COMPARISON OF CAROTENOID CONTENT IN TOMATO, TOMATO PULP AND KETCHUP BY LIQUID CHROMATOGRAPHY

• Main Authors: J. J. T. GAMA, A. C. TADIOTTI, C. M. SYLOS
• Format: Article
• Language: English
• Published: Universidade Estadual Paulista 2009-01-01
• Series: Alimentos e Nutrição
• Subjects: Carotenoids; tomato; tomato pulp; ketchup
• Online Access: http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/285

<p align="justify">Although tomatoes are commonly consumed fresh, over 80 % the consumption of tomatoes is in the form of processed products such as tomato pulp, ketchup, juice and sauce. Research has indicated the potential health benefits of a diet rich in tomatoes and tomato products. The present study was carried out to determine the carotenoid content of fresh tomato, tomato pulp and ketchup by high performance liquid chromatography. The major differences among these products were in the concentration of some of the pigments. Tomato had all-trans-lycopene (1046-1099 μg/g DW), cislycopene (125-132 μg/g DW) and all-trans- -carotene (45-59 μg/g DW) as principal carotenoids. Tomato pulp and ketchup had all-trans-lycopene (951-999 μg/g DW and 455-476 μg/g DW), all-trans- -carotene (76-88 DW μg/g and 20-27 DW μg/g) and cis-lycopene (71-83 μg/g DW and 14-25 μg/g DW) as the main pigments, respectively. They also contained other carotenoids in much smaller amounts (lycoxanthin, zeaxanthin, anteraxanthin, lutein, -carotene, -carotene and phytofluene).