TY  - SER
AU  - EL-Sayed,Samiha M.
AU  - Farag,Samia El-Safy
TI  - Stability of lycopene, ß-carotene and vitamin A in tomatoes and some tomato products
KW  - Tomatoes
KW  - Lycopene
KW  - Vitamin A
N1  - Includes references
N2  - Tomatoes are among the most widely consumed vegetables worldwide and an important source of certain antioxi¬dants including Iycopene , ß-carotene and vitamin A , and also have important anticarcinogenic properties. Consump¬tion of tomato and tomato products for their content of antioxidants could be of a great benefit for human health. In the present study, Iycopene, {J-carotene and vitamin A contents of tomatoes and tomato products (including tomato juice, jam, paste, puree, sauce, soup, powder and ketchup) were determined by HPLC. Data showed that the concentrations of lycopene, {J-carotene and vitamin A in tomato products ranged from 6596 to 214952 µg/100g, 170 to 5540 µg/100g and 283.63 to 9242.941U/l00g, respectively. The highest concentrations of Iycopene, ß -carotene and vitamin A were traced in tomato paste with oil followed by tomato paste without oil. The stability of lycopene, {J-carotene and vitamin A in tomato ketchup during storage for 3 months were influenced by environmental factors such as temperature and light. The stability of the aforementioned compounds A in tomato ketchup during storage at ambient temperature or at 4- C were affected by the light exposure as compared to samples which stored in the dark
UR  - http://nile.enal.sci.eg/EALE/2007/AJFST/407/2/53.pdf
ER  -