Phenolic composition and antioxidant properties of ex-situ conserved tomato (Solanum lycopersicum L.) germplasm

Abstract

Tomato (Solanum lycopersicum L.) local varieties represent a reservoir of genetic diversity for desirable quality traits. In this study, a representative collection of table tomato germplasm conserved ex-situ in the Portuguese Gene Bank was characterized for its polyphenols composition and antioxidant capacity. Phenolic acids, such as caffeic and p-coumaric acids bounded to a hexose and 5-O-caffeoylquinic acid, corresponded to 71-98% of the identified phenolic compounds; while the remaining fraction consisted of quercetin and kaempferol glycoside derivatives. Among the studied tomato accessions, it was possible to identify those that stand out for the analysed bioactive traits. These findings highlighted the interest of using Portuguese tomato germplasm in breeding programs or of reintroducing into cultivation these local varieties used for fresh consumption.

Deciphering the effects of kosmotrope and chaotrope salts during aqueous two phase extraction (ATPE) of polyphenolic compounds and glycoalkaloids from the leaves of a nutraceutical plant, Solanum retroflexum, with the aid of UPLC-QTOF-MS

“…1a and b). Similarly, Daji et al [14], Ramabulana et al [27] and Pinela et al [32] reported on precursor ions at m/z 609 and m/z 593 as flavonoids.…”

Chemical Composition and Bioactive Characterisation of Impatiens walleriana

“…As a result, peaks 1 ([M − H] − at m/z 341) and 2/3/4 ([M − H] − at m/z 325) were tentatively identified as caffeic acid and p-coumaric acid hexoside, respectively, as described previously in extracts of Taraxacum sect. Ruderalia [19] and Solanum lycopersicum L. [20]. Peak 5 ([M − H] − at m/z 449, tentatively identified as eriodictyol-O-hexoside, presented a UV-vis spectrum characteristic at λmax 310 nm, having been previously observed by [21] in samples of Rosa canina L. Peak 3, p-coumaric acid hexoside, was the major compound found in both extracts, presenting concentrations that ranged from 9.21 ± 0.01 mg/g extract in WP samples to 2.92 ± 0.08 mg/g extract in WO samples.…”

Valorisation of table tomato crop by-products: Phenolic profiles and in vitro antioxidant and antimicrobial activities

“…Moreover, the trials were installed under the same soil and climatic conditions and agronomic management (e.g., plantation, irrigation, pruning, phytosanitary treatments, and harvesting techniques); the plants (populations) corresponding to each accession were grown under spatial isolation by artificial barriers. Therefore, it is expected that this approach has reduced abiotic effects on the chemical composition of the analysed plant material (Pinela et al, 2019). Such plant materials consisted of: (i) axillary green shoots (or suckers) from pruning performed after the flowering period to create an optimal balance of vegetative growth and fruit production; and (ii) aerial biomass at the end of the cultivation cycle.…”

“…The tomato fruit is a well-documented source of dietary antioxidants such as carotenoids, vitamins, and phenolic compounds (Pinela et al, 2012(Pinela et al, , 2016(Pinela et al, , 2019, but little information is available in the literature concerning the non-edible green tissues of this plant. Some authors have already evaluate bioactive properties and chemical aspects of tomato leaves (Figueiredo-González et al, 2017Silva-Beltrán et al, 2015;Taveira et al, 2012), highlighting these by-products as promising sources of bioactive constituents, including phenolics, carotenoids, and alkaloids, for the management of Alzheimer's disease and diabetes mellitus, as well as the cytotoxic effects of alkaloid-rich extracts for gastric cancer cells.…”