Analysis of Antioxidant Compounds and Hydroxymethylfurfural in Processing Tomato Cultivars

Abstract

<jats:p>Tomato (<jats:italic>Lycopersicon esculentum</jats:italic>) fruit is an important source of antioxidants, which are important in the prevention of many cancer types and cardiovascular diseases. In ripe tomato fruit, one of the most significant antioxidant compounds is lycopene. In this study, effects of the cultivars and the environmental conditions on the lycopene content were investigated. Temperature effect was characterized by calculating growing degree-day (GDD). Relationships among lycopene, total polyphenols, organic acid, and total antioxidant status (TAS) were analyzed. A variation of more than 30% was found among the lycopene levels of five processing tomato cultivars. Lycopene content ranged from 79.7 to 155.0 mg·kg<jats:sup>–1</jats:sup> fresh weight. There was a significant difference between the lycopene concentrations of fruit harvested at two different dates. The values were higher at the second harvest, probably due to the cooler weather conditions preceding that harvest. Total polyphenols correlated strongly with TAS but the other antioxidants did not have any relationship to TAS. GDD were strongly and positively correlated with hydroxymethylfurfural content in fresh tomatoes.</jats:p>

Pearl Grey Shading Net Boosts the Accumulation of Total Carotenoids and Phenolic Compounds That Accentuate the Antioxidant Activity of Processing Tomato

“…Compared to shaded conditions, the ~40.0% reduction in the lycopene content in control fruits confirms that excessive radiation exerts an inhibitory effect on the biosynthesis and accumulation of this critical pigment [3,65,66]. Leyva et al [3] noted that the decrease in lycopene content which is found in our work as well, could be attributed to direct solar radiation and not air temperature, since Helyes et al [67] observed that fruit surface temperatures of 30 • C trigger the degradation of this pigment. These conditions could have occurred in our case under control unshaded conditions.…”

Effect of coloured shade‐nets on plant leaf parameters and tomato fruit quality

“…Lycopene biosynthesis depends on temperature and tends to take place at different day temperatures (at 12–32 °C) with an optimal temperature around 22–26 °C. According to Helyes et al , fruit surface temperature was a more accurate predictor of fruit lycopene content than air temperature. According to Brandt et al , when the temperature of the fruits exceeds 30 °C, the formation of lycopene is inhibited.…”

Effect of pre‐treatment and freezing on the polyphenol oxidase activity and color stability of sliced peaches

“…42,43 Researchers reported that HMF can be found in fresh fruit at very low levels. 44 Other researchers indicated that HMF can be formed during Maillard reaction in the Amadori rearrangement. 45 Increased enzymatic activity also accelerates nonenzymatic browning.…”