Abstract
ketchup, and relish had significantly greater amounts (P < 0.05) of lycopene compared with the raw tomatoes. The mixed vegetable juice had lower levels of lycopene compared with the raw tomatoes; however, it is important to bear in mind that the mixed vegetable juice was produced using several vegetables and not just tomato. In relation to b-carotene content, only the Bolognese sauce and mixed vegetable juice contained significantly greater amounts (P < 0.05) compared with the raw tomatoes. This result may be explained by the presence of carrots in these food products. In conclusion, processing did not have a significant effect on b-carotene content whereas lycopene content was enhanced in the tomato-based processed food products.
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