Phenolic Profile and Hydrophilic Antioxidant Capacity as Chemotaxonomic Markers of Tomato Varieties

Abstract

Tomatoes (Solanum lycopersicum L.), the second most important vegetable crop worldwide, are a key component in the so-called "Mediterranean diet", which is strongly associated with a reduced risk of chronic degenerative diseases. In this work, we evaluate the differences in the total and individual polyphenol content and hydrophilic antioxidant capacity of seven varieties of tomato cultivated in Vegas Bajas del Guadiana, Badajoz (Spain), which were collected from two consecutive harvests (2008-2009). Hydrophilic antioxidant capacity was evaluated using the TEAC assay, while the Folin-Ciocalteau assay with a previous cleanup was used to establish total polyphenol content. The method was optimized and validated. Individual polyphenols were quantified using liquid chromatography/electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS) on a triple quadrupole. All compounds were found to be significantly different when analysis of variance was performed. Results from the principal component analysis show that phenolic compounds and hydrophilic antioxidant capacity were responsible for the differences among tomato samples according to variety.

Changes in Tomato Metabolism by Applying 1,8-Cineole

“…In this case, the changes correspond to the lycopene biosynthesis. Similarly, the concentration of the two flavonoids, natural constituents of tomatoes [9], decreased during the ripening process of untreated tomatoes, but in treated tomatoes the initial levels of the unripe tomato is kept almost constant. It is worth noting that in this tomato variety flavonoid behavior is different to reports from other varieties, since increments of these substances during the ripening process have been found [10]; however, there is high flavonoid variability depending on the type of variety, crop conditions and storage [11,12].…”

Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer’ varieties in Northeastern Portugal homegardens

“…Tomato antioxidants include carotenoids such as β-carotene, a precursor of vitamin A, and mainly lycopene, which is largely responsible for the red color of the fruit, vitamins such as ascorbic acid and tocopherols, and phenolic compounds such as flavonoids and hydroxycinnamic acid derivatives (Borguini and Torres, 2009;Clinton, 1998;Kotkov et al, 2009;Kotkov et al, 2011;Moco et al, 2006;Vallverdú-Queralt et al, 2011).…”

“…There are studies on nutritional value and antioxidant properties of tomato from different origins such as Czech Republic (Kotkov et al, 2009(Kotkov et al, , 2011, France (Gautier et al, 2008), Italy (Ilahy et al, 2011), Spain (Guil-Guerrero andRebolloso-Fuentes, 2009;Vallverdú-Queralt et al, 2011) and Taiwan (Chang et al, 2006;Juroszek et al, 2009). Nevertheless, still now there are no reports on Portuguese varieties, moreover on Portuguese local varieties grown for a long time in homegardens.…”

Caracterização química e funcional de tomates "Sweet Grape" e Italiano submetidos à desidratação osmótica e adiabática

“…É também fonte de compostos antioxidantes, contribuindo com a ingestão diária desses compostos e faz parte da chamada "dieta do mediterrâneo", comprovadamente rica em antioxidantes, associada à diminuição de doenças crônico-degenerativas (AGARWAL; RAO, 2000;AGARWAL, 1998;LENUCCI et al, 2006). Os principais antioxidantes no tomate são os carotenoides, principalmente licopeno que é responsável pela coloração vermelha do fruto; fenólicos (flavonoides e derivados do ácido hidroxicinâmico) e vitaminas C e E (BEUTNER et al, 2001;LEONARD et al, 2000;STEWART et al, 2000;KOTKOV;HEJTMNKOV;LACHMAN, 2009;VALLVERDÚ-QUERALT et al, 2011).…”

“…O tomate seco é um produto obtido através da desidratação de metades ou quartos do fruto até umidade intermediária (45-70%) de textura macia e que são consumidas como tal ou são acondicionados com óleo vegetal (VENSKE et al, 2004). Os tomates secos encontrados no mercado apresentam variabilidade significativa quanto às características de textura e de cor.…”