CAROTENOIDS AND TOCOPHEROL CONTENT OF TOMATO FRUITS AND TOMATO PRODUCTS

Abd El-Khalek, Manar Refaat; El- Dengawy, R. A. H.; Ramadan, B. R.; Garbe, Leif- A.; Kurz, T.

doi:10.21608/jfds.2009.112447

CAROTENOIDS AND TOCOPHEROL CONTENT OF TOMATO FRUITS AND TOMATO PRODUCTS

Document Type : Original Article

Authors

¹ Chemistry Department, Faculty of science, Mansoura University

² Dept. of Food Industries, Faculty of Agric. at Damietta, Mansoura Univ., Damietta, Egypt

³ Dept. of Food Sci. & Techn., Faculty of Agric., Assiut Univ., Assiut, Egypt

⁴ Inst. of Biotechnology, Berlin Univ. of Technology, Berlin, Germany

⁵ Berlin Sugar Institute, Berlin Univ. of Technology, Berlin, Germany

10.21608/jfds.2009.112447

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.

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