Abstract:
This paper focused upon the influence of drying technologies on contents and
changes of bio-active compounds (lycopene, β-carotene, vitamin C), antioxidant properties,
colour and content of HMF. As research demonstrated, lycopene was hardly destroyed during
drying. Heat treatment of fresh produces, containing lycopene, has increased its
bioassimilation. Acid ascorbic is one of the most thermosensitive components. Its losses have
increased at the same time with temperature increase. Browning of tomatoes during drying
was proportional to accumulation of HMF. The antioxidant activity of dried tomatoes
depended on heat treatment, ascorbic acid destruction and antioxidant (melanoidins,
flavonols) formation.
