Review of flavonoids and other phenolics from fruits of different tomato (<i>Lycopersicon esculentum</i> Mill.) cultivars

Slimestad, Rune; Verheul, Michel

doi:10.1002/jsfa.3605

Cited by 233 publications

(227 citation statements)

References 116 publications

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“…In recent times, both the fresh and different processed tomato products have gained consumers' interest because of their potential antioxidant activity. Tomatoes are good sources of basic nutrients and different bioactive ingredients like carotenoids, lycopene and other flavonoids, phenolic acids and ascorbic acid (Vitamin C) (Slimestad &Verheul, 2009;Veillet et al, 2009). Tomato is the best source of antioxidant vitamins like vitamins A, C and E, along with its huge amount of lycopene and polyphenols which are non-nutritive antioxidants (Chang et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Yusufe

Mohammed

Satheesh

2017

Acta Universitatis Cibiniensis. Series E: Food Technology

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The objective of the present study was to standardise the duration and temperatures of the conventional oven drying methods for best physical and sensory characteristics of dried tomato. The experiment consisted of two factor factorial design (3*2) with three levels of drying temperature (70 o C, 80 o C and 90 o C) and two levels of drying duration (7 and 8 hours) with three replications. An improved and high yielding variety (Cochoro) of tomato released in 2007 for processing and widely grown in Ziwai (Maki), Ethiopia was used. Prior to drying, individual tomato fruits were washed and sliced into uniform thickness (8mm); then, the slices were placed on to the drying trays in a single layer to facilitate uniform drying in hot air oven set at predetermined temperatures per the respective treatments. Data were collected on different physical and sensory attributes and analysed using SAS software (version 9.2). The results showed that titratable acidity, total soluble solids and water absorption capacity were significantly (p≤0.001) increased due to the interaction of degree of temperature and duration of oven drying. In contrast, pH and water activity decreased as the drying temperature and duration increased. Drying at 70 0 C for 7 hours produced dried tomatoes with the highest sensorial acceptability and physical attributes while higher temperatures (80, 90 0 C) and longer duration (9 hours) significantly detract the quality of dried tomato. Hence, it is possible to add value and preserve tomatoes through oven drying at the right temperature and optimum duration.

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Section: Introductionmentioning

confidence: 99%

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Yusufe

Mohammed

Satheesh

2017

Acta Universitatis Cibiniensis. Series E: Food Technology

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“…Cuticles of the pink regions were significantly different from those of the red sectors but also from the mature green stage already reported in the literature. 2,4 In tomato, flavonoids are synthetized during fruit development 7,8 and most of them are assumed to accumulate in the vacuole.…”

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confidence: 99%

CHSsilencing suggests a negative cross-talk between wax and flavonoid pathways in tomato fruit cuticle

Heredia

Heredia‐Guerrero

Domínguez

2015

Plant Signaling & Behavior

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“…Since the level of bioactive compounds can vary with genotype (Slimestad and Verheul, 2009) it was considered necessary to study the antioxidant compounds content in the tomato fruits of the tested cultivars in order to determine their health benefit attributes.…”

Section: Resultsmentioning

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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Review of flavonoids and other phenolics from fruits of different tomato (Lycopersicon esculentum Mill.) cultivars

Cited by 233 publications

References 116 publications

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

CHSsilencing suggests a negative cross-talk between wax and flavonoid pathways in tomato fruit cuticle

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

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