Effects Of Processing Treatments In Carotenoids And Vitamin C ContentsFor Different Organic Tomato Varieties

Summary

This study investigates the effects of different processing treatments (hot air at 40 and 70 °C with and without blanching or milling) on the carotenoids and vitamin C contents of diverse organic tomato varieties: Citrina, Golden Jubileé, Tigrella, Red Cherry, Red Peach, and Roman Specled. Lycopene was identified in the highest amount, followed by β-carotene. Lutein showed a lower content, which was almost similar in all tomato powders. The high lycopene and β-carotene contents were determined in tomato powders obtained by milling before drying at 70 °C. In powders obtained from tomato dried at 70 °C after blanching and dried, both lycopene and β-carotene appear in lower concentrations than those blanched and dried at 40 °C. This study shows that there were variations in the content of carotenoids that depend on the drying method as well as the processed varieties.