View More View Less
  • 1 Food Research Institute National Agricultural Research and Innovation Center H-1022 Budapest Herman Ottó u.15 Hungary
  • | 2 Szent István University Horticultural Institute, Faculty of Agricultural and Environmental Sciences H-2301 Gödöllő Páter K. u.1 Hungary
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

The objective of this study was to investigate the influence of irrigation on the composition and content of phenolic compounds and carotenoids in different tomato cultivars using HPLC/DAD-UV technique and reverse-phase (RP) chromatographic columns for analysis. Among phenols, the quercetin derivatives and hydroxycinnamic acids and their derivatives were the major compounds, while lycopene was the dominant carotenoid in the extract of tomato. It was found that the response of tomatos to shortage of water is affected by genetic factors and seasonal environmental variations. In general, 100% irrigation yielded tomatoes with the lowest level of carotenoids and polyphenols. In 2012, when the temperature and number of sunny hours were at record levels, the non-irrigated plants of cultivar Strombolino yielded tomatoes with significantly higher levels of carotenoids and phenols than that of the other cultivars.

  • Abushita, A., Daood, H.G. & Biacs, P. (2000): Change in carotenoids and antioxidant vitamins in tomato as an effect of varietal and technological factors. J. Agric. Food Chem., 48, 2075–2081.

    Biacs P. , 'Change in carotenoids and antioxidant vitamins in tomato as an effect of varietal and technological factors ' (2000 ) 48 J. Agric. Food Chem. : 2075 -2081.

    • Search Google Scholar
  • Andersen, M. & Markham, K.R. (2006): Flavonoids: chemistry biochemistry and application. CRC, Boca Raton, FL., 1245 pages.

    Markham K.R. , '', in Flavonoids: chemistry biochemistry and application , (2006 ) -.

  • Bae, H., Jayaprakasha, G., Crosby, K., Yoo, K.S., Leskovar, D.I., Jifon, J. & Patil, B.S. (2014): Ascorbic acid, capsaicinoid, and flavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse-grown peppers. J. Food Compos. Anal., 33, 195–202.

    Patil B.S. , 'Ascorbic acid, capsaicinoid, and flavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse-grown peppers ' (2014 ) 33 J. Food Compos. Anal. : 195 -202.

    • Search Google Scholar
  • Clinton, S.K. (1998): Lycopene: chemistry, biology, and implications for human health and disease. Nutr. Rev. 56, 35–51.

    Clinton S.K. , 'Lycopene: chemistry, biology, and implications for human health and disease ' (1998 ) 56 Nutr. Rev. : 35 -51.

    • Search Google Scholar
  • Daood, H.G., Biacs, P., Vinkler, M., Hoschke, A. & Hajdu, F. (1987): Separation and identification of tomato fruit pigments by TLC and HPLC. Acta Alimentaria, 16, 339–350.

    Hajdu F. , 'Separation and identification of tomato fruit pigments by TLC and HPLC ' (1987 ) 16 Acta Alimentaria : 339 -350.

    • Search Google Scholar
  • Daood, H.G., Bencze, Gy., Palotás, G., Pék, Z., Sidikov, A. & Helyes, L. (2013): HPLC analysis of carotenoids from tomatoes using cross-linked C18 column and MS detection. J. Chromatogr. Sci., 139, 1–7.

    Helyes L. , 'HPLC analysis of carotenoids from tomatoes using cross-linked C18 column and MS detection ' (2013 ) 139 J. Chromatogr. Sci. : 1 -7.

    • Search Google Scholar
  • Dumas, Y., Dadomo, M., Lucca, G. & Grolier, P. (2003): Effect of environmental factors and agricultural techniques on antioxidant content of tomato. J. Sci. Food Agric., 83, 369–382.

    Grolier P. , 'Effect of environmental factors and agricultural techniques on antioxidant content of tomato ' (2003 ) 83 J. Sci. Food Agric. : 369 -382.

    • Search Google Scholar
  • Gómez-Romero, M., Segura-Carratero, A. & Fernández-Gutiérrez, A. (2010): Metabolite profiling and quantification of phenolic compounds in methanol extract of tomato fruit. Phytochemistry, 71, 1848–1864.

    Fernández-Gutiérrez A. , 'Metabolite profiling and quantification of phenolic compounds in methanol extract of tomato fruit ' (2010 ) 71 Phytochemistry : 1848 -1864.

    • Search Google Scholar
  • Howard, L.R., Clark, J.R. & Brownmiller, C. (2003): Antioxidant capacity and phenolic content in blueberries as affected by genotype and growing season. J. Sci. Food Agric., 83, 1238–1247.

    Brownmiller C. , 'Antioxidant capacity and phenolic content in blueberries as affected by genotype and growing season ' (2003 ) 83 J. Sci. Food Agric. : 1238 -1247.

    • Search Google Scholar
  • Johnson, E.J. (2000): The role of lutein in disease prevention. Nutr. Clin. Care, 3, 289–293.

    Johnson E.J. , 'The role of lutein in disease prevention ' (2000 ) 3 Nutr. Clin. Care : 289 -293.

