Tomato (Solanum lycopersicum L.) as a Source of Bioactive Compounds: Functional Properties and Technological Aspects—A Review

Tomato (Solanum lycopersicum L.), a member of the Solanaceae family, originates from South America and is currently cultivated worldwide. In tropical regions, it grows as a perennial plant, whereas in temperate and subtropical climates, it is cultivated as an annual because of its sensitivity to frost. Tomato fruits are an important source of bioactive compounds, including carotenoids, polyphenols, minerals, and vitamins. Their widespread consumption and status as one of the most commonly consumed horticultural crops worldwide make tomatoes an important dietary source of these compounds. Tomatoes are commonly consumed fresh, but they are also an important raw material for the food industry. The main tomato products include juices, concentrates, purées, and sauces. The chemical composition and concentration of bioactive compounds in tomato fruits depend on several factors, including cultivar, stage of ripeness, environmental conditions, and cultivation and processing technologies. Numerous studies indicate that compounds present in tomatoes exhibit antioxidant properties and have been associated with potential health-promoting effects. Among these, carotenoids, particularly lycopene, play a key role. This review summarizes current knowledge on the nutritional value, composition, and functional properties of tomatoes. It also addresses the antinutritional aspects of tomato compounds, as well as the influence of agrotechnical, environmental, and technological factors on the content of bioactive compounds. Furthermore, this review may support the design of future research by critically analyzing existing studies and highlighting inconsistencies and knowledge gaps.