The second part of this study aimed evaluating whereas ultrasound
application may indirectly affect the levels of lycopene in
a food matrix. Such effects were evaluated by sonication of tomato
purée subjected to different ultrasonic frequencies, different power
densities and different temperatures. The concentration of lycopene
in the untreated tomato purée was 1450 ± 20 lg/100 g. This
concentration corresponded to 1.7 mg/mL of lycopene