Changes in phenolic profile and antioxidant activity during production of diced tomatoes

► First study on phenolic and antioxidant profile during production of diced tomatoes. ► A gradual decrease was observed during the industrial processing of diced tomatoes. ► The extent of the decrease was influenced by both the temperature and the medium. ► The most critical event is the sauce addition process without CaCl2. ► Sauce addition is an important way of balancing or enriching diced tomatoes.