Bioactive Compounds in Tomatoes at Different Stages of Maturity

Dūma, Māra; Alsiņa, I.; Dubova, L.; Erdberga, Ieva

doi:10.2478/prolas-2018-0014

Cited by 11 publications

(15 citation statements)

References 29 publications

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“…In our study, the concentration of lycopene in cherry tomatoes was considerably higher than that detected in big size tomatoes, regardless of tomato colour, but lower concentration was determined for yellow tomatoes. The results reported here are in line with previous studies (Markovic et al, 2006;Bojarska et al, 2020) in which lycopene concentration in fresh tomatoes ranged from 1.82 to 11.19 mg•100 g -1 wet weight; similar also to values reported by Asensio et al (2019) and Coyago-Cruz et al (2019) as well to our previous results (Dûma et al, 2018), but lower than those reported by Marti et al (2016). The lycopene concentration was on average 30% higher in red tomatoes than in brown tomatoes.…”

Section: Discussionsupporting

confidence: 93%

“…It was concluded that small-fruited tomatoes have the highest concentration of phenolic compounds, especially in autumn, and the concentration is lower by ~5% in spring. The results reported here are in line with the data presented by Asensio et al (2019) and Alenazi et al (2020), and slightly lower than in other reports (Dûma et al, 2018;Bojarska et al, 2020). However, it should be noted that the comparison is often difficult due to the great influence of agronomic factors such as varieties, growing conditions and harvesting time.…”

Section: Discussionsupporting

confidence: 90%

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Quality of Different Coloured Tomatoes Depending on the Growing Season

Dūma

Alsiņa

Dubova

et al. 2022

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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Tomatoes have been widely used in nutrition, as well as in nutritional medicine. Red tomatoes are used for the treatment of anaemia, they contain the antioxidant lycopene, and the high concentration of organic acids promotes digestion. Yellow tomatoes have valuable amounts of ß-carotene, the pigment that gives orange and yellow tomatoes their colour, and helps to neutralise free radicals that may damage cells. The size of brown tomatoes is smaller than an average tomato, but they are sweeter, due to higher concentration of fructose. Cherry tomatoes are among the smallest tomatoes commercially available, but they are known for being rich in carotenoids, lycopene and phenolic compounds. The aim of the study was to evaluate how the concentration of biologically active substances differs depending on the tomato growing season. The study examined four varieties of tomatoes (Bolzano F1 — yellow, Chocomate F1— brown, Encore F1 — red, Strabena F1— red cherry) grown in an industrial greenhouse “Mežvidi” (Latvia) using additional light. The concentration of biologically active substances (lycopene, ß-carotene, total phenolic compounds, and soluble solids) was determined in two vegetation periods — autumn (November) and spring (March). The obtained results showed that tomatoes harvested in autumn contained more biologically active substances than in spring, as many biological processes in plants occur more rapidly at the beginning rather than in the middle or at the end of the vegetation season. Therefore, the concentration of secondary metabolites in tomatoes is higher at the end of the season. In autumn, cherry tomatoes Strabena contained the highest amount of pigments, total phenols, and soluble solids, and therefore the taste index of this variety also was the highest. In spring, pigment concentration was significantly lower (on average by 20–30%), and phenols and soluble solids concentration (oBrix) was not significantly lower — on average by 2–4%. Of the large-fruit tomatoes, at the beginning of vegetation season (autumn), the highest amounts of pigments were in red tomatoes (Encore) — lycopene concentration 4.63 ± 0.04 mg·100 g−1; yellow tomatoes Bolzano were rich in phenolic compounds — 128.46 ± 3.25 GAE mg·100−1, and brown tomatoes Chocomate had the highest soluble solids concentration — 4.48 ± 0.05 oBrix. In spring, the concentration of biologically active substances was lower on average by 10–15%, regardless of the colour and variety of the tomato.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 90%

Quality of Different Coloured Tomatoes Depending on the Growing Season

Dūma

Alsiņa

Dubova

et al. 2022

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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“…Tomatoes are rich in vitamins like A, C, K, B6 and folate and thiamine and minerals like potassium, manganese, magnesium, phosphorus and copper. It also contains dietary fiber, protein and organic components such as lycopene, polyphenolic compounds and phenolic acid which are very important for human health (Bergougnoux 2014;Dūma et al, 2018). Due to the above mentioned features, tomato consumption continues to increase every year.…”

