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Composition of tomatoes and tomato products in antioxidants (WG1) page 7
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p68 7.2.3. Antioxidant properties
p69 7.3. Vitamin E
p71 7.3.1. Physico-chemical characteristics
p71 7.3.2. Occurrence
p71 7.3.3. Antioxidant properties
p72 8. Antioxidant analysis in foods and biological tissues
p72 8.1. Samples
p73 8.2. Storage of the samples
p75 8.3. Standards
p77 8.4. Extraction
p81 8.5. Analysis
p87 9. Description of specific methods for tomato antioxidant analyses
p87 9.1. Lycopene analysis on tomato matrix
p87 9.1.1. Fresh tomatoes
p87 9.1.2. Tomato Puree (light) (Passata di pomodoro) and tomato paste
p87 9.1.3. Peeled tomatoes and crushed tomatoes
p88 9.1.4. Peels from peeled tomatoes.