PHYTOCHEMICAL SCREENING AND COMPARATIVE ANALYSIS ON LYCOPENE CONTENT AND ASH IN FRESH AND PROCESSED TOMATOES IN BAUCHI STATE, NIGERIA
Abstract
Tomatoes (Solanum lycopersicum) are a critical dietary staple in Nigeria, renowned for their rich
content of lycopene and various phytochemicals with antioxidant and disease-preventive
properties. This study investigates and compares the phytochemical composition, lycopene
concentration, and ash (mineral) content in both fresh and processed tomato samples commonly
consumed in Bauchi State. Using qualitative phytochemical screening and spectrophotometric
analysis, the research reveals that fresh tomatoes exhibit higher levels of flavonoids, alkaloids,
tannins, and phenols, while processed tomatoes demonstrate enhanced lycopene bioavailability,
attributed to thermal conversion of trans-lycopene to cis-isomers. Ash content analysis indicates
a notable reduction in mineral composition following heat processing. These findings highlight a
nutritional tradeoff: while fresh tomatoes retain more diverse bioactive compounds, processed
tomatoes offer superior lycopene absorption. The study emphasizes the need for balanced
consumption and improved food processing practices and serves as a reference for public health
education,
nutritional
labeling
policy,
and
agricultural
optimization
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