CAROTENOIDS AND TOCOPHEROL CONTENT OF TOMATO FRUITS AND TOMATO PRODUCTS | ||
| Journal of Food and Dairy Sciences | ||
| Article 8, Volume 34, Issue 4, April 2009, Pages 2945-2951 PDF (440.38 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2009.112447 | ||
| Authors | ||
| Manar Refaat Abd El-Khalek* 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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