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