TABLE 1.
Effects of industrial processing on the nutrients in tomato products (based on dry weight)1
| Country | Starting materials | Processing facility | Products | Dietary components | Results of the changes in processed products | Reference |
|---|---|---|---|---|---|---|
| Hungary | Ripe fruits of 12 tomatoes for fresh consumption (salad tomatoes) and 15 processing cultivars | Processing plant | Paste | Tocopherol, carotenoids, ascorbic acid | Ascorbic acid ↓α-Tocopherol ↓α-Tocopherol quinone ↓γ-Tocopherol ↓Other carotenoids →All-trans-lycopene ↑Total carotenoids ↑trans β-Carotene ↓cis β-Carotene ↑ | (37) |
| Germany | Fresh Spanish tomatoes | Pilot plant | Sauce | Tocopherol | α-Tocopherol ↑(E)-lycopene → | (38) |
| France | Red tomatoes and yellow tomatoes | Pilot plant | Purée | Carotenoids, vitamin C, phenolics | Red tomatoes Lycopene → β-Carotene → Vitamin C ↓ Total phenolics ↓Yellow tomatoes β-Carotene ↓ Vitamin C ↓ Total phenolics ↓ | (39) |
| USA | Fresh tomatoes | Processing plant | Canned tomatoes | Minerals | Calcium, chloride, cobalt, copper, nickel, sodium, tin, and zinc ↑Magnesium, manganese, phosphorus, potassium, and silicon ↓Iron →Element retention in the canned tomatoes was 77–7681% | (40) |
| Egypt | Roma variety tomato | NA | Juice and concentrate | B vitamins, vitamin C, vitamin A, and minerals | Vitamin C ↓Riboflavin ↓Vitamin A ↓Niacin ↑Thiamin →Ca, Cu, Fe, Mg, Mn, Ni, K, Na, and Zn ↑Pb was found only in the final products | (41) |
| USA | Processing tomatoes (variety BOS 3155) | Two processing plants | Paste | Carotenoids | Lycopene ↓The losses were different for samples picked in different years, and processed at different plants | (42) |
| France | Nautico, Montégo, and Elégy varieties | Processing plant | Paste | Carotenoids, phenolics, vitamin C | (E)-Lycopene →(Z)-Lycopene ↓(E)-β-Carotene ↓Ascorbic acid ↓Rutin →Kaempferol-3-rutinoside →Naringenin chalcone ↓Naringenin-7-O-glucoside →Naringenin ↑Caffeic acid-4-O-glucoside ↑p-Coumaric acid-4-O-glucoside ↑5-O-Caffeoylquinic acid ↑3,5-Dicaffeoylquinic acid ↑3,4-Dicaffeoylquinic acid ↑4,5-Dicaffeoylquinic acid ↓Tricaffeoylquinic acid ↓ | (43) |
| USA | Mixed cultivars AB2, Peto 849, Heinz 9995, and Heinz 9780 | Processing plant | Paste | Carotenoids, vitamin C, phenolics | Ascorbic acid ↓Total vitamin C2 ↓β-Carotene ↓Lycopene →Quercetin →Kaempferol ↑ | (44) |
| Turkey | Shasta variety (processing tomatoes) | Processing plant | Paste | Carotenoids, vitamin C, phenolics, tocopherols | All-trans lycopene ↓β-Carotene ↓Lutein ↓Vitamin C ↓α- and β-tocopherol →δ- and γ-tocopherol ↓Rutin →Rutin apioside →Naringenin ↑Naringenin chalcone ↓Chlorogenic acid → | (45) |
| Spain | Variety “Pera” | Pilot plant | Two types of paste with different ºBx | Carotenoids, phenolics | Lycopene in the 10ºBx tomato paste ↑Lycopene in the 15ºBx tomato paste ↓β-Carotene ↓Total phenolic compounds ↑Total flavonoids ↑Quercetin ↑Rutin ↑ | (46) |
| Kaempferol ↓Chlorogenic acid ↑Caffeic acids ↑Ferulic acid ↓p-Coumaric acid ↓ | ||||||
| UK | Italian tomato variety (Sorrento) | NA | Sauce, paste | Phenolics, lycopene | All-trans lycopene ↑Isomerization of lycopene occurred Chlorogenic acid ↑Rutin ↓Naringenin ↓ | (47) |
| Turkey | A commercial variety | Processing plant | Sauce | Phenolics | Chlorogenic acid →Rutin ↑Naringenin chalcone ↓Naringenin ↑ | (48) |
1
NA, not available; upwards arrow indicates increase, downwards arrow indicates decrease, rightwards arrow indicates no changes; ºBx, degree Brix.
2
Total vitamin C: ascorbic acid plus dehydroascorbic acid.