Content of chalconaringenin and chlorogenic acid in cherry tomatoes is strongly reduced during postharvest ripening

The contents of chalconaringenin, chlorogenic acid, rutin, ascorbic acid, lycopene, and beta-carotene were analyzed during postharvest and vine ripening of cherry tomatoes (Lycopersicon esculentumMill.) (cv. Jennita) produced in a greenhouse. A remarkable decrease in the content of chalconaringenin took place during postharvest ripening. The tomatoes were found to contain 15.26 mg 100 g(-1) fresh weight (FW) at harvest but held only 0.41 mg after 3 weeks at 20 degrees C in darkness. Chalconaringenin did not convert into naringenin. The content of chlorogenic acid fell from 0.51 to 0.06 mg 100 g(-1) FW at the same conditions. The content of rutin and that of total phenolics remained stable during postharvest ripening. The amounts of lycopene as well as beta-carotene and ascorbic acid increased during postharvest ripening. No significant change in the amount of methanol soluble antioxidants or total soluble solids was found during postharvest ripening of the tomato fruits. During vine ripening, the total amount of phenolics and that of soluble solids (% Brix) increased. The content of phenolics correlated well with the content of methanol soluble antioxidants (p < 0.001). The amount of ascorbic acid increased from 9.7 mg in green-yellow tomatoes to 17.1 mg 100 g(-1) FW in red tomatoes. The amount of chalconaringenin decreased to 8.16 mg 100 g(-1) FW, whereas no significant change was observed for chlorogenic acid or rutin. Possible causes for the decrease in chalconaringenin are discussed.     

The flavonoids of tomatoes

Tomatoes ( Lycopersicon esculentum Mill.) have been recognized as an important source of dietary flavonoids because of a high consumption worldwide. The qualitative and quantitative flavonoid compositions of assorted tomato cultivars including individual quantitative contributions of the five most significant flavonoids have been determined in this work. The dihydrochalcone phloretin 3',5'-di-C-beta-glucopyranoside and the flavonol quercetin 3-O-(2'-O-beta-apiofuranosyl-6'-O-alpha-rhamnopyranosyl-beta-glucopyranoside) were identified for the first time in Solanaceae spp. and found to be among the main flavonoids in all cultivars. Phloretin 3',5'-di-C-glc is the first C-glycoside identified in tomatoes and also the first dihydrochalcone from this species. In addition, chalconaringenin, kaempferol 3-rutinoside, and quercetin 3-rutinoside (rutin), though previously reported to occur in tomato, were fully characterized by extensive use of 2D NMR techniques and high-resolution LCMS. The total flavonoid content of different tomato types varied from 4 to 26 mg 100 (-1) g FW with chalconaringenin as the predominant compound comprising 35 to 71% of the total flavonoid content. The individual quantities of quercetin 3-O-(2'- O-beta-apiofuranosyl-6'- O-alpha-rhamnopyranosyl-beta-glucopyranoside) and phloretin 3',5'-di-C-beta-glucopyranoside was similar to that of rutin in several cultivars.     

Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors

The change in the carotenoid and bioantioxidant content of tomato as a function of varietal and technological factors was investigated in the present work. No great differences were found between cultivars for fresh consumption (salad tomatoes) and those for processing in ascorbic acid content. The concentration of ascorbic acid ranged between 14.6 and 21.7 mg/100 g fresh weight of ripe tomato fruit. Processing cultivars contained higher amounts of tocopherols, particularly alpha-tocopherol than tomatoes for fresh consumption. Significant differences could be obtained between the examined varieties with regard to carotenoid concentration. The different tomatoes varied not only in the total carotenoid content but also in the qualitative distribution of some pigments such as lycopene, beta-carotene and lutein. During heat-based processing, ascorbic acid, tocopherols, and carotenoids showed different role and response. Ascorbic acid, alpha-tocopherol quinone, and beta-carotene were the most susceptible components toward thermal degradation.     

