Influence of Heat Treatments on Carotenoid Content of Cherry Tomatoes

Tomatoes and tomato products are rich sources of carotenoids-principally lycopene, followed by beta-carotene and lutein. The aim of this work was to study the effect of heat treatment on carotenoid content in cherry tomatoes. Raw and canned products were sampled and analysed; furthermore whole, skin and pulp fractions of cherry tomatoes were analysed when raw and home-processed, in order to better understand heat treatment effects. Lycopene content in canned tomatoes was two-fold higher than in raw tomatoes (11.60 mg/100 g versus 5.12 mg/ 100 g). Lutein and beta-carotene were respectively 0.15 mg/ 100 g and 0.75 mg/ 100 g in canned tomatoes versus 0.11 mg/100 g and 1.00 mg/100 g in raw tomatoes. For home-processed tomatoes, beta-carotene and lutein showed a content decrease in all thermally treated products. This decrease was more evident for beta-carotene in the skin fraction (-17%), while for lutein it was greater in the pulp fraction (-25%). Lycopene presented a different pattern: after heat treatment its concentration increased both in the whole and in pulp fractions, while in the skin fraction it decreased dramatically (-36%). The analysis of the isomers formed during the thermal treatment suggests that lycopene is rather stable inside the tomato matrix.