Abstract
BACKGROUND: Carotenoids are important antioxidant compounds in the human diet. Due to their constrained polyene structure, carotenoids can exist in cis and trans isomeric form. In ketchups and tomato juices, all-trans isomeric forms are predominant. OBJECTIVE: The aim of this study was to compare the carotenoid content and lipophilic antioxidant capacity of organic and conventional tomato-based products (tomato juices and ketchups) available on the market. METHODS: Liquid chromatography coupled to mass spectrometry in tandem mode (LC-MS/MS) and HPLC-UV were used for the identification and quantification of individual carotenoids. RESULTS: A comparative analysis of ketchups and tomato juices produced by conventional and organic systems showed statistically higher levels (P
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