Carotenoid absorption in humans consuming tomato sauces obtained from tangerine or high-beta-carotene varieties of tomatoes

Tomato sauces were produced from unique tomato varieties to study carotenoid absorption in humans. Tangerine tomatoes, high in cis-lycopene, especially prolycopene (7Z,9Z,7'Z,9'Z), and high-beta-carotene tomatoes as an alternative dietary source of beta-carotene were grown and processed. Sauces were served after 2 week washout periods and overnight fasting for breakfast to healthy subjects (n = 12, 6M/6F) in a randomized crossover design. The serving size was 150 g (containing 15 g of corn oil), tangerine sauce containing 13 mg of lycopene (97.0% as cis-isomers) and high-beta-carotene sauce containing 17 mg of total beta-carotene (1.6% as the 9-cis-isomer) and 4 mg of lycopene. Blood samples were collected 0, 2, 3, 4, 5, 6, 8, and 9.5 h following test meal consumption and carotenoids determined in the plasma triacylglycerol-rich lipoprotein fraction by HPLC-electrochemical detection. Baseline-corrected areas under the concentration vs time curves (AUC) were used as a measure of absorption. AUC0-9.5h values for total lycopene in the tangerine sauce group were 870 +/- 187 (nmol.h)/L (mean +/- SEM) with >99% as cis-isomers (59% as the tetra-cis-isomer). The AUC0-9.5h values for total beta-carotene and lycopene after consumption of the high-beta-carotene sauce were 304 +/- 54 (4% as 9-cis-carotene) and 118 +/- 24 (nmol.h)/L, respectively. Lycopene dose-adjusted triacylglycerol-rich lipoprotein AUC responses in the tangerine sauce group were relatively high when compared to those in the literature and the high-beta-carotene group. The results support the hypothesis that lycopene cis-isomers are highly bioavailable and suggest that special tomato varieties can be utilized to increase both the intake and bioavailability of health-beneficial carotenoids.     

Properties of chalconaringenin and rutin isolated from cherry tomatoes

Fresh cherry tomatoes cv. 'Susanne' contain more of the two flavonoids chalconaringenin (CN) and rutin than lycopene. Therefore some properties including antioxidant behavior of the flavonoids were studied. The two flavonoids were extracted from peel and isolated by use of different chromatographic methods. Molecular absorbtivities were found to be 26907 for CN and 20328 abs M(-1) cm(-1) for rutin. Both compounds exhibited properties as antioxidants through several assays, and rutin was found to be the strongest antioxidant except in one assay. None of the assays revealed pro-oxidative effects. As naringenin rather than CN is frequently reported as a tomato constituent, the stability of CN was investigated in order to detect potential ways of isomerization during sample preparation. CN isomerized slowly both under UVB radiation and in alkaline solutions. Thus, such factors do not explain the occurrence of naringenin in tomato samples. The deficiency in reports on CN may be explained by the similarity in chromatographic behaviors of CN and naringenin, and due to the fact that they have same molecular weights.     

How does tomato quality (sugar, acid, and nutritional quality) vary with ripening stage, temperature, and irradiance?

The objective of this study was to understand the respective impact of ripening stage, temperature, and irradiance on seasonal variations of tomato fruit quality. During ripening, concentrations in reducing sugars, carotenes, ascorbate, rutin, and caffeic acid derivates increased, whereas those in titratable acidity, chlorophylls, and chlorogenic acid content decreased. Fruit temperature and irradiance affected final fruit composition. Sugars and acids (linked to fruit gustative quality) were not considerably modified, but secondary metabolites with antioxidant properties were very sensitive to fruit environment. Increased fruit irradiance enhanced ascorbate, lycopene, beta-carotene, rutin, and caffeic acid derivate concentrations and the disappearance of oxidized ascorbate and chlorophylls. Increasing the temperature from 21 to 26 degrees C reduced total carotene content without affecting lycopene content. A further temperature increase from 27 to 32 degrees C reduced ascorbate, lycopene, and its precursor's content, but enhanced rutin, caffeic acid derivates, and glucoside contents. The regulation by light and temperature of the biosynthesis pathways of secondary metabolites is discussed.     

