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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
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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
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