PHENOLIC COMPOUNDS , CAROTENOIDS AND ANTIOXIDANT ACTIVITY IN FIVE TOMATO (LYCOPESICON ESCULENTUM MILL.) CULTIVARS
Main Article Content
Keywords
ABTS, antioxidants, β-carotene, HAA, LLA, lycopene, rutin, TEAC, tomato
Abstract
In this study we examined the antioxidants content (polyphenols and carotenoids) and the total hydrophilic (HAA) and lipophilic (LAA) antioxidant activity of red (cv. Shiren and Red Pear), yellow (cv. Yellow Pear-shaped), pale yellow (cv. Snowball) and black (cv. Black Trifele) ripe tomato fruits. For each studied cultivars, the HAA was higher than the LAA. The correlation between antioxidants (polyphenols and carotenoids) and TEAC values (HAA and LAA) was also estimated and the only significative correlation was obtained between rutin and TEAC-HAA. Statistical analysis shows significative differences in antioxidants content (especially for lycopene and ?-carotene) between the analyzed tomato cultivars.
References
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Tian S., Nakamura K., Cui T. and Kayahara H. 2005. High-performance liquid chromatographic determination of phenolic compounds in rice. J. Chromatogr. A 1063, 121-128.
Zanfini A., Corbini G., La Rosa C. and Dreassi E. 2010. Antioxidant activity of tomato lipophilic extracts and interactions between carotenoids and ?-tocopherol in synthetic mixtures. LWT - Food Sci. Technol. 43, 67–72.
Zanfini A., Dreassi E., La Rosa C., D’Addario C. and Corti P. 2007. Quantitative variations of the main carotenoids in italian tomatoes in relation to geographic location, harvest time, varieties and ripening stage. Ital. J. Food Sci. 19, 181-190.
Abushita A.A., Hebshi E.A, Daood H.G. and Biacs P.A. 1997. Determination of Antioxidant Vitamins in Tomatoes. Food Chem. 60, 207-212.
Binoy G., Kaur C., Khurdiya D.S. and Kapoor H.C. 2004. Antioxidants in tomato (Lycopersium esculentum) as a function of genotype. Food Chem. 84, 45-51.
Chávez-Mendoza C., Sanchez E., Muñoz-Marquez E., Sida-Arreola J.P. and Flores-Cordova M.A. 2015. Bioactive Compounds and Antioxidant Activity in Different Grafted Varieties of Bell Pepper. Antioxidants 4, 427-446, doi:10.3390/antiox4020427
Clifford M.N. 1999. Chlorogenic acids and other cinnamates – nature, occurrence and dietary burden. J. Sci. Food. Agric. 79, 362–372.
Di Mascio P., Kaiser S. and Sies H. 1989. Lycopene as the most efficient biological carotenoid singlet oxygen quencher. Arch. Biochem. Biophys. 274, 532-538.
Giovannucci E. 2002. A review of epidemiologic studies of tomatoes, lycopene, and prostate cancer. Exp. Biol. Med. 227, 852-859.
Giovannucci E. 1999. Tomatoes, tomato based products, lycopene, and cancer: review of epidemiological literature. J. Nat. Cancer Inst. 91: 313.
Guasch-Jané M.R., Ibern-Gómez M., Andrés-Lacueva C., Jáuregui O. and Lamuela-Raventós R.M. 2004. Liquid chromatography with mass spectrometry in tandem mode applied for the identification of wine markers in residues from ancient Egyptian vessels. Anal. Chem. 76, 1672-1677.
Halliwell B. 1999. How to characterize biological antioxidants. Free Rad. Res. Commun. 9, 1-32.
Hertog M.G.L, Hollman P.C.H. and Katan M.B. 1992. Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherland. J. Agric. Food. Chem. 40, 2379–2383.
Ilahy R., Hdider C., Lenucci M.S., Tlili I. and Dalessandro G. 2011. Phytochemical composition and antioxidant activity of high-lycopene tomato (Solanum lycopersicum L.) cultivars grown in Southern Italy. Sci. Hortic. 127, 255-261.
Justesen U., Knuthsen P. and Leth T. 1998. Quantitative analysis of flavonols, flavones, and flavanones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection. J. Chromatogr. A 799, 101-110.
Lavelli V., Peri C. and Rizzolo A. 2000. Antioxidant activity of tomato products as studied by model reactions using xanthine oxidase, myeloperoxidase, and copper- induced lipid peroxidation. J. Agric. Food Chem. 48, 1442-1448.
Leonardi C., Ambrosino P., Esposito F. and Fogliano V. 2000. Antioxidative activity and carotenoid and tomatine contents in different typologies of fresh consumption tomatoes. J. Agric. Food Chem. 48, 4723-4727.
Raffo A., La Malfa G., Fogliano V., Maiani G. and Quaglia G. 2006. Seasonal variations in antioxidant components of cherry tomatoes (Lycopersicon esculentum Cv. Naomi F1). J. Food Comp. Anal. 19, 11-19.
Raffo A., Leonardi C., Fogliano V., Ambrosino P., Salucci M., Gennaro L., Bugianesi R., Giuffrida F. and Quaglia G. 2002. Nutritional value of cherry tomatoes (Lycopersicon esculentum Cv. Naomi F1) harvested at different ripening stages. J. Agric. Food Chem. 50, 6550-6556.
Rao A.V. and Agarwal S. 1998. Bioavailability and in vivo antioxidant properties of lycopene from tomato products and their possible role in the prevention of cancer. Nutr. Cancer 31, 199-203.
Rao A.V. and Agarwal S. 1999. Role of lycopene as antioxidant carotenoid in the prevention of chronic diseases: a review. Nutr. Res. 19, 305-323.
Re R., Pellegrini N., Proteggente A., Pannala A., Yang M. and Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26, 1231-1237.
Setiawan B., Sulaeman A., Giraud D. and Driskell J. 2001. Carotenoid content of selected Indonesian fruits. J. Food Comp. Anal. 14, 169–176.
Stewart J., Bozonnet S., Mullen W., Jenkins G.I., Lean M.E.J. and Crozier A. 2000. Occurrence of Flavonols in Tomatoes and Tomato-Based Products. J. Agric. Food Chem. 48, 2663–2669.
Thaipong K., Boonprakob U., Crosby K., Cisneros-Zevallos L. and Hawkins Byrne D. 2006. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Comp. Anal. 19, 669–675.
Tian S., Nakamura K., Cui T. and Kayahara H. 2005. High-performance liquid chromatographic determination of phenolic compounds in rice. J. Chromatogr. A 1063, 121-128.
Zanfini A., Corbini G., La Rosa C. and Dreassi E. 2010. Antioxidant activity of tomato lipophilic extracts and interactions between carotenoids and ?-tocopherol in synthetic mixtures. LWT - Food Sci. Technol. 43, 67–72.
Zanfini A., Dreassi E., La Rosa C., D’Addario C. and Corti P. 2007. Quantitative variations of the main carotenoids in italian tomatoes in relation to geographic location, harvest time, varieties and ripening stage. Ital. J. Food Sci. 19, 181-190.