Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer varieties in Northern Portugal homegardens
ABSTRACT The nutritional and antioxidant composition of four tomato Portuguese farmer' varieties widely cultivated in homegardens was determined. The analysed components included macronutrients, individual profiles of sugars and fatty acids by chromatographic techniques, hydrophilic antioxidants such as vitamin C, phenolics, flavonols and anthocyanins, and lipophilic antioxidants such as tocopherols, β-carotene and lycopene. Furthermore, the antioxidant activity was evaluated through DPPH scavenging activity, reducing power, β-carotene bleaching inhibition and TBARS formation inhibition. One of the four varieties, which is locally known as round tomato or potato tomato, proved to be the most powerful in antioxidant activity (EC50 values≤1.63 mg/ml), phenolic compounds (phenolics 31.23 mg ClAE/g extract, flavonols 6.36 mg QE/g extract and anthocyanins 3.45 mg ME/g extract) and carotenoids (β-carotene 0.51 mg/100 g and lycopene 9.49 mg/100 g), while the so-called yellow tomato variety revealed interesting nutritional composition, including higher fructose (3.42 g/100 g), glucose (3.18 g/100 g), α-linolenic acid (15.53%) and total tocopherols (1.44 mg/100 g) levels. Overall, these farmer' varieties of garden tomato cultivated in the Northeastern Portuguese region could contribute as sources of important antioxidants related to the prevention of chronic diseases associated to oxidative stress, such as cancer and coronary artery disease.
Full-textDOI: · Available from: José Pinela, Nov 25, 2014
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- "Tomatoes are a very good source of antioxidants, vitamins C carotenoids (lycopene and βcarotene ) and phenolic compounds (Ilahy et al., 2011; Pinela et al., 2012). Organically grown fruits and vegetables have high levels of vitamin C, iron, magnesium, phosphorus and antioxidant activity (SOD, GR, APO, PO, phenols) and less lipid peroxidation level than conventional grown products (Worthington, 2001; Barron, 2010; Montalba et al., 2010). "
ABSTRACT: Nutrient management practices play a significant role in improving the nutritional quality of tomato. The present study deals with the evaluation of compost prepared using Effective microorganisms (EM), on antioxidant and defense enzyme activities of Tomato (Lycopersicon esculentum). A field experiment with five treatments (control, chemical fertilizer and EM compost alone and in combination) was conducted in randomized block design. An increment of 31.83% in tomato yield was recorded with the combined use of EM compost and half recommended dose of chemical fertilizers (N50P30K25 + EM compost at the rate of 5 t ha-1). Similarly, fruit quality was improved in terms of lycopene content (35.52%), antioxidant activity (24-63%) and defense enzymes activity (11-54%), in tomatoes in this treatment as compared to the application of recommended dose of fertilizers. Soil microbiological parameters also exhibited an increase of 7-31% in the enzyme activities in this treatment. Significant correlation among fruit quality parameters with soil microbiological activities reveals the positive impact of EM compost which may be adopted as an eco-friendly strategy for production of high quality edible products.Saudi Journal of Biological Sciences 11/2014; 22(3). DOI:10.1016/j.sjbs.2014.11.003 · 0.74 Impact Factor
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- "c Values without and in the parenthesis were calculated with reference to the extract and brown lead seed (dry weight), respectively J Food Sci Technol had the highest antioxidant properties (EC 50 values ≤0.15 mg/ml), whilst the sample with shade-drying had the decreases in antioxidant capacity and phenolic content (Pinela et al. 2011). The results obtained in the present study were also in accordance with Kahkonen et al. (1999) who found that total phenolic contents of vegetable extract prepared by oven drying were very low, compared with that of freeze-dried extract (P < 0.05). "
ABSTRACT: Extracts of brown lead (Leucaena leucocephala) seed prepared using different extraction solvents were determined for antioxidative activities using different assays. The highest yield (3.4–4.0%) was obtained when water was used as an extraction solvent, compared with all ethanolic extracts used (1.2–2.0 %) (P < 0.05). Much lower chlorophyll content was found in the water extract. When hot water was used, the resulting extract contained lower total phenolic and mimosine contents (P < 0.05). In general, 60–80 % ethanolic extracts had higher 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, ferric reducing antioxidant power (FRAP) and metal chelating activity than water extracts (P < 0.05). When brown lead seed was dechlorophyllised prior to extraction, the water extract had slightly increased yield with lower chlorophyll content. Nevertheless, prior chlorophyll removal resulted in the increase in antioxidative activities but lower total phenolic and mimosine contents (P < 0.05). Generally, phenolic compounds and mimosine were more released when water was used as the extraction solvent, while the lower amount of chlorophyll was extracted. Oven-drying exhibited the negative effect on antioxidative activities and mimosine content. The higher antioxidative activities with concomitant higher total phenolic and mimosine contents were found in water extract dried by freeze drying. Thus, extraction solvent, dechlorophyllisation and drying methods directly influenced the yield and antioxidative activity of lead seed extract.Journal of Food Science and Technology -Mysore- 10/2012; 51(11). DOI:10.1007/s13197-012-0846-1 · 2.02 Impact Factor
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- "Free sugars were determined by high performance liquid chromatography coupled to a refraction index detector (HPLC–RI) as described by Pinela et al. (2012), using melezitose as internal standard (IS). The equipment consisted of an integrated system with a pump (Knauer, "
ABSTRACT: Melissa officinalis (lemon balm) infusions are used worldwide for digestive, analgesic and other pharmaceutical applications. Herein, the nutraceuticals production and antioxidant potential in garden cultivated, in vitro cultured and two commercial samples (bags and granulated) of lemon balm was compared. The profile of in vitro cultured lemon balm is closer of garden cultivated sample than of both commercial samples (bag or granulate). It presented the highest levels of proteins and ash, and the lowest energetic value. The most favorable n6/n3 ration, as also the highest PUFA (mostly α-linolenic acid), tocopherols (including α-, γ- and δ-isoforms) and ascorbic acid contents were also observed in this sample. Nevertheless, it was the commercial bag lemon balm that gave the highest antioxidant activity and the highest levels of phenolics and flavonoids. As far as we kwon, this is the first comparison of nutraceuticals and antioxidant potential of cultivated, in vitro cultured and commercial lemon balm samples. Moreover, it proved that in vitro culture might be used to stimulate vitamins production.Food and chemical toxicology: an international journal published for the British Industrial Biological Research Association 03/2012; 50(6):1866-73. DOI:10.1016/j.fct.2012.03.057 · 2.61 Impact Factor