Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing

In the present investigation we ascertained the stability of lycopene, beta-carotene, ascorbic acid, polyphenolic compounds and total antioxidant capacity (AC) during the process of concentrating tomatoes into two tomato pastes (10 and 15 degrees Brix). Thermal processing increased the content of lycopene, total phenolic compounds, total flavonoids, and the individual phenolic compounds quercetin, rutin, chlorogenic and cafeic acids, whereas it decreased the other analysed compounds. However, lycopene in the 15 degrees Brix-tomato paste decreased due to the extension of thermal processing, which led to degradation. The AC of aqueous and organic extracts was measured and different AC values were observed…