{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T03:00:22Z","timestamp":1791946822300,"version":"4.3.4"},"reference-count":47,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2021,4,15]],"date-time":"2021-04-15T00:00:00Z","timestamp":1618444800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2021,5]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      To facilitate the production of tomato products with high bioactivity and improve the utilization of orange\u2010colored tomatoes, the carotenoids of 11 tomato cultivars were analyzed using high\u2010performance liquid chromatography with photodiode array detection. Moreover, antioxidant activities were evaluated by four chemical\u2010based assays, and the influences of thermal treatment on the carotenoids in orange\u2010colored tomatoes rich in tetra\u2010\n                      <jats:italic>cis<\/jats:italic>\n                      (7\n                      <jats:italic>Z<\/jats:italic>\n                      , 9\n                      <jats:italic>Z<\/jats:italic>\n                      , 7\u2032\n                      <jats:italic>Z<\/jats:italic>\n                      , and 9\u2032\n                      <jats:italic>Z<\/jats:italic>\n                      )\u2010lycopene, phytofluene, and phytoene were studied. The nine orange\u2010colored tomatoes (OT) were divided into two categories: OT\u2010B, containing five cultivars rich in \u03b2\u2010carotene, and OT\u2010L, containing the other four cultivars that were abundant in tetra\u2010\n                      <jats:italic>cis<\/jats:italic>\n                      \u2010lycopene, phytofluene, and phytoene. The antioxidant activities of OT\u2010L were higher than those of OT\u2010B and the SD\u20102 cultivar in OT\u2010L showed similar antioxidant activity to the red tomatoes. During thermal processing, tetra\u2010\n                      <jats:italic>cis<\/jats:italic>\n                      \u2010lycopene in SD\u20102 decreased about 38% after being exposed to heat for 2 hr at 80 \u00b0C, while its content was still higher than other lycopene isomers. Other\u2010\n                      <jats:italic>Z<\/jats:italic>\n                      \u2010lycopenes and all\u2010\n                      <jats:italic>trans (E)<\/jats:italic>\n                      \u2010lycopene increased from 2.36 \u00b1 0.19\u00a0to 14.73 \u00b1 1.16\u00a0\u00b5g\/g fresh weight (FW) and 0.75 \u00b1 0.10\u00a0to 5.91 \u00b1 1.02\u00a0\u00b5g\/g FW, respectively. Thus, thermal treatments at lower temperature, such as cold break and pasteurization, were more suitable for processing OT\u2010L. The results demonstrated that OT\u2010L could be an excellent raw material to produce tomato products with high bioavailability and bioactivity. The results of this research could provide helpful information for the research and development of tomato products using orange tomatoes and benefit planters and consumers.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>\n                      Some orange tomato cultivars are promising raw materials for tomato products because of their high contents of bioactive tetra\u2010\n                      <jats:italic>cis<\/jats:italic>\n                      \u2010lycopene, phytofluene, and phytoene. This study demonstrated the carotenoid components and antioxidant activities of the widely planted orange\u2010colored tomatoes in China. The obtained knowledge, including the thermal processing effects on the isomerization and degradation of carotenoids in the cultivars, will offer useful information to food processors and benefit the consumers.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15682","type":"journal-article","created":{"date-parts":[[2021,4,16]],"date-time":"2021-04-16T03:44:08Z","timestamp":1618544648000},"page":"1751-1765","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Carotenoid composition and antioxidant activities of Chinese orange\u2010colored tomato cultivars and the effects of thermal processing on the bioactive components"],"prefix":"10.1111","volume":"86","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2109-8663","authenticated-orcid":false,"given":"Cheng","family":"Yang","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"},{"name":"School of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7520-6586","authenticated-orcid":false,"given":"Xin","family":"Jiang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"},{"name":"School of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lulu","family":"Ma","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenhui","family":"Xiong","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuang","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jian","family":"Zhang","sequence":"additional","affiliation":[{"name":"The Food College of Shihezi University  Shihezi Xinjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lianfu","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"},{"name":"School of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"},{"name":"The Food College of Shihezi University  Shihezi Xinjiang China"},{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,4,15]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1158\/1535-7163.177.4.1"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.10.150"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2011.07.005"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/129.6.1176"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1177\/153537020222701012"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00425\u2010004\u20101395\u20102"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2008.10.002"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2014.03.005"},{"key":"e_1_2_8_10_1","first-page":"753","article-title":"Effects of moisture content and storage period on proximate composition, microbial counts and total carotenoids of cassava flour","volume":"2","author":"Chukwu O.","year":"2015","journal-title":"IJISET \u2010 International Journal of Innovative Science, Engineering & Technology"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.04.078"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.201400658"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1021\/ac101974g"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/138.3.482"},{"key":"e_1_2_8_15_1","unstructured":"FAOSTAT. 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