Table 10.

Intestinal bioaccessibility of carotenoids evaluated by the HPLC-DAD method in the digested and non-digested canned tomato samples (n = 7).

Samples	Lutein					β-carotene					Lycopene
	Not digested		Digested		%	Not digested		Digested		%	Not digested		Digested		%
	Mean	±DS	Mean	±DS		Mean	±DS	Mean	±DS		Mean	±DS	Mean	±DS
Double concentrate	2.851a	0.142	0.301a	0.052	10.5	40.622a	2.133	7.602a	0.423	18.7	222.061a	19.123	28.325a	1.093	12.8
Triple concentrate	4.018b	0.243	0.360a	0.068	9.0	52.404b	3.138	7.264a	0.418	13.9	385.643b	23.248	35.740b	2.138	9.3
Diced tomatoes	0.892c	0.073	0.110b, c	0.031	12.3	12.696c	0.893	2.522b	0.323	19.9	69.395c	11.183	13.829c	1.286	19.9
Peeled tomatoes	0.654d	0.064	0.100b	0.011	15.3	9.313d	0.544	2.133b	0.124	22.9	50.894d	9.662	7.421d	0.863	14.6
Crushed tomatoes	0.779c, d, f	0.071	0.131c	0.014	16.8	11.273c	0.521	3.110c, d	0.215	27.6	60.147c, d	9.119	10.005e	0.529	16.6
Tomato sauce	1.073e	0.084	0.178d	0.012	16.6	15.238d	0.521	3.519c	0.191	23.1	83.272e	10.231	12.893c	0.391	15.5
Cherry tomatoes	0.830c, f	0.062	0.121b, c	0.014	14.6	11.859c	0.432	2.926b, d	0.249	24.7	64.771c, d	11.158	12.938c	0.628	20.0

The data are expressed in mg/kg of samples and standard deviation (SD).

^a−fDifferent letters show a significant difference (p < 0.05) among the different typologies of canned tomatoes.