Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage.

BACKGROUND

The effects of industrial tomato paste processing and long-term (12 months) ambient storage on the content and stability of quercetin, kaempferol, ascorbic acid (AA), dehydroascorbic acid (DHAA), β-carotene and lycopene were evaluated in a commercially produced tomato paste.

RESULTS

The initial thermal treatment (hot break; 93 °C for 5 min) resulted in significant reductions in quercetin (54%), kaempferol (61%), AA (63%) and β-carotene (30%), whereas subsequent processing steps (e.g. evaporation and sterilization) did not result in marked changes in these compounds. Lycopene was stable during hot break but decreased by 20% through evaporation and sterilization. The ratio of DHAA:vitamin C increased during hot break to 23%, whereas the ratio of DHAA:vitamin C remained relatively low in subsequent processing steps, indicating that AA was not oxidized. AA decreased with prolonged storage, with only 13% remaining at 12 months. The carotenoids and quercetin remained stable through 12 months of ambient storage.

CONCLUSIONS

Tomato pomace contained significant amounts of carotenoids and flavonoids, indicating that it may be an underutilized processing byproduct.