT

SENSORY CHARACTERISTICS

TOMATO BYPRODUCTS AS NEW FOOD / FUNTIONAL INGREDIENTS

PRODUCT DESCRIPTION

TOMATO POMACE

SEEDSPEELS

TOMATO OILTOMATO FIBRE



TOMATO FIBRE

Lycopene

Lyc-O-Mato® is an all-natural extract of red, ripe tomatoes, scientificallystandardized to contain 6% lycopene .

Lyc-O-Mato® is valued as a dietary supplement and functional foodingredient because it provides a full complement of tomato carotenoidsand other antioxidants to benefit good health. The synergy of the natural tomato Lycopen, phytoene, phytofluene, beta-carotene, phytosterols, andvitamin E results in enhanced activity and this means greater healthbenefits for you.

The tomatoes used are a high-Lycopen variety from plants that are grownin Israel without any genetic modification.

SUPLEMENTS

FOODFOODFOODFOOD----REGULATIONSREGULATIONSREGULATIONSREGULATIONS

EUROPE - Novel foods

“foods and food ingredients that have not been used for human

consumption to a significant degree within the Community

before May 1997 ”

Regulation EC 258/97 of 27 January 1997 of the European Parliament and the Council.

“Novel foods”

“Functional Foods”

“Nutraceuticals”


FUFOSEFUFOSEFUFOSEFUFOSE (Functional Food Science in Europe)

1.1.1.1. TYPE A:TYPE A:TYPE A:TYPE A: ““““physicalphysicalphysicalphysical andandandand physiologicalphysiologicalphysiologicalphysiological functionalityfunctionalityfunctionalityfunctionality""""

Not related to specific disease.

Ej. some non digestible oligossacharides improve growth of beneficial intestinal bacterias Cafeine can improve cognitive process

2. 2. 2. 2. TYPE BBBB ““““diseasediseasediseasedisease riskriskriskrisk reductionreductionreductionreduction """" based on specific nutrient content.

Ej. Folates may reduce risk of neural tube defects in the new born. Adecuated calcium intake may reduce osteroporosis riskLycopene intake may reduce the risk of cardiovascular disease

PPPProcess for the AAAAssessment of SSSScientific SSSSupport for CCCClaims on Foods

PASSCLAIMPASSCLAIMPASSCLAIMPASSCLAIM

HEALTH CLAIMS


Health Claims that Meet Significant Scientific Health Claims that Meet Significant Scientific Health Claims that Meet Significant Scientific Health Claims that Meet Significant Scientific Agreement Agreement Agreement Agreement (SSA)(SSA)(SSA)(SSA)

�Calcium and Osteoporosis

�Dietary Lipids (Fat) and Cancer

�Dietary Saturated Fat and Cholesterol and Risk of Coronary Heart Disease

�Dietary Non-carcinogenic Carbohydrate Sweeteners and Dental Caries

�FiberFiberFiberFiber-containing Grain Products, Fruits and Vegetables and

Cancer

�Folic AcidFolic AcidFolic AcidFolic Acid and Neural Tube Defects

�Sodium and Hypertension

�Soluble Soluble Soluble Soluble FiberFiberFiberFiber from Certain Foods and Risk of Coronary Heart

Disease

�Soy Protein and Risk of Coronary Heart Disease

�Stanols/Sterols and Risk of Coronary Heart Disease

Gwen Young, 2005

HEALTH CLAIMS debate EFSA (European food safety agency)

Conference on Nutrition and Health ClaimsBologna, Italy November 8-10 2006

http://www.efsa.europa.eu/en/science/conferences/nhc_conference.html

Developments in Functional Foods in EuropeILSI Europe (International Life Science Institute) is organizing an

“International Symposium on Functional Foods in Europ eInternational Developments in Science and Health Cla ims"May 9-11, 2007 in Malta.

http://europe.ilsi.org/events/[email protected].


