Phenolic compounds,lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum)

Nine commercial varieties of tomato (Rambo, Senior, Ramillete, Liso, Pera, Canario, Durina, Daniella and Remate) produced in Spain were analysed for their lycopene content, content of phenolic compounds and antioxidant capacity. The phenolic compounds were characterised as flavonoids (quercetin, kaempferol and naringenin) and hydroxycinnamic acids (caffeic, chlorogenic, ferulic and p‐coumaric acids). Antioxidant activity was measured using the DPPH and ABTS assays. The concentrations of lycopene and the various phenolic compounds as well as the antioxidant activity were significantly influenced by the tomato variety. Quercetin, the most abundant flavonoid, was found in concentrations ranging between 7.19 and 43.59 mg kg^?1 fresh weight, while naringenin levels were lower than 12.55 mg kg^?1. The most abundant hydroxycinnamic acid was chlorogenic acid, with values ranging from 14 to 32 mg kg^?1 fresh weight, followed by caffeic acid, while p‐coumaric and ferulic acids showed similar concentrations lower than 5 mg kg^?1. The highest content of lycopene was found in Ramillete, Pera and Durina (>50 mg kg^?1 fresh weight), while the concentration in the other varieties was between 50 and 30 mg kg^?1, with the exception of Liso (less than 20 mg kg^?1). The antioxidant activity of tomato extracts varied with the tomato variety and the assay method used. Individual compounds found to be significantly related to antioxidant capacity were lycopene and ferulic and caffeic acids, but not quercetin and chlorogenic acid. © 2002 Society of Chemical Industry     

Effect of semi-drying on the antioxidant components of tomatoes

Three tomato cultivars (Excell, Tradiro, and Flavourine) grown under hydroponic conditions in a commercial greenhouse in New Zealand were semi-dried at 42 °C. The semi-dried tomatoes contained low levels of 5-hydroxymethyl-2-furfural and were significantly (p < 0.05) darker (lower CIELAB L* values) and had a higher mean a*/b* value (1.6) than the fresh tomatoes (1.2). The mean total phenolics in the semi-dried samples of tomatoes (300 mg gallic acid equivalents, GAE/100 g dry matter (DM)) was significantly lower than that of fresh tomatoes (404 mg GAE/100 g DM). The mean total flavonoid, and lycopene contents in the fresh samples (206 mg rutin equivalents/100 g DM, 63 mg/100 g DM, respectively) also showed a significant decrease after semi-drying (179 mg rutin equivalents/100 g, 54 mg/100 g DM, respectively). Ascorbic acid content in fresh tomatoes (284 mg/100 g DM) decreased to 223 mg/100 g DM after drying. The total antioxidant activity of the semi-dried tomatoes (1783 μmole trolox equivalents antioxidant capacity (TEAC)/100 g DM) was significantly (p < 0.05) lower than that of the fresh samples (2730 μmole TEAC/100 g DM).     

Effect of Fruit Ripening Stage on Physico-Chemical Properties, Nutritional Composition and Antioxidant Components of Tomato (Lycopersicum esculentum) Cultivars

In this study, we investigated the effects of fruit ripening stage on the physico-chemical properties and nutritional contents of three greenhouse grown tomato cultivars (‘Monika’, ‘Isabella’ and ‘Cherry’). Significant changes (p?≤?0.05) occurred in fruit colour, total soluble solids, protein, fibre, ascorbic acid (vitamin C) and lycopene content at different stages of ripening. ‘Cherry’ tomato contained significantly (p?≤?0.05) higher total soluble sugar and several nutrients including fibre. However, the plum-type tomato cultivars (‘Monika’ and ‘Isabella’) contained higher vitamin C and lycopene than ‘Cherry’ tomato. In all tomato cultivars, it was found that up to 50% of final lycopene content occurred during the final phase (from red to deep red colour) of fruit ripening.     

