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2012•Potravinarstvo Slovak Journal of Food SciencesOpen access

Analysis of carotenoids and lycopene in tomato (Lycopersicon esculentum Mill.) and their retention in tomato juice

Andrea Mendelová, Alena Andrejiová, Miriam Lí­šková, Dagmar Kozelov‡á, Ján Mareček

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Abstract

In this work we investigated the effect of variety and processing on the content of carotenoids and lycopene in fruits and Tomato juice from the fruit after heat treatment. The experiment included four varieties are edible tomato for industrial processing (Báb, Žiara PK, Šampion and Roti PK). The concentration of total carotenoids and lycopene were determined spectrophotometrically on UV-VIS spectrophotometer Jenway at a wavelength of 445 and 472 nm. The highest average content of carotenoids in fruits were recorded at a variety Roti PK (7.0 mg/100 g-1) and lowest in variety Báb (4.8 mg/100 g-1). Heat treatment had a statistically significant positive effect on the lycopene content, changes in carotenoid content were not significant. Effect of genotype (variety) for the content of the endpoint was significantly important.

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In this work we investigated the effect of variety and processing on the content of carotenoids and lycopene in fruits and Tomato juice from the fruit after heat treatment. The experiment included four varieties are edible tomato for industrial processing (Báb, Žiara PK, Šampion and Roti PK). The concentration of total carotenoids and lycopene were determined spectrophotometrically on UV-VIS spectrophotometer Jenway at a wavelength of 445 and 472 nm. The highest average content of carotenoids in fruits were recorded at a variety Roti PK (7.0 mg/100 g-1) and lowest in variety Báb (4.8 mg/100 g-1). Heat treatment had a statistically significant positive effect on the lycopene content, changes in carotenoid content were not significant. Effect of genotype (variety) for the content of the endpoint was significantly important.

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Available abstract

In this work we investigated the effect of variety and processing on the content of carotenoids and lycopene in fruits and Tomato juice from the fruit after heat treatment. The experiment included four varieties are edible tomato for industrial processing (Báb, Žiara PK, Šampion and Roti PK). The concentration of total carotenoids and lycopene were determined spectrophotometrically on UV-VIS spectrophotometer Jenway at a wavelength of 445 and 472 nm. The highest average content of carotenoids in fruits were recorded at a variety Roti PK (7.0 mg/100 g-1) and lowest in variety Báb (4.8 mg/100 g-1). Heat treatment had a statistically significant positive effect on the lycopene content, changes in carotenoid content were not significant. Effect of genotype (variety) for the content of the endpoint was significantly important.

Key concepts: Lycopene, Carotenoid, Lycopersicon, Food science, Chemistry, Horticulture, Biology

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Analysis of carotenoids and lycopene in tomato (Lycopersicon esculentum Mill.) and their retention in tomato juice — Research Paper | ScholarLens