Table 1.
Content of the main carotenoids and polyphenols found in tomato ripe fruits from different cultivated varieties [44]. Values are expressed as mg bioactive compound 100 g−1 fresh weight (FW).
| Carotenoid | Carotenoid Concentration | Polyphenol | Polyphenol Concentration |
|---|---|---|---|
| Lycopene | 7.8–18.1 | Naringenin chalcone | 0.9–18.2 |
| Phytoene | 1.0–2.9 | Rutin (quercetin-3-O-rutinoside) | 0.5–4.5 |
| Phytofluene | 0.2–1.6 | Quercetin | 0.7–4.4 |
| β-Carotene | 0.1–1.2 | Chlorogenic acid | 1.4–3.3 |
| γ-Carotene | 0.05–0.3 | Caffeic acid | 0.1–1.3 |
| δ-Carotene | 0–0.2 | Naringenin | 0–1.3 |
| Lutein | 0.09 | Kaempferol-3-O-rutinoside | 0–0.8 |
| Neurosporene | 0–0.03 | p-Coumaric acid | 0–0.6 |
| α-Carotene | 0–0.002 | Ferulic acid | 0.2–0.5 |
| Neoxanthin | - | Kaempferol | 0–0.2 |
| Violaxanthin | - | Myricetin | - |
| Cyanidin | - | ||
| Pelargonidin | - | ||
| Delphinidin | - |