In tomatoes and tomato-based products

Stewart, A.J. et al., Occurrence of fiavonols in tomatoes and tomato-based products, J. Agric. Food Chem., 48, 2663, 2000. 

Stewart AJ, Bozonnet S, Mullen W, Jenkins GI, Lean MEJ, Crozier A. occurrence of flavonols in tomatoes and tomato-based products. J Agric Food Chem 2000 48 2663-2669. 

As can be expected, many aspects of the citric acid chemistry are linked with chemical analysis of citric acid or citrates in biological materials [169, 172, 179, 326-328], in fermentation media [179, 188, 192, 329-333], in foods [155, 334-340], in fraits [165, 177, 341-347], in tomato-based products [348-350], in musts, wines and beers [155, 174, 351-363], in soft drinks and fruit juices [155, 165, 177, 361, 364-377], in milk and dairy products [155,170,173,176,378-386], in honey [387, 388], in pharmaceutical formulations [361, 389-391], in medical tests (blood, se-ram, mine, pancreatic juice and other physiological flttids) [162, 183, 187, 193-195,392-400], and in mixtures with other caiboxyhc acids (formic, acetic, tartaric, malic, oxalic, isocitric, succinic, lactic, pyruvic, oxalacetic and others) [160, 184, 211,265,401-409]. 

The different instruments (Hunter, Gardner, Instrumental Colour Systems, etc.) process absorbance and reflectance data in slightly different ways, which means that the values obtained can differ slightly from one instrument manufacturer to another. Therefore, a product s defined colour has to be qualified with a statement indicating the instrument used. Notwithstanding this limitation, it is not uncommon to find a tristimulus colour meter in a manufacturer s quality assurance laboratory so that routine quantitative assessment of a product s colour can be made. This is particularly tine for tomato-based products, whose nature makes conventional spectrophotometric assessment meaningless. 

Tomatoes and tomato-based products account for more than 85% of the dietary lycopene in North America. Lycopene content of some common tomato-based foods is shown in Table II. 

High tin concentrations in food may cause short-term acute health effects in some people, including stomach upsets, abdominal cramps, nausea and/or diarrhoea. These short-term effects may occur in some individuals at concentrations above 200 mg/kg.33 The UK Tin in Food Regulations 1992 limit the maximum amount of tin in food sold in the UK to 200 mg/kg.34 Fortunately, concentrations of tin in most foods are well below 10 mg/kg, although canned foods may contain higher concentrations as a result of slow dissolution of the tin coating used on some cans to protect the steel body of the can from corrosion. Tomato-based products tend to have high levels of tin as nitrate in the food accelerates corrosion of the tin. A survey of canned tomato products sold in the UK in 1998/1999 found that 98% of the products tested were below the 200 mg/kg limit.35... 

Numerous studies have demonstrated an inverse correlation between cancer rates and dietary intake of various antioxidants (foods rich in vitamins C and E, beta-carotene, lycopene, etc.) (Cl3, G5, E3, P2, H10, Y5). For example, a recent review (G8) showed a consistently lower risk of developing a variety of cancers in those with a higher consumption of tomatoes and tomato-based products (rich in lycopene, a potent carotenoid antioxidant), adding further support for the current recommendations to increase the consumption of fruits and vegetables. In addition... 

V. V. Mossine and T. P. Mawhinney, Significance of processing for the chemo-preventive potential of tomato-based products, in R. R. Watson and V. R. Preedy, (Eds.), Bioactive Foods and Extracts Cancer Treatment and Prevention, Taylor Francis, Boca Raton, FL, (2010) 279—300. 

Carotenoids and prostate cancer — Numerous epidemiological studies including prospective cohort and case-control studies have demonstrated the protective roles of lycopene, tomatoes, and tomato-derived products on prostate cancer risk other carotenoids showed no effects. " In two studies based on correlations between plasma levels or dietary intake of various carotenoids and prostate cancer risk, lycopene appeared inversely associated with prostate cancer but no association was reported for a-carotene, P-carotene, lutein, zeaxanthin, or p-cryptoxanthin. - Nevertheless, a protective role of all these carotenoids (provided by tomatoes, pumpkin, spinach, watermelon, and citrus fruits) against prostate cancer was recently reported by Jian et al. ... 

Sesso, H.D. et al.. Dietary lycopene, tomato-based food products and cardiovascular disease in women, J. Nutr, 133, 2336, 2003. 

Tomato fruits (Lycopersicon esculentum Mill. var. Castlemart ) were collected from vines grown in the field at the University of California, Davis. Pericarp discs were cut from surface sterilized MG stage fruit (10). Droplets (10 n ) of test solutions (see below) were applied to the cut surface of discs and disc ethylene production was measured as described previously (11). The amounts of test materials used were based on colorimetric assay (6) of uronic acid content. 

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