Download Nutritional attributes of processed tomato

Nutritional attributes of
processed tomato
Sudhir Singh
Sr. Scientist, IIVR, Varanasi
National Scenario
 India is the second largest producer of vegetables
 Global share: 13.6 %
 Agriculture contributes 26.5% of the GDP
 Diversification in horticulture has resulted in 350%
increase in total export of horticultural produce over
the last 8 years
 Export of vegetables – Rs. 1205.35 crores
(Fresh – Rs. 467.06, Dried & Preserved – Rs. 738.29)
 Horticultural crops occupy 8.5% of total cultivated
area of India
Production and per capita availability of
vegetables in India
Production
Vegetable availability (in gram/head/day)
250
90
80
200
70
60
150
50
40
100
30
20
50
10
0
0
1961
1971
1981
1991
2001
Vegetable availability in gram/head/day
Vegetable Production in million tonnes
100
Increasing trends in productivity
18.0
Productivity (t/ha)
16.0
14.9
15.2
15.0
1997-98
1998-99
2000-01
15.8
14.0
12.0
10.5
10.0
8.0
6.0
4.0
2.0
0.0
1991-92
Year
2001-02
Health attributes in vegetables

Vitamin A
 Vitamin C
 Folic acid
 Minerals
 Dietary Fibre- soluble and insoluble
 Phytochemicals – Carotenoids, Glucosinolate, etc.
Phytochemicals

Complementary and overlapping mechanism
of
action
including
modulation
of
detoxification enzymes, simulation of immune
system, reduction of platelet aggregation.
Modulation of cholesterol synthesis, hormone
metabolism, reduction of blood pressure,
antioxidant, antibacterial and antiviral effects.

Phytochemicals – Grains, nuts, legumes, fruits
and vegetables
Vitamins and minerals in vegetables

Good source of vitamin A, vitamin C, folic acid and
thiamine

Potato and green leafy vegetables – riboflavin

Broccoli, cauliflower and tomato – pantothenic acid

Spinach, pea, carrot and onion – pyridoxine

Vegetables – generally good source of most minerals

Green beans and Indian drumstick – rich source of
calcium
Health attributes of fruits and vegetables

The production of fruits and vegetables at annual rate
of 5 and 6%, over the last decade.

Fresh fruits and vegetables – many health benefits
such as reduced incidence of cancers, heart diseases
and many chronic diseases of ageing

Phytochemicals – anticancer and anti-inflammatory
properties

Tomato – lycopene pigment associated with decreased
risk of cardiovascular diseases

Broccoli, Brussels sprout and kale – glucosinolate –
low risk of cancer
Cont.

Garlic and allium – allyl sulphide which inhibit cancer
cell growth

Dietary flavonoids – inverse correlation with mortality
from coronary heart diseases, plasma total cholesterol
low density lipoprotein

Phytochemicals reduce platelet aggregation modulate
cholesterol synthesis and absorption and reduce blood
pressure

Oxidized LDL – as an antherogenic factor in heart
disease, promoting cholesterol ester accumulation

Dietary antioxidants from vegetables incorporated into
LDL and oxidized themselves thus preventing oxidation
of polyunsaturated fatty acids
Phytochemicals in vegetables

Health promoting properties

Presence of relatively low quantities in
vegetable crops

Non nutrient that have biological activity
against chronic diseases
Classification of phytochemicals
Carotenoids
- and -carotene, -cryptoxanthin,
lutein, lycopene and zeaxanthin
Glucosinolates
Sulforaphane, indole-3 carbinol
Inositol phosphates
Phytate, inositol tetra and penta
phosphates
Cyclic phenolics
Chlorogenic acid, ellagic acid and
coumarins
Phytoesrerogens
Isoflavones,
and lignans
Phytosterols
Campestrol,
stigmasterol
Phenols
Flavanoids
daidzenin,
genistein
-sitsterol
and
Most common phytochemicals in vegetables
Food
Phytochemicals
Allium vegetables (garlic,
onions, chives, leeks)
Allyl sulfides
Cruciferous vegetables
(broccoli, cauliflower, cabbage,
brussels sprouts, kale, turnips,
bok choy, kohlrabi)
Indoles / glucosinolates
Sulfaforaphane
Isothiocynates /
thiocynates, Thiols
Solanaceous vegetables
(tomatoes, peppers)
Lycopene
Umbelliferous vegetables
(carrots, celery, cilantro,
parsley, parsnips)
Carotenoids
Most common phytochemicals in vegetables
Compositae plants (artichoke)
Silymarin
Citrus fruits (lemons)
Monoterpenes
(limonene)
Other fruits (grapes, berries,
cherries, apples, cantaloupe,
watermelon, pomegranate)
Ellagic acid
Phenols
Flavonoids (quercetin)
Beans, soybeans (protease
inhibitors)
Flavonoids (Isoflavones)
Phytic acid
Saponins
Gingerols
Flavonoids
Monoterpenes
(limonene)
Herbs, spices (ginger, mint,
roseberry, thyme, oregano,
sage, basil, turmeric, caraway,
fennel
Antioxidant activity in fresh tomato
Vitamin C
160-240 mg/kg
Phenolics
10-50 mg/kg
Lycopene
5-10 mg/kg
Vitamin E
5-20 mg/kg
Flavonoids
5-50 mg/kg
Pro vitamin Activity
Antioxidant Function
Xenobiotics
Metabolism
Immune Response
CAROTENOIDS
HIV
CATARACT
CANCER
CVD
CAROTENOIDS IN DISEASE PREVENTION
Processing effect on bioavailability of lycopene