    • Search Google Scholar
  • Kotíkova, Z., Lachman, J., Hejtmánková, A. & Hejtmánková, K. (2011): Determination of antioxidant activity and content in tomato varieties and evaluation of mutual interaction between antioxidants. LWT-Food Sci. Technol., 44, 1703–1710.

    Hejtmánková K. , 'Determination of antioxidant activity and content in tomato varieties and evaluation of mutual interaction between antioxidants ' (2011 ) 44 LWT-Food Sci. Technol. : 1703 -1710.

    • Search Google Scholar
  • Krinsky, N.I. & Johnson, E. (2005): Carotenoid action and their relation to health and disease. Mol. Aspects Med., 26, 459–516.

    Johnson E. , 'Carotenoid action and their relation to health and disease ' (2005 ) 26 Mol. Aspects Med. : 459 -516.

    • Search Google Scholar
  • Larsson, S., Bergkvist, L. & Wolk, A. (2010): Dietary carotenoids and risk of hormone receptor-defined breast cancer in a prospective cohort of Swedish women. Eur. J. Cancer, 46, 1079–1085.

    Wolk A. , 'Dietary carotenoids and risk of hormone receptor-defined breast cancer in a prospective cohort of Swedish women ' (2010 ) 46 Eur. J. Cancer : 1079 -1085.

    • Search Google Scholar
  • Raffo, A., La Mafla, G., Fogliano, V., Maiani, G. & Quaglia, G. (2006): Seasonal variations is antioxidant components of cherry tomatoes (Lycopersicon esculentum cv. Naomi F1). J. Food Compos. Anal., 19, 11–19.

    Quaglia G. , 'Seasonal variations is antioxidant components of cherry tomatoes (Lycopersicon esculentum cv. Naomi F1) ' (2006 ) 19 J. Food Compos. Anal. : 11 -19.

    • Search Google Scholar
  • Rivero, R.M., Ruiz, J.M., Garcia, P.C., López-Lefebre, L.R., Sánchez, E. & Romero, L. (2001): Resistance to cold and heat stress: accumulation of phenolic compounds in tomato and watermelon plants. Plant Sci., 160, 315–321.

    Romero L. , 'Resistance to cold and heat stress: accumulation of phenolic compounds in tomato and watermelon plants ' (2001 ) 160 Plant Sci. : 315 -321.

    • Search Google Scholar
  • Sánchez-Rodríguez, E., Moreno, D.A., Ferreres, F., Rubio-Wilhelmi, M.M. & Ruiz, J.M. (2011): Differential responses of five cherry tomato varieties to water stress: Changes on phenolic metabolites and related enzymes. Phytochemistry, 72, 723–729.

    Ruiz J.M. , 'Differential responses of five cherry tomato varieties to water stress: Changes on phenolic metabolites and related enzymes ' (2011 ) 72 Phytochemistry : 723 -729.

    • Search Google Scholar
  • Sánchez-Rodríguez, E., Ruiz, J.M., Ferreres, F. & Moreno, D.A. (2012): Phenolic profiles of cherry tomatoes as influenced by hydric stress and rootstock technique. Food Chem., 134, 775–782.

    Moreno D.A. , 'Phenolic profiles of cherry tomatoes as influenced by hydric stress and rootstock technique ' (2012 ) 134 Food Chem. : 775 -782.

    • Search Google Scholar
  • Stacewicz-Sapuntzakis, M. & Bowen, P.E. (2005): Role of lycopene and tomato products in prostate health. Biochim. Biophys. Acta, 1740, 202–205.

    Bowen P.E. , 'Role of lycopene and tomato products in prostate health ' (2005 ) 1740 Biochim. Biophys. Acta : 202 -205.

    • Search Google Scholar
  • Slimestad, R. & Verheul, M. (2009): Review of flavonoids and other phenolics from fruits of different tomato (Lycopersicon esculentum mill.) cultivars. J. Sci. Food Agric., 89, 1255–1270.

    Verheul M. , 'Review of flavonoids and other phenolics from fruits of different tomato (Lycopersicon esculentum mill.) cultivars ' (2009 ) 89 J. Sci. Food Agric. : 1255 -1270.

    • Search Google Scholar
  • Stewart, Aj., Bozonett, S., Mullen, W., Jenkins, G.I., Lean, M.E.J. & Crozier, A. (2000): Occurrence of flavonols in tomatoes and tomato-based products. J. Agric. Food Chem., 48, 2663–2669.

    Crozier A. , 'Occurrence of flavonols in tomatoes and tomato-based products ' (2000 ) 48 J. Agric. Food Chem. : 2663 -2669.

    • Search Google Scholar
  • Stewart, A.J., Chapman, W., Jenkins, G. I., Graham, I., Martin, T. & Crozier, A. (2001): The effect of nitrogen and phosphorus deficiency on flavonoid accumulation in plant tissues. Plant Cell Environ., 24, 1189–1197.

    Crozier A. , 'The effect of nitrogen and phosphorus deficiency on flavonoid accumulation in plant tissues ' (2001 ) 24 Plant Cell Environ. : 1189 -1197.

    • Search Google Scholar

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
May 2021 1 0 0
Jun 2021 3 0 0
Jul 2021 1 0 0
Aug 2021 2 0 0
Sep 2021 2 1 0
Oct 2021 2 2 1
Nov 2021 0 0 0