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Composition of tomatoes and tomato products in antioxidants (WG1) page 14
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Recent chromatographic methods have led to identify in tomatoes at least 17 different
carotenoids of which the colouring and antioxidant properties may vary. Khachick et
al.(1992) reported that tomatoes contain mainly lycopene and also β-carotene, ζ-carotene,
phytofluene and phytoene and traces of lutein, α-carotene etc. The composition of carotenoids
greatly depends on the variety. Such a variation is reported in Table 3 for fresh market
tomato. Some red varieties, like Flavourtop and Beefsteak, contain up to 50 mg/kg of
lycopene, of which 87% in the former and 56% in the latter of trans-isomers and very little β-
carotene (Hart and Scott 1995). By contrast, Tigerella contains similar quantities of the 3
pigments. In the yellow varieties β-carotene is the major pigment. Finally, it should be noted
that the wild varieties can contain up to twice the lycopene and vitamin C quantity of the
cultivated varieties (Stevens and Rick 1986)
The composition of processing tomato vairetiee will be described in paragraph 6.1.4.1.
Table 3. The content of lutein, lycopene and β-carotene in some tomato varieties
(mg/kg)
Lutein trans-Lycopene Total Lycopene trans-β-carotene
Red varieties
Cherry 1.0 26.9 37.8 4.7
Flavourtop 0.5 49.6 56.5 4.3
Tigerella 1.9 12.2 15.8 17.0
Beefsteak 0.9 27.3 48.3 8.8
Craig 1.5 29.5 39.1 10.9
Yellow varieties
Sungold 2.0 3.9 5.3 22.3
Gold sunrise 1.1 0.2 0.2 0.9
Adapted from Hart and Scott, Food Chem. 54: 101-111, 1995.