Phenolic Content and Antioxidant and Antimutagenic Activities in Tomato Peel, Seeds, and Byproducts

Valdez‐Morales, Maribel; Espinosa‐Alonso, Laura Gabriela; Espinoza-Torres, Libia Citlali; Delgado‐Vargas, Francisco; Medina‐Godoy, Sergio

doi:10.1021/jf5012374

Cited by 97 publications

(73 citation statements)

References 36 publications

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“…Research was carried out to determine the total phenolic content in different fractions (skin, seeds and pulp), and found that tomato skin and seeds presented higher amounts of polyphenolics than pulp (29.1 and 22 respectively, vs. 12.7 mg GAE/100 g FW) [37]. The same observation has also been made by others, who related that the phenolic content of several tomato types (grape, cherry, bola and saladette type) was on average 2.2 times higher in the skin than in the seeds [22].…”

Section: Phenolic Compoundssupporting

confidence: 75%

“…These bioactive constituents are recognized by their health benefits, namely anticarcinogenic, cardioprotective, antimicrobial, anti-inflammatory, antioxidants properties, among others [13]. It is important to highlight that the content of bioactive compounds depends on tomato variety, agricultural practices, environment conditions, ripeness, as well as the processes of industrial transformation of tomato into juices, ketchup, pastes, purees, sauces and soups [22].…”

Section: Bioactive Compounds Present In Tomatomentioning

confidence: 99%

“…Several studies have also highlighted remarkable differences in the content of phenolics between the diverse fractions of tomato fruit [22]. Research was carried out to determine the total phenolic content in different fractions (skin, seeds and pulp), and found that tomato skin and seeds presented higher amounts of polyphenolics than pulp (29.1 and 22 respectively, vs. 12.7 mg GAE/100 g FW) [37].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

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Tomato as Potential Source of Natural Additives for Meat Industry. A Review

et al. 2020

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Tomato industry produces huge amounts of by-products that represent an environmental and economic problem. However, these by-products contain multiple bioactive compounds, which would make them a renewable source for obtaining natural antioxidants and colourants (carotenoids). This is in line with the preferences of the current consumer who demands more natural and healthy products. However, the lipophilic character of carotenoids means that their extraction must be carried out using toxic organic solvents. To overcome environmental and health problems of organic solvents, the application of supercritical fluid extraction (SFE) for the extraction of lipophilic compounds such as lycopene was used successfully, achieving yields similar to those obtained with conventional techniques. Nonetheless, the extraction conditions must be carefully selected, to obtain high yields and at the same time maintain a high antioxidant capacity. On the other hand, the use of tomato and tomato extracts as natural additives in meat products are reduced in comparison with other natural antioxidant/colourant extracts. However, different researches conclude that the use of tomato improved nutritional quality, reduced lipid oxidation and increased stability during the shelf-life period of meat products, while retaining or increasing sensory properties and overall acceptability, which converts tomato by-products into a promising source of natural additives.

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Section: Phenolic Compoundssupporting

confidence: 75%

Section: Bioactive Compounds Present In Tomatomentioning

confidence: 99%

Section: Phenolic Compoundsmentioning

confidence: 99%

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Tomato as Potential Source of Natural Additives for Meat Industry. A Review

et al. 2020

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“…Fruits from berry and citrus family members, apples and pears have also known to contain considerable amounts of phenolic acids [12]. Among vegetables the yellow onions followed by artichokes, potatoes, rhubarb, red cabbage and cherry tomatoes harbor high phenolic content [23, 24]. Among the different vegetables consumed, the potatoes account for up to 25% of total phenolics such as chlorogenic acid and caffeic acid [25].…”