Phenolic Profiles,Antioxidant Activities,and Neuroprotective Properties of Mulberry (Morus atropurpurea Roxb.) Fruit Extracts from Different Ripening Stages

The present work investigated the phenolic profiles (including nonanthocyanin and anthocyanin phenolics), antioxidant activities, and neuroprotective potential of mulberry fruit (MF) (Morus atropurpurea Roxb.) grown in China at different ripening stages. High‐performance liquid chromatography‐tandem mass spectrometry method (HPLC‐MS/MS) was used to identify and quantify the phenolic compounds. The antioxidant capacity, total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TAC) were determined using spectrophotometric methods. The neuroprotective effects of MFs at different ripening stages were investigated using Aβ_25‐35‐treated PC12 cells as the cellular model of Alzheimer's disease. Of the 19 phenolic compounds characterized from the MF extracts, the contents of rutin and anthocyanins increased and that of chlorogenic acid decreased significantly with maturity. At the fully ripened stage, MF extracts showed the highest amounts of TPC (11.23 mg gallic acid equivalents/g fresh weight), TFC (15.1 mg rutin equivalents/g fresh weight), and TAC (1177 mg cyanidin 3‐O‐glucoside equivalents/100 g fresh weight). Meanwhile, antioxidant activity of MF extracts at this stage was highest according to ABTS (an IC50 value of 4.11 μg/mL) and DPPH (an IC50 value of 10.08 μg/mL) assays. Cellular assays revealed increased cell viability in cells treated with the ripe MF extracts; compared with the control groups, the ripening fruits also increased the antioxidant enzyme levels in PC12 cells. Together, these results suggest that the antioxidant activities and neuroprotective properties of ripening MFs are related to the contents and types of phenolic compounds that are present in the fruits.     

Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity

Industrial processing of tomatoes involves juice addition and heat treatment that may affect (increase or decrease) the levels of phenolic compounds. In this work, we evaluated the effect of each processing step in the paste-making process. Four technological processes were investigated on an industrial scale: Hot Break 28/30, Hot Break 22/24, Cold Break 28/30 and Passata 10/12; and four stages were monitored in each process: (1) fresh tomatoes; (2) juice after scalders and cream addition; (3) tomato paste from evaporators and (4) final paste. The effect of each processing stage was evaluated by different analyses: first, hydrophilic antioxidant capacity was evaluated using ABTS⁺ and DPPH assays and total phenolics using Folin–Ciocalteau method; then, individual polyphenols were quantified using HPLC-ESI-MS/MS. This multifaceted approach has revealed that each processing stage induces different changes in the antioxidant and phenolic profile. The results of this study indicated that cream addition increases the hydrophilic antioxidant capacity and the amount of phenolic compounds positively, while heat treatment and, to a lesser extent, the sterilization stage during the paste-making process affect these compounds negatively.     

Effects of harvest time on the quality attributes of processed and non‐processed tomato varieties

This study examines physicochemical changes in newly developed and existing tomato varieties at different levels of maturity. Serum viscosity is an important factor in the selection of tomato varieties for processing. Most of the attributes indicative of quality for fresh and paste tomatoes occurred at a less mature stage and declined with maturity. The canned varieties ‘H9888,’‘H8892’ and ‘H9780’ had a greater ascorbic acid content and antioxidant capacity. The highest lycopene contents were found in the varieties ‘H9888,’‘CXD254,’‘CXD222’ and ‘H9780’. Total soluble solids levels increased with maturity. The highest acidity values occurred in canned ‘Shasta’, ‘CXD254’ and ‘H9780’ varieties. Mid‐ and late‐season varieties harvested at an early stage produced thicker pastes with greater serum viscosity and acidity than tomatoes harvested at other points in the ripening process. The best results were obtained from canned samples of ‘H9888,’‘CXD254’ and ‘H9780.’     

Sugars,organic acids,phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.)

