Free Hydroxycinnamic Acids, Lycopene, and Color Parameters in Tomato Cultivars

Abstract

Concentrations of antioxidant compounds (total phenolic compounds, free hydroxycinnamic acids, and lycopene) and color parameters ( a*, b*, and L*) were determined in 167 tomato samples belonging to five cultivars (Dorothy, Boludo, Dunkan, Dominique, and Thomas) produced on the island of Tenerife. Chlorogenic, caffeic, p-coumaric, and ferulic acids were identified and quantified in the tomato samples. Chlorogenic acid had the highest mean concentration, whereas the p-coumaric was not detected in almost half of the tomato samples. The cultivar, cultivation method, and production region had little influence on the concentration of analyzed parameters. Considerable seasonal variations in the levels of these parameters were observed. Many correlations were observed between the antioxidant compounds and color parameters. The tomato samples tended to be differentiated according to the sampling period when discriminant analysis was applied.

Evolution of Mineral Contents in Tomato Fruits During the Ripening Process After Harvest

“…An aliquot of 10.0±1.0 g was placed in an ashing dish and then in a hot sand bath until complete sample carbonization. After carbonization, samples were placed in a Gallenkamp furnace (Loughborough, UK) at 550±10°C for 24 h until complete incineration (AOAC 1990;Hernández et al 2005).…”

“…Appropriate water dilutions were made for Na and K determination. The wavelength and curve range conditions used are shown in Table 3 (AOAC 1990;Hernández et al 2005).…”

Evaluation of drying methods on the content of some bio-actives (lycopene, -carotene and ascorbic acid) of tomato slices

“…Moreover, it is widely recognized that the protective role of tomato consumption is due to the synergistic effect among the different classes of antioxidants. Aside from the genetic potential of the cultivar, agronomic and environmental conditions, ripening stage of fruit and post-harvest storage are known to affect the chemical composition of tomatoes (Garcia and Barrett, 2006;Hernández et al, 2007; AlSanabani et al, (2013). Adejumo (2012) reported that a medium sized tomato contributes 40% of ascorbic acid (vitamin C) required in humans, which is important in forming collagen, a protein that gives structure to the bones, cartilage, muscle, and blood vessels and aids in the absorption of iron.…”

Vergleich unterschiedlicher Gewächshaussysteme und deren Auswirkungen auf die Qualität von Tomaten

“…Some researchers reported that an accumulation of secondary plant compounds in tomatoes can be triggered by elevated daily mean temperatures ranging between 18.5 °C and 26 °C (Krumbein et al 2006;Toor et al 2006), which could be the reason for increasing contents of valuable plant compounds in the present study. Otherwise, Hernandez et al (2007) analyzed the lycopene content in tomatoes on a monthly basis from October to June. By using the recorded data in this study, it can be calculated that the accumulation of lycopene decrease with decreasing RH ranging between 70 % and 55 %.…”