CAROTENOIDS AND TOCOPHEROL CONTENT OF TOMATO FRUITS AND TOMATO PRODUCTS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 8, Volume 34, Issue 4, April 2009, Page 2945-2951 PDF (440.38 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.112447 | ||||
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| Authors | ||||
Manar Refaat Abd El-Khalek  1; R. A. H. El- Dengawy2; B. R. Ramadan3; Leif- A. Garbe4; T. Kurz5
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| 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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