Lycopene in tomatoes and tomato products

Górecka, Danuta; Wawrzyniak, Agata; Jędrusek‐Golińska, Anna; Dziedzic, Krzysztof; Hamułka, Jadwiga; Kowalczewski, Przemysław Łukasz; Walkowiak, Jarosław

doi:10.1515/chem-2020-0050

Cited by 65 publications

(33 citation statements)

References 32 publications

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“…The use of raw materials such as coniferous shoots can contribute to the development of a functional food sector. Food enriched with ingredients containing active phytochemicals allows reducing the incidence of diseases, which is desirable [18,19]. Thus, the production of inexpensive, natural health-promoting products is of great importance in the current socio-economic situation of many countries in the world, especially in the context of the incidence of civilization diseases [20].…”

Section: Discussionmentioning

confidence: 99%

Identification of Polyphenols from Coniferous Shoots as Natural Antioxidants and Antimicrobial Compounds

et al. 2020

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Currently, coniferous shoots are almost absent as a food ingredient despite their wide availability in many parts of the world. The aim of the study was to assess and compare the composition of selected plant metabolites, evaluate the antioxidant and antimicrobial properties of selected shoots collected in 2019 from the arboretum in Zielonka (Poland), including individual samples from Picea abies L. (PA), Larix decidua Mill (LD), Pinus sylvestris L. (PS), Pseudotsuga menziesii (PM) and Juniperus communis L. (JC). The present work has shown that aqueous extracts obtained from tested shoots are a rich source of phenols such as caffeic acid, ferulic acid, chlorogenic acid, 4-hydroxybenzoic acid and many others. Obtained extracts exhibit antioxidant and antimicrobial properties in vitro. The highest sum of the studied phenolic compounds was found in the PA sample (13,947.80 µg/g dw), while the lowest in PS (6123.57 µg/g dw). The samples were particularly rich in ferulic acid, chlorogenic acid and 4-hydroxybenzoic acid. The highest values regarding the Folin-Ciocâlteu reagent (FCR) and ferric reducing ability of plasma (FRAP) reducing ability tests, as well as the total flavonoid content assay, were obtained for the LD sample, although the LD (14.83 mg GAE/g dw) and PM (14.53 mg GAE/g dw) samples did not differ statistically in the FCR assay. With respect to free radical quenching measurements (DPPH), the PA (404.18-μM Trolox/g dw) and JC (384.30-μM Trolox/g dw) samples had the highest radical quenching ability and did not differ statistically. Generally, extracts obtained from PA and PS showed the highest antimicrobial activity against tested Gram-negative bacteria, Gram-positive bacteria and fungi.

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Section: Discussionmentioning

confidence: 99%

Identification of Polyphenols from Coniferous Shoots as Natural Antioxidants and Antimicrobial Compounds

et al. 2020

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“…In all Mg treatments color analysis kept the highest transmittance at 650 mm, corresponding to the red color (Figure 1), which points the maintenance of a high lycopene content [25,26]. Indeed, as lycopene is a carotenoid, present in tomato and tomato-based products, namely ketchup and pizza sauce [28], having a mighty antioxidant activity [29], in spite of Mg biofortification, quality was preserved.…”

Section: Discussionmentioning

confidence: 91%

Nutrient Interactions in the Natural Fortification of Tomato with Mg: An Analytical Perspective

Coelho

Pessoa

Marques

et al. 2020

The 1st International Electronic Conference on Plant Science

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In the human body, about 53% of Mg is involved in the development and maintenance of bone and other calcified tissues, although it also has a physiological role in protein synthesis, muscle and nerve functions, blood glucose control and blood pressure regulation. Nevertheless, Mg deficiency triggers electrolyte disturbance that can result in multiple symptoms, namely, tremors, poor coordination, muscle spasms, loss of appetite, personality changes, and nystagmus. Complications may include seizures or cardiac arrest. To surpass Mg deficiency, biofortification is a strategy that can boost nutrient enhancement in food crops and can increase nutrient uptake and accumulation in the human body. Accordingly, this study aimed to develop a technical itinerary for Mg biofortification in Lycopersicum esculentum variety H1534. Tomato biofortification was promoted during the respective life cycles throughout six leaf applications with two different treatments (4% and 8%) of MgSO4, equivalent to 702 and 1404 g ha−1. At harvest, the biofortification indexes of Mg were 2.01- and 1.71-fold higher (after spraying with 4% and 8% MgSO4, respectively), with synergistic trends found only with Zn and Fe, whereas P did not vary significantly among treatments. Among treatments, relevant deviations could not be found for total soluble solids, height, diameter and color; however, minor changes in dry weight were detected. It can be concluded that the Mg biofortification of tomato variety H1534 can be performed to add nutritional value to tomato-based processed food products.

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“…In recent years, tomato peels have been proposed as a low-cost source of lycopene, compared to fresh tomatoes or Blakeslea trispora, a fungus of the division of Zygomycota, industrially used due to its ability to produce carotenoids (Górecka et al, 2020;Martínez-Cámara et al, 2018). As for the extraction of carotenoids from other plant materials, solvent extraction and supercritical CO 2 extraction are the most studied and optimized techniques for lycopene extraction from tomato residues (Fritsch et al, 2017).…”

Section: Lycopene Properties and Extractionmentioning

confidence: 99%

A brief overview on valorization of industrial tomato by-products using the biorefinery cascade approach

et al. 2021

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The industrial processing of tomato leads to substantial amounts of residues, typically known as tomato pomace or by-products, which can represent as much as 10% by weight of fresh tomatoes. At present, these residues are either used as feedstock for animals or, in the worst case, disposed of in landfills. This represents a significant waste because tomato pomace contains high-value compounds like lycopene, a powerful antioxidant, cutin, which can be used as a starting material for biopolymers, and pectin, a gelling agent. This article presents an overview of technologies that valorize tomato by-products by recovering added-value compounds as well as generating fuel for energy production. These technologies include operations for extraction, separation, and exploitation of lycopene, cutin and pectin, as well as the processes for conversion of the solid residues to fuels. Data collected from the review has been used to develop a biorefinery scheme with the related mass flow balance, for a scenario involving the tomato supply chain of Regione Campania in Italy, using tomato by-products as feedstock.

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Lycopene in tomatoes and tomato products

Cited by 65 publications

References 32 publications

Identification of Polyphenols from Coniferous Shoots as Natural Antioxidants and Antimicrobial Compounds

Identification of Polyphenols from Coniferous Shoots as Natural Antioxidants and Antimicrobial Compounds

Nutrient Interactions in the Natural Fortification of Tomato with Mg: An Analytical Perspective

A brief overview on valorization of industrial tomato by-products using the biorefinery cascade approach

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