Saturday, December 4th 2021

Processed Tomatoes

The Lycocard project is the first independent large scale project be looking at lycopene and other nutriment present in tomatoes and tomato products which will involve the tomato processing industry.

Besides the more fundamental research activities looking at lycopene and cardiovascular diseases, the three industrial partners, in collaboration with the research partners will be:

For more information, please consult the “events”  section of the website, or register here to join our mailing list.

Some scientific references on lycopene in processed tomato products:

Leoni C. CONTENT, BEHAVIOUR AND BIOAVAILABILITY OF LYCOPENE IN PROCESSED TOMATOES in Tomatoes, lycopene and Human Health: Preventing chronic diseases. Ed: Caledonian Sciences Press

Leoni C, Bartholin G, Giovanelli G and van Boekel T in Grolier P,. Leoni C, Gerber M and Bilton R, The white book on antioxidants in tomatoes and tomato products and their health benefits, Chapter 2, 2-47 CMITI, Avignon, 2001, ISSN 1145-9565.

Leoni C ‘Improving the nutritional quality of processed fruits and vegetables: the case of tomatoes” in Fruit and vegetable processing - Improving quality - Ed. Wim Jongen - Woodhead Publishing Limited Abington, 2002 ISBN 1 85573 548 2.

TYSSANDIER, V., FEILLET-COUDRAY, C., CARIS-VEYRAT, C., GUILLAND, J.C., COUDRAY, C., BUREAU, S., REICH, M., AMIOT-CARLIN, M.J., BOUTELOUP-DEMANGE, C., BOIRIE, Y., and BOREL, P. Effect of tomato product consumption on the plasma status of antioxidant microconstituents and on the plasma total antioxidant capacity in healthy subjects. Journal of the American College of Nutrition (2004), 23: 148-156.

REBOUL, E., BOREL, P., MIKAIL, C., ABOU, L., PORTUGAL, H., LAIRON, D., and AMIOT, M.-J.. A tomato puree enriched in 6% tomato skin leads to a higher absorption of lycopene and ?-carotene than a classical tomato puree in healthy subjects. Asia Pacific Journal of Clinical Nutrition (2004), 13(Suppl): S164.

Periago, MJ; Rincón, F., Agüera, MD y Ros, G. 2004. Mixture approach for optimising lycopene extraction from tomato and tomato products. Journal Agriculture and Food Chemistry, 52, 5796-5802.

V. Böhm: Effects of agronomic practices and processing conditions on tomato ingredients - In: R. Dris, S. M. Jain (eds), Production Practices and Quality Assessment of Food Crops, Vol. 1, “Preharvest Practice”, Kluwer Academic Publishers, Dordrecht, 2004, pp. 37-46.

S. Gahler, K. Otto, V. Böhm: Alterations of vitamin C, total phenolics and antioxidant capacity as affected by processing tomatoes to different products - J. Agric. Food Chem. 51 (2003) 7962-7968.