Antioxidant Balance and Regulation in Tomato Genotypes of Different Color

Vela-Hinojosa, Cristián; Escalona‐Buendía, Héctor B.; Mendoza‐Espinoza, José Alberto; Villa-Hernández, Juan Manuel; Lobato-Ortíz, Ricardo; Rodríguez-Pérez, Juan Enrique; Pérez‐Flores, Laura J.

doi:10.21273/jashs04525-18

Cited by 18 publications

(13 citation statements)

References 37 publications

(51 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Lycopene was the most abundant carotenoid on fresh mass basis (56.2−179.4 µg/g) followed by β-carotene (0.2−20.5 µg/g). These results are similar to previous reports of red tomato extracts ( 40 , 41 ). Significant differences between treatments were observed; the treatment with the highest carotenoid mass fraction was treatment 3 (genotype=209, sonication=yes, enzyme=yes, solvent=isopropyl acetate), which is in line with our spectrophotometric results presented in experiment 3.…”

Section: Resultssupporting

confidence: 93%

“…In the literature, it is possible to find very wide ranges of lycopene and β-carotene contents in cherry tomatoes or native tomatoes. Recent works have reported lycopene mass fractions in Mexican native cherry tomatoes in a range of 44−82 µg/g ( 7 , 41 ). Vela-Hinojosa et al ( 41 ) also reported a β-carotene content between 1.4 and 3.0 µg/g in cherry red native tomatoes.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Extraction of Lipophilic Antioxidants from Native Tomato Using Green Technologies

Gómez‐Linton

Navarro‐Ocaña

Alavez

et al. 2021

Food Technol. Biotechnol. (Online)

View full text Add to dashboard Cite

Research background. Tomato (Solanum lycopersicum L.) fruit is highly consumed worldwide and contains high levels of carotenoids and tocopherols, two powerful antioxidants. Native tomato genotypes are rarely used in large-scale commercialisation and industries but serve as a reservoir to diversify the species gene pool and can be employed to obtain functional compounds. Extraction methodologies are currently experimenting changes towards cleaner methodologies that are more efficient and environmentally friendly, including avoiding toxic or polluting solvents. Experimental approach. In this study, factorial and fractional factorial designs were used to evaluate the efficiency of digestive enzymes, sonication and green solvents to extract carotenoids and tocopherols from native tomatoes. Results and conclusions. Digestive enzymes and sonication increased the carotenoid content and the antioxidant activity of the obtained extracts when applied individually. However, when these treatments were applied together and in combination with green solvents (ethyl lactate and isopropyl acetate), the obtained extracts had the highest carotenoid and tocopherol contents as well as the maximal antioxidant activity, compared with non-combined treatments. Moreover, a correlation analysis suggested that antioxidant activity resulted from synergistic effects between several antioxidants rather than individual compounds. The tomato extracts were obtained through a relatively rapid extraction method (2 h) and maintained their functional activity. Novelty and scientific contribution. Tomato is one of the most studied fruits, and both the plant and its fruit have been the subject of numerous studies. Functional compound extraction, mainly through environmentally friendly methods, remains an attractive research field for the utilisation of native tomato fruit, enhancing its limited production and use or harnessing the large amount of industrial waste from commercial tomato processing. There are few reports where clean extraction methods are combined; even rarer are those where green solvents are also used. In this work, the combination of different clean extraction technologies improved the extraction of carotenoids and tocopherols and allowed to establish a more efficient process. We believe that these results will stimulate the use of clean technologies and make the native tomato more attractive to harvest for industrial processing or to extract carotenoids and tocopherols for supplements.

show abstract

Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Extraction of Lipophilic Antioxidants from Native Tomato Using Green Technologies

Gómez‐Linton

Navarro‐Ocaña

Alavez

et al. 2021

Food Technol. Biotechnol. (Online)

View full text Add to dashboard Cite

show abstract

“…Tomatoes are known for their obvious red colour. This red colour is due to the accumulation of a carotenoid pigment that is the lycopene in the flesh and peel of tomato fruit (Vela-Hinojosa et al 2019, Sharma et al 2020. Tomato fruit is a rich source of energy, carotenoids (lycopene, carotene and xanthop hylls), flavonoids, p henolics, minerals, vitamin C, vitamin E, dietary fibers and other phytochemicals with a proven beneficial effect on human health (Rao and Rao 2007, Olaniyi et al 2010, Ramesh et al 2021a, 2021b.…”