Free galactose content in selected fresh fruits and vegetables and soy beverages

The free galactose content was determined in three soy beverages, and 34 selected fruits and vegetables purchased at different times of the year and/or local markets in British Columbia, Canada. The objective of the work was to provide additional information on the free galactose content of foods to assist individuals with galactosemia in making dietary decisions. Free galactose contents in the selected plant materials ranged from 2.0 +/- 0.1 mg/100 g in red potato to 39.7 +/- 1.9 mg/100 g in red pepper. Different time of the season, variety, and storage of the product affected the free galactose contents in most of the plant materials measured in this study. Free galactose levels in kiwi, green seedless grapes, and bell peppers were found to be higher than previous reports, whereas the amount of free galactose in three varieties of tomatoes was significantly lower than previously reported. An evaluation of the change of galactose in Roma tomatoes during ripening showed that free galactose levels increased linearly over time, and storage at 4 degrees C significantly increased free galactose levels in tomatoes. Soy beverages made from soy protein isolate contained less free galactose (1.3 +/- 0.2 mg /100 g) compared to the samples made from whole soybeans (4.8 +/- 1.9 and 5.3 +/- 1.7 mg/ 100 g). This study provides additional information on the range of free galactose in fruits and vegetables which will allow individuals with galactosemia to make more informed dietary choices.     

Fatty acid and carotenoid composition of gac (Momordica cochinchinensis Spreng) fruit

In this study, we analyzed fatty acid and carotenoid composition of fruit tissues, including seed (which are surrounded by a bright red, oily aril) of Momordica cochinchinensis Spreng, known as gac in Vietnam. Carotenoid content was analyzed by reversed-phase HPLC, using a C(30) column and a method separating cis- and trans-isomers of the major carotenoids in this fruit. Mean values obtained in aril tissues were 1342 microg trans-, 204 microg cis-, and 2227 microg total lycopene; 597 microg trans-, 39 microg cis-, and 718 microg total beta-carotene; and 107 microg alpha-carotene/g FW. Mesocarp contained 11 microg trans-, 5 microg cis-beta-carotene/g FW, trace amounts of alpha-carotene, and no lycopene. Gac aril contained 22% fatty acids by weight, composed of 32% oleic, 29% palmitic, and 28% linoleic acids. Seeds contained primarily stearic acid (60.5%), smaller amounts of linoleic (20%), oleic (9%), and palmitic (5-6%) acids, and trace amounts of arachidic, cis-vaccenic, linolenic, and palmitoleic, eicosa-11-enoic acids, and eicosa-13-enoic (in one fruit only) acids.     

Antioxidant composition in cherry and high-pigment tomato cultivars

Fourteen cultivars of cherry tomatoes and four cultivars of high-pigment tomato hybrids were cultivated in southern Italy, and the red-ripe fruits were analyzed for their content in different classes of antioxidants and for their antioxidant activity. Among the different cultivars, significant differences were found between lycopene, beta-carotene, alpha-tocopherol, vitamin C (ascorbic acid and dehydroascorbic acid), and total phenolic and flavonoid contents. LS203 and Corbus appear to be the cultivars with the highest content of lipophilic and hydrophilic antioxidants among cherry tomatoes, respectively. All cultivars of high-pigment tomato hybrids showed an expected exceptionally high lycopene content. Among them, the highest content of lipophilic and hydrophilic antioxidants was found in cv. HLY 13. Hydrophilic and lipophilic antioxidant activities were both significantly influenced by genotype. Such results highlight an existing unexploited variability in tomato germplasm and stress the need to evaluate the biodiversity and to support conventional breeding programs to improve tomato nutritional value.     

Optothermistor as a breakthrough in the quantification of lycopene content of thermally processed tomato-based foods: verification versus absorption spectrophotometry and high-performance liquid chromatography

This study reports on the first use of the "optothermistor" as a novel, precise, fast, and low-cost detector of lycopene in a wide range of commercially available processed-tomato products. The quantitative performance of the new device was evaluated by comparing data obtained to that acquired by conventional methods, namely, absorption spectrophotometry and high-performance liquid chromatography (HPLC); the linear correlation was high (R = 0.98). The variation of data obtained with the optothermistor in a series of consecutive measurements performed with the same loading of the sample was better than 1%. However, the repeatability (RSD 0.5-9.0%, n = 3-5) achieved with the optothermistor by independent analyses (multiple loading) is comparable to that of HPLC and spectrophotometry. Results of the studies performed on the 19 products derived from tomatoes demonstrated that the optothermistor is suitable for selective, accurate, precise, and simple determination of lycopene (range = 7-75 mg/100 g of product weight) without the need for a sample pretreatment step. The estimated sensitivity of the present optothermistor is 2 mg of lycopene/100 g of product.     

