Effect of Thermal Processing on Lycopene, Beta-Carotene and Vitamin C Content of Tomato [Var.UC82B]

Ishiwu Charles N.; Iwouno; Jude O.; Obiegbuna James E.; Ezike Tochukwu C.

doi:doi:10.11648/j.jfns.20140203.17

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Effect of Thermal Processing on Lycopene, Beta-Carotene and Vitamin C Content of Tomato [Var.UC82B]

Ishiwu Charles N., Iwouno, Jude O., Obiegbuna James E., Ezike Tochukwu C.

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 3)

Received: 7 May 2014 Accepted: 29 May 2014 Published: 10 June 2014

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Abstract

The available lycopene, beta-carotene and vitamin C content of raw, boiled and fried tomato (Var.UC82B) were evaluated. Ripe tomato was purchased from Ogbete main market Enugu- Nigeria and the variety was identified at the Crop Science department, University of Nigeria Nsukka. It was sorted, washed and pulped using a blender. The pulp was divided into seven portions and labeled (A-G) Portion A was raw sample that served as a control since it was neither boiled nor fried. Portions B, C, and D were boiled for 2, 15 and 30minutes respectively. Portions E, F and G were fried in refined bleached and deodourized groundnut oil for 2, 15 and 30 minutes respectively. The seven samples were separately packaged in vial glass tubes and analyzed within three days from the time they were produced. Result shows that the three response variables evaluated were significantly [P < 0.05] affected by either boiling or frying. The lycopene content significantly increased [p < 0.05] as the period of boiling or frying increased between 2 and 30minutes. Boiling the pulp or frying it for 30 minutes increased the lycopene content from 24.2 to 32.9 % respectively. However, both the beta-carotene and the Vitamin C content significantly [p < 0.05] decreased as boiling or frying period increased between 2 and 30 minutes. The beta-carotene content decreased by 61.4 %, while the Vitamin C content decreased by 49.4 % when the tomato pulp was boiled for 30 minutes. When the tomato pulp was fried for 30 minutes, the beta-carotene decreased by 63.6 %, while the vitamin C decreased by 50.0 % [p< 0.05]. It is therefore, advisable to boil or fry tomato before consumption for maximum absorption of its available lycopene. However, excessive heat treatment would have adverse effect on the beta carotene and vitamin C content of the tomato.

Published in	Journal of Food and Nutrition Sciences (Volume 2, Issue 3)
DOI	10.11648/j.jfns.20140203.17
Page(s)	87-92
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Tomato, Boiled, Fried, Lycopene, Carotene

References

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Ishiwu Charles N., Iwouno, Jude O., Obiegbuna James E., Ezike Tochukwu C. (2014). Effect of Thermal Processing on Lycopene, Beta-Carotene and Vitamin C Content of Tomato [Var.UC82B]. Journal of Food and Nutrition Sciences, 2(3), 87-92. https://doi.org/10.11648/j.jfns.20140203.17

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ACS Style

Ishiwu Charles N.; Iwouno; Jude O.; Obiegbuna James E.; Ezike Tochukwu C. Effect of Thermal Processing on Lycopene, Beta-Carotene and Vitamin C Content of Tomato [Var.UC82B]. J. Food Nutr. Sci. 2014, 2(3), 87-92. doi: 10.11648/j.jfns.20140203.17

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AMA Style

Ishiwu Charles N., Iwouno, Jude O., Obiegbuna James E., Ezike Tochukwu C. Effect of Thermal Processing on Lycopene, Beta-Carotene and Vitamin C Content of Tomato [Var.UC82B]. J Food Nutr Sci. 2014;2(3):87-92. doi: 10.11648/j.jfns.20140203.17

