title: Changes in contents of carotenoids and vitamin E during tomato processing.
abstract: The aim of this study was to investigate the effect of different types of tomato processing on contents of lycopene, beta-carotene, and alpha-tocopherol. Samples of tomato sauce, tomato soup, baked tomato slices, and tomato juice were taken at different times of heating, respectively, after each step of production. HPLC was used to analyze contents of carotenoids and vitamin E. Due to the loss of water during thermal processing, contents of lycopene, beta-carotene, and alpha-tocopherol on a wet weight basis increased. On a dry weight basis, contents of lycopene increased or decreased depending on the origin of the tomatoes used, whereas the beta-carotene contents decreased or were quite stable. In contrast to lycopene, beta-carotene isomerized due to thermal processing. The alpha-tocopherol contents significantly rose during short-term heating. The increase was not caused by release of alpha-tocopherol from the seeds containing predominantly gamma-tocopherol and accounting for 2% of total alpha-tocopherol content only.
authors.affiliation: Institute of Nutrition, Friedrich Schiller University Jena, Jena, Germany.
authors.forename: Clarissa
authors.initials: C
authors.lastname: Seybold
authors.forename: Kati
authors.initials: K
authors.lastname: Fröhlich
authors.forename: Roland
authors.initials: R
authors.lastname: Bitsch
authors.forename: Konrad
authors.initials: K
authors.lastname: Otto
authors.forename: Volker
authors.initials: V
authors.lastname: Böhm
mesh_terms: D002338:Carotenoids / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry*; D024502:alpha-Tocopherol / Q000032:analysis*; D019207:beta Carotene / Q000032:analysis
chemical_list: D019207:beta Carotene; D002338:Carotenoids; D024502:alpha-Tocopherol; D000077276:Lycopene