Ripening-Dependent Changes in Antioxidants, Color Attributes, and Antioxidant Activity of Seven Tomato (<i>Solanum lycopersicum</i>L.) Cultivars

Bhandari, Shiva Ram; Lee, Jun Gu

doi:10.1155/2016/5498618

Cited by 53 publications

(43 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Reyes and Cisneros-Zevallos (2003) also reported corresponding characteristics between total phenolics and total antioxidant activity. Similar result was reported by Bhandari and Lee (2016) where antioxidant capacity increase to a certain ripening stage in some cultivars of tomato and later decreased.…”

Section: Change In the Antioxidant Propertiessupporting

confidence: 89%

Efficacy of Gum Arabic as an esculent film on shelf life extension of tomato (Solanum lycopersicum L) fruit

2019

View full text Add to dashboard Cite

Effect of Gum Arabic (GA) as a non-toxic outer layer to prolong the shelf-life of tomato was carried out in the present study. Tomatoes were coated with 0% (Control) (A), 5% w/v (B), 10% w/v (C), 15% w/v (D) and 20% w/v (E) GA and stored at ambient (33°C; 70%). The polygalacturonase and β-galacturonase activities were carried out. Weight loss, titratable acidity, pH, lycopene, β-Carotene and antioxidant property of the fruits were determined at day 0, 5, 10, 15 and 20 during the experimental duration. Results indicated that polygalacturonase activity ranged from 0.753-1.138 unit/mg, β-galacturonase activity ranged from 1.55-2.78 x 10 3 miller units, β-carotene ranged from 1.78-23.89 mg/g, antioxidant property ranged from 66.26-192.12μg/g, titratable acidity was from 0.595-0.95% while the lycopene ranged from 0.77-17.62 mg/g. These results showed that control had significant rapid weight loss with faster rate of softening while the tomatoes coated with GA demonstrated a significant (p<0.05) deferment in ripening as well as maintained its nutritional quality up to 20 days. This indicates that GA may be utilized as an edible coating for tomato.

show abstract

Section: Change In the Antioxidant Propertiessupporting

confidence: 89%

Efficacy of Gum Arabic as an esculent film on shelf life extension of tomato (Solanum lycopersicum L) fruit

2019

View full text Add to dashboard Cite

show abstract

“…This carotenoid first increased up to the pink stage (stage 4) and then decreased to the red stage. This may be due to the difference in cultivars, as, during tomato fruit ripening, the cultivarspecific pattern of accumulation of b-carotene is reported (Bhandari and Lee 2016). Authors recorded the higher bcarotene content in pink and light red stages of cherry tomatoes.…”

Section: Resultsmentioning

confidence: 98%

Ripening improves the content of carotenoid, α-tocopherol, and polyunsaturated fatty acids in tomato (Solanum lycopersicum L.) fruits

2017

View full text Add to dashboard Cite

The tomato fruits during different stages of ripening have been extensively characterized for nutritionally important bioactives; however, changes in fatty acid composition are not available. Thus, in the present study, changes in fatty acid, along with carotenoid and α-tocopherol, were studied during the six stages of ripening. Fruits were harvested at the green, breaker, turning, pink, light red, and red stages, which occurred at means of 30, 35, 40, 46, 50, and 55 days after anthesis (DAE), respectively. During the ripening process, profiles of all the metabolites altered significantly (p< 0.05). All-E-lycopene content increased from the breaker (0.21 μg/g FW) to the red stage (30.6 μg/g FW), while all-E-lutein was slightly increased during initial stages of ripening and then decreased significantly, with the highest (4.15 μg/g FW) in the fruits of the pink stage. Furthermore, the contents of α-tocopherol increased during ripening, and its increase was highest between light red to the red stages. In all the ripening stages, linoleic acid (C18:2n6c) was found in the highest quantity (42.3-49.2%), followed by oleic (C18:1n9c; 20.1-26.6%) and palmitic acids (C16:0; 16.6-17.7%). With fruit ripening, the ratio of polyunsaturated fatty acids and saturated fatty acids (PUFAs:SFAs) was increased significantly from 1.89 (green) to 2.19 (red). Interestingly, the oleic acid proportions correlated inversely with linoleic (r = -0.450) and α-linolenic acid (r = -0.904), during all the stages of ripening. The highest and lowest contents of oleic acid and linoleic acid (26.7 and 42.3%, respectively) were recorded in the fruits of stage 3 (turning). In conclusion, ripening in tomatoes is accompanied by significant increases in carotenoids and α-tocopherol, as well as by concomitant increases in PUFAs.

