Estimation of daily intake of lycopene, antioxidant contents and activities from tomatoes, watermelons, and their processed products in Korea

Abstract

Tomatoes, watermelons, and processed tomato products contain abundant antioxidant compounds, including lycopene. In spite of the interest in the role of lycopene, little is known about the contribution of tomatoes and tomato products commonly consumed in Korea to the intake of lycopene. In this study, the daily per capita intake values of lycopene and antioxidant compounds and activities of tomatoes, watermelons, and their processed products in Korea were estimated. The daily per capita intake values of lycopene from raw tomatoes, watermelons, tomato ketchup, and tomato juice were measured to be 1.07, 0.54, 0.26, and 0.08 mg/capita/day, respectively. The average lycopene intake of male and female were 1.98 and 1.92 mg/capita/day, respectively. The daily per capita intake value of total phenolics was highest in raw tomatoes (7.21 mg/capita/day), followed by watermelons (1.72 mg/capita/day), tomato ketchup (1.41 mg/capita/day), and tomato juice (0.80 mg/capita/day). The daily per capita intake value of total antioxidant activities also showed a similar pattern to total phenolic results. The overall daily per capita intake of antioxidant content and activities was affected by both the daily per capita intake of each product and the levels of antioxidant content and activities of each product. The daily per capita intake of these products in Korea is currently considerably low, compared to the U.S. and Europe. Thus, an adequate consumption of lycopene-rich products is recommended.

Chemical, Nutritional and Sensory Characteristics of Six Ornamental Edible Flowers Species

“…According to a study by Yang and Shin, the TFC of edible roses ranged between 0.79 to 5.32 g/kg FM; our analysed cultivar is in this range [ 1 ]. The flowers reached significantly higher TFC values than some vegetables and fruit, such as tomatoes (0.133 to 0.474 g RE/kg FM) [ 60 ], watermelons (0.09 to 0.27 g RE/kg FM) [ 61 ], or fruit studied by Mirzaei et al, such as blackberry and black grape, whose TFC values ranged from 0.05 to 1.03 g RE/kg FM [ 62 ]. According to studies on 12 cultivars of EFs, the yellow blossoms had a higher content of flavonoids and suggested that they have a stronger antioxidant potential than other colours [ 59 ].…”

Determination of Thermostability Degree of Lycopene in Watermelon (Citrullus lanatus)

“…In recent years, attention has been focused on carotenoids that serve as vitamin A provitamins in human body, primarily on αand β-carotene and their effects on human health. Over time it was demonstrated that lycopene is a key phytochemical compound with highly beneficial effects on human health, mainly due to its antioxidant effect [5]. The first studies of the biological activity of lycopene were performed in 1959, when reduced mortality was found in laboratory mice after lycopene injection [23].…”

“…Among carotenoids, attention has been paid mainly to αand β-carotene due to their provitamin properties, but lycopene has proven over time to be a key phytochemical for its significant effects on human health. In watermelons, the lycopene content represents approximately 70-90% of all carotenoids and acts as an important phytochemical compound [5]. The main sources of lycopene in human diet are mainly tomatoes and tomato products, pink guava, and pink grapefruit.…”

Antioxidant activity, bioactive compounds, and agro‐industrial quality: Correlations between parameters in fresh and processed tomatoes

“…Despite the great interest on the part of researchers, data on the processing impact on nutritional quality are still incipient with controversial results found in the literature. Most of these studies focus on the investigation of bioactive compounds in products derived from tomatoes, such as the composition of phenolic and total flavonoid contents of tomato paste (Katırcı et al., 2020), tomato ketchup, tomato juice (Park et al., 2020), and others products, but without elaborating on these correlations (Szabo et al, 2019). Along the same line, Tan et al (2020) studied the freeze‐drying and oven‐drying effects on appearance, chemical components, and antioxidant activities of three cultivars of tomatoes and noticed a significant decrease in the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and ABTS radical scavenging activities when compared to fresh tomatoes.…”

“…Within the group of carotenoids, it is known that some are precursors of vitamin A such as β ‐carotene that is the most active carotenoid provitamin A, and is associated with protection against heart disease and cancer (Carvalho et al., 2006). Lycopene is another carotenoid found in high concentration in ripe tomatoes (80%) (Park et al., 2020) and their derived products, having an important antioxidant function (Matioli & Rodriguez‐Amaya, 2003). In addition, the presence of lycopene in the diet is related to reducing certain types of cancers and reducing the risk of heart attack (Carvalho et al., 2006).…”