Flavonoids in vegetable foods commonly consumed in Brazil and estimated ingestion by the Brazilian population

The objective of this work was to quantify the flavonoids present in foods most commonly consumed by the Brazilian population. The predominant flavonoids found in largest abundance in all of the analyzed vegetables were glycosides of quercetin. In lettuce, a small amount of luteolin was also detected. In sweet pepper, quercetin and luteolin were both present. White onion [48-56 mg/100 g of fresh weight (FW), expressed as aglycon], red onion (40-100 mg/100 g of FW), red lettuce (67-67.2 mg/100 g of FW), arugula (41-118 mg/100 g of FW), and chicory (18-38 mg/100 g of FW) were highest in total flavonoids. In fruits, the highest concentrations of flavonoids were found in the peel (125-170 mg/100 g of FW) and pulp (35-44 mg/100 g of FW) of oranges and in some apple varieties (14-36 mg/100 g of FW). Variability in flavonoid content due to time of harvesting was high for leafy vegetables and red onions. The estimated ingestion by Brazilian population ranged from 60 to 106 mg/day.     

Carotenoid content of 50 watermelon cultivars

The lycopene content of 50 commercial cultivars of seeded and seedless red-fleshed watermelons was determined. Scanning colorimetric and spectrophotometric assays of total lycopene were used to separate watermelon cultivars into low (<50 mg/kg fw), average (50-70 mg/kg fw), high (70-90 mg/kg fw), and very high (>90 mg/kg fw). Cultivars varied greatly in lycopene content, ranging from 33 to 100 mg/kg. Most of the seeded hybrid cultivars had average lycopene contents. Sixteen of the 33 seedless types had lycopene contents in the high and very high ranges. All-trans-lycopene was the predominant carotenoid (84-97%) in all watermelon cultivars measured by high-performance liquid chromatography, but the germplasm differed in the relative amounts of cis-lycopene, beta-carotene, and phytofluene. Red-fleshed watermelon genotypes vary extensively in carotenoid content and offer opportunities for developing watermelons with specifically enhanced carotenoids.     

Effect of Growth Season and Slow-Release Fertilizers on Quality Characteristics of Tomatoes

This study discusses the effect of growth season and fertilization on quality characteristics of tomatoes. In a pot experiment, established in an unheated glasshouse, tomatoes were grown in two widely differing soils during two different seasons (winter and summer). Conventional fertilizers, applied in two doses, and corresponding slow-release fertilizers, applied in a single dose, were used. Summer fruits contained greater lycopene content and had a more reddish coloration than those harvested by the end of winter. Slow-release fertilizers further increased lycopene content compared to the conventional fertilizers. The widely different electrical conductivities between the two soils had no effect on the lycopene content. Fertilization contributed to an increase of soluble solid content (Brix) in fruits, but there was no difference among fertilizers used. Similarly, there was no significant response of pulp pH to growth season or fertilizer treatments.     

Analyses of arbutin and chlorogenic acid, the major phenolic constituents in Oriental pear

The HPLC retention time, photodiode array UV spectrum analysis, and LC/MS results indicated that arbutin and chlorogenic acid are the main phenolic constituents in Oriental pear. The two compounds exist in different organs of the Yali pear, which is one of the major cultivars of Pyrus bretschnrideri. The contents of arbutin in the leaf bud, floral bud, flower, and young fruit were 11.9, 12.4, 8.29, and 9.92 mg/g fresh weight (FW), respectively. Chlorogenic acid amounts in the same organs were 2.26, 3.22, 5.32, and 3.72 mg/g FW, respectively. During development, the concentration of the two compounds in Yali pears was the greatest in young fruit (9.92 mg/g FW of arbutin and 3.72 mg/g FW of chlorogenic acid), and then declined swiftly with fruit growth to less than 0.400 and 0.226 mg/g FW, respectively, in mature fruit. Large differences existed in the distribution of the two compounds in parts of the mature fruit of 14 Oriental pear cultivars. The greatest concentration of arbutin was found in the peel (1.20 mg/g FW), which was 3-5 times greater than that found in the core and 10-45 times greater than the level in the pulp. The concentration of chlorogenic acid in the core was greater than that in the peel. The compounds in 17 cultivars of Oriental pear, including P. bretschnrideri, Pyrus pyrifolia, Pyrus ussuriensis, and Pyrus sinkiangensis, were compared with those in 5 cultivars of Occidental pear (Pyrus communis). The mean concentration of arbutin in the Oriental pear cultivars was 0.164 mg/g FW, greater than the 0.083 mg/g FW found in the Occidental pear cultivars. The greatest arbutin content was 0.400 mg/g FW, found in the Yali pear. However, the mean concentration of chlorogenic acid in the Oriental pear was 0.163 mg/g FW, less than that found in the Occidental pear (0.309 mg/g FW).     