FRESH PRODUCTS

INDUSTRIAL

PRODUCTSSUPLEMENTS

Source of bioactivecompounds

FRESH PRODUCTS SUPLEMENTS

FUNTIONAL FOODS


FA Tomato seeds

Gas Chromatographic profile

GENERAL GENERAL GENERAL GENERAL SPECTROFOTOMETRYSPECTROFOTOMETRYSPECTROFOTOMETRYSPECTROFOTOMETRY

SPECIFIC SPECIFIC SPECIFIC SPECIFIC

- GAS CHROMATOGRAPHYGAS CHROMATOGRAPHYGAS CHROMATOGRAPHYGAS CHROMATOGRAPHY

- LIQUID CHROMATOGRAPHY (HPLC)LIQUID CHROMATOGRAPHY (HPLC)LIQUID CHROMATOGRAPHY (HPLC)LIQUID CHROMATOGRAPHY (HPLC)

-FTIR:FTIR:FTIR:FTIR: FourierFourierFourierFourier TransformTransformTransformTransform InfraredInfraredInfraredInfrared SpestroscopySpestroscopySpestroscopySpestroscopy

C14

:0

C16

:0

C16

:1C

17:0

C17

:1C

18:0

c

C18

:1 c

C18

:2 t

C18

:2 c

C20

:0C

22:0

C22

:1

C24

:0

Difuse Reflectance and transmitance

ÁCIDOS ORGÁNICOS (HPLC, UV) (Sánchez et al., 2000)

VITAMINA C (HPLC, UV)(Sánchez et al., 2000)

U

.

A

.

200 400 600 8000,00

1,00

2,00

Longitud de onda

Absorbancia

200 400 600 8000,00

1,00

2,00

Longitud de

onda

Absorbancia

IMPORTANCE OF ANALYTICAL METHODS APPLYEDIMPORTANCE OF ANALYTICAL METHODS APPLYED

NUTRIGENOMICS

The use of genomics to investigate diet and gene

interactions involved in health or disease , often

used interchangeably with nutritional genomics.

This term implies that other portions of the

genome play a role in the genetic response to a

nutrient (even if researchers cannot assess the

total genome).



- BIOACTIVE COMPOUNDS IDENTIFICATIONBIOACTIVE COMPOUNDS IDENTIFICATIONBIOACTIVE COMPOUNDS IDENTIFICATIONBIOACTIVE COMPOUNDS IDENTIFICATION

---- FUNCTIONALITY EVALUATIONFUNCTIONALITY EVALUATIONFUNCTIONALITY EVALUATIONFUNCTIONALITY EVALUATION

-““““In In In In vitrovitrovitrovitro””””, , , , ““““In vivoIn vivoIn vivoIn vivo”””” studiesstudiesstudiesstudies ((((animalsanimalsanimalsanimals, , , , humanshumanshumanshumans))))

- MULTIDISCIPLINARY APPROACHMULTIDISCIPLINARY APPROACHMULTIDISCIPLINARY APPROACHMULTIDISCIPLINARY APPROACH

- ScientistScientistScientistScientist

- IndustryIndustryIndustryIndustry

- GovermentalGovermentalGovermentalGovermental agenciesagenciesagenciesagencies

- ComunicationComunicationComunicationComunication……………………........


A NUTRITION BASED A NUTRITION BASED

ON SCIENTIFIC EVIDENCEON SCIENTIFIC EVIDENCE


IMPROVEMENT OF VARIETIES.

Breeding and genetics

PROCESSING

END-PRODUCT QUALITY


TOMATO RESEARCH. UCM team TOMATO RESEARCH. UCM team TOMATO RESEARCH. UCM team TOMATO RESEARCH. UCM team 1996199619961996----2006200620062006

Nutritional and Functional Quality Tomato and Tomato Products


Collaborations with:

UPV, Spain. Genetic Department.Dr. F. Nuez.

UCDavis.FST. Dr. Ch. Shoemaker.Dr. D. BarretPomology. Dr. Labavitch.

USDA.Albany. Dr. W. Yokoyama.

INRA. Avignon. Dr. G Bratholine

ENSIA. Paris. Dr M-N. Maillard.

