Comparative Analysis of Biochemical and Phytochemical Characteristics of 'Abhinav' and 'Anand Roma' Tomato Varieties and their Juice

Abstract

Tomato (Lycopersicon esculentum) is the second most consumed vegetable globally, valued for its rich nutritional profile and diverse culinary applications. This study aimed to compare the biochemical and phytochemical characteristics of two popular tomato varieties, ‘Abhinav’ and ‘Anand Roma,’ to evaluate their suitability for dietary and processing purposes. Using standard analytical AOAC methods, ˚Brix, pH, total acidity, ascorbic acid, and lycopene content were assessed in both fresh tomatoes and their juices. The results showed that ˚Brix ranged from 4.68° to 4.81° in tomatoes and 4.77° to 5.09° in juices. pH values varied between 4.18 and 4.35, with total acidity ranging from 0.32% to 0.41% citric acid equivalents. Ascorbic acid content was 25.37 to 28.18 mg/100 g in tomatoes and 24.98 to 25.83 mg/100 g in juices, while lycopene levels ranged from 7.41 to 8.83 mg/100 g in tomatoes and 6.05 to 6.68 mg/100 g in juices. Significant differences (p<0.05) between the varieties were found in acidity, ash, ascorbic acid, and lycopene content. The findings emphasize the distinct nutritional attributes of these tomato varieties, providing insights into their optimal use for specific dietary needs and food processing applications.