We present the results of the first study on the impact of thermal processing and lyophilisation on three major micronutrient families: carotenoids, total polyphenols and vitamin C in two different tomato cul-tivars: a red tomato (RT) and a yellow one (YT). Micronutrients were analysed in fresh tomatoes, tomato purée and lyophilised tomatoes. YT contained no lycopene, lower b-carotene, similar vitamin C and higher total polyphenol contents than RT. Processing did not affect the carotenoid content in RT, but significantly lowered b-carotene in YT and also the contents of total polyphenol and vitamin C in both cul-tivars. Lyophilisation lowered the carotenoid content in RT but not in YT; in contrast, the total polyphenol content was preserved in RT but lowered in YT, and the vitamin C content was not affected in both cul-tivars. These results provide new data on the effect of thermal processing and lyophilisation on the content of the three main families of micronutrients in red and yellow tomatoes.