Correction: Ali et al. Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review. Foods 2021, 10, 45

Abstract

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1. Table Legend

In the original publication [1], there was a mistake in the legends for Table 2, Table 4, Table 7 and Table 8 as the peel fiber, percentage of content and dry weight, dry weight, and fresh weight were not included. The correct legend appears below. We state that the scientific conclusions are unaffected.

Table 2. Mineral contents in tomato peel fiber.

Table 4. Fatty acid contents (percentage in total fatty acid content) in tomato (dry weight).

Table 7. Sterol contents in tomato (mg/kg dry wt).

Table 8. Antioxidant constituents in tomato (fresh weight).

2. Error in Table

In the original publication, there was a mistake in Table 1, Table 3, Table 4, Table 6, Table 7 and Table 8 as published. There were mistakes in some parameters, values, and ranges. The corrected tables appear below. We state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.

In Table 1, energy (kcal/100 g), ash (%), moisture (g/100 g), total protein (g/100 g), lipid (g/100 g), carbohydrates (g/100 g), total sugar (g/100 g), pH, total fiber values, and ranges have been corrected, and the USDA values have been added, respectively. The corrected Table 1 is as follows:

In Table 3, the unit, concentration, and range for Vitamin E, the concentration and range for Vitamin C, and the unit for folate have been corrected. The corrected Table 3 is as follows:

In Table 4, the title of the table and the heading of the second column have been corrected. The corrected Table 4 is as follows:

In Table 6, the heading of the first column, unit of each compound, concentration, and range for β-carotene and lycopene have been corrected. The corrected Table 6 is as follows:

In Table 7, the title, heading of the first column, and range for campesterol have been corrected. Additionally, in the first column, the last row “total sterol” has been added. The corrected Table 7 is as follows:

In Table 8, the title of the table, concentration, and range for Vitamin C and β-carotene have been corrected. The corrected Table 8 is as follows:

3. Text Correction

In Section 3.1 paragraph 3, the following correction has been made: “In a more recent study based on previously published original research articles, an average tomato consists of ash 0.6%, water 94.7 (g/100 g), moisture 93.76 (g/100 g), total protein 0.56 (g/100 g), lipid 0.13 (g/100 g), carbohydrates 5.96 (g/100 g), total sugar 4.41 (g/100 g), pH 4.38, energy 26.60 kcal/100 g, acidity 0.48%, reducing sugar 35.84%, fructose 2.88%, glucose 2.45%, sucrose 0.02% and total fiber 1.54 (g/100 g) (Table 1)”.

In Section 3.2 paragraph 2, correction has been made as “In this review, 23 types of minerals and their amounts present in tomato peel fiber are compiled, including…”.