Evaluation of antioxidative capability of the tomato (Solanum lycopersicum) skin constituents by capillary electrophoresis and high-performance liquid chromatographyIn the current study, phenolic compounds of the tomato (Solanum lycopersicum) skin extract were separated and their composition was determined by capillary electrophoresis and tandem high-performance liquid chromatography diode array detection-mass spectrometry (HPLC-DAD-MS/MS). Both the total phenolic and flavonoid contents of the extract were determined. The antioxidative capability of the extract was measured using a stable free radical 2,2-diphenyl-1-picrylhydrazyl assay. The monitoring of the radical scavenging capability of specific phenolic compounds was carried out both by capillary electrophoresis and HPLC-MS/MS.

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BACKGROUND: It is important to find plant materials that can inhibit the growth of Listeria monocytogenes and other food-spoiling bacteria both in vitro and in situ. The aim of the study was to compare antibacterial and antioxidative activity of selected plant-ethanol infusions: leaves and berries of blackcurrant (Ribes nigrum L.), berries of chokeberry (Aronia melanocarpa (Michx.) Elliott) and blue honeysuckle (Lonicera caerulea L. var. edulis); petioles and dark and light roots of garden rhubarb (Rheum rhaponticum L.) for potential use in food matrices as antibacterial and antioxidative additives. RESULTS: The strongest bacterial growth inhibition was observed in 96% ethanol infusions of the dark roots of rhubarbs. In 96% ethanol, nine out of ten studied plant infusions had antibacterial effect against L. monocytogenes, but in 20% ethanol only the infusions of dark rhubarb roots had a similar effect. Chokeberry and other berries had the highest antioxidative activity, both in 20% and 96% ethanol infusions. CONCLUSION: The combination of dark rhubarb roots or petioles and berries of black chokeberry, blackcurrant or some other anthocyanin-rich berries would have potential as both antibacterial and antioxidative additives in food.