Articles
Evaluation of lycopene content in industrial tomato derivatives for the development of products with particular nutraceutical and health-functional properties
Article number
1351_38
Pages
257 – 266
Language
English
Abstract
The tomato (Solanum lycopersicum L., formerly Lycopersicon esculentum Mill.) is an agricultural product considered among the most widely consumed food world-wide, with a global processing of 38.73 million metric t (mT) in 2021. Its consumption can promote beneficial effects on human health, as it constitutes an excellent source of bioactive compounds as carotenoids.
Lycopene is the carotenoid responsible for the typical red color of the tomato and with an important antioxidant activity.
The botanical-compositional origin, the optimized technological and supply chain parameters as well as the time and severity of the processing method, are crucial factors as they strongly affect the content and bioavailability of the carotenoids.
The main objectives of the present work were to 1) evaluate the content of lycopene of 40 industrial tomato samples (preserved, juice, puree/pulp, and paste) from 7 different countries ranked on the top 20 of the global tomato processing industry; 2) study the beneficial health effects of lycopene and identify its potential use in the food and nutraceutical industries.
The lycopene content was determined by a direct UV-visible spectrophotometry after extraction by accelerated solvent extractor (ASE) method.
The results were statistically evaluated, and the data collected showed differences in the lycopene content among the tomato derivatives, both caused by finished product type composition (preserved, juice, puree/pulp, and paste) and geographical origin of the fresh matter.
Secondly, a scientific literature review in different databases (Pubmed, Web of knowledge, Science Direct) was conducted.
The beneficial health effects of the lycopene have been identified by recent studies, opening the doors for supporting diets rich in tomato derivatives and the development of food products containing this molecule with potential nutraceutical-functional properties for the potential management of some chronic-degenerative diseases.
Lycopene is the carotenoid responsible for the typical red color of the tomato and with an important antioxidant activity.
The botanical-compositional origin, the optimized technological and supply chain parameters as well as the time and severity of the processing method, are crucial factors as they strongly affect the content and bioavailability of the carotenoids.
The main objectives of the present work were to 1) evaluate the content of lycopene of 40 industrial tomato samples (preserved, juice, puree/pulp, and paste) from 7 different countries ranked on the top 20 of the global tomato processing industry; 2) study the beneficial health effects of lycopene and identify its potential use in the food and nutraceutical industries.
The lycopene content was determined by a direct UV-visible spectrophotometry after extraction by accelerated solvent extractor (ASE) method.
The results were statistically evaluated, and the data collected showed differences in the lycopene content among the tomato derivatives, both caused by finished product type composition (preserved, juice, puree/pulp, and paste) and geographical origin of the fresh matter.
Secondly, a scientific literature review in different databases (Pubmed, Web of knowledge, Science Direct) was conducted.
The beneficial health effects of the lycopene have been identified by recent studies, opening the doors for supporting diets rich in tomato derivatives and the development of food products containing this molecule with potential nutraceutical-functional properties for the potential management of some chronic-degenerative diseases.
Publication
Authors
L. Domínguez, F. Comani, C. Stingone, R. Vitelli, V. Fernández-Ruiz, M. Cámara, L. Sandei
Keywords
tomato derivatives, lycopene, processing, nutraceutical-functional properties
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