Section: Anahtar Kelimelermentioning

confidence: 99%

The Effect of Cuscuta babylonica Aucher on Chemical Compounds of Lice Tomato

Özen

Savaşçi

Asan

et al. 2020

Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi

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Tomato (Lycopersicon esculentum L.) is one of the most widely used products in nutrition. But this plant suffers significant loss of yield due to parasitic plant infection. Dodder (Cuscuta spss.), a flowering plant belonging to the Convolvulaceae family, is one of the most harmful parasites for tomatoes. Although some tomato varieties have developed resistance to this, Cuscuta is the most important disease that has a negative impact on tomato yield. In this study, it was investigated that how Lice tomato is affected by Cuscuta babylonica Aucher infection and whether it develops resistance to it. For this purpose, following Cuscuta infection, the amount of fatty acids, calcium (Ca 2+) and some phenolic compounds in the leaves of the tomatoes were investigated. The results of the study showed that the Cuscuta infection increased the amount of 16:1, 18:0 and 18:1 fatty acids, Ca 2+ and some phenolics such as chlorogenic acid, rutin, quercetin and salicylic acid which are effective in defense against pathogens.

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“…Mahmood et al [29] also stated that total flavonoids had increasing maturity in strawberry and mulberry from Pakistan. Moreover, Duma et al [33] described bioactive compounds of tomatoes at various ripening stages and observed the increase in total flavonoids as maturity developed.…”

Section: Btotal Flavonoid Contentmentioning

confidence: 99%

Antioxidant Activity of Melinjo Ketan (Gnetum gnemon L., ‘Ketan’) Seed Extract at Various Ripening Stages and Ethanol Solvent Concentration

Kunarto

Sutardi

Supriyanto

et al. 2019

Int. J. Adv. Sci. Eng. Inf. Technol.

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Melinjo seeds (Gnetum gnemon L.) have the potency as antioxidants due to their bioactive compounds such as polyphenols, flavonoids, tannins, and resveratrol. The study was conducted to determine the effect of the ripening stages of Melinjo ketan variety seeds and ethanol solvent concentration on total of phenolic, flavonoid also resveratrol content, and antioxidant activity of Melinjo seed extract. The ripening stages of Melinjo seeds used were immature, semi-mature and mature. The ethanol solvent concentrations were 20%, 50% and 80%. Samples of dried melinjo seeds were macerated in ethanol (1: 5) at room temperature for 2 days. The extract was filtrated, evaporated and freeze-dried. This study reported that the ripening stages of melinjo seeds and ethanol solvent concentrations had effect on the total of phenolic, flavonoid, resveratrol content, and antioxidant activity of melinjo seed extract significantly (p<0,05). Mature melinjo seeds macerated using 50% ethanol solvent produced extract with the highest antioxidant activity. It had the total phenolic content of 7.033 ± 0.06 mg GAE/g, total flavonoids content of 335.04 ± 1.32 mg CE/100 g, resveratrol content of 1.55 ± 0.3%, DPPH radical inhibition of 66.07 ± 0.38%, and reducing power (80.26 ± 0.06%). These studies showed that the antioxidant effect of Melinjo ketan extract is influenced by the level of maturity and solvent concentrations of ethanol that can be an alternative of antioxidant sources. It is recommended to use Melinjo ketan seeds macerated with 50% ethanol solvent.

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Bioactive Compounds in Tomatoes at Different Stages of Maturity

Cited by 11 publications

References 29 publications

Quality of Different Coloured Tomatoes Depending on the Growing Season

Quality of Different Coloured Tomatoes Depending on the Growing Season

The Effect of Cuscuta babylonica Aucher on Chemical Compounds of Lice Tomato

Antioxidant Activity of Melinjo Ketan (Gnetum gnemon L., ‘Ketan’) Seed Extract at Various Ripening Stages and Ethanol Solvent Concentration

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