Changes in contents of carotenoids and vitamin E during tomato processing

The aim of this study was to investigate the effect of different types of tomato processing on contents of lycopene, beta-carotene, and alpha-tocopherol. Samples of tomato sauce, tomato soup, baked tomato slices, and tomato juice were taken at different times of heating, respectively, after each step of production. HPLC was used to analyze contents of carotenoids and vitamin E. Due to the loss of water during thermal processing, contents of lycopene, beta-carotene, and alpha-tocopherol on a wet weight basis increased. On a dry weight basis, contents of lycopene increased or decreased depending on the origin of the tomatoes used, whereas the beta-carotene contents decreased or were quite stable. In contrast to lycopene, beta-carotene isomerized due to thermal processing. The alpha-tocopherol contents significantly rose during short-term heating. The increase was not caused by release of alpha-tocopherol from the seeds containing predominantly gamma-tocopherol and accounting for 2% of total alpha-tocopherol content only.     

Varietal difference in vitamin C content in the fruit of kiwifruit and other actinidia species

Vitamin C content in the fruit of various cultivars of kiwifruit and other Actinidia species was estimated by determination of L-ascorbic acid and L-dehydroascorbic acid using ion-pair reversed-phase high-performance liquid chromatography. Fruit of A. deliciosa cv. Hayward, the most common commercially available cultivar, contained 65.5 mg/100 g fresh weight (FW) vitamin C. Vitamin C content in A. deliciosa fruit varied from 29 mg/100 g FW to 80 mg/100 g FW. In most cultivars of A. chinensis, vitamin C content in fruit was higher than that of Hayward. In particular, vitamin C content in cv. Sanuki Gold fruit reached more than 3-fold that of Hayward on a weight for weight basis. In A. argutafruit, there was wide variation in vitamin C content, with concentrations ranging from 37 to 185 mg/100 g FW. In cv. Gassan, Issai, and Mitsuko, vitamin C content of the fruit was much higher than that of Hayward. In A. arguta fruit, the ratio of L-ascorbic acid to total ascorbic acid tended to be higher than that of other species.     

Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions

Vidalia onion varieties Nirvana, DPS 1032, Yellow 2025, King-Midas, and SBO 133 grown at Vidalia, Georgia, were analyzed for flavonoid content. A high-performance liquid chromatographic (HPLC) method with photodiode array detection was used for quantification. Compounds were analyzed as aglycons after acid hydrolysis with 1.2 M HCl. Identification of each compound was based on comparison of its retention time and UV spectra with those of pure commercial standards. Three major flavonoids, kaempferol, myricetin, and quercetin, were identified and quantified. Quercetin was the major flavonoid (7.70-46.32 mg/100 g fresh weight, FW) present in all varieties, followed by myricetin (2.77-4.13 mg/100 g FW). Minor quantities of kaempferol (1.10-1.98 mg/100 g FW) were also detected. The total polyphenols and Trolox equivalent antioxidant capacity (TEAC) ranged from 73.33 to 180.84 mg/100 g FW and 0.92-1.56 microM TEAC/g FW, respectively. A positive but weaker correlation was obtained for total polyphenols versus antioxidant capacity. Nevertheless, a stronger correlation (r(2) = 0.34) was obtained between flavonoid content versus antioxidant capacity. The data indicate that Vidalia onions are a rich source of quercetin, and they also contain myricetin and kaempferol.     

