Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum)

Abstract

Nine commercial varieties of tomato (Rambo, Senior, Ramillete, Liso, Pera, Canario, Durina, Daniella and Remate) produced in Spain were analysed for their lycopene content, content of phenolic compounds and antioxidant capacity. The phenolic compounds were characterised as avonoids (quercetin, kaempferol and naringenin) and hydroxycinnamic acids (caffeic, chlorogenic, ferulic and p-coumaric acids). Antioxidant activity was measured using the DPPH and ABTS assays. The concentrations of lycopene and the various phenolic compounds as well as the antioxidant activity were signi®cantly in¯uenced by the tomato variety. Quercetin, the most abundant¯avonoid, was found in concentrations ranging between 7.19 and 43.59 mg kg À1 fresh weight, while naringenin levels were lower than 12.55 mg kg À1 . The most abundant hydroxycinnamic acid was chlorogenic acid, with values ranging from 14 to 32 mg kg À1 fresh weight, followed by caffeic acid, while p-coumaric and ferulic acids showed similar concentrations lower than 5 mg kg À1 . The highest content of lycopene was found in Ramillete, Pera and Durina (>50 mg kg À1 fresh weight), while the concentration in the other varieties was between 50 and 30 mg kg À1 , with the exception of Liso (less than 20 mg kg À1 ). The antioxidant activity of tomato extracts varied with the tomato variety and the assay method used. Individual compounds found to be signi®cantly related to antioxidant capacity were lycopene and ferulic and caffeic acids, but not quercetin and chlorogenic acid.

Prevalence of aflatoxin in dried okra (Abelmoschus esculentus) and tomatoes (Lycoperisicon esculentum) commercialized in Ibadan metropolis

“…This may be due to another important aspect of the mycotoxin production in foodstuff which is based on the presence or absence of compounds that inhibit the toxin synthesis as tomatoes contain polyphenols which might suppress the synthesis of such toxin [19]. The detection of aflatoxin in these samples might also be attributed to poor agronomic practices, harvesting method, handling, processing, storage and market sanitations this is in line with the work of Ayalen, and Okigbo, et al [20,21].…”

Survey of aflatoxins in tomato products

“…These compounds should be present at sufficient concentration to be able to be partial or completely effective. Tomatoes contain polyphenols (MARTÍNEZ-VALVERDE et al, 2002), which might be able to suppress the synthesis of such toxins although the adequate inhibitory concentration of these compounds remain undetermined (MALLOZZI et al, 1996;HUA;GROSJEAN;BAKER, 1999).…”

Antioxidant content of Tomatoes (Lycopersicon esculentum cv MT1) treated by different type of Pesticide, Fertilizer and growth medium in Compost

“…Tomatoes can be sources of micronutrient especially polyphenol compound that contribute to the antioxidant content 2 . Phytochemical compounds in tomatoes such as lycopene and β-carotene are fat soluble as well as vitamin C which is water soluble and intermediate hydrophobicity compound such as quercetin, glycocydes, naringenin, chalcone dan chlorogenic acid that have been known to contribute in antioxidant activities in tomatoes 3 The usage of compost to rejuvenate soil had been long known by community such as manure and agricultural waste 5,6 .…”