Quinyl esters and glucose derivatives of hydroxycinnamic acids during growth and ripening of tomato fruit

Fleuriet, Annie; Macheix, Jean‐Jacques

doi:10.1016/0031-9422(81)85153-9

Cited by 36 publications

(30 citation statements)

References 19 publications

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“…Hydroxycinnamic acids rarely occur in the plant in a free state and are found most frequently as simple esters 41. In tomato fruits the quinyl ester, chlorogenic acid, is amongst those most commonly encountered 42. The distribution of phenolic compounds in tomatoes varies greatly between the various parts of the plant, at the organ, tissue and cellular levels,38 but this study did not distinguish between the different parts of the fruit.…”

Section: Resultssupporting

confidence: 87%

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

Martı́nez-Valverde

Periago

Provan³

et al. 2002

J Sci Food Agric

484

297

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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.

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Section: Resultssupporting

confidence: 87%

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

Martı́nez-Valverde

Periago

Provan³

et al. 2002

J Sci Food Agric

484

297

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show abstract

“…Immature green tomato fruits contain a high level of chlorogenic acid in the pericarp and pulp. The level of chlorogenic acid rapidly declines as the colour of the fruit changes from green to pink and then to red (Buta & Spaulding, 1997;Fleuriet & Macheix, 1981). George et al (2004) suggested that cherry tomatoes, particularly variety 818 cherry, have the highest content of antioxidants (lycopene, ascorbic acid and phenols) and a higher antioxidant activity than larger size tomato cultivars.…”

Section: Tomatomentioning

confidence: 98%

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Shahidi

Ambigaipalan

2015

Journal of Functional Foods

2,059

1,342

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Available online A B S T R A C TThis review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality, and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

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“…The results obtained in our study on the qualitative analysis of phenolic compounds are consistent with those of the literature. Hydroxycinnamic acid derivatives have already been found in red tomatoes (Macheix, Fleuriet, & Billot, 1990); chlorogenic acid is the most commonly encountered (Fleuriet & Macheix, 1981). Rutin, naringenin, and chalconaringenin have been reported (Benard et al, 2009;Caris-Veyrat et al, 2004) as the main flavonoids in different varieties of red tomatoes.…”

Section: Micronutrient Analyses In Fresh Red and Yellow Tomatoesmentioning

confidence: 98%

Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes

et al. 2011

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Quinyl esters and glucose derivatives of hydroxycinnamic acids during growth and ripening of tomato fruit

Cited by 36 publications

References 19 publications

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

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

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes

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