Differential accumulation of flavonoids by tomato (<i>Solanum lycopersicum</i>) fruits tissues during maturation and ripening

Abstract

Objective: Little is known about physiological functions of flavonoids, specifically in the course of maturation and ripening of fruits. Spatiotemporal changes in the levels of flavonoids were investigated in the present study with focus on possible functional differentiation of individual compounds as related to the maturation or ripening of tomato fruits. Methodology and results: The contents of flavonoids in different tissues of tomato fruits at increasing maturation and ripening stages were determined using high performance liquid chromatography -mass spectrometry. The levels of eriodictyol, kaempferol-glc-rhamnose, naringenin, naringenin-chalcone-hexose and quercetin-glc-rhamnose remained almost constant in the mesocarp and endocarp. The contents of eriodictyol, dicaffeoylquinic acid, naringenin and naringenin-chalcone-hexose significantly (P<0.05) increased in the epicarp from ripening stage 1 onwards. The concentration of dicaffeoyquinic acid increased significantly (P<0.05) in both the mesocarp and endocarp of tomato fruits from ripening stage 1 onwards. Gradual increases in the levels of caffeic-acid-hexose and caffeoylquinic acid in the epicarp and endocarp of tomatoes were observed. The level of kaempferol-glc-rhamnose decreased gradually in the epicarp. The content of quercetin-glc-rhamnose was always higher in the epicarp than in the mesocarp and endocarp. The results obtained indicated increases in the endogenous levels of some flavonoids in the epicarp (especially naringenin) with the onset of the ripening. There was also a gradual decrease and increase in the levels of respectively kaempferol-glc-rhamnose in the epicarp and caffeic-acid-hexose in the endocarp. Thus, an increase in the level of naringenin in the epicarp could be considered as physiological index for the ripening whereas high levels of kaempferol-glc-rhamnose in the epicarp and caffeic-acidhexose in the endocarp could serve as characteristic traits for respectively immature and red-ripe state of tomato fruits. On the whole, the results point to specific roles of individual flavonoids as some might be involved in the regulation of either the maturation or ripening of tomato fruits whereas others might functionally be needed throughout both processes, and that there would be a specialization of tissues in the synthesis of specific types of flavonoids. Conclusions and application findings:The degree of accumulation of flavonoids in tomato varied according to the nature of the tissue, and the maturation and ripening stages. It is hypothesized that an increase in Journal of Applied Biosciences 84:7674-7681 ISSN 1997-5902 Aghofack-Nguemezi and Schwab. J. Appl. Biosci. Differential accumulation of flavonoids by tomato (Solanum lycopersicum) fruits tissues during maturation and ripening 7683 the contents of naringenin and caffeic-acid-hexose may be part of natural mechanisms by which ripe tomato fruits prevent the over ripening when they are still attached to the mother plant. Consequently, the enhancement of the levels of these...

Effects of bio‐based coatings on the ripening and quality attributes of tomato (Solanum lycopersicum) fruits

“…that increasing total antioxidant capacity by accumulating different flavonoids offers a general strategy to extend the shelf life of tomato fruits. Moreover, from results on the differential accumulation of flavonoids in tomato fruit tissues, Aghofack‐Nguemezi and Schwab speculated that some flavonoids such as naringenin might play an important role in avoiding the overripening of tomato fruits when they are still attached to the plant. Indeed, although not significantly different, naringenin concentration in the present study was higher in fruits that previously received the most effective treatment (T4) in comparison to controls.…”

“…The homogenate was centrifuged at 13 200 rpm for 10 min and the supernatant was taken into vials with micro‐inserts for further analysis by HPLC–mass spectrometry (MS). The LC‐MS analysis of phenylpropanoids in the extracts was performed according the method described by Aghofack‐Nguemezi and Schwab . Except for the kaempferol rutinoside isomer, which was identified only on the basis of the in‐house MS database, all other phenolic compounds were identified using also chemical standards such as the in‐house MS database, and data from Lin et al .…”

“…Tomato fruits are important in human nutrition because of their richness in phenylpropanoids and carotenoids. [1][2][3][4] It is currently generally accepted that the regular consumption of fruits and vegetables can lead to a reduction in the risk of disorders and incidence of age-related degeneration. [5][6][7] In fact, flavonoids and phenolic acids are considered potentially health-promoting substances because of their antioxidative, antimicrobial, anti-inflammatory, anticancer, anti-aging, neuroprotective, and cardiovascular protective and antidiabetic effects.…”

“…Tomato fruits are important in human nutrition because of their richness in phenylpropanoids and carotenoids . It is currently generally accepted that the regular consumption of fruits and vegetables can lead to a reduction in the risk of disorders and incidence of age‐related degeneration .…”

Nutrient composition, total phenolic content, and antioxidant activity of tropical Kundasang-grown cucumber at two growth stages

“…Kaempferol has been found to increase apoptosis in human cervical cancer cells. It helps relieve inflammation in humans, and promotes the biosynthesis of auxins (Rajendran et al, 2014) and gibberellins in plants, which are needed during the cell division and expansion stages of fruit development (Aghofack-Nguemezi and Schwab, 2014).…”