Antioxidant potentials of skin, pulp, and seed fractions of commercially important tomato cultivars
The rationale of this study is to compare the levels of different antioxidants present in commercially important tomato cultivars
of India, specifically developed to grow in high altitude and plain regions. Major antioxidant components like lycopene, ascorbic
acid, phenolics, and quenching capacity of free radicals were analysed in different fractions of tomato fruit, i.e., skin,
pulp, and seed fractions. Significant differences in antioxidant components were observed among the fractions of the different
cultivars studied. Lycopene content was found to be more in high altitude cultivars (‘Sindhu’ and ‘Shalimar’); however, ascorbic
acid and phenolic content were found to be higher in plain region cultivars (‘PKM1’ and ‘CO3’). To evaluate the antioxidant
capacity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing/antioxidant power (FRAP) assays were performed. High altitude
cultivars showed 10–15% higher DPPH free radical scavenging activity and 20–30% increase in FRAP than the plain region cultivars.
Among the different fruit fractions analysed, skin showed the highest level of antioxidants levels and free radical scavenging
activities in all the cultivars tested. The difference in the antioxidants level and activity may be attributed to the genetic
variability of the cultivars.
Keywordstomato–skin–pulp–seed–antioxidant compound–antioxidant activity
Available from: Saúl Ruiz-Cruz
- "The phenolic contents of tomato fruits have been correlated with their antioxidant capacity. These compounds also prevent oxidative changes in cells by reducing the levels of free radicals  , and epidemiological reports suggest a direct correlation between the antioxidant capacity of tomatoes and a decreased risk of developing cardiovascular disease and "
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DESCRIPTION: The purpose of this study was to evaluate the antioxidant and antimicrobial Properties of extracts of different fractions of two tomato plant cultivars. The stems, roots, leaves, and whole-plant fractions were evaluated. Tomatine and tomatidine were identified by HPLC-DAD. The leaf extracts fromthe two varieties showed the highest flavonoids, chlorophyll, carotenoids, and total phenolics contents and the highest antioxidant activity determined by DPPH, ABTS, and ORAC. A positive correlation was observed between the antioxidant capacities of the extracts and the total phenolic, flavonoid, and chlorophyll contents. The Pitenza variety extracts inhibited the growth of pathogens such as E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus,andListeria ivanovii,
yielding inhibition halos of 8.0 to 12.9 mm in diameter and MIC values of 12.5 to 3.125 mg/mL. These results suggest that tomato plant shows well potential as sources of various bioactive compounds, antioxidants, and antimicrobials.
Available from: Senay Ozgen
- "Early studies on chemical content of tomato tissues showed significant variation in peel and pulp fractions of tomato fruit (Chandra and Ramalingam, 2011; George et al., 2004). They found that peels had significantly higher phenolic contents than pulp. "
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ABSTRACT: The vast majority of the tomato crop is harvested at mature green stage and ripened off of the plant for fresh market consumption. The other large amount of crop is harvested when the fruit has reached to fully mature red stage which is called “vine-ripened”. Here we attempt to answer and clarify if there is any difference between the antioxidant capacity of postharvest ripened and vine ripe tomatoes. Greenhouse grown tomatoes (cv. Newton) were harvested at four different ripening stages of unripe and vine ripe. Total phenolic (TP) contents and antioxidant capacity by the FRAP (ferric reducing antioxidant power) and TEAC (trolox equivalent antioxidant capacity) assays were performed on all ripening stages. Results of the present study demonstrated that tomato peel has significantly higher TP content and antioxidant capacity than the pulp tissues in all maturity stages tested. TP and antioxidant capacity of tomato fruits were affected during postharvest ripening process. If only pulp tissue considered, TAC of vine-ripened and postharvest ripened pink tomatoes has similar amount, but significantly higher content than mature green, breaker and turning maturity stages. If peel tissue measured, the mean separations identified three groups. Postharvest ripened mature green stage has the most TAC, followed by vine-ripened and pink stage. Postharvest breaker and turning stages have the least amount of TAC.
Horticulture, Environment and Biotechnology 08/2012; 53(4). DOI:10.1007/s13580-012-0001-y · 0.73 Impact Factor
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The purpose of this study was to determine the antioxidant potential of phytochemicals present in 15 commercially important tomato genotypes specifically developed for growing in different geographical regions (high altitude and plain). Antioxidant components of tomatoes, namely lycopene, anthocyanin, ascorbic acid, total phenolics, quenching capacity of free radicals, and titratable acidity were analyzed in skin, pulp and seed fractions of the tomato fruits. Results of our study revealed that the antioxidant potency of tomato fruit fractions were in the order of Skin>Pulp>Seeds. Lycopene, anthocyanin content and free radical quenching ability was higher in the high altitude cultivars, whereas total phenolics, ascorbic acid and titratable acidity were seen higher in the plain region cultivars. In general, the outcome of this study showed that, the high altitude cultivars (Sindhu and Shalimar) were superior in antioxidant capacities. In conclusion, with this study it could be established that genetic factors play an important role in determining the antioxidants level and activity of the tomato genotypes and hence it is very important to select the right genotype to get the maximum health benefit.
Phytochemicals present in the tomatoes are the major determinants of antioxidant potency of the fruits. To study the effect of genotype, it is necessary to grow the cultivars in ideal condition to assess the antioxidants level and activity, to select the right genotype for human consumption that gives better physiological benefit to the consumer.
Journal of Food Science 10/2012; 77(11). DOI:10.1111/j.1750-3841.2012.02962.x · 1.70 Impact Factor
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