Carotenoids and lycopene content in fresh and dried tomato fruits and tomato juice

• Main Authors: Andrea Mendelová, Martina Fikselová, Ľubomír Mendel
• Format: Article
• Language: English
• Published: Mendel University Press 2013-01-01
• Series: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
• Subjects: tomato; carotenoids; lycopene; processing; retention
• Online Access: https://acta.mendelu.cz/61/5/1329/

Important component of the tomato are carotenoid dyes, especially lycopene. The importance of lycopene in the diet of people in recent years has grown mainly for its pharmacological effects due to its ability to reduce the risk of carcinoma diseases and prevention of cardiovascular diseases. The aim of this work was to analyze the content of total carotenoids and lycopene in 8 varieties of tomato and to monitor dynamic changes after their different treatments (heating, drying). The experiment included following tomato varieties: Bambino F1, Darina F1, Diana F1, Denár, Milica F1, Orange F1, Paulína F1, Šejk F1.We found that processing of tomato fruits into juices and dried slices positively affected the presence of carotenoids and lycopene. Processing leads to an increase in the content of carotenoids that can be attributed to better availability of these components in the human body.