Antioxidant activities of New Zealand-grown tomatoes

International Journal of Food Sciences and Nutrition

Volumn 56, Issue 8, 2005, Pages 597-605

  Toor, R K ^a,c   Lister, C E ^b   Savage, G P ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^c UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Antioxidant activity; Ascorbic acid; Flavonoids; Lycopene; Tomato; Total phenolics

Indexed keywords

ASCORBIC ACID; FLAVONOID; GALLIC ACID; LYCOPENE; PHENOL DERIVATIVE; PLANT EXTRACT; RUTOSIDE; TOMATO EXTRACT; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; CULTIVAR; DECOLORIZATION; DRUG ISOLATION; FRUIT COLOR; FRUIT GROWTH; FRUIT SIZE; HYDROPHILICITY; HYDROPONICS; LIPOPHILICITY; NEW ZEALAND; NONHUMAN; STATISTICAL SIGNIFICANCE; TOMATO;

ANTIOXIDANTS; ASCORBIC ACID; CAROTENOIDS; FLAVONOIDS; FOOD ANALYSIS; FREE RADICAL SCAVENGERS; HYDROPONICS; LYCOPERSICON ESCULENTUM; NEW ZEALAND; PHENOLS;

LYCOPERSICON ESCULENTUM;

EID: 29244475481     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480500490400     Document Type: Article

References (28)

1. AOAC. 2000. Official methods of analysis of AOAC International. 17th ed.GaithersburgMD: Association of Official Analytical Chemists.
2. Californian Tomato Commission. 2002. Available online at: http://www.tomato.org/retail/color.html (accessed 30 September 2002)
3. Crozier, A and Lean, MEJ and McDonald, MS and Balch, C. (1997) Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce, and celery J Agric Food Chem, 45, pp. 590-595.
4. Davey, MW and Montagu, MV and Inze, D and Sanmartin, M and Kanellis, A and Smirnoff, N and Benzie, IFF and Strain, JJ and Favell, D and Fletcher, J. (2000) Plant L-ascorbic acid: Chemistry, function, metabolism, bioavailability and effects of processing J Sci Food Agri, 80, pp. 825-860.
5. Davies, JN and Hobson, GE. (1981) The constituents of tomato fruit - the influence of environment, nutrition, and genotype CRC Crit Rev Food Sci Nutr, 15, pp. 205-280.
6. FAOSTAT. 2003. Agriculture Statistics Database. Available online at: http://apps.fao.org (accessed 23 November, 2005).
7. Genstat. 2000. Genstat release 4.2 reference manual. Hertfordshire, UK: Genstat Committee, Laws Agricultural Trust.
8. Giovanelli, G and Lavelli, V and Peri, C and Nobili, S. (1999) Variation in antioxidant components of tomato during vine and post-harvest ripening J Sci Food Agric, 79, pp. 1583-1588.
9. Gomez, R and Costa, J and Amo, M and Alvarruiz, A and Picazo, M and Pardo, JE. (2001) Physicochemical and colorimetric evaluation of local varieties of tomato grown in SE Spain J Sci Food Agric, 81, pp. 1101-1105.
10. Hart, DJ and Scott, KJ. (1995) Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK Food Chem, 54, pp. 101-111.
11. Kaur, R and Savage, GP and Dutta, PC. (2002) Antioxidant vitamins in four commercially grown tomato cultivars Proc Nutr Soc NZ, 27, pp. 76-81.
12. Lavelli, V and Hippeli, S and Dornisch, K and Peri, C and Elstner, EF. (2001) Properties of tomato powders as additives for food fortification and stabilization J Agric Food Chem, 49, pp. 2037-2042.
13. Leonardi, C and Ambrosino, P and Esposito, F and Fogliano, V. (2000) Antioxidant activity and carotenoid and tomatine contents in different typologies of fresh consumption tomatoes J Agric Food Chem, 48, pp. 4723-4727.
14. Martinez-Valverde, I and Periago, MJ and Provan, G and Chesson, A. (2002) Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum) J Sci Food Agric, 82, pp. 323-330.
15. Miller, NJ and Sampson, J and Candeias, LP and Bramley, PM. (1996) Antioxidant activities of carotenes and xanthophylls FEBS Lett, 384, pp. 240-242.
16. Raffo, A and Leonardi, C and Fogliano, V and Ambrosino, P and Salucci, M and Gennaro, L and Bugianesi, R and Giuffrida, F and Quglia, G. (2002) Nutritional value of cherry tomatoes (Lycopersicon esculentum Cv. Naomi F1) harvested at different ripening stages J Agric Food Chem, 50, pp. 6550-6556.
17. Rao, AV and Agarwal, S. (1999) Role of lycopene as antioxidant carotenoid in the prevention of chronic diseases: A review Nutr Res, 19, pp. 305-323.
18. Re, R and Pellegrini, N and Proteggente, AR and Pannala, AS and Yang, M and Rice Evans, C. (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay Free Radic Biol Med, 26, pp. 1231-1237.
19. Rice-Evans, CA and Miller, NJ and Bolwell, GP and Bramley, PM and Pridham, JB. (1995) The relative activities of plant-derived polyphenolic flavonoids Free Radic Res, 22, pp. 375-383.
20. Soleas, GJ and Tomlinson, G and Diamandis, EP and Goldberg, DM. (1997) Relative contributions of polyphenolic constituents to the antioxidant status of wines: Development of a predictive model J Agric Food Chem, 45, pp. 3995-4003.
21. Steinmetz, KA and Potter, JD. (1996) Vegetables, fruit, and cancer prevention: A review J Am Dietetic Assoc, 96, pp. 1027-1039.
22. Stewart, AJ and Bozonnet, S and Mullen, W and Jenkins, GI and Lean, MEJ and Crozier, A. (2000) Occurrence of flavonols in tomatoes and tomato-based products J Agric Food Chem, 48, pp. 2663-2669.
23. Strack, D. (1997) Phenolic metabolism. In Plant biochemistry. (pp. 387-416). London: Academic Press.
24. Thompson, KA and Marshall, MR and Sims, CA and Wei, CI and Sargent, SA and Scott, JW. (2000) Cultivar, maturity and heat treatment on lycopene content in tomatoes J Food Sci, 65, pp. 791-795.
25. Toor, Savage. 2005. Antioxidant activity in different fractions of tomato. Food Res Int (38:487-494).
26. Vinson, JA and Hao, Y and Su, X and Zubik, L and Hao, Y and Su, XH. (1998) Phenol antioxidant quantity and quality in foods: Vegetables J Agric Food Chem, 46, pp. 3630-3634.
27. Woldedecke, M and Herrmann, K. (1974) Flavanole und flavone der Gemusearten III. Flavanole und flavone der tomaten und des germusepaprikas Z Lebensm Unters Forsch, 155, pp. 216-219.
28. World Cancer Research Fund. 1997. Food, nutrition and the prevention of cancer: A global perspective. WashingtonDC: American Institute for Cancer Research, USA.