Section: Introductionmentioning

confidence: 99%

An overview on the role of dietary phenolics for the treatment of cancers

Anantharaju

Prathima

Vimalambike

et al. 2016

Nutr J

409

248

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Plant derived phenolic compounds have been shown to inhibit the initiation and progression of cancers by modulating genes regulating key processes such as: (a) oncogenic transformation of normal cells; (b) growth and development of tumors; and (c) angiogenesis and metastasis. Recent studies focusing on identifying the molecular basis of plant phenolics-induced cancer cell death have demonstrated down-regulation of: (a) oncogenic survival kinases such as PI3K and Akt; (b) cell proliferation regulators that include Erk1/2, D-type Cyclins, and Cyclin Dependent Kinases (CDKs); (c) transcription factors such as NF-kβ, NRF2 and STATs; (d) histone deacetylases HDAC1 and HDAC2; and (e) angiogenic factors VEGF, FGFR1 and MIC-1. Furthermore, while inhibiting oncogenic proteins, the phenolic compounds elevate the expression of tumor suppressor proteins p53, PTEN, p21, and p27. In addition, plant phenolic compounds and the herbal extracts rich in phenolic compounds modulate the levels of reactive oxygen species (ROS) in cells thereby regulate cell proliferation, survival and apoptosis. Furthermore, recent studies have demonstrated that phenolic compounds undergo transformation in gut microbiota thereby acquire additional properties that promote their biological activities. In vitro observations, preclinical and epidemiological studies have shown the involvement of plant phenolic acids in retarding the cancer growth. However, to date, there is no clinical trial as such testing the role of plant phenolic compounds for inhibiting tumor growth in humans. More over, several variations in response to phenolic acid rich diets-mediated treatment among individuals have also been reported, raising concerns about whether phenolic acids could be used for treating cancers. Therefore, we have made an attempt to (a) address the key structural features of phenolic acids required for exhibiting potent anti-cancer activity; (b) review the reported findings about the mechanisms of action of phenolic compounds and their transformation by gut microbiota; and (c) update the toxicological aspects and anti-tumor properties of phenolic compounds and extracts containing phenolic compounds in animals.

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“…Beneficial effects are mainly due to the presence of plants secondary metabolites. Among plant secondary metabolites, phenolics are of special interest related to their activities, such as antioxidants 2,3 , antimutagenic 4,5 , anti-inflammatory 6,7 and inhibitions of enzymes associated with global diseases including Alzheimer, diabetes mellitus [8][9][10][11] . In this context, new studies performed on plants or plant-derived products are very important for the search of natural and safely functional food ingredients.…”

Section: Introductionmentioning

confidence: 99%

Anthraquinone profile, antioxidant and enzyme inhibitory effect of root extracts of eightAsphodelinetaxa from Turkey: canAsphodelineroots be considered as a new source of natural compounds?

Zengin

Locatelli

Ceylan

2015

Journal of Enzyme Inhibition and Medicinal Chemistry

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Plant-based foods have become attractive for scientists and food producers. Beneficial effects related to their consumption as dietary supplements are due to the presence of natural occurring secondary metabolites. In this context, studies on these products are important for natural and safely food ingredients evaluation. The aim of this study was to evaluate root extract of eight Asphodeline species as antioxidants, enzyme inhibitors and phytochemical content. Spectrophotometric antioxidant and enzyme inhibitory assays were performed. Total phenolic and flavonoids contents as well as the chemical free-anthraquinones profiles were determined using routinely procedure (HPLC-PDA). Data show that Asphodeline roots can be considered as a new source of natural compounds and can be used as a valuable dietary supplement. Some differences related to biological activities can be inferred to other phytochemicals that can be considered in the future for their synergic or competitive activities.

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Phenolic Content and Antioxidant and Antimutagenic Activities in Tomato Peel, Seeds, and Byproducts

Cited by 97 publications

References 36 publications

Tomato as Potential Source of Natural Additives for Meat Industry. A Review

Tomato as Potential Source of Natural Additives for Meat Industry. A Review

An overview on the role of dietary phenolics for the treatment of cancers

Anthraquinone profile, antioxidant and enzyme inhibitory effect of root extracts of eightAsphodelinetaxa from Turkey: canAsphodelineroots be considered as a new source of natural compounds?

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