Lycopene and total phenolic content in fresh and processed high-pigment and ordinary tomato fruits

Authors

  • Yosr Laayouni 1Department of Biological Sciences, Faculty of Sciences of Bizerte, Jarzouna, University of Carthage, Tunis 7021, Tunisia 2Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana 1004, Tunisia
  • Imen Tlili Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana 1004, Tunisia
  • Marwa Chouikhi 2Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana 1004, Tunisia 3Department of Agronomy and Plant Biotechnology, National Institute of Agronomy of Tunisia, University of Carthage, Tunis, Tunisia
  • Hana Bouzahouane 4Department of Biology, Faculty of Nature and Life Sciences, Mohamed Cherif Messaadia University, Souk Ahras 41000, Algeria 5Laboratory of Environmental Biosurveillance, Department of Biology, Faculty of Sciences, Badji Mokhtar University, BP 12, El Hadjar, Annaba 23000, Algeria
  • Amina Benabdallah 6Laboratory of Biodiversity and Ecosystem’s Pollution, Department of Biology, Chadli Benjdid, University, El Tarf, Algeria
  • Ilahy Riadh National Agricultural Research Institute of Tunisia

Keywords:

Tomato, high-pigment, Landraces, Lycopene, Processed tomato sauce

Abstract

Recently increasing interest is being given to local tomato genotypes and landraces for their adaptation to the ongoing climatic changes. In this context, we report a comparison between the content of lycopene and total phenolics in red ripe raw tomatoes and the processed paste of two high-pigment (HLT-F81 and HLT-F82) and an ordinary (Rio Grande) tomato landrace. High-pigment tomato berries exhibited 1.82-2.37-fold higher lycopene and their processed paste exhibited also 1.70-2.10-fold higher lycopene respectively compared to the fresh berries and sauce obtained from Rio Grande. Concerning total phenolic content, high-pigment tomato berries exhibited 1.6-2.32-fold higher total phenolic content and their processed paste exhibited also 1.82-2.71-fold higher total phenolic content respective compared to the fresh berries and sauce obtained from Rio Grande. We noticed that the stability of both lycopene and total phenolic content was not affected by processing to produce tomato paste. Such results highlight the hopeful use of new high pigment lines to obtain high nutritional value products with improved beneficial effects on human health

Author Biographies

Yosr Laayouni, 1Department of Biological Sciences, Faculty of Sciences of Bizerte, Jarzouna, University of Carthage, Tunis 7021, Tunisia 2Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana 1004, Tunisia

1Department of Biological Sciences, Faculty of Sciences of Bizerte, Jarzouna, University of Carthage, Tunis 7021, Tunisia

2Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana 1004, Tunisia

Marwa Chouikhi, 2Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana 1004, Tunisia 3Department of Agronomy and Plant Biotechnology, National Institute of Agronomy of Tunisia, University of Carthage, Tunis, Tunisia

2Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Ariana 1004, Tunisia

3Department of Agronomy and Plant Biotechnology, National Institute of Agronomy of Tunisia, University

of Carthage, Tunis, Tunisia

Hana Bouzahouane, 4Department of Biology, Faculty of Nature and Life Sciences, Mohamed Cherif Messaadia University, Souk Ahras 41000, Algeria 5Laboratory of Environmental Biosurveillance, Department of Biology, Faculty of Sciences, Badji Mokhtar University, BP 12, El Hadjar, Annaba 23000, Algeria

4Department of Biology, Faculty of Nature and Life Sciences, Mohamed Cherif Messaadia University, Souk Ahras 41000, Algeria

5Laboratory of Environmental Biosurveillance, Department of Biology, Faculty of Sciences, Badji Mokhtar University, BP 12, El Hadjar, Annaba 23000, Algeria

Amina Benabdallah, 6Laboratory of Biodiversity and Ecosystem’s Pollution, Department of Biology, Chadli Benjdid, University, El Tarf, Algeria

6Laboratory of Biodiversity and Ecosystem’s Pollution, Department of Biology, Chadli Benjdid, University, El Tarf, Algeria

Ilahy Riadh, National Agricultural Research Institute of Tunisia

Horticulture

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Published

03-02-2026

How to Cite

Laayouni, Y., Tlili, I., Chouikhi, M., Bouzahouane, H., Benabdallah, A., & Riadh, I. (2026). Lycopene and total phenolic content in fresh and processed high-pigment and ordinary tomato fruits . I. International Digital Agriculture Congress. from https://www.indac.com.tr/index.php/TURSTEP/article/view/434

Congress

I. International Digital Agriculture Congress

Section

Presentations