Varietal differences in the bioaccessibility of beta-carotene from mango (Mangifera indica) and papaya (Carica papaya) fruits

Mango and papaya, which are rich sources of beta-carotene, are widely consumed in India. In this study, beta-carotene content and its bioaccessibility were determined in six locally available varieties of mango, namely, Badami, Raspuri, Mallika, Malgoa, Totapuri, and Neelam, and two varieties of papaya, namely, Honey Dew and Surya. Varietal differences were evident in both beta-carotene content and its bioaccessibility in the case of mango. beta-Carotene content in ripe mango ranged from 0.55 +/- 0.03 mg/100 g in the Malgoa variety to 3.21 +/- 0.25 mg/100 g in the Badami variety. Similarly, in the Honey Dew and Surya varieties of papaya, beta-carotene contents were 0.70 +/- 0.10 and 0.74 +/- 0.12 mg/100 g, respectively. Bioaccessibility of beta-carotene ranged from 24.5% in Badami to 39.1% in Raspuri varieties of mango. Considering both the percent bioaccessibility and the inherent beta-carotene content, the amount of bioaccessible beta-carotene was highest in the Mallika variety (0.89 mg/100 g), followed by Badami (0.79 mg/100 g). Because mango and papaya are also consumed as a blend with milk, the influence of the presence of milk on the bioaccessibility of beta-carotene from these fruits was also examined. Addition of milk generally brought about a significant increase in the bioaccessibility of beta-carotene from mango, the increase ranging from 12 to 56%. Bioaccessibility of beta-carotene from the two varieties of papaya examined was similar (31.4-34.3%). Addition of milk increased this bioaccessibility by 19 and 38% in these two varieties. Considering the beta-carotene content of mango and papaya, the latter has to be consumed in amounts roughly 3 times that of mango to derive the same amount of beta-carotene. Thus, this study has indicated that varietal differences exist in the content and bioaccessibility of beta-carotene in mango and that the addition of milk is advantageous in deriving this provitamin A from the fruit pulp of mango and papaya.     

Carotenoid changes of intact watermelons after storage

Watermelon contains lycopene, a red carotenoid pigment that has strong antioxidant properties. The lycopene content of watermelon is substantial, contributing 8-20 mg per 180 g serving. There are no reports on carotenoid changes in whole watermelon during storage. Three types of watermelon, open-pollinated seeded, hybrid seeded, and seedless types, were stored at 5, 13, and 21 degrees C for 14 days and flesh color, composition, and carotenoid content were compared to those of fruit not stored. Watermelons stored at 21 degrees C had increased pH, chroma, and carotenoid content compared to fresh fruit. Compared to fresh fruit, watermelons stored at 21 degrees C gained 11-40% in lycopene and 50-139% in beta-carotene, whereas fruit held at 13 degrees C changed little in carotenoid content. These results indicate that carotenoid biosynthesis in watermelons can be affected by temperature and storage.     

Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity

Processed fruits and vegetables have been long considered to have lower nutritional value than their fresh commodities due to the loss of vitamin C during processing. This research group found vitamin C in apples contributed < 0.4% of total antioxidant activity, indicating most of the activity comes from the natural combination of phytochemicals. This suggests that processed fruits and vegetables may retain their antioxidant activity despite the loss of vitamin C. Here it is shown that thermal processing elevated total antioxidant activity and bioaccessible lycopene content in tomatoes and produced no significant changes in the total phenolics and total flavonoids content, although loss of vitamin C was observed. The raw tomato had 0.76 +/- 0.03 micromol of vitamin C/g of tomato. After 2, 15, and 30 min of heating at 88 degrees C, the vitamin C content significantly dropped to 0.68 +/- 0.02, 0.64 +/- 0.01, and 0.54 +/- 0.02 micromol of vitamin C/g of tomato, respectively (p < 0.01). The raw tomato had 2.01 +/- 0.04 mg of trans-lycopene/g of tomato. After 2, 15, and 30 min of heating at 88 degrees C, the trans-lycopene content had increased to 3.11+/- 0.04, 5.45 +/- 0.02, and 5.32 +/- 0.05 mg of trans-lycopene/g of tomato (p < 0.01). The antioxidant activity of raw tomatoes was 4.13 +/- 0.36 micromol of vitamin C equiv/g of tomato. With heat treatment at 88 degrees C for 2, 15, and 30 min, the total antioxidant activity significantly increased to 5.29 +/- 0.26, 5.53 +/- 0.24, and 6.70 +/- 0.25 micromol of vitamin C equiv/g of tomato, respectively (p < 0.01). There were no significant changes in either total phenolics or total flavonoids. These findings indicate thermal processing enhanced the nutritional value of tomatoes by increasing the bioaccessible lycopene content and total antioxidant activity and are against the notion that processed fruits and vegetables have lower nutritional value than fresh produce. This information may have a significant impact on consumers' food selection by increasing their consumption of fruits and vegetables to reduce the risks of chronic diseases.