Content of Chalconaringenin and Chlorogenic Acid in Cherry Tomatoes Is Strongly Reduced during Postharvest Ripening

Abstract

The content of selected plant constituents was measured in cherry tomatoes (Lycopersicon esculentumMill. cv. Jennita) during conventional Norwegian tomato production in a greenhouse from May until October 2004. Samples were collected according to standard production procedure with orange-yellow colored fruits at weight in the range of 12.4-19.3 g and size in the range of 28.9-33.0 mm (diameter). The content of selected compounds based on 100 g FW were found to vary in the following range during the season: 7.38-28.38 mg of chalconaringenin, 0.32-0.92 mg of rutin, 0.24-1.06 mg of chlorogenic acid, 5.60-20.02 mg of ascorbic acid, 1.60-5.54 mg of lycopene, and 0.37-0.55 mg beta-carotene. Only minute amounts of naringenin together with kaempferol 3-rutinoside and caffeic acid, which previously have been reported from tomatoes, were detected. The content of chalconaringenin to rutin and that of lycopene to beta-carotene showed a strong correlation during the season (p < 0.001). The content of total phenolics and methanol-soluble antioxidants also showed a correlation (p < 0.001), and were found in the range 14.6-32.6 mg of gallic acid equivalents (GAE)/100 g fresh weight (FW) and 445-737 micromol of Fe(II)/100 g FW, respectively. Seasonal variation in the level of plant constituents is shown to be related to photon flux density and fertilization level.

Influence of organic and mineral fertilizers on the antioxidants and total phenolic compounds level in tomato (Solanum lycopersicum) var. mongal F1

“…Indeed, the literature showed that the micronutrient content of fresh fruits of different tomato varieties can vary significantly and it depending on the crop variety itself (Lenucci et al, 2006). Cropping practices, environmental factors, fruit maturity period and post-harvest storage can also cause changes in the composition of fruits of the same variety (Raffo et al, 2002;Slimestad & Verheul, 2005;Luthria et al, 2006). Part of the effective antioxidant activity of tomato could be also attributed to their phenolic compounds, mainly chlorogenic acid, rutin and gallic acid.…”

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

“…Storage of asparagus spears (218C for 3 days) resulted in a considerable increase in phenolic acids (at least three-fold) in each section, particularly in the lower section, and was accompanied by an increase in the proportion of diferulic acid moieties in the mid and lower sections [79]. After 3 wk of postharvest storage, the content of chlorogenic acid in cherry tomatoes was found to be 35% higher than that in the freshly sampled ones [74]. The super cold break-process used for tomato sauce at 658C under vacuum produced an increase of about 30% in the content of caffeic, p-coumaric and ferulic acids [72].…”

“…The following foods are sources of chalcones: Apples and apple juice [13, 16, 39, 107 -114], apple cider [112,115], tomatoes [74,116], rooibos tea [6, 117,118], and orange juice [119].…”

“…The following list gives an enumeration of all the measures or procedures investigated: Maturity, ripening and time of harvest [63,74,82,99,115,116,176,178,179,188,189,194] 58,112,142,162,181,191,196], differentiation in fractions [114,167,174], peeling [109,142,153,180], special pressing or extraction [2, 64,72,165], enzymatic treatment and maceration [51], irradiation [53,158,175,183], drying [8,102,132,152,159], sensory effects [51], germination [88], browning-blanching and polyphenoloxidase (PPO) activity [124], proveniences [8,12,63,107,110,112,…”

Review on factors affecting the quality and antioxidant properties of tomatoes

“…Kaur et al (2006) reported that at the breaker stage, when coloration becomes evident, lycopene starts to accumulate and its concentration increases up to 500-fold in ripe fruits with varying ranges among cultivars. Buta and Spaulding (1997) reported a declining trend of phenolics as the fruits proceed from earliest stage of tomato development to fruit ripening, as well as during post-harvest ripening, but Slimestad and Verheul (2005) stated that the content of total phenolics remained stable during ripening. Mondal et al (2004) reported the results obtained for oxidative stress and antioxidant enzyme systems at different stages of two tomato cultivars and they proposed that, during the early stages of fruit ripening, efficient antioxidant system protects the tomato fruits against the damaging effect of progressive oxidative stress but oxidative damage occurs at the later stage due to decreased activities of the ROS scavenging enzymes.…”