Table 4.
Lycopene content in tomato products (converted to mg/100 g FW). Literature review. Values in italics are obtained by spectrophotometry, otherwise HPLC.
| Product | Total Lycopene | Comment | Reference |
|---|---|---|---|
| Pulp | 10.6–18.7 | Commercial products, Salerno, Italy | [53] |
| Purée | 12.7–19.6 | ||
| Paste | 57.87 | Commercial products, California, USA | [58] |
| Purée | 23.46 | ||
| Juice | 10.33 | ||
| Ketchup | 12.26–14.69 | ||
| Juice, heat concentrated | 2.34 | Experimentally processed from Crimson-type tomatoes purchased from local markets, Ohio, USA | [57] |
| Paste, heat concentrated | 9.93 | ||
| Soup, retorted | 10.72 | ||
| Sauce, retorted | 10.22 | ||
| Juice | 7.83 | Experimentally processed from tomatoes purchased from local markets and heat treated according to standardized industrial food processing requirements | [25] |
| Soup, condensed | 7.99 | ||
| Canned whole tomato | 11.21 | ||
| Canned pizza sauce | 12.71 | ||
| Paste | 30.07 | ||
| Powder, spray dried | 126.49 | ||
| Powder, sun dried | 112.63 | ||
| Sun dried in oil | 46.50 | ||
| Ketchup | 13.44 | ||
| Tangerine tomato sauce | 4.86 | Experimentally processed from tomatoes grown at the Ohio State University, USA | [30] |
| Tangerine tomato juice | 2.19 | ||
| Red tomato juice | 7.63 | ||
| Regular salad tomatoes, Gran Canaria, Spain | 1.15 | Fresh | [69] |
| 1.09 | Boiled 10 min | ||
| 0.99–1.18 | LTLT, 60 °C 40 min | ||
| 1.07–1.23 | HTST, 90 °C 4 min | ||
| Bella Donna on the vine, Netherlands | 3.80 | Fresh | |
| 3.06 | Boiled 20 min | ||
| 3.91–4.31 | LTLT, 60 °C 40 min | ||
| 3.43–4.15 | HTST, 90 °C 10 min | ||
| Daniella, Spain | 2.37 | Fresh purée | [81] |
| Daniella, Spain | 0.99 | Fresh | [80] |
| 1.48 | HP (400 MPa, 25 °C, 15 min) | ||
| 0.86 | Pasteurization (70 °C, 30 s) | ||
| 0.95 | Pasteurization (90 °C, 60 s) | ||
| Torrito, Spain | 39.67 | Fresh | This study |
| 26.39 | HTST (90 °C, 15 min) | ||
| 23.77 | HP (400 MPa, 90 °C, 15 min) | ||
| Torrito, the Netherlands | 11.44 | Fresh | |
| 7.57 | HTST (90 °C, 15 min) | ||
| 10.10 | HP (400 MPa, 90 °C, 15 min) | ||
| 10.00 | HP (400 MPa, 20 °C, 15 min) | ||
| 5.41 | HP (600 MPa, 90 °C, 15 min) | ||
| 4.08 | HP(600 MPa, 20 °C, 15 min) | ||
| Heinz purée, USA | 6.62 | Puré, fresh | [83] |
| 6.61 | Boiled 5 min | ||
| 6.57 | Boiled 10 min | ||
| 6.48 | Boiled 30 min | ||
| 6.39 | Boiled 60 min | ||
| Double concentrated commercial canned tomato purée, Netherlands | 39 | Unheated | [68] |
| 31 | Autoclaved 100 °C, 20 min | ||
| 29 | Autoclaved 100 °C, 60 min | ||
| 29 | Autoclaved 100 °C, 120 min | ||
| 28 | Autoclaved 120 °C, 20 min | ||
| 30 | Autoclaved 120 °C, 60 min | ||
| 29 | Autoclaved 120 °C, 120 min | ||
| 31 | Autoclaved 135 °C, 20 min | ||
| 33 | Autoclaved 135 °C, 60 min | ||
| 32 | Autoclaved 135 °C, 120 min | ||
| Experimental purée | 3.79 | Unheated | [84] |
| 5.93 | Steam retorted, 90 °C, 110 min | ||
| 5.20 | Steam retorted, 100 °C, 11 min | ||
| 4.74 | Steam retorted, 110 °C, 1.1 min | ||
| 3.37 | Steam retorted, 120 °C, 0.11 min | ||
| FG99-218, USA | 16.04 | Juice, fresh | [85] |
| 16.05 | Juice, hot break | ||
| 17.95 | Juice, HP (700 Mpa/45 °C/10 min) | ||
| 17.12 | Juice, HP (600 Mpa/100 °C/10 min) | ||
| 15.50 | Juice, TP (100 °C/35 min) | ||
| OX325, USA | 9.84 | Juice, fresh | |
| 10.22 | Juice, hot break | ||
| 10.88 | Juice, HP (700 Mpa/45 °C/10 min) | ||
| 10.29 | Juice, HP (600 Mpa/100 °C/10 min) | ||
| 8.49 | Juice, TP (100 °C/35 min) |
LTLT: Low Temperature, Long Time; HTST: High Temperature, Short Time; HP: High Pressure processing.