Acta Univ. Agric. Silvic. Mendelianae Brun. 2013, 61, 1329-1337

https://doi.org/10.11118/actaun201361051329
Published online 2013-09-28

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

Andrea Mendelová1, Martina Fikselová2, Ľubomír Mendel3

1Department of Plant Processing and Storage, Slovak University of Agriculture in Nitra, A. Hlinku 2, 949 76 Nitra, Slovak Republic
2Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, A. Hlinku 2, 949 76 Nitra, Slovak Republic
3Plant Production Research Center Piešťany, Bratislavská 122, 921 68 Piešťany, Slovak Republic

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.

References

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