Bioactive compounds and antioxidant activity of organically grown tomato (Solanum lycopersicum L.) cultivars as affected by fertilization

Riahi, Anissa; Hdider, Chafik

doi:10.1016/j.scienta.2012.12.009

Cited by 31 publications

(20 citation statements)

References 39 publications

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“…Carotenoids are efficient antioxidants, quenching singlet oxygen and preventing lipid peroxidation in vitro (Institute of Medicine, National Academy of Sciences, 2000). Riahi and Hdider, (2013) reported that lycopene contents recorded for tomato plants grown with organic fertilizer confirm that genotype significantly affects carotenoid content in organic tomato but not between organic fertilizer treatments. By contrast, our data clearly showed higher concentrations of lycopene and bcarotene in fruits developed in FC 20 and FC 40, suggesting that fruit quality could be improved by application of compost to pepper crop.…”

Section: Discussionmentioning

confidence: 88%

Study of fat compost from dairy industry wastewater as a new substrate for pepper (Capsicum annuum L.) crop

Fiasconaro

Antolín

Lovato

et al. 2015

Scientia Horticulturae

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Section: Discussionmentioning

confidence: 88%

Study of fat compost from dairy industry wastewater as a new substrate for pepper (Capsicum annuum L.) crop

Fiasconaro

Antolín

Lovato

et al. 2015

Scientia Horticulturae

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“…Therefore, the results indicated that Stimplex had no effect on TPC in tomato cultivars. Similarly, Riahi and Hdider [22] have used different organic fertilizers on two tomato cultivars and found that organic fertilizers had no significant effect on TPC in tomatoes. There was no significant difference among the tomato varieties, which agrees with Riahi and others [24].…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 99%

A Study on Organic Tomatoes: Effect of a Biostimulator on Phytochemical and Antioxidant Activities

Sidhu

Nandwani

Wang

et al. 2017

Journal of Food Quality

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The objective of the present study is to investigate nutritional and antioxidant activity of four types of organic tomato cultivars. The differences in tomato quality are also tested between groups with or without treatment using an organic biostimulator, Stimplex. Total phenolic compounds (TPC), lycopene, -carotene, DPPH free radical scavenging activity, reducing power, and color parameters were investigated in the current study. The results showed that there was no significant difference in TPC among cultivars regardless of Stimplex treatment. Higher lycopene and -carotene were obtained in Stimplex treated tomatoes. Lycopene and -carotene contents were significantly different among cultivars ( < 0.05). DPPH scavenging activity in controlled group was significantly higher than that in the Stimplex treated tomatoes ( < 0.05). No significant difference in reducing power was detected among cultivars treatment groups. The study showed that the darker the tomato color, the higher the lycopene and -carotene contents and the stronger the reducing power.

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“…Flavonoids occur in foods of plant origin in different variations: fl avonols, fl avones, catechins, fl ava no nes, anthocyanidins and isofl avonoids (2,4). Previous studies have confi rmed that there are high levels of phenols and fl avonoids in the fruit of apple (Malus domestica 'Granny Smith') (5,6), tomato (Solanum lycopersicum L.) (7,8) and sweet pepper (Capsicum annuum) (9,10).…”

Section: Introductionmentioning

confidence: 99%

Influence of Yellow Light-Emitting Diodes at 590 nm on Storage of Apple, Tomato and Bell Pepper Fruit

Kokalj

Hribar

Cigić

et al. 2016

Food Technol. Biotechnol.

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SummaryThe objective of this study is to investigate the eff ects of irradiation from light-emitt ing diodes (LEDs) on several fruits during storage. To improve storage and increase the contents of some bioactive compounds, apple, tomato and red bell pepper fruits were exposed to yellow light emitt ed from the diodes at 590 nm. The contents of ascorbic acid, total phenolics, total fl avonoids and several pigments were investigated, along with the antioxidant potential. The colour parameters (L*, a* and b*) and fi rmness of the fruit were also determined. Aft er 7 days of LED light irradiation, there was signifi cantly higher total phenolic content and antioxidant potential in apple peel extracts. The irradiated fruit of tomato had signifi cantly higher levels of total phenolic compounds, and the fruit of red bell pepper had signifi cantly higher antioxidant potential. LED light had no eff ects on the colour parameters, although there was a tendency to accelerate colour development. Apple fruit irradiated with LED light was signifi cantly less fi rm. Among twelve analysed pigments, signifi cantly more β-carotene was detected in LED light-irradiated apple and bell pepper fruit, more α-tocopherol and γ-tocopherol in bell pepper fruit, and more lutein in apple peel and bell pepper fruit. The applied LED light slightly accelerated the ripening of the studied fruit, and aff ected the synthesis of some of the secondary metabolites.

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Bioactive compounds and antioxidant activity of organically grown tomato (Solanum lycopersicum L.) cultivars as affected by fertilization

Cited by 31 publications

References 39 publications

Study of fat compost from dairy industry wastewater as a new substrate for pepper (Capsicum annuum L.) crop

Study of fat compost from dairy industry wastewater as a new substrate for pepper (Capsicum annuum L.) crop

A Study on Organic Tomatoes: Effect of a Biostimulator on Phytochemical and Antioxidant Activities

Influence of Yellow Light-Emitting Diodes at 590 nm on Storage of Apple, Tomato and Bell Pepper Fruit

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