{"id":239878,"date":"2026-08-19T08:00:00","date_gmt":"2026-08-19T06:00:00","guid":{"rendered":"https:\/\/www.alimentibevande.it\/?p=239878"},"modified":"2026-08-18T11:49:43","modified_gmt":"2026-08-18T09:49:43","slug":"tomato-products-and-their-lycopene-and-beta-carotene-content","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/tomato-products-and-their-lycopene-and-beta-carotene-content\/","title":{"rendered":"Tomato products and their lycopene and beta-carotene content"},"content":{"rendered":"\n<p>The <strong>bioactive compounds<\/strong> present in food are associated with numerous health benefits, thanks to their antioxidant, antimicrobial and anti-cancer properties.<\/p>\n\n\n\n<p>The aim of a <strong>recent study<\/strong>, carried out by a group of Brazilian researchers (<em>Canato et al.,<\/em> 2025), was to develop a model to estimate the levels of <strong>lycopene<\/strong> and <strong>beta-carotene <\/strong>in both <strong>fresh tomatoes<\/strong> and their <strong>derivatives <\/strong>using non-destructive <strong>spectrophotometric parameters<\/strong>.<\/p>\n\n\n\n<p>Image-based systems are designed to approximate human colour perception, taking into account the non-linear nature of vision. Non-destructive methods for predicting parameters traditionally obtained by destructive analysis allow larger samples to be evaluated with sufficient precision.<\/p>\n\n\n\n<p>The models show excellent<strong> agreement with the observed values<\/strong>, with correlation coefficients of 0.71 for lycopene and 0.79 for beta-carotene, as well as a minimal associated error. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong>Article taken from the September issue of the magazine \u2018Macchine Alimentari\u2019. To continue reading, click here to subscribe<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>The results of a study demonstrate the potential of non-destructive methods as practical alternatives to conventional methods for quantifying lycopene and beta-carotene<\/p>\n","protected":false},"author":3836,"featured_media":239876,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20580],"tags":[20158,22541,22539,22540],"tipologia":[],"coauthors":[20682],"class_list":["post-239878","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-scientific-studies","tag-beta-carotene","tag-lycopene","tag-spettrofotometria","tag-tomatoes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tomato products and 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