Influence of organic and mineral fertilizers on the antioxidants and total phenolic compounds level in tomato (Solanum lycopersicum) var. mongal F1

Abstract

The availability of secondary metabolites in various plant parts can be influenced qualitatively and quantitatively by managing ecological factors or farming practices. Purpose of this study was to determine the impact of organic and mineral fertilization on the content of phenolic compounds and antioxidant activity in fruit of the tomato Mongal F1 variety. Experimentation was carried out in a randomized block factorial design. Results of study revealed that plant treated by organic fertilizers have 16.36± 0.07mg Trolox Equivalent (TE)/100g fresh tomato (ft) antioxidant activity and 6.96± 0.63mg Gallic Acid Equivalent (GAE)/100g ft total phenols content while the plant treated by mineral fertilizer have 15.57± 0.05 mg TE/100g ft for antioxidant activity and 6.09± 0.13mg GAE/100g ft for total phenols content. Furthermore, it was reported that, as compared to mineral fertilization, organic fertilization significantly increases the antioxidant activity and phenolic compounds production in Mongal F1 tomato variety. This increase is probably due to the availability of various major and minor elements in organic fertilizer contrary to mineral fertilizer which has only three major elements, nitrogen, phosphorus, and potassium. 79 days after transplanting, fruit ripping has no obvious effect on the accumulation of these compounds.

Assessment of the Content of β-Carotene, Lycopene and Total Phenolic of 45 Varieties of Tomatoes (<i>Solanum lycopersicum</i> L.)

“…The values obtained are lower than those of Rotino et al [22] with values ranging from 49.11 to 69.85 mg / 100 g DM on four tomato genotypes. They are similar to those obtained by Georgé et al [21] and Tudor-Radu et al [23] with respective values of 17.4 and 9.26 to 33.40 mg / 100g MS. Like the lycopene content, the β-carotene content may also depend on several factors such as variety, degree of maturity and agronomic conditions [13,25].…”

“…The values found in the present in the present study are below than those reported by Tudor-Radu et al [23] which ranged from 29911.50 to 42874.01mg of GEA / 100g DM. On the other hand, they are lower than the values of George et al [21] on red tomato and those of Sahlin et al [20] on two varieties (Excell, Aranca) with respective values of 268 mg and 354.83 to 438.6 mg GEA / 100 g DM. Also, they are above those obtained by Seremé et al [26] for Burkina Faso tomato Mongal F1 with values of 157.33 to 193.47 mg GEA / 100 g DM.…”

“…On the other hand, there are others which are superior to this one. George et al [21] obtained a value of 61.1 mg / 100 g DM and Rotino et al [22] values ranging from 65.95 to 92.85 mg / 100g DM on four tomato genotypes from Italy. Furthermore, the values obtained are considerably lower than those of Tudor-Radu et al [23] on four varieties of tomatoes in Romania with values of 164 to 359.88 mg / 100g DM.…”

PC&CA - Tool for Polyphenols Content Monitoring at the End of Spring Depending on Organic and/or Mineral Fertilization of Perennial Grassland

“…The smallest total polyphenols content (60 µM gallic acid/g) was found in exclusive mineral fertilization case (M2), with the highest mineral nitrogen dose applied in one step (150 kg/ha). Sereme et al (2016) highlighted also that organic fertilisation with fermented manure (livestock) increase the phenolics compounds content of plants comparatively with mineral N P K fertilizers.…”

Influences of Storage Conditions, Cultivation and Culinary Practices, On the Antioxidant Capacity of Red Bulbs of Some Onion Varieties Grown in Burkina Faso

“…The same source states that, soils rich in humus with high biological activity can positively modify the concentration and the combination of antioxidants in harvested fruits and vegetables, compared to soils that are regularly fumigated and extensively chemical fertilized, and which have a generally lower bioactivity [41]. It could be argued that the ability of organic farming practices to increase the antioxidant content of fruits and vegetables would come from the use of organic fertilizers and pesticides, which are very rich in organic and probably other agro-ecological parameters could explain the increase of antioxidant content in organic farming according to many authors, Dakéné, et al [42]; Sereme, et al [43]; Dabire, et al [44].…”