Deep red tomato fruits – high concentration of lycopene –
processed into products with dark red colour
Loss of lycopene – Isomerization and oxidation
Isomerization of lycopene – thermal processing
Changes in – trans to – cis isomers – biological properties in
tomato
Determination of degree of isomerization – potential health
benefits in processed tomato
Oxidation process in tomato- moisture, temperature and
presence of autooxidants and lipids
Deterioration of red colour in processed tomato products –
exposure to air at high temperature thus conversion of all –
trans lycopene to be isomerized to cis-lycopene
Coupled with exposure to oxygen and light, heat treatments –
destruction of lycopene
Cont







True assessment of nutritional quality and health benefits of
processed tomato based products – distribution of lycopene
isomers
Controlling lycopene isomerization during production and
storage- benefit in improving processed tomato products and
quality
The proportion of all trans lycopene – 96% of total lycopene in
preserved tomato paste and 77% in tomato ketchup
20 to 30% of total lycopene – cis-isomers during heating tomato
at 100 oC for 1 hr
Bioavailability of lycopene in processed tomato juice and paste
– significantly hlgher than that from unprocessed fresh tomato
Higher retention of lycopene in microwave processed tomato
pulp in comparison to those processed by conventional
methods
Shorter cooking time as compared to longer periods during
traditional heating – isomerization and oxidation thus greater
lycopene retention in processed tomato products
Effect of drying on bioavailability of lycopene

Loss of lycopene during drying – important commercial
concern

Drying of tomato slices – at higher temperature over an
extended period under vacuum

Tomato pulp – by concentrating in vacuum at lower
temperature of 50 oC

Tomato powder – spray or roller drying process

Formation of cis-isomers – affected by drying methods

The different methods of dehydration on lycopene
degradation – significant increase in cis-isomers and a
simultaneous decrease in all trans-isomers.
Cont

Osmotically dehydrated tomato – fewer cis-isomers in
comparison with directly air dried and vacuum dried
tomato

Highest amount of cis-isomer in processed tomato
samples which increased with temperature and time

Osmotic solution remains on the outer layer of tomato
thus preventing the penetration of oxygen and
minimize the oxidation of lycopene

Lycopene degradation in tomato powder – reported 30
and 60% over 6 weeks of storage at 6 and 45 oC,
respectively

Recent reports – no significant losses of lycopene in
tomato samples dried at 80 oC and a maximum of 12%
in tomato samples dried at 110 oC
Processing effect on bioavailability of
-carotene

-carotene mainly located in locular cavity than in
pericarp tissue

Content of -carotene much lower with respect to
lycopene in tomato paste than in raw and sliced
tomato

-carotene more sensitive to oxidative and heat
damage than lycopene and partially isomerized
and adversely affected during tomato processing
Processing effect on carotenoids

Combination of fatty acids with carotenoid
rich vegetables enhanced carotenoid uptake

Bioavailability of lycopene dramatically – by
heat treatment in the presence of oil

More bioavailability of lycopene in tomato
paste than from fresh tomato
Processing effect on ascorbic acid

Maintenance of higher levels of ascorbic acid received
considerable attention by processors

Ascorbic acid destruction mainly by oxidation in
tomato juice

Ascorbic acid oxidation to dehydro-ascorbic acid with
further degradation products with no vitamin C activity

Oxidation by enzymatic
catalyzed by copper ions
or
non-enzymatic
and
Cont

Longer the period for tomato juice at optimum
conditions – the lower the retention of vitamin C

Rate of oxidation dependent on dissolved copper and
temperature of juice

The rate of ascorbic acid destruction - with increase the
temperature and in the presence of air

Loss of 38% of the original value during hot break
extraction at 90 oC for 5-10 min and further 16% loss
during concentration (60-70 oC for 4hrs)

Ascorbic acid loss 40% in tomato pulp, 55% in tomato
puree and 60% in tomato paste
Processing effect on phenolics

Presence of small amounts of phenolic acids (5-10
mg/kg) in tomato.

Epidemiological effects indicate high intake of
phenolics and flavonoids correlated with decreased
risk of cardiovascular diseases

65% flavonoid present in fresh
retained in processed tomato paste

The total phenolics content in tomato pulp and puree
increased during storage due to release of bound
phenolics
tomato
-
Processing effect on antioxidant

Dietary lycopene and other antioxidant compounds in tomatoes –
potential health promoting properties resulting from their
antioxidant activity (AOX)

High antioxidant properties attracted the processors to include in
various formulated foods

The evaluation of total AOX in foods in terms of capacity of
substance extracted from food matrix to delay the oxidation process

Thermal processing elevated total AOX and bioaccessible lycopene
content in tomatoes and produced no significant changes in the
total phenolics and total flavonoids content in tomato sauce

Besides lypophilic and hydrophilic extract the total AOX was
increased

Aox of heat treated tomato juice (70 or 95 oC for upto 50 h) resulted
in decrease in AOX potential
Conclusion

Vegetables are rich in vitamins, minerals, folic acid, dietary fibre
and certain non-nutrutive phytochemicals having anticancerous
and antioxidant activity

Ascorbic acid loss 40% in tomato pulp, 55% in tomato puree and
60% in tomato paste

Bioavailability of certain carotenoids viz. -carotene, lycopene,
phenolics increases after processing of tomato into value added
products

No significant loss of lycopene in tomato samples dried at 80 oC
and a maximum of 12% in tomato samples dried at 110 oC

-carotene more sensitive to oxidative and heat damage than
lycopene

The total phenolics content in tomato pulp and puree increased
during storage

65% flavonoid present in fresh tomato- retained in processed
tomato paste