Search Results
., 2020 ). Tomato ( Solanum lycopersicum L.) is a source of bioactive phytochemicals as lycopene, ascorbic acid, tocopherol, and phenolic compounds ( Chaudhary et al., 2018 ). Tomato is a climacteric fruit and continues to ripen after harvest, therefore
The aim of this research was to assess the total antioxidant activity (TAA) of lipophilic (Lextr) and hydrophilic (Hextr) tomato extracts using in vitro chemical tests and cell-based assays, focusing on possible synergistic actions between tomato antioxidants. Both Hextr and Lextr were HPLC analysed for their carotenoids, phenolic compounds, and ascorbic acid contents. For the evaluation of TAA, extracts were assayed alone or in combination using in vitro chemical tests (TEAC, FRAP) and cell-based (CAA) assays using human hepatoma (HepG2) and human histiocytic lymphoma (U937) cells. The only carotenoid detected in Lextr was lycopene, while a mixture of phenolic compounds (chlorogenic acid, caffeic acid, and rutin) was identified in Hextr. Ascorbic acid was not found either in Hextr or in Lextr. Upon extract combination (1:1, v/v), the FRAP assay revealed additive action between Lextr and Hextr, whilst a slight synergistic action was observed in TAA as measured by the TEAC assay. Synergistic action was better revealed when TAA was analysed using either U937 or HepG2 cells. This could be explained by the presence of a multiphase media (cell membrane and extra- and intracellular media) that might facilitate the distribution and interaction of antioxidants with different polarities and different mechanisms of action.
Tomato quality factors such as size, firmness, colour, taste and nutritional content are important criteria for marketing of tomato fruit. The aim of present study was to evaluate the effects of different types of varieties and cultivation technologies (forcing, open-field with supporting system, open-field with processing varieties) on the ingredient content of tomato fruit. The soluble solids (°Brix), carbohydrate, organic acid, lycopene and ascorbic acid contents were measured. Average soluble solids content ranged from 5.2 to 8.7%. The highest °Brix was observed in the fruits of a cherry type tomato, namely Favorita (8.7%). Carbohydrate content constitutes nearly 50% of the °Brix. The highest carbohydrate content was observed for Favorita and Cheresita (both cherry type tomatoes), whereas the lowest was detected in Falcorosso, a processing variety. Low acid content was found in Nívó and Delphine F 1 cultivars (processing and eating variety, respectively). The sugar-acid ratio was 40% higher in the case of cherry type tomatoes than in the other varieties. Average lycopene content of examined tomato varieties turned out to be extremely diverse (48–134 mg kg −1 ). Ascorbic acid levels did not differ so much, ranging from 226 to 381 mg kg −1 . In case of open-field cultivation with supporting system, cherry type varieties showed significantly higher °Brix and carbohydrate content than those of round tomato type with average fruit weight of 100∓130 g. All varieties examined produced significantly higher organic acid content in forcing as compared to the values of round tomato varieties cultivated in open-field with supporting system and processing varieties. Lycopene content of tomato fruits from greenhouse was higher than that of fruits from field. Processing varieties yielded significantly higher lycopene content than the others.
Research was carried out on processing tomato in Southern Italy in order to compare four round-prismatic type hybrids oriented to diced produce (4420, Miceno, Nemabrix, Impact as a control). The hybrid Nemabrix attained the highest marketable yield (180.9 t ha–1), due to both the highest number of fruit per plant and their mean weight (103.7 and 70 g, respectively), and it was not significantly different from the other genotypes in terms of processing efficiency both as a total and along dicing chain (67.8% and 65.6%, respectively). Lycopene attained the highest concentration in Nemabrix (155 mg kg–1), and β–carotene was most concentrated in 4420 and Miceno (2.8 mg kg–1). Significant differences arose between the genotypes with regard to the sensorial variables aspect, colour, taste, firmness, and fresh taste.
Lycopene content (LC) and soluble solid content (SSC) are important quality indicators for cherry tomatoes. This study attempted simultaneous analysis of inner quality of cherry tomato by Electronic nose (E-nose) using multivariate analysis. E-nose was used for data acquisition, the response signals were regressed by multiple linear regression (MLR) and partial least square regression (PLS) to build predictive models. The performances of the predictive models were tested according to root mean square and correlation coefficient (R2) in the training set and prediction set. The results showed that MLR models were superior to PLS model, with higher value of R2 and lower values of for RMSE firmness, pH, SSC, and LC. Together with MLR, E-nose could be used to obtain firmness, pH, soluble solid and lycopene contents in cherry tomatoes.
. Tomato is a significant source of lycopene, which is associated with several health benefits. Lycopene has biological and chemical properties that explain its high antioxidant activity, and especially help in the deactivation of singlet oxygen and the
. B randt , S. , L ugasi , A. , B arna , E. , H ovari , J. , P ek , Z. & H elyes , L. ( 2003 ): Effects of the growing methods and conditions on the lycopene content of tomato fruits . Acta Alimentaria , 32 , 269 – 278
J. Food Compos. Anal. 2014 33 195 202 Clinton , S.K. (1998): Lycopene
In the present study the concentration of soluble solids (Brix°), total carbohydrate, total organic acid, lycopene, total polyphenol, hydroxymethylfurfural, and antioxidant capacity were investigated in tomato fruits at six ripening stages from mature green to fully red. In case of Brix o and carbohydrate, the highest values were observed at the last stage of ripening. Carbohydrate content constitutes nearly 50% of the soluble solids. In mature green stage the lowest acid content was detected but in subsequent stages it did not change significantly. Polyphenol content remained almost the same during ripening, thus there were not significant differences found among ripening stages. In case of lycopene content, there were great differences among maturity stages. Lycopene accumulated mainly during deep red stage. The antioxidant characteristic of tomato fruit expressed as total antioxidant status (TAS) showed significant linear correlation with lycopene, polyphenol and hydroxymethylfurfural content and increased continuously during ripening period. Marked correlation was observed between lycopene content and formation of hydroxymethylfurfural, as well.
(number 991.43), protein (992.23), and fat (920.39). The aluminum chloride colorimetric method was used for the determination of total flavonoid content ( Pontis et al., 2014 ). Total carotenoids and lycopene were determined spectrophotometrically
