Functional quality and antioxidant composition of selected tomato (Solanum lycopersicon L) cultivars grown in Northern India

LWT

Volumn 50, Issue 1, 2013, Pages 139-145

  Kaur, Charanjit ^a   Walia, Suresh ^a   Nagal, Shweta ^a   Walia, Shweta ^a   Singh, Jashbir ^a   Singh, Braj Bhushan ^a   Saha, Supradip ^a   Singh, Balraj ^a   Kalia, Pritam ^a   Jaggi, Seema ^b   Sarika, ^b  

^a INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

^b ICAR INDIAN AGRICULTURAL STATISTICS RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant activity; Lycopene; Quercetin; S. pimpinellifolium; Tomato

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; FLAVONOIDS; FRUITS; PHENOLS;

ANTI-OXIDANT ACTIVITIES; LYCOPENES; QUERCETIN; S. PIMPINELLIFOLIUM; TOMATO;

PLANTS (BOTANY);

LYCOPERSICON ESCULENTUM; LYCOPERSICON PIMPINELLIFOLIUM; SOLANUM;

EID: 84866394464     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.06.013     Document Type: Article

References (33)

1. Adalid A.M., Roselló S., Nuez F. Evaluation and selection of tomato accessions (Solanum section Lycopersicon) for content of lycopene, β-carotene and ascorbic acid. Journal of Food Composition and Analysis 2010, 23:613-618.
2. Anonymous (2010). National Horticultural Board, (NHB), India. http://nhb.gov.in/.
3. Benzie I.F.F., Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': the FRAP assay. Analytical Biochemistry 1996, 239:70-76.
4. Brand-Williams W., Cuvelier M.E., Berset C. Use of a free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft und - Technologie 1995, 28:25-30.
5. Canene-Adams K., Campbell J.K., Zaripheh S., Jeffery E.H., Erdman J.W. The tomato as a functional food. Journal of Nutrition 2005, 135:1226-1230.
6. Clinton S.K. Lycopene chemistry, biology and implications for human health diseases. Nutrition Reviews 1998, 56:35-51.
7. Dewanto V., Wu X.Z., Adom K.K., Li R.H. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry 2002, 50:3010-3014.
8. Dillingham B.L., Rao A.V. Biologically active lycopene in human health. International Journal of Naturopathic Medicine 2009, 4:23-27.
9. Dimascio P., Kaiser S., Sies H. Lycopene as the most effective biological carotenoid singlet oxygen quencher. Archives of Biochemistry and Biophysics 1989, 274:532-538.
10. Di Matteo A., Sacco A., Anacleria M., Pezzotti M., Delledonne M., Ferrarini A., et al. The ascorbic acid content of tomato fruits is associated with the expression of genes involved in pectin degradation. BMC Plant Biology 2010, 163:1471-2229.
11. Dumas Y., Dadomo M., Lucca G.D., Grolier P. Effects of environmental factors and agricultural techniques on antioxidant content of tomatoes. Journal of Science of Food and Agriculture 2003, 83:369-382.
12. Floegel A., Kim D., Chung S., Koo S., Chun O. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. Journal of Food Composition and Analysis 2011, 24:1043-1048.
13. Fraser P.D., Enfissi E.M.A., Bramley P.M. Genetic engineering of carotenoid formation in tomato fruit and the potential application of systems and synthetic biology approaches. Archives of Biochemistry and Biophysics 2009, 483:196-204.
14. George B., Kaur C., Khurdiya D.S., Kapoor H.C. Antioxidants in tomato (Lycopersium esculentum) as a function of genotype. Food Chemistry 2004, 84:45-51.
15. Gould W.A. Tomato production, processing and technology 1992, CTI Publications, Baltimore, USA.
16. Halvorsen B.L., Blomhoff R. Validation of a quantitative assay for the total content of lipophilic and hydrophilic antioxidants in foods. Food Chemistry 2011, 127:761-768.
17. Ilahy R., Hdider C., Lenucci M.S., Tlili I., Dalessandro G. Phytochemical composition and antioxidant activity of high-lycopene tomato (Solanum lycopersicum L.) cultivars grown in Southern Italy. Scientia Horiculturae 2011, 127:255-261.
18. Jagadeesh S.L., Charles M.T., Gariepy Y., Goyette B., Raghavan G.S.V., Vigneault C. Influence of postharvest UV-C hormesis on the bioactive components of tomato during post treatment handling. Food Bioprocess Technology 2009, 1-10.
19. Kotíková Z., Lachman J., Hejtmánková A., Hejtmánková K. Determination of antioxidant activity and antioxidant content in: tomato (varieties and evaluation of mutual interactions between antioxidants). LWT - Food Science and Technology 2011, 44:1703-1710.
20. Martínez-Valverde I., Periago M.J., Provan G., Chesson A. Phenolic compounds, lycopene and antioxidant capacity in commercial varieties of tomato (Lycopersicum esculentum). Journal of Science Food Agriculture 2002, 82:323-330.
21. Mazza G., Fukumoto L., Delaquis P., Girard B., Ewert B. Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia. Journal of Agricultural and Food Chemistry 1999, 47:4009-4017.
22. Navarro-González I., García-Valverde V., García-Alonso J., Periago M.J. Chemical profile, functional and antioxidant properties of tomato peel fiber. Food Research International 2011, 44:1528-1535.
23. Nguyen M.L., Schwartz S.J. Lycopene. Food Technology 1999, 53(2):38-45.
24. Nunes M.C.N., Brecht J.K., Morais A.M.M.A., Sargent S.A. Physical and chemical quality characteristics of strawberries after storage are reduced by a short delay to cooling. Postharvest Biology and Technology 1995, 6:17-28.
25. Pulido R., Bravo L., Saura-Calixto F. Antioxidant activities of dietary phenols are determined by a modified ferric reducing/antioxidant power assay. Journal of Agricultural and Food Chemistry 2000, 48:3396-3402.
26. Raffo A., La Malfa G., Fogliano V., Maiani G., Quaglia G. Seasonal variations in antioxidant components of cherry tomatoes (Lycopersicon esculentum cv. Naomi F1). Journal of Food Composition and Analysis 2006, 19:11-19.
27. Rein D., Schijlen E., Kooistra T., Herbers K., Verschuren L., Hall R., et al. Transgenic flavonoid tomato intake reduces C-reactive protein in human C-reactive protein transgenic mice more than wild-type tomato. Journal of Nutrition 2006, 136:2331-2337.
28. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 1999, 26:1231-1237.
29. Singleton V.L., Orthofer R., Lamuela-Ranventos R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 1999, 299:152-