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@article{10.11648/j.jfns.20140203.17,
  author = {Ishiwu Charles N. and Iwouno and Jude O. and Obiegbuna James E. and Ezike Tochukwu C.},
  title = {Effect of Thermal Processing on Lycopene, Beta-Carotene and Vitamin C Content of Tomato [Var.UC82B]},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {3},
  pages = {87-92},
  doi = {10.11648/j.jfns.20140203.17},
  url = {https://doi.org/10.11648/j.jfns.20140203.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140203.17},
  abstract = {The available lycopene, beta-carotene and vitamin C content of raw, boiled and fried tomato (Var.UC82B) were evaluated. Ripe tomato was purchased from Ogbete main market Enugu- Nigeria and the variety was identified at the Crop Science department, University of Nigeria Nsukka. It was sorted, washed and pulped using a blender. The pulp was divided into seven portions and labeled (A-G) Portion A was raw sample that served as a control since it was neither boiled nor fried. Portions B, C, and D were boiled for 2, 15 and 30minutes respectively. Portions E, F and G were fried in refined bleached and deodourized groundnut oil for 2, 15 and 30 minutes respectively. The seven samples were separately packaged in vial glass tubes and analyzed within three days from the time they were produced. Result shows that the three response variables evaluated were significantly [P < 0.05] affected by either boiling or frying. The lycopene content significantly increased [p < 0.05] as the period of boiling or frying increased between 2 and 30minutes. Boiling the pulp or frying it for 30 minutes increased the lycopene content from 24.2 to 32.9 % respectively. However, both the beta-carotene and the Vitamin C content significantly [p < 0.05] decreased as boiling or frying period increased between 2 and 30 minutes. The beta-carotene content decreased by 61.4 %, while the Vitamin C content decreased by 49.4 % when the tomato pulp was boiled for 30 minutes. When the tomato pulp was fried for 30 minutes, the beta-carotene decreased by 63.6 %, while the vitamin C decreased by 50.0 % [p< 0.05]. It is therefore, advisable to boil or fry tomato before consumption for maximum absorption of its available lycopene. However, excessive heat treatment would have adverse effect on the beta carotene and vitamin C content of the tomato.},
 year = {2014}
}

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TY - JOUR
T1 - Effect of Thermal Processing on Lycopene, Beta-Carotene and Vitamin C Content of Tomato [Var.UC82B]
AU - Ishiwu Charles N.
AU - Iwouno
AU - Jude O.
AU - Obiegbuna James E.
AU - Ezike Tochukwu C.
Y1 - 2014/06/10
PY - 2014
N1 - https://doi.org/10.11648/j.jfns.20140203.17
DO - 10.11648/j.jfns.20140203.17
T2 - Journal of Food and Nutrition Sciences
JF - Journal of Food and Nutrition Sciences
JO - Journal of Food and Nutrition Sciences
SP - 87
EP - 92
PB - Science Publishing Group
SN - 2330-7293
UR - https://doi.org/10.11648/j.jfns.20140203.17
AB - The available lycopene, beta-carotene and vitamin C content of raw, boiled and fried tomato (Var.UC82B) were evaluated. Ripe tomato was purchased from Ogbete main market Enugu- Nigeria and the variety was identified at the Crop Science department, University of Nigeria Nsukka. It was sorted, washed and pulped using a blender. The pulp was divided into seven portions and labeled (A-G) Portion A was raw sample that served as a control since it was neither boiled nor fried. Portions B, C, and D were boiled for 2, 15 and 30minutes respectively. Portions E, F and G were fried in refined bleached and deodourized groundnut oil for 2, 15 and 30 minutes respectively. The seven samples were separately packaged in vial glass tubes and analyzed within three days from the time they were produced. Result shows that the three response variables evaluated were significantly [P < 0.05] affected by either boiling or frying. The lycopene content significantly increased [p < 0.05] as the period of boiling or frying increased between 2 and 30minutes. Boiling the pulp or frying it for 30 minutes increased the lycopene content from 24.2 to 32.9 % respectively. However, both the beta-carotene and the Vitamin C content significantly [p < 0.05] decreased as boiling or frying period increased between 2 and 30 minutes. The beta-carotene content decreased by 61.4 %, while the Vitamin C content decreased by 49.4 % when the tomato pulp was boiled for 30 minutes. When the tomato pulp was fried for 30 minutes, the beta-carotene decreased by 63.6 %, while the vitamin C decreased by 50.0 % [p< 0.05]. It is therefore, advisable to boil or fry tomato before consumption for maximum absorption of its available lycopene. However, excessive heat treatment would have adverse effect on the beta carotene and vitamin C content of the tomato.
VL - 2
IS - 3
ER -

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Author Information

Ishiwu Charles N.

