We aimed to determine the total phenolic content (TPC), total antioxidant activity (TAA), ascorbic acid concentration, and lycopene content from the peel and pulp of processed and organically grown Roma tomatoes. The two data sets from each sample group help determine the overall nutritional value and variable benefits from industrially processed versus organically grown local tomatoes. The organic samples were obtained from local gardens and kept frozen after ripening. The processed samples were obtained from large manufacturers processed in cans and bought at various Kroger stores in Lexington, Kentucky. The processed tomatoes are all Kroger brand, Roma diced tomatoes in order to compare more accurately. The two sample groups of tomatoes were exposed to the same procedures: TPC utilizes the Folin–Ciocâlteu method in combination with water and sodium bicarbonate. TAA begins with radical formation using ABTS and potassium persulfate to produce the TAA determination. All samples for TPC and TAA are analyzed using UV-Vis spectroscopy. The lycopene determination uses a procedure combining methanol, calcium bicarbonate, and celite. The reaction samples are filtered and analyzed by UV-Vis spectroscopy. The ascorbic acid determination procedure uses a titration method combining potassium iodate, potassium iodide, HCl, and starch solution indicator. The expectation of this research was that organic tomatoes have greater concentrations of TPC and vitamin C, whereas processed tomatoes have greater TAA and lycopene concentrations due to additives.

Total phenolic content, antioxidant activity, and lycopene content in processed versus organically grown Roma tomatoes

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