By virtue of its appearance and based on spectral data obtained from a double concentrated tomato purée after thermal treatment, it follows that lycopene was probably subject to both degradation and isomerization processes. Processing at temperatures ≥120 °C provided the evidence that contribution of non-enzymatic browning reaction products with antioxidant activity (Maillard's products) should be taken into account. The more efficient extractability of carotenes should be ruled out neither.