Department of Food Science and Technology, Nnamdi Azikiwe University, Awka- Nigeria
Iwouno
Jude O.
Obiegbuna James E.

Department of Food Science and Technology, Nnamdi Azikiwe University, Awka- Nigeria
Ezike Tochukwu C.

Department of Biochemistry, Caritas University, Amorji-Nike, Enugu-Nigeria

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Ishiwu Charles N., Iwouno, Jude O., Obiegbuna James E., Ezike Tochukwu C. (2014). Effect of Thermal Processing on Lycopene, Beta-Carotene and Vitamin C Content of Tomato [Var.UC82B]. Journal of Food and Nutrition Sciences, 2(3), 87-92. https://doi.org/10.11648/j.jfns.20140203.17

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Ishiwu Charles N.; Iwouno; Jude O.; Obiegbuna James E.; Ezike Tochukwu C. Effect of Thermal Processing on Lycopene, Beta-Carotene and Vitamin C Content of Tomato [Var.UC82B]. J. Food Nutr. Sci. 2014, 2(3), 87-92. doi: 10.11648/j.jfns.20140203.17

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AMA Style

Ishiwu Charles N., Iwouno, Jude O., Obiegbuna James E., Ezike Tochukwu C. Effect of Thermal Processing on Lycopene, Beta-Carotene and Vitamin C Content of Tomato [Var.UC82B]. J Food Nutr Sci. 2014;2(3):87-92. doi: 10.11648/j.jfns.20140203.17

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@article{10.11648/j.jfns.20140203.17,
  author = {Ishiwu Charles N. and Iwouno and Jude O. and Obiegbuna James E. and Ezike Tochukwu C.},
  title = {Effect of Thermal Processing on Lycopene, Beta-Carotene and Vitamin C Content of Tomato [Var.UC82B]},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {3},
  pages = {87-92},
  doi = {10.11648/j.jfns.20140203.17},
  url = {https://doi.org/10.11648/j.jfns.20140203.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140203.17},
  abstract = {The available lycopene, beta-carotene and vitamin C content of raw, boiled and fried tomato (Var.UC82B) were evaluated. Ripe tomato was purchased from Ogbete main market Enugu- Nigeria and the variety was identified at the Crop Science department, University of Nigeria Nsukka. It was sorted, washed and pulped using a blender. The pulp was divided into seven portions and labeled (A-G) Portion A was raw sample that served as a control since it was neither boiled nor fried. Portions B, C, and D were boiled for 2, 15 and 30minutes respectively. Portions E, F and G were fried in refined bleached and deodourized groundnut oil for 2, 15 and 30 minutes respectively. The seven samples were separately packaged in vial glass tubes and analyzed within three days from the time they were produced. Result shows that the three response variables evaluated were significantly [P < 0.05] affected by either boiling or frying. The lycopene content significantly increased [p < 0.05] as the period of boiling or frying increased between 2 and 30minutes. Boiling the pulp or frying it for 30 minutes increased the lycopene content from 24.2 to 32.9 % respectively. However, both the beta-carotene and the Vitamin C content significantly [p < 0.05] decreased as boiling or frying period increased between 2 and 30 minutes. The beta-carotene content decreased by 61.4 %, while the Vitamin C content decreased by 49.4 % when the tomato pulp was boiled for 30 minutes. When the tomato pulp was fried for 30 minutes, the beta-carotene decreased by 63.6 %, while the vitamin C decreased by 50.0 % [p< 0.05]. It is therefore, advisable to boil or fry tomato before consumption for maximum absorption of its available lycopene. However, excessive heat treatment would have adverse effect on the beta carotene and vitamin C content of the tomato.},
 year = {2014}
}

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