Sugars, organic acids, phenolics and anthocyanins in fruits of 13 sweet cherry cultivars: Badascony, Burlat, Early Van Compact, Fercer, Fernier, Ferprime, Lala Star, Lapins, Noire de Meched, Sylvia, Vesseaux, Vigred (red-coloured) and Ferrador (bi-coloured) were quantified by HPLC. Sweet cherry cultivars of different pomological characteristics and different time of ripening were evaluated sensorily. Cultivars were evaluated for their total phenolic content and antioxidant activity. The sum of sugars (glucose, fructose, sucrose and sorbitol) ranged from 125 to 265 g/kg fresh weight (FW) and the sum of organic acids (malic, citric, shikimic and fumaric) ranged from 3.67 to 8.66 g/kg FW. Total phenolic content ranged from 44.3 to 87.9 mg gallic acid equivalents/100 g FW and antioxidant activity ranged from 8.0 to 17.2 mg ascorbic acid equivalent antioxidant capacity mg/100 g FW. The correlation of antioxidant activity with total phenolics content and content of anthocyanins was cultivar dependent.     

樱桃番茄的营养品质及其抗氧化活性的研究

采用在两个温室以土培及袋培两种不同栽培方式，对三个品种樱桃番茄所含营养物质及其抗氧化活性进行了研究。实验发现，通常情况下采用袋培的番茄果实品质和抗氧化活性要优于传统的土培方式生产的果实。同一品种，同一栽培方式下，两地温室所产果实也有差异，说明番茄的品质及其营养物质的积累与番茄生长过程中的栽培管理密切相关。另外，试验发现番茄中多酚和类黄酮物质的含量对于番茄的总抗氧化活性有一定影响，但红色果实在抗氧化活性方面优于绿色及黄色番茄果实，是与其富含番茄红素密切相关的。     

Variation in antioxidant components of tomato during vine and post-harvest ripening

The variation in the antioxidant content (lycopene, β-carotene, ascorbic acid and total phenolics) was evaluated on two tomato genotypes during vine and post-harvest ripening. Tomatoes were sampled and analysed at seven ripening stages according to the colour value. The data indicate that ripening conditions affected both the antioxidant accumulation kinetics and the final content, which was higher in post-harvest-ripened fruits. In particular, lycopene mainly accumulated in the very last period of ripening and its content was not linearly related to colour changes. Antioxidant accumulation and other ripening indexes were not significantly different in the two tomato genotypes. © 1999 Society of Chemical Industry     

Review of flavonoids and other phenolics from fruits of different tomato (Lycopersicon esculentum Mill.) cultivars

BACKGROUND: Tomato, one of the most important vegetables worldwide, contains a range of flavonoids and phenolic acids in addition to lycopene, which are regarded as potentially useful compounds with respect to health benefits. Composition data in fresh tomatoes vary due to genetic and environmental factors and cultural practices. Breeding programs aim to produce tomatoes with enhanced levels of flavonoids and other phenolics. RESULTS: The present paper gives an overview of flavonoids, stilbenoids and other phenolics reported to occur in tomato fruits. Contents are reported for a wide range of cultivars and types. Metabolism of phenolics during fruit maturation and tissue location are described, and an overview of measured contents is given. Effects of environmental conditions and cultural practices are estimated using available literature. Recent literature on transgenic tomatoes is included, and possibilities for regulating phenolic contents in tomatoes are discussed. CONCLUSION: The literature review clearly discloses a rapidly growing interest in flavonoids and other phenolics in tomato fruits and products made thereof. This is particularly connected to the antioxidant properties of these compounds as well as other possible health effects. Choice of cultivar and effects of environment and agronomic practices are important factors with respect to phenolic qualities and quantities of tomatoes. Copyright © 2009 Society of Chemical Industry     

Influence of Postharvest UV-C Hormesis on the Bioactive Components of Tomato during Post-treatment Handling

Mature green tomato fruit exposed to a pre-determined hormetic dose of UV-C (3.7 kJ/m²) and untreated fruit (control) were stored at 13 °C and 95% relative humidity. After 10, 20, and 30 days of storage, fruits were randomly sampled and transferred to room temperature (23 °C) for 7 and 14 days to allow ripening. Edible pericarp was excised from the equatorial region for subsequent analyses of the antioxidant components. Ascorbic acid and total phenolic contents were higher in the UV-treated tomatoes, but UV treatment significantly reduced the lycopene content of the tomatoes. The UV treatment did not affect significantly the antioxidant activity of the hydrophilic extract, expressed as Trolox equivalent. Both storage and ripening period were found to affect positively all the bioactive components of tomato evaluated in this study. The results suggest the possible existence of a window of opportunity for the development of practices based on storage temperature and duration to preserve the beneficial effects expected from UV-C hormesis and to circumvent its negative impact on lycopene synthesis.     

