Antioxidant composition of tomato products typically consumed in Italy.

Several commercial samples of tomato pulp and tomato puree produced by major Italian companies and corresponding to different lots were examined to determine the overall composition and concentrations of antioxidant components (namely all-translycopene, β-carotene, ascorbic acid, total polyphenols and rutin), in order to obtain reliable nutritional information about tomato preserves that are typically consumed in Italy. Analysis of the data showed that the two types of products differ in ascorbic acid and rutin concentrations, whereas similar values were found for lycopene, β-carotene and total phenolics. The differences can be ascribed to the quality of the raw materials as well as the processing technology used, as shown by the pilot-scale experimentation. The compositional data reported can be used to improve and enhance nutritional information about Italian tomato products.