Section: Importance Of Tomato Fruitmentioning

confidence: 99%

Purple Tomato - Importance and Scope: A Review

Sharma

Kumar

Paul

et al. 2022

View full text Add to dashboard Cite

Fruits and vegetables are a rich sources of different nutrients, pigments, secondary metabolites and other nutritional components which are beneficial and fundamental components for human health. In recent years, the consumption of coloured fruits and vegetables has increased significantly due to their superior nutritional characteristics. In this context, purple tomato is now gaining importance due to the high content of the pigment anthocyanins. This article provides knowledge on 1) Tomato in general and anthocyanin-rich purple tomato, 2) Benefits of anthocyanins in plants and human diet, 3) Strategies for development of purple tomato, 4) Better postharvest life of purple tomatoes, 5) Purple tomato in India and 6) Health benefits of purple tomato. Purple tomato fruits provide higher nutraceutical value as compared to the classical red tomato as it combines the health benefits of the anthocyanins along with other usual and known phytochemicals as already present in tomato fruit. Due to higher anthocyanins and antioxidative properties, purple tomatoes possess anti-inflammatory, anti-microbial, anti-cancerous, cardio-protective, hepto-protective and neuroprotective effects. Regular consumption of purple tomatoes has also been found effective in the prevention of certain chronic diseases of humans as well. The use of conventional breeding and modern transgenic approach is paving the way for higher anthocyanin and other nutraceuticals in tomato fruits. Higher anthocyanin content has also imparted enhanced shelf-life and better storability to purple tomatoes. In the coming time, the availability and popularity of purple tomatoes in India will be beneficial for farmers, processing industries and human health. This will also serve as another step forward towards attaining nutritional security.

show abstract

“…Tomatoes vary in size, shape, and color. As the tomato ripens, the color changes depending on the genotype, and, depending on the color, it has various antioxidant functions [2,3].…”

Section: Introductionmentioning

confidence: 99%

The Fruit Proteome Response to the Ripening Stages in Three Tomato Genotypes

Choi

Park

Kang

2022

Plants

View full text Add to dashboard Cite

The tomato is a horticultural crop that appears in various colors as it ripens. Differences in the proteome expression abundance of a tomato depend on its genotype and ripening stage. Thus, this study aimed to confirm the differences in changes in the proteome according to four ripening stages (green, breaker, turning, and mature) of three tomato genotypes, i.e., yellow, black, and red tomatoes, using a gel-based proteomic technique. The number of protein spots shown as two-dimensional electrophoresis (2-DE) gels differed according to tomato genotype and ripening stage. A total of 286 variant proteins were determined using matrix-assisted laser desorption-time of flight (MALDI-TOF) mass spectrometry (MS) analysis, confirming 233 identified protein functions. In three tomato genotypes in each ripening stage, grouping according to the Munich Information Center for Protein Sequences (MIPS) functional categories confirmed the variant proteins involved in the following: energy processes (21%); metabolism (20%); protein fate (15%); protein synthesis (10%); a protein with a binding function or cofactor requirement (8%); cell rescue, defense, and virulence (8%); cellular transport, transport facilitation, and transport routes (6%); the biogenesis of cellular components (5%); cell cycle and DNA processing (2%); others (5%). Among the identified protein spots in the function category, two proteins related to metabolism, four related to energy, four related to protein synthesis, and two related to interaction with the cellular environment showed significantly different changes according to the fruit color by the ripening stage. This study reveals the physiological changes in different types of tomatoes according to their ripening stage and provides information on the proteome for further improvement.

show abstract

Antioxidant Balance and Regulation in Tomato Genotypes of Different Color

Cited by 18 publications

References 37 publications

Extraction of Lipophilic Antioxidants from Native Tomato Using Green Technologies

Extraction of Lipophilic Antioxidants from Native Tomato Using Green Technologies

Purple Tomato - Importance and Scope: A Review

The Fruit Proteome Response to the Ripening Stages in Three Tomato Genotypes

Contact Info

Product

Resources

About