Home Articles List Article Information
Journal of Food and Dairy Sciences
Journal Archive
Volume Volume 15 (2024)
Volume Volume 14 (2023)
Volume Volume 13 (2022)
Volume Volume 12 (2021)
Volume Volume 11 (2020)
Volume Volume 10 (2019)
Volume Volume 9 (2018)
Volume Volume 03 (2018)
Volume Volume 8 (2017)
Volume Volume 7 (2016)
Volume Volume 6 (2015)
Volume Volume 5 (2014)
Volume Volume 4 (2013)
Volume Volume 3 (2012)
Volume Volume 2 (2011)
Volume Volume 1 (2010)
Volume Volume 34 (2009)
Volume Volume 33 (2008)
Volume Volume 32 (2007)
Volume Volume 31 (2006)
Volume Volume 30 (2005)
Volume Volume 29 (2004)
Volume Volume 28 (2003)
Volume Volume 27 (2002)
Volume Volume 26 (2001)
Volume Volume 25 (2000)
Abd El-Khalek, M., El- Dengawy, R., Ramadan, B., Garbe, L., Kurz, T. (2009). CAROTENOIDS AND TOCOPHEROL CONTENT OF TOMATO FRUITS AND TOMATO PRODUCTS. Journal of Food and Dairy Sciences, 34(4), 2945-2951. doi: 10.21608/jfds.2009.112447
Manar Refaat Abd El-Khalek; R. A. H. El- Dengawy; B. R. Ramadan; Leif- A. Garbe; T. Kurz. "CAROTENOIDS AND TOCOPHEROL CONTENT OF TOMATO FRUITS AND TOMATO PRODUCTS". Journal of Food and Dairy Sciences, 34, 4, 2009, 2945-2951. doi: 10.21608/jfds.2009.112447
Abd El-Khalek, M., El- Dengawy, R., Ramadan, B., Garbe, L., Kurz, T. (2009). 'CAROTENOIDS AND TOCOPHEROL CONTENT OF TOMATO FRUITS AND TOMATO PRODUCTS', Journal of Food and Dairy Sciences, 34(4), pp. 2945-2951. doi: 10.21608/jfds.2009.112447
Abd El-Khalek, M., El- Dengawy, R., Ramadan, B., Garbe, L., Kurz, T. CAROTENOIDS AND TOCOPHEROL CONTENT OF TOMATO FRUITS AND TOMATO PRODUCTS. Journal of Food and Dairy Sciences, 2009; 34(4): 2945-2951. doi: 10.21608/jfds.2009.112447

CAROTENOIDS AND TOCOPHEROL CONTENT OF TOMATO FRUITS AND TOMATO PRODUCTS

Article 8, Volume 34, Issue 4, April 2009, Page 2945-2951  XML PDF (440.38 K)
Document Type: Original Article
DOI: 10.21608/jfds.2009.112447
View on SCiNiTO View on SCiNiTO
Authors
Manar Refaat Abd El-Khalek email 1; R. A. H. El- Dengawy2; B. R. Ramadan3; Leif- A. Garbe4; T. Kurz5
1Chemistry Department, Faculty of science, Mansoura University
2Dept. of Food Industries, Faculty of Agric. at Damietta, Mansoura Univ., Damietta, Egypt
3Dept. of Food Sci. & Techn., Faculty of Agric., Assiut Univ., Assiut, Egypt
4Inst. of Biotechnology, Berlin Univ. of Technology, Berlin, Germany
5Berlin Sugar Institute, Berlin Univ. of Technology, Berlin, Germany
Abstract
The changes in the ß-carotene, lycopene and α-tocopherol content of tomato as a function of varieties and processing factors were investigated. The concentration of ß-carotene, lycopene and α-tocopherol were ranged from 653.5 to 2032.1 µg/l00g, from 825.0 to 2290.5 µg/l00g and from 43.0 to 94.8 µg/l00g fresh weigh of ripe tomato fruits, respectively. The prepared tomato products; juice and paste contained higher amounts of lycopene (938.0- 4069.9 µg/l00g) and α-tocopherol (137.0- 396.0 µg/l00g) than tomato fruits for fresh consumption. Tomato juice and paste from the market contained amount of ß-carotene more than that of the prepared juice and paste. Significant differences could be obtained between the examined varieties with regard to caroteniods and α-tocopherol concentration. ß-carotene was the most susceptible compound toward thermal degradation.
Keywords
Carotenoids; α-tocopherol; tomatoes; processing
Statistics
Article View: 146
PDF Download: 354