Abstract
Abstract Tomato paste is an important industrial product of food industry, which has been also produced in the homes of tomato producing countries. Although literature on the physical and chemical composition of commercial and homemade types of tomato pastes is available, studies on their antioxidant activity (ABTS), total phenolic content (TPC) and total flavonoid content (TFC) are inexistent. The aim of this study is to compare the TPC, TFC and ABTS values of homemade and commercial types of tomato pastes, as well as their pH, brix and color values. Commercial (n = 9) and homemade (n = 6) tomato pastes were obtained from either national markets or homes that produce tomato pastes in various cities of Turkey. The TPC and TFC values of commercial tomato pastes were 209.62 ± 17.02 mg gallic acid equivalent (GAE) and 42.52 ± 4.85 mg catechin equivalent (CE), respectively, and they were significantly higher (p
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