Total Phenolic, Flavonoid, Tomatine, and Tomatidine Contents and Antioxidant and Antimicrobial Activities of Extracts of Tomato Plant

Silva-Beltrán, Norma Patricia; Ruíz‐Cruz, Saúl; Cira‐Chávez, Luis Alberto; Estrada‐Alvarado, María Isabel; Ornelas‐Paz, José de Jesús; López-Mata, Marco A.; Del‐Toro‐Sánchez, Carmen Lizette; Ayala-Zavala, J. Fernando; Márquez‐Ríos, Enrique

doi:10.1155/2015/284071

Cited by 99 publications

(116 citation statements)

References 45 publications

(60 reference statements)

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“…(a), using the TEAC assay. Previous studies reported that rutin and phenolic acids can contribute to the overall antioxidant capacity of tomato, neutralizing free radicals by acting as electron donors or inhibiting the activity of enzymes involved in the production of free radicals . Our results indicated a slight, not significant, higher antioxidant activity in E32, followed by E17 and E30.…”

Section: Resultssupporting

confidence: 50%

“…In fact, genes implicated in polyphenol biosynthesis are activated by light exposure, and a ‘sunscreen’ function has been proposed for these phytochemicals to protect the tissues from possible damage generated by UV radiation . Some authors reported that high temperatures and light exposure stimulate the production of phenolic acids and other flavonoids . Indeed, heat stress positively modulates the activity of the enzyme phenylalanine ammonia‐lyase and affects the total phenols content by activating their biosynthesis and inhibiting their oxidation in tomato plants …”

Section: Resultsmentioning

confidence: 99%

“…10 Some authors reported that high temperatures and light exposure stimulate the production of phenolic acids and other flavonoids. 38,39 Indeed, heat stress positively modulates the activity of the enzyme phenylalanine ammonia-lyase and affects the total phenols content by activating their biosynthesis and inhibiting their oxidation in tomato plants. 38,39…”

Section: Assessment Of Main Quality Parametersmentioning

confidence: 99%

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Selection of tomato landraces with high fruit yield and nutritional quality under elevated temperatures

et al. 2020

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BACKGROUND Global warming and extreme or adverse events induced by climatic fluctuations are an important threat for plants growth and agricultural production. Adaptability to environmental changes prevalently derives from a large set of genetic traits affecting physiological and agronomic parameters. Therefore, the identification of genotypes that are good yield performer at high temperatures is becoming increasingly necessary for future breeding programs. Here, we analyzed the performances of different tomato landraces grown under elevated temperatures in terms of yield and nutritional quality of the fruit. Finally, we evaluated the antioxidant and anti‐inflammatory activities of fruit extracts from the tomato landraces selected. RESULTS The tomato landraces analyzed here in a hot climate differed in terms of yield performance, physicochemical parameters of fruit (pH, titratable acidity, degrees Brix, firmness), bioactive compounds (ascorbic acid, carotenoids, and polyphenols), and anti‐inflammatory potential. Three of these landraces (named E30, E94, and PDVIT) showed higher fruit quality and nutritional value. An estimated evaluation index allowed identification of PDVIT as the best performer in terms of yield and fruit quality under high temperatures. CONCLUSION The analyses performed here highlight the possibility to identify new landraces that can combine good yield performances and fruit nutritional quality at high temperatures, information that is useful for future breeding programs. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultssupporting

confidence: 50%

Section: Resultsmentioning

confidence: 99%

Section: Assessment Of Main Quality Parametersmentioning

confidence: 99%

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Selection of tomato landraces with high fruit yield and nutritional quality under elevated temperatures

et al. 2020

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“…This suggested that majority of the polyphenols and flavonoids present in T. daniellii leaves may be structurally polar in nature. Previous study had shown that some polyphenols and flavonoids are structurally polar with antioxidant activity [31,32].…”

Section: Resultsmentioning

confidence: 99%

Phytochemical Constituent and Antioxidant Activity of <i>Thaumatococcus daniellii </i>Benn (Benth.) Leaves (Food Wrapper)

