The impact of industrial processing on health-beneficial tomato microconstituents

► Stability of carotenoids, phenolic compounds and vitamin C along tomato processing. ► Major hydroxycinnamic acid derivatives quantified with standards. ► New mono- and di-Z-lycopene isomers tentatively identified and quantified. ► Phenolic compounds more stable than carotenoids in tomato paste and sauce manufacture. ► Vitamin C drastically reduced in all tomato processes.