Analysis of carotenoids and lycopene in tomato (Lycopersicon esculentum Mill.) and their retention in tomato juice

Authors

  • Andrea Mendelová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing Plant Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Alena Andrejiová Slovak University of Agriculture, Horticulture and Landscape Engineering Faculty, Department of vegetable, Tr. A. Hlinku 2, 949 76 Nitra
  • Miriam Lí­šková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing Plant Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Dagmar Kozelová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Ján Mareček Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Storing and Processing Plant Products, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/195

Keywords:

tomato, carotenoids, lycopene, spektrofotometry

Abstract

In  this  work  we  investigated  the  effect  of  variety  and  processing  on  the  content  of  carotenoids  and  lycopene  in  fruits  and Tomato  juice  from  the  fruit  after  heat  treatment.  The  experiment  included  four  varieties  are edible  tomato  for  industrial processing (Báb, Žiara PK, Šampion and Roti PK). The concentration of total carotenoids and lycopene were determined spectrophotometrically  on  UV-VIS  spectrophotometer  Jenway  at  a  wavelength  of  445  and  472  nm.  The  highest  average content  of  carotenoids  in  fruits  were  recorded  at  a  variety  Roti  PK  (7.0  mg/100 g-1)  and  lowest  in  variety  Báb (4.8 mg/100 g-1). Heat treatment had a statistically significant positive effect on the lycopene content, changes in carotenoid content were not significant. Effect of genotype (variety) for the content of the endpoint was significantly important.

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References

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Published

2012-03-06

How to Cite

Mendelová, A. ., Andrejiová, A. ., Lí­šková, M. ., Kozelová, D. ., & Mareček, J. . (2012). Analysis of carotenoids and lycopene in tomato (Lycopersicon esculentum Mill.) and their retention in tomato juice. Potravinarstvo Slovak Journal of Food Sciences, 6(2), 36–38. https://doi.org/10.5219/195

Issue

Vol. 6 No. 2 (2012): Potravinarstvo

Section

Articles

License

This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

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