Ayodeji

Adeleye

Dada

et al. 2016

IJPPE

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Abstract. Thaumatoccocus daniellii Benn (Benth.) is an organic food wrapper that influences the color and flavour of most foods processed and packaged with it. Hence, this study was designed to evaluate the phytochemical constituent and antioxidant activity of T. daniellii leave. Quantitative phytochemical analysis was carried out using standard procedures while antioxidant activity was assayed using 2',2'diphenylpicrylhydrazine (DPPH) and ferric ion reducing antioxidant potential (FRAP). Results showed that T. daniellii leaves contained flavonoids, polyphenols, alkaloids and saponins. Furthermore, aqueous leaf fraction had higher quantity of polyphenols (0.41 ± 0.1 mg% gallic acid) and flavonoids (0.28 ± 0.1 mg% quercetin) than polyphenols (0.23 ± 0.3 mg% gallic acid) and flavonoids (0.11 ± 0.1 mg% quercetin) in hexane leaf fraction. Investigation of antioxidant activity revealed that 100 -500 mg/ml aqueous leaf fraction exhibited a significantly (P<0.05) higher DPPH radical scavenging activity than the hexane leaf fraction. In addition, the aqueous fraction of T. daniellii leaves exhibited a significantly (P<0.05) higher ferric ion reducing potential than hexane leaf fraction. Thus, data from this study indicated that T. daniellii leaves color and flavour enhancing properties could be attributed to the presence of polyphenols and flavonoids. In addition, its use as food wrapper may introduce phyto-antioxidants into foods processed and packaged with T. daniellii leaves.

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“…Similar observations have also been reported by Titley and others in 2004. [17][18][19][20] On evaluating the groups that were surface treated before bonding (Groups III, IV, V ) , it is evident that all the experimental groups have performed significantly better than the control groups(Group I, II). This clearly indicates that surface treatment with these agents have resulted in improved shear bond strength of composite to bleached enamel surface.…”

Section: Discussion:-mentioning

confidence: 99%

Effect of Application of Naturally Occurring Anti-Oxidant Agents on Bonding of Composite Resin to Bleached Enamel- An in-Vitro Study.

HK¹,

Nadig²,

Rashmi³

et al. 2017

IJAR

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Background:With the minimal invasive concepts gaining popularity, vital tooth bleaching is well accepted treatment with predictable outcome. One of the disadvantages of tooth bleaching is decreased bond strength of composite resin to enamel. Antioxidants are used to get back the decreased bond strength. Aim of the study: was to investigate, the effect of immediate application of three anti-oxidant agents on reversal of decreased bond strength of composite resin to bleached enamel & to evaluate and compare the resin enamel interface with and without the use of antioxidants using SEM. Materials and Methods: Labial enamel surfaces of 50 extracted human maxillary central incisors were randomly divided into five groups based on the antioxidant used, Group I (n=10): negative control, Group II (n=10): positive control, Group III (n=10): bleaching followed by 10% sodium ascorbate solution application , Group IV (n=10): bleaching followed by 5% pomegranate seed extract application , Group V (n=10): bleaching followed by 5% tomato seed extract application. Each specimen was tested for shear bond strength. Two specimens from each group were selected for scanning electron microscopic (SEM) observation to assess resin enamel interface. Results: Significantly higher shear bond strength values were observed in Group IV, Group V as compared with the control groups, Group I and II. SEM analysis also proved the above results.

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Total Phenolic, Flavonoid, Tomatine, and Tomatidine Contents and Antioxidant and Antimicrobial Activities of Extracts of Tomato Plant

Cited by 99 publications

References 45 publications

Selection of tomato landraces with high fruit yield and nutritional quality under elevated temperatures

Selection of tomato landraces with high fruit yield and nutritional quality under elevated temperatures

Phytochemical Constituent and Antioxidant Activity of <i>Thaumatococcus daniellii </i>Benn (Benth.) Leaves (Food Wrapper)

Effect of Application of Naturally Occurring Anti-Oxidant Agents on Bonding of Composite Resin to Bleached Enamel- An in-Vitro Study.

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