Lycopene Content of Selected Tomato Based Products, Fruits and Vegetables Consumed In South Western Nigeria

Abstract

Lycopene, a bright red carotenoid pigment has attracted substantial interest among the health professional due to its high antioxidant properties. The Lycopene content of selected tomato based products, fruits and vegetables, commonly consumed in South Western Nigeria were determined using theoretical and experimental method. The lycopene content in tomato pastes ranged from 50.97±1.08 mg/kg in vitali tomato paste to 68.12±1.44 mg/kg in Gino tomato paste. In the fruits, lycopene content ranged from 0.47±0.04 mg/kg in grape fruits (white) to 32.15±0.70 mg/kg in watermelon. Among the yellowish-red vegetables, lycopene content ranged from 14.88±0.70 mg/kg in red bell pepper to 45.49±0.98 mg/kg in ripe tomato fruit. In green leafy vegetables, lycopene ranged from 4.96±0.13 mg/kg in waterleaf to 11.79±0.28 mg/kg in bitter leaf. This study has shown that tomato paste is very rich in lycopene followed by fresh ripe tomato fruit, watermelon and fresh chili pepper. Bitter leaf and Pumpkin leaf were observed to have the highest lycopene content amongst the green leafy vegetables. Tomato paste, fresh tomato watermelon and pumpkin should be regularly included in the diet for adequate supply of lycopene

Keywords: Lycopene content, tomato pasted products, fruits and vegetables, South West, Nigeria