QUANTITATIVE PHYTOCHEMICAL AND ANTIOXIDANT ANALYSIS OF TOMATO PRODUCTS AND FRESH TOMATOES SOLD IN EKE MARKET AFIKPO

ABSTRACT This research investigated the quantitative phytochemical and antioxidant properties of fresh tomatoes and various tomato paste products sold in Eke Market, Afikpo. The study aims to evaluate the levels of key bioactive compounds, including carotenoids, flavonoids, and phenolic compounds, as well as the antioxidant capacity measured through FRAP (Ferric Reducing Antioxidant Power) and DPPH (2,2-diphenyl-1-picrylhydrazyl) assays. The results indicate that fresh tomatoes exhibited superior antioxidant properties, with a FRAP value of 375.51 mg GAE/g and a DPPH scavenging activity of 79.26%. Fresh tomatoes also contained the highest concentrations of total carotenoids (55.87 µg/100g), lycopene (32.57 µg/100g), and β-carotene (9.23 µg/100g). In contrast, the processed tomato pastes showed significantly lower antioxidant and phytochemical content. For instance, the Tasty Tom paste had a FRAP value of 322.70 mg GAE/g, while Gino paste demonstrated the lowest FRAP value of 180.93 mg GAE/g. Phytochemical analysis revealed that fresh tomatoes had the highest flavonoid content (7.45 mg/100g) and phenolic compounds (3.65 mg/100g), whereas the processed products generally contained lower levels. This study emphasizes the nutritional superiority of fresh tomatoes over processed alternatives and highlights the need for improved processing techniques to retain bioactive compounds in tomato products. These findings provide valuable insights for consumers and manufacturers regarding the health benefits of tomato consumption and the impact of processing on nutritional quality.