show abstract

“…Flavonoid analyses were performed according to Bhandari and Lee (2016) with some modifications. Briefly, lyophilized broccoli samples (1.0 g) were hydrolyzed and extracted in 10 mL 50% MeOH containing 1.2 M HCl and 0.4 g L -1 tertbutylhydroquinone (TBHQ) for 2 h at 80 ºC.…”

Section: Analysis Of Flavonoidsmentioning

confidence: 99%

“…Ferric-reducing antioxidant power (FRAP) assay was performed according to Bhandari and Lee (2016). First, the following stock solutions were prepared: 300 mM acetate buffer (3.1 g C2H3NaO2•3H2O, 16 mL C2H4O2), pH 3.6; 10 mM 2,4,6-tripyridyl-s-triazine (TPTZ) solution in 40 mM HCl, and 20 mM FeCl3•6H2O solution, and a fresh working solution was prepared by mixing acetate buffer, TPTZ solution, and FeCl3•6H2O solution in 10:1:1 ratio (v/v/v).…”

Section: Determination Of Antioxidant Activitiesmentioning

confidence: 99%

Changes in phytochemical content and antioxidant activity during inflorescence development in broccoli

Bhandari

Kwak²,

et al. 2019

Chil. j. agric. res.

Self Cite

View full text Add to dashboard Cite

This study was performed to monitor glucosinolate (GSL) profile, total phenol, ascorbic acid, total flavonoid contents, and antioxidant activity in florets of six broccoli (Brassica oleracea L. var. italica Plenck) genotypes at three different inflorescence developmental stages. The level of phytochemicals and antioxidant activities varied significantly among genotypes and developmental stages. Out of the eight GSLs identified in this study, only five were present in all genotypes and their respective developmental stages. Glucoraphanin (GRA), a major GSL, was significantly increased towards the later stages of development (1.41 μg g-1 in immature stage of 'Koyoshi' to 10.57 μg g-1 in commercial stage of '09FA-M295'), whereas glucobrassicin (BRA) showed a reverse accumulation pattern with the highest value at the immature stage (5.10-7.97 μg g-1). Other minor GSLs varied depending on the genotype. Total phenolic and ascorbic acid content increased significantly as maturity progressed in all the genotypes with a relatively higher increment observed in ascorbic acid (65.8%-100.9%) than phenolic content (10.2%-31.2%). Flavonoid content, on the other hand, showed a cultivardependent accumulation pattern throughout the developmental stages. However, although antioxidant activity increased with inflorescence development, the increment was higher and lower than in total phenol and ascorbic acid content, respectively. The highest value for GRA (10.57 μg g-1), ascorbic acid (502.3 mg 100 g-1), total phenol (523.7 mg 100 g-1) and antioxidant activities was obtained for '09FA-M295' at the commercial stage. Taken together, these results indicate that phytochemicals in broccoli have a differential accumulation pattern during inflorescence development. Regardless of genotypes and inflorescence developmental stage, total phenolic content showed the highest correlation with antioxidant activity (r = 0.779**), followed by ascorbic acid (r = 0.674**) and flavonoid content (r = 0.602**), whereas total GSLs showed a nonsignificant correlation with antioxidant activity.

show abstract

Ripening-Dependent Changes in Antioxidants, Color Attributes, and Antioxidant Activity of Seven Tomato (Solanum lycopersicumL.) Cultivars

Cited by 53 publications

References 48 publications

Efficacy of Gum Arabic as an esculent film on shelf life extension of tomato (Solanum lycopersicum L) fruit

Efficacy of Gum Arabic as an esculent film on shelf life extension of tomato (Solanum lycopersicum L) fruit

Ripening improves the content of carotenoid, α-tocopherol, and polyunsaturated fatty acids in tomato (Solanum lycopersicum L.) fruits

Changes in phytochemical content and antioxidant activity during inflorescence development in broccoli

Contact Info

Product

Resources

About