Ripening-Dependent Changes in Antioxidants, Color Attributes, and Antioxidant Activity of Seven Tomato (Solanum lycopersicum L.) Cultivars
Joint Authors
Bhandari, Shiva Ram
Lee, Jun Gu
Source
Journal of Analytical Methods in Chemistry
Issue
Vol. 2016, Issue 2016 (31 Dec. 2016), pp.1-13, 13 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2016-09-07
Country of Publication
Egypt
No. of Pages
13
Main Subjects
Abstract EN
To evaluate the ripening-dependent changes in phytonutrients, seven commercial cultivars (two general and five cherry) of tomatoes were cultivated under greenhouse conditions.
Fruits were harvested at breaker, turning, pink, light red, and red stages of each cultivar, and antioxidant contents, color attributes, and antioxidant activities were measured.
During ripening process, lycopene content increased from the breaker to red stage, while lutein displayed the reverse accumulation pattern, with higher values during the breaker stage.
In contrast, β -carotene showed the highest levels of synthesis in pink and light red stages.
Furthermore, flavonoids (quercetin, rutin, naringenin, and luteolin) also showed similar ripening-dependent changes, with higher quantities in pink and light red stages.
Ascorbic acid showed continuously increasing patterns throughout ripening until the red stage, while the accumulation of total phenolics was cultivar-dependent.
These results indicate that each antioxidant compound has a unique pattern of accumulation and degradation during the ripening process.
“Unicon” exhibited highest total carotenoid (110.27 mg/100 g), total phenol (297.88 mg GAE/100 g) and total flavonoid content (273.33 mg/100 g), and consequently highest antioxidant activity (2552.4 μmol TE/100 g) compared to other cultivars.
Throughout the ripening processes, total phenolics showed the highest correlation with antioxidant activity, followed by β -carotene and total flavonoids.
In conclusion, ripening in tomatoes is accompanied by incremental increases in various antioxidant compounds to some extent, as well as by concomitant increases in antioxidant activity.
American Psychological Association (APA)
Bhandari, Shiva Ram& Lee, Jun Gu. 2016. Ripening-Dependent Changes in Antioxidants, Color Attributes, and Antioxidant Activity of Seven Tomato (Solanum lycopersicum L.) Cultivars. Journal of Analytical Methods in Chemistry،Vol. 2016, no. 2016, pp.1-13.
https://search.emarefa.net/detail/BIM-1107339
Modern Language Association (MLA)
Bhandari, Shiva Ram& Lee, Jun Gu. Ripening-Dependent Changes in Antioxidants, Color Attributes, and Antioxidant Activity of Seven Tomato (Solanum lycopersicum L.) Cultivars. Journal of Analytical Methods in Chemistry No. 2016 (2016), pp.1-13.
https://search.emarefa.net/detail/BIM-1107339
American Medical Association (AMA)
Bhandari, Shiva Ram& Lee, Jun Gu. Ripening-Dependent Changes in Antioxidants, Color Attributes, and Antioxidant Activity of Seven Tomato (Solanum lycopersicum L.) Cultivars. Journal of Analytical Methods in Chemistry. 2016. Vol. 2016, no. 2016, pp.1-13.
https://search.emarefa.net/detail/BIM-1107339
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1107339