Carotenoids Content in Intact Plastids Isolated From Ordinary and High-Lycopene Tomato (Solanum Lycopersicum L.) Cultivars

Ilahy, Riadh; Riahi, Anissa; Hdider, Chafik; Tlili, Imen; Dalessandro, Giuseppe; Lenucci, Marcello Salvatore

doi:10.17660/actahortic.2015.1081.14

Cited by 14 publications

(11 citation statements)

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“…In the red-fleshed watermelon cultivar Dumara, for example, a constant low expression level of both LCYB and LCYE was reported and related to the biogenesis of chromoplasts from non-photosynthetic plastids. In fact, in contrast to tomato, no chloroplast-to-chromoplast transition occurs in watermelon flesh, thus the metabolic flux toward cyclic carotenes and xanthophylls, which are present in significant quantities in the purified chloroplasts of unripe tomatoes (Lenucci et al, 2012; Ilahy et al, 2014), can be permanently maintained at low levels during the entire process of fruit development and ripening. Nevertheless, significant differences in LCYB expression patterns were reported among red watermelon genotypes and between these and non-red watermelons (Guo et al, 2015).…”

Section: Carotenoid In Tomato and Watermelon Fruitsmentioning

confidence: 99%

Inside and Beyond Color: Comparative Overview of Functional Quality of Tomato and Watermelon Fruits

et al. 2019

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The quali-quantitative evaluation and the improvement of the levels of plant bioactive secondary metabolites are increasingly gaining consideration by growers, breeders and processors, particularly in those fruits and vegetables that, due to their supposed health promoting properties, are considered “functional.” Worldwide, tomato and watermelon are among the main grown and consumed crops and represent important sources not only of dietary lycopene but also of other health beneficial bioactives. Tomato and watermelon synthesize and store lycopene as their major ripe fruit carotenoid responsible of their typical red color at full maturity. It is also the precursor of some characteristic aroma volatiles in both fruits playing, thus, an important visual and olfactory impact in consumer choice. While sharing the same main pigment, tomato and watermelon fruits show substantial biochemical and physiological differences during ripening. Tomato is climacteric while watermelon is non-climacteric; unripe tomato fruit is green, mainly contributed by chlorophylls and xanthophylls, while young watermelon fruit mesocarp is white and contains only traces of carotenoids. Various studies comparatively evaluated in vivo pigment development in ripening tomato and watermelon fruits. However, in most cases, other classes of compounds have not been considered. We believe this knowledge is fundamental for targeted breeding aimed at improving the functional quality of elite cultivars. Hence, in this paper, we critically review the recent understanding underlying the biosynthesis, accumulation and regulation of different bioactive compounds (carotenoids, phenolics, aroma volatiles, and vitamin C) during tomato and watermelon fruit ripening. We also highlight some concerns about possible harmful effects of excessive uptake of bioactive compound on human health. We found that a complex interweaving of anabolic, catabolic and recycling reactions, finely regulated at multiple levels and with temporal and spatial precision, ensures a certain homeostasis in the concentrations of carotenoids, phenolics, aroma volatiles and Vitamin C within the fruit tissues. Nevertheless, several exogenous factors including light and temperature conditions, pathogen attack, as well as pre- and post-harvest manipulations can drive their amounts far away from homeostasis. These adaptive responses allow crops to better cope with abiotic and biotic stresses but may severely affect the supposed functional quality of fruits.

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Section: Carotenoid In Tomato and Watermelon Fruitsmentioning

confidence: 99%

Inside and Beyond Color: Comparative Overview of Functional Quality of Tomato and Watermelon Fruits

et al. 2019

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“…[1][2][3][4][5] Flavonoids, phenols, ascorbic acid (vitamin C), tocochromanols (vitamin E) and carotenoids, mainly lycopene, are important bioactive molecules of ripe tomato fruits. [6][7][8][9][10][11] These compounds synergize to exert positive effects on human health through oxidative and still not fully understood non-oxidative mechanisms. 1,[3][4][5]12 Consequently tomato fruits are increasingly considered as "functional food".…”

Section: Introductionmentioning

confidence: 99%

Fractionate analysis of the phytochemical composition and antioxidant activities in advanced breeding lines of high-lycopene tomatoes

Ilahy¹,

Piro

Tlili³

et al. 2016

Food Funct.

