ANALYSIS OF CAROTENOIDS AND LYCOPENE IN TOMATO (LYCOPERSICON ESCULENTUM MILL.) AND THEIR RETENTION IN TOMATO JUICE

Ján Mareček; Miriam Líšková; Dagmar Kozelová; Alena Andrejiová; Andrea Mendelová

<div><table style="height: 380px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding: 3.1pt 0cm;" height="380" align="left" valign="top"><div style="padding: 0cm 0cm 1pt; border: medium medium 2.25pt none none solid -moz-use-text-color -moz-use-text-color windowtext;"><p class="MsoNormal" style="text-align: justify; border: medium none; padding: 0cm;"><span style="font-size: 10pt;">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, &Scaron;ampion 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<sup>-1</sup>) and lowest in variety Báb <br /> (4.8 mg/100 g<sup>-1</sup>). 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.<br /><br /><strong>doi:10.5219/195</strong></span></p></div></td></tr></tbody></table></div>

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ANALYSIS OF CAROTENOIDS AND LYCOPENE IN TOMATO (LYCOPERSICON ESCULENTUM MILL.) AND THEIR RETENTION IN TOMATO JUICE

2012

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ANALYSIS OF CAROTENOIDS AND LYCOPENE IN TOMATO (LYCOPERSICON ESCULENTUM MILL.) AND THEIR RETENTION IN TOMATO JUICE

2012

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