Lycopene Concentration and Physico-Chemical Properties of Tropical Fruits — Oak Academic Publishing
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Lycopene Concentration and Physico-Chemical Properties of Tropical Fruits
Faculty of Engineering and Management, Department of Engineering, Research Group in Agroindustrial Processes (GIPA), National University of Colombia, Palmira, Colombia.
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Faculty of Engineering and Management, Department of Engineering, Research Group in Agroindustrial Processes (GIPA), National University of Colombia, Palmira, Colombia.
1 Faculty of Engineering and Management, Department of Engineering, Research Group in Agroindustrial Processes (GIPA), National University of Colombia, Palmira, Colombia.
2 Faculty of Engineering and Management, Department of Engineering, Research Group in Agroindustrial Processes (GIPA), National University of Colombia, Palmira, Colombia.
In this study, the lycopene concentration and physico-chemical properties of tropical fruits in ripe for immediate consumption was evaluated. Chonto tomatoes had greater lycopene contents than Milano or Long Life Milano tomatoes, 107 as against 89 and 58 μg/(g fresh weight), respectively (p < 0.001). Jenny watermelon had a higher lycopene concentration than guava or Maradol papaya, 110 as against 36 and 6 μg/(g fresh weight), respectively (p < 0.001). Milano tomato and Maradol papaya presented the best physicochemical properties than other fruits. The major concentration of lycopene in Chonto tomatoes and Jenny watermelon offers an important alternative to reduce the risk of cancer in the Colombian population.
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