Antioxidant Properties of Tomato Fruit (Lycopersicon esculentum Mill.) as Affected by Cultivar and Processing Method

Tomatoes are the most consumed vegetables worldwide and a valuable source of several antioxidants. The consumption of tomato products from appropriate cultivars after suitable processing methods may significantly improve human diet. The purpose of this study was investigating the variations in the contents of the main antioxidants present in tomato fruits, in the new Cuban breeds and yellow varieties, as well as their changes during the processing to tomato puree and ketchup. The quality evaluation comprised the detection of lycopene, ascorbic acid and total phenolics and the analysis of their contribution to antioxidant capacity in selected tomato genotypes. Heating (90-100 degrees C/15 min) enhanced the content of lycopene and total phenolics in puree, resulting in an increment in antioxidant capacity, despite the reduction in ascorbic acid as a result of concentration processes. The conducted experiments revealed that cultivars 'Vyta' and 'Cima' are very suitable for industrial purposes due to their high dry-matter content of more than 9% fresh mass and high biological value. With respect to serving size, the best sources of antioxidants are fresh tomatoes, followed closely by tomato puree, irrespective of cultivar. However, the differences are mainly due to the edible portion size (200 g for fresh tomatoes and 60 mL for puree, respectively).

Automated summary

Tomatoes are widely consumed vegetables that are rich in antioxidants. Processing tomato products through heating can increase the content of lycopene and total phenolics, thus enhancing their antioxidant capacity. Cultivars 'Vyta' and 'Cima' are suitable for industrial purposes due to their high dry matter content and biological value. Fresh tomatoes are the best source of antioxidants, followed by tomato puree, regardless of the cultivar.