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This study investigates the antioxidant components [lycopene, total phenolics, total flavonoids, ascorbic acid (AsA) and dehydroascorbic acid (DHA)] as well as antioxidant activities of the hydrophilic and lipophilic fractions (AAHF and AALF) of peel, pulp and seed fractions isolated from red-ripe berries of the ordinary tomato cultivar Rio Grande and the two high-lycopene tomato breeding lines HLT-F61 and HLT-F62 simultaneously grown in an open-field of Northern Tunisia. Significant differences (p < 0.05) were found among cultivars for each trait studied. All fractions isolated from the red-ripe berries of HLT lines showed higher lycopene, total phenolics and total flavonoid contents, as well as higher AAHF and AALF, than those isolated from Rio Grande. Regardless of the fraction, HLT-F61 had the highest lycopene content (893.0 mg per kg fw, 280.0 mg per kg fw, and 47.5 mg per kg fw in peel, pulp and seed fractions, respectively) and total phenolics at least 2-fold and 3-fold higher than HLT-F62 and Rio Grande, respectively. Peel and seed fractions from HLT-F61 red-ripe tomato berries had the highest AsA content (345 mg per kg fw and 115 mg per kg fw, respectively), while no significant difference was found in the seed fraction between HLT-F62 and Rio Grande. The HLT-F62 pulp fraction showed the highest content of AsA (186 mg per kg fw) and DHA (151 mg per kg fw) among all the assayed cultivars. Except for the peel fraction, where HLT-F61 had similar AAHF values to HLT-F62, the high-lycopene line HLT-F61 showed higher AAHF values than HLT-F62 and Rio Grande. Regardless of the fraction, the highest AALF values were recorded in HLT-F61 berries. Thus, both HLT tomato lines are promising for the introduction, as advanced hybrids, in either fresh market or processing industry.

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“…Tomato can provide an important proportion (85%) of antioxidants in the human diet through carotenoids and phenolic compounds (Aoun et al, 2013;Liu, 2013). The most important natural antioxidant present in tomato is lycopene (Brandt et al, 2006) which represents 90% of the total carotenoids and which is responsible for the deep red colour of ripe tomatoes and their derived products (Ibitoye et al, 2009;Ilahy et al, 2015). The dietary intake of lycopen has been reported to be associated with decreased risk of cancer and cardiovascular diseases (Soares et al, 2014).…”

Section: Chemical Analysis and Equipmentmentioning

confidence: 99%

Assessment of Ascorbic Acid, Polyphenols, Flavonoids, Anthocyanins and Carotenoids Content in Tomato Fruits

Tudor-Radu

Vîjan

Tudor-Radu

et al. 2016

Not Bot Horti Agrobo

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The increased interest in organic tomatoes production demands breeders to develop new cultivars, which besides suitability in low-input production system and marketable quality, have to exhibit high nutritional value, including health-promoting compounds. In this respect, this paper aimed to assess and compare the nutritional value of four Romanian tomato cultivars, two with determinate growth ('Argeș 11' and 'Argeș 123') and two with indeterminate growth ('Costate 21' and 'Ștefănești 22'), created and recommended for organic production in open field and protected cultivation. The tomato cultivars were laid out in a high plastic tunnel crop and the tomato fruits were evaluated as chemical composition, being determined the following parameters: moisture, ash, soluble solids, pH, acidity and content in some antioxidant compounds, such as vitamin C, polyphenols, flavonoids, anthocyanins, lycopene and β-carotene. Considering some chemical parameters important in revealing tomato flavor, such as soluble solids, pH and acidity, 'Ștefănești 22' cultivar showed the best ratio among them. The differences in antioxidant composition among cultivars were not statistically significant (P>0.05) for most of the analyzed parameters, with the exception of lycopene content which showed significant variation. Thus, 'Costate 21' showed the highest amount of lycopene within indeterminate cultivars (17.49 mg 100 g -1 FW), while 'Argeș 11' showed the highest amount of lycopene within determinate cultivars (13.92 mg 100 g -1 FW). According to the nutritional value of cultivars assessed in this study, 'Costate 21' is the best recommendation for greenhouse cultivation while 'Argeș 11' is the best recommendation for open field cultivation.

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Carotenoids Content in Intact Plastids Isolated From Ordinary and High-Lycopene Tomato (Solanum Lycopersicum L.) Cultivars

Cited by 14 publications

References 0 publications

Inside and Beyond Color: Comparative Overview of Functional Quality of Tomato and Watermelon Fruits

Inside and Beyond Color: Comparative Overview of Functional Quality of Tomato and Watermelon Fruits

Fractionate analysis of the phytochemical composition and antioxidant activities in advanced breeding lines of high-lycopene tomatoes

Assessment of Ascorbic Acid, Polyphenols, Flavonoids, Anthocyanins and Carotenoids Content in Tomato Fruits

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