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Composition of tomatoes and tomato products in antioxidants (WG1) page 50
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6.3. Vitamin E
6.3.1. Introduction
Booth and Bradford (1963) reported that, in not peeled tomato fruit, the mean vitamin
E content was 60 mg/kg dry matter or 3 mg/kg fresh matter, with 35-100 mg/kg (dry matter
basis) as 95% confidence limits. From various sources of data in the 70’s Davies and Hobson
(1981) indicated the following values of vitamin E concentration : 0.3, 2.7, 3.0, 12 mg/kg raw
edible part of tomato fruit. They mentioned the influence of season, nutrition and
environment. The tocopherol content of tomato fruit was found by Piironen et al.(1986) to be
moderately high 6.6 mg/kg fresh matter at 95.4 % moisture. Citing the U.S. Department of
Agriculture (1997), Beecher (1998) reported a vitamin E content of tomatoes of 3.2 mg/kg
fresh matter.
But little has been found in the literature about the influence of temperature, light and
some aspects of cultural techniques (water, mineral nutrition, growth regulators and other
molecules).
6.3.2. Influence of cultural techniques
6.3.2.1. Variety
Abushita et al.(1997) analysed tomato fruit from various poorly known cultivars
cultivated in Hungary and found variations of vitamin E content on about 1 to 3-fold : from
0.96 to 3.15 mg/kg fresh matter for α-tocopherol and from 1.2 to 4.0 mg/kg fresh matter for
total tocopherol.
6.3.2.2. Ripening stage
Abushita et al.(1997) analysed tomato fruit from various poorly known cultivars
cultivated in Hungary and found an influence of the ripening stage on the concentration of
various forms of tocopherol : for Floriset cultivar, α-tocopherol increased from 1.5 (green
stage) to 3.2 mg/kg fresh matter (red stage); β-tocopherol increased from nearly 0 (green
stage) to 0.3 mg/kg fresh matter (red stage); γ-tocopherol increased from 0.7 (green stage) to