AGRUCON

AMITON

..WPTC

Fresh Tomato papers

- Mª Cortes Sánchez Mata, Montaña Cámara Hurtado, Salvador Roselló Ripollés, Luis Galiana-Balaguer, Mª Esperanza Torija Isasa, Fernando Nuez Viñals.“Breeding for flavour of fresh market tomato: sourc es for increasing acid content” Acta Physiologiae Plantarum. 22,3, 250-253, 2000.- Fernández Ruiz, V.; Sánchez Mata MC.; Cámara, M.; Torija ME.; Chaya C.; Galiana Balaguer L.; Roselló S.; Nuez F. “Internal quality characterization of fresh tomato fruits ” Hortscience 39, 2, 339-345, 2004.

Tomato Processing papers

- Torija,MªE.; Cámara,M. “Tomato products: Nutritional aspects” Proceedings of the tomato and health seminar. . Ed. B.J. Biéche. 1998.- Cámara,M.; Greve,C.; Labavitch,J.M. “Changes on tomato pectin characteristics during fruit processing for paste” Acta Hort. 487, ISHS 1999. Ed. B.J. Biéche. ISBN- 9066058412. 457-460.- Cámara M.; Greve C.; Labavitch, J. “Changes in cell wall pectins accompanying tomato (Lycopersicon esculentum Mill.) paste manufacture” J.Agric. Food. Chem. Vol.50, 2, 273-278. 2002.- Cámara, M.; Matallana, MC.; Sánchez-Mata, MC.; Lillo R.; Labra, E. “Lycopene and Hydrometilfurfural (HMF) evaluation in tomato produc ts” Acta Horticulturae 613, 365-371, 2003.

Tomato byproduct papers

- Torija,MªE.; Cámara, M.; del Valle, M.“Estudio analítico del residuo sólido producido en la elaboración de derivados de tomate” Actas de Horticultura SECH. 27, 316-318, 1999.- M. Cámara, M.Del Valle, MªE. Torija, C.Castilho.“Fatty acid composition of tomato pomace” Acta Horticulturae Nº 542 Ed. T.K. Hartz. ISHS, 175- 180, 2001. ISBN 90-6605-9249.- Del Valle, M.; Cámara, M.; Torija, ME. “Effect of pomace addition on tomato paste quality” ActaHorticulturae 613, 399-406, 2003.- Del Valle, M.; Cámara, M. , Torija. “Composición química del subproducto de tomate” Alimentación, Equipos y Tecnología. nº185, 67-70. 2003- Del Valle, M.; Cámara, M. , Torija. “Posible utilización industrial del subproducto de tomate”Alimentación, Equipos y Tecnología. nº192, 96-100. 2004- Del Valle, M.; Cámara, M. , Torija. “Aprovechamiento de residuos vegetales: subproducto de tomate”Alimentación, Equipos y Tecnología. nº 201, 87-93. Mayo 2005Del Valle M, Cámara M, and Torija MªE. Chemical characterization of tomato pomace . J. Sci. Food and

Agric. 86, 8, 1232-1236 (2006)

Analytical methods:

- Shoemaker,C.F.; Cámara,M.; Renner-Nantz,J.“Evaluation of methods used to measure tomato serum juice and paste consistency. Acta Hort. 487, ISHS 1999. Ed. B.J. Biéche. ISBN- 9066058412. ” 431-433.- M. Cámara. Unit H1.4.1. Measuring Consistency of Juices and Pastes. En CURRENT PROTOCOLS IN FOOD ANALYTICAL CHEMISTRY .. Wrolstad, R.E Ed. John Wiley and Sons,Inc. USA, 2001. ISBN-0-471-32565-1.- Olives Barba, A.I.; Cámara Hurtado, M. Sánchez-Mata, M.C.; Fernández Ruiz, V.; López Sáenz de Tejada, M. “Application of a UV-vis detection – HPLC method for a rapid determination of lycopene and beta-carotene in vegetables” Food Chemistry. 95, 328-336 (2006).- Tomatoes, Lycopene and Human Health . Ed. V. Rao. Caledonian Press. (2006)Chapter 7.- LYCOPENE ANALYSIS IN FOODS Contributors:Cámara, M.; Sánchez Mata, M.C.

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TOMATO PRODUCTS FOR HEALTH - WPTC - The World