Effect of Drying on the Preservation of Lycopene and Antioxidant Activity in Tomato Varieties From the Ashanti Region of Ghana

Research background Tomato ( Solanum lycopersicum ) is a widely consumed vegetable known for its nutritional value and numerous health benefits. In Ghana, substantial postharvest losses occur during peak harvest due to its high moisture content. This study compared fresh and dried tomato powder from greenhouse and open‐field systems to assess lycopene and antioxidant preservation. Experimental approach Four tomato varieties (505, 520, 101, and Prostar F1) were harvested from greenhouse cultivation, while three varieties ( Rano , Asante, and Cocoa ABA ) were obtained from open‐field farms in the Asante Region of Ghana. All samples were harvested at the red ripe stage, homogenized, and analyzed for physicochemical properties, proximate composition, and lycopene content to characterize their chemical profiles. Varieties exhibiting high lycopene levels were selected for further evaluation of total phenolic content (TPC) and DPPH radical scavenging activity in both fresh and dried states. Drying was conducted at 40°C for 72 h. Results and conclusions Lycopene content varied significantly among fresh samples ( p < 0.05), with Asante, Prostar F1 , and 101 recording high values of 2.832 mg/g, 2.101 mg/g, and 1.985 mg/g, respectively. TPC increased after drying, notably in Prostar F1 (from 630.95 ± 8.65 to 1445.13 ± 8.00 mg GAE/100 g), whereas antioxidant activity declined across varieties, with Asante maintaining the highest activity (95.67 ± 0.37 to 83.63 ± 0.30%). These findings underscore the potential of the Asante variety for developing antioxidant‐rich dried tomato products. The Asante variety may be suitable for industrial applications due to its high lycopene and antioxidant activity, while the other varieties are more appropriate for fresh consumption. Novelty and scientific contribution This study reveals the Asante variety as optimal for preserving lycopene and antioxidants in dried tomatoes. This study could have promising applications in the food industry and in ensuring food security.