Antioxidant activity in different fractions of tomatoes

The objective of this study was to determine the major antioxidants and antioxidant activity in different fractions (skin, seeds and pulp) of three tomato cultivars (Excell, Tradiro and Flavourine) grown under hydroponic conditions in a commercial greenhouse in New Zealand. It was found that the skin fraction of all cultivars had significantly (p < 0.05) higher levels of total phenolics, total flavonoids, lycopene, ascorbic acid and antioxidant activity (both in hydrophilic and lipophilic extracts as measured by the ABTS assay) compared to their pulp and seed fractions. The amount of antioxidants in each fraction was calculated on the basis of their actual fresh weights in whole tomato and it was found that the skin and seeds of the three cultivars on average contributed 53% to the total phenolics, 52% to the total flavonoids, 48% to the total lycopene, 43% to the total ascorbic acid and 52% to the total antioxidant activity present in tomatoes. These results show that removal of skin and seeds of tomato during home cooking and processing results in a significant loss of all the major antioxidants. Therefore, it is important to consume tomatoes along with their skin and seeds, in order to attain maximum health benefits.     

超声协同钙浸渍对樱桃番茄贮藏过程中酚类物质的影响研究

研究超声协同钙浸渍处理对樱桃番茄贮藏过程中酚类物质的含量、结构和抗氧化能力以及相关酶活性的影响。结果表明:超声协同钙浸渍处理有效抑制贮藏期间樱桃番茄果实中多酚氧化酶(polyphenol oxidase,PPO)、过氧化物酶(peroxidase,POD)活性和苯丙氨酸转氨酶(phenylalanine ammonia-lyase,PAL)活性,维持总酚含量,延缓后熟。质谱结果表明,超声协同钙浸渍技术有效抑制贮藏期间樱桃番茄果实主要酚酸的消耗,更好的维持酚类物质的结构特性和抗氧化活性。综上所述,超声协同钙浸渍技术能够有效维持樱桃番茄贮藏期间品质特性,增加果实耐贮藏性。     

Contribution of tomato phenolics to suppression of COX-2 expression in KB cells

Tomatoes, which are consumed worldwide, contain abundant phenolics. The objective of this study was to understand the suppression effect of phenolics in fresh and heated tomatoes on the expression of cyclooxygenase 2 (COX-2). Both small and big tomatoes of fresh or heated (in boiling water for 30 min) treatments were used. Sephadex LH-20 gel was used to separate the noncondensed tannin containing and the condensed tannin containing fractions from the crude phenolic extracts of tomatoes. The condensed tannin containing fraction was rich in condensed tannins and simple phenolics. The noncondensed tannin containing fraction contained abundant nontannin flavans. This study explored the effect of tomato phenolic extracts on the regulation of 12-o-teradecanoylphorbol-13-acetate (TPA)-induced inflammatory responses in KB cells. HPLC showed that tomato phenolic profiles were similar between small and big tomatoes either by fresh or heated treatment. Fresh tomato extracts had 70.8 +/- 4.8% (mean +/- SD) noncondensed tannin containing polyphenols (6.68 +/- 0.09 mg/g dry weight), 27.4 +/- 6.9% condensed tannin containing polyphenols (3.52 +/- 0.24 mg/g dry weight), and 1.7 +/- 0.6% other residues. Instead, heated tomato had 53.3 +/- 4.3% noncondensed tannin containing polyphenols (2.70 +/- 0.20 mg/g dry weight), 24.2 +/- 1.7% condensed tannin containing polyphenols (7.37 +/- 0.03 mg/g dry weight), and 22.5 +/- 4.8% other residues. Cell studies showed that phenolic extracts of heated tomatoes resulted in increased suppression of COX-2 expression compared with that of fresh tomato. Noncondensed tannin containing fraction of fresh tomato greatly suppressed COX-2 expression (P < 0.05) that compared to the negative control, but both noncondensed tannin containing and condensed tannin containing fractions of heated tomatoes showed suppression on COX-2 expression. These results suggest that tomato phenolics may play an important role in the chemoprevention of cancer.     

Study on lycopene and antioxidant contents variations in tomatoes under air-drying process

ABSTRACT:  Effects of factors such as tomato cultivars, drying temperatures (40, 80, and 120 °C), and drying time (0 to 240 min) on tomato lycopene and the major antioxidant contents (MACs, herein as the sum of total phenolics and total flavonoids) during an air-drying process were investigated. The results showed that lycopene contents increased under all the drying temperatures during the first 60 min. However, the red tomato cultivars, that is, HR, SN, and TTL, exhibited a significant decrease in lycopene contents under 120 °C after drying for 75 min. According to the experimental data, an MAC threshold value of 500 mg/100 g dry matter of tomato is proposed. When the MAC is lower than this value during air-drying, lycopene contents in all tomato cultivars would drop rapidly. In addition, the tomatoes in yellow color group, containing more MACs initially and retaining more MACs under air-drying at 40 to 80 °C, are proposed to be the proper tomato cultivars for thermal processing.     

ANTIOXIDANT PROFILES OF CORBARA SMALL TOMATOES DURING RIPENING AND EFFECTS OF AQUEOUS EXTRACTS ON J774 CELL ANTIOXIDANT ENZYMES

The influence of ripening on the antioxidant profile of Corbara small tomatoes was studied in fruit at five different ripening stages. An increase in the content of both carotenoids and flavonoids was observed during ripening. At the "deep red"stage (StIV) fruit had an average carotenoid content 58% higher than that of the "ripe"stage (StIII) which is the usual harvest time for markets. Carotenoid concentrations parallel the value of lipophilic amioxidant activity while the aqueous/methanol antioxidant activity was not correlated with total flavonoid content. The effect of antioxidants extracted from stage IV tomato was assayed on an oxidative-stressed culture of macrophages by measuring the activity of the antioxidant enzymes. An aqueous extract containing the pool of hydrophilic antioxidants was prepared. The antioxidant effects of this pool were compared with the same effect produced by a mixture of standard compounds constituted by the main tomato hydrophilic antioxidants. Results demonstrate that the efficacy of Corbarino aqueous extract on this cell system is higher than that of reconstituted mixture .     

Bioactive components and antioxidant capacities of different miniature tomato cultivars grown by altered fertilizer applications

This study investigated the organic acid and phenolic compound levels, total phenolic (TP) and antioxidant capacity (TEAC) of three miniature tomato cultivars grown on a farmer’s field with three different fertilizer applications. Analysis of phenolic compound (protocatechuic, vanillic, gallic, chlorogenic, caffeic, syringic, p-coumaric and ferulic acid, rutin, quercetin, catechin and phloridzine) organic acid (citric, tartaric, malic, succinic and fumaric acid), TP and TEAC levels in fruit samples showed statistically significant (p?<?0.05) differences between tomato cultivars and fertilizer applications. Rutin and chlorogenic acid were the predominant phenolic compounds found in all three cultivars. The highest rutin value (50.48 mg kg^?1 FW) was found in the Black Zebra fertilized with DAP plus organic and biochemical fertilizers and the lowest (20.52 mg kg^?1 FW) in the Black Zebra fertilized with DAP only. The highest chlorogenic acid value (63.31 mg kg^?1 FW) was found in the sweet pea currant fertilized with DAP only and the lowest (21.06 mg kg^?1 FW) in the Black Zebra fertilized with DAP plus chemical fertilizer. Citric acid content was the dominant organic acid in all three cultivars, with the highest citric acid value (6439.50 mg kg^?1 FW) found in the Sweet Pea Currant cherry tomato fertilized with DAP plus organic and biochemical fertilizers and the lowest (2435.20 mg kg^?1 FW) in the Window Box Yellow fertilized with DAP plus chemical fertilizer. Total phenolic and antioxidant levels in the window box yellow were significantly lower as compared to the Black Zebra and sweet pea currant varieties for all three fertilizer applications.     

Changes in the contents of antioxidant compounds in pepper fruits at different ripening stages,as affected by salinity

The interest in the consumption of pepper fruits (Capsicum annuum L.) is, to a large extent, due to its content of bioactive nutrients and their importance as dietary antioxidants. A greenhouse experiment was carried out to determine the effects of salinity and different ripening states of pepper fruits on several compounds with antioxidant properties. Fruits from plants grown under three saline treatments (0, 15, and 30 mM NaCl) were collected at three maturity states (green, turning, and red). Antioxidant activity in the hydrophilic (HAA) and lipophilic (LAA) fractions, lycopene, β-carotene, ascorbic acid, total phenolic compounds and reducing sugars were determined. From the nutritional point of view, the red state was the most appropriate state of maturation, since red peppers had the highest levels of lycopene, β-carotene, and sugars and the highest antioxidant activity for both hydrophilic and lipophilic fractions. The effect of salinity depended on the maturity state of the peppers: it had no effect on HAA, β-carotene or sugars, but decreased ascorbic acid and total phenolic compounds, and increased LAA and lycopene. The use of a moderately-saline water was beneficial when peppers were harvested in the red state, by increasing HAA and LAA in fruits, with no significant effects on other parameters.     

Effects of light-emitting diode illumination on the quality of fresh-cut cherry tomatoes during refrigerated storage

The effects of light-emitting diode (LED) illumination on the quality of fresh-cut cherry tomatoes were investigated. Tomatoes were exposed continuously to red, green, blue and white LED light for 7 days and control samples stored in darkness. Results showed that blue light treatment significantly led to more total soluble solids, lycopene concentration and individual phenolic compounds (chlorogenic acid, caffeic acid, rutin) after 7 days of storage. On day-5, green and blue light-treated tomatoes showed relatively higher firmness than samples treated by other lights and the control. At the early stage of storage, blue light could preserve the fresh flavour of tomatoes compared to other treatments. Overall, the blue light was most effective in the quality preservation of fresh-cut cherry tomatoes and could be used as a novel strategy in the preservation of fresh-cut fruits and vegetables during shelf life.     

Quality of fresh‐cut tomatoes as affected by salt content in irrigation water and post‐processing ultraviolet‐C treatment

BACKGROUND: There is little information available concerning the effect of sanitizing agents, including ultraviolet (UV‐C) light, on nutritional composition of fresh‐cut produce. In this study, the influence of UV‐C light irradiation (3.2–19.2 kJ m^?2) on the nutritional quality of fresh‐cut tomato cv. Durinta grown under either low (2.4/2.8 dS m^?1) or high (4.9/7.7 dS m^?1) electrical conductivity (EC) of the hydroponic nutrient influx/efflux solution was investigated. RESULTS: When grown under low EC UV‐C light treatment reduced development of microbial population of fresh‐cut tomato, increased phenolic content and delayed degradation of vitamin C after 7 days of storage at 4–6 °C. UV‐C light irradiation had no significant effect on appearance, color or lycopene content of fresh‐cut tomato. In recently harvested intact tomatoes, the lycopene and vitamin C contents were 30% higher in tomatoes irrigated with high EC, whereas the phenolic content was unaffected by the salt treatment. After fresh‐cut processing, phenolic and vitamin C contents of fresh cuts produced from tomatoes treated with high EC decreased by > 10%. This decline was initially accelerated in tomato treated with UV‐C light irradiation. CONCLUSIONS: Our results revealed that fresh‐cut tomatoes are affected dissimilarly by UV‐C treatments, depending on the degree of salt stress undergone by plants before harvest. We determined the impact of a sanitizing procedure on nutritional composition, an effect often overlooked but with great significance to ensure overall quality of fresh produce. Our findings revealed the need for more nutritional studies addressing the effect of multiple stress factors from pre‐harvest to post‐processing stages. Copyright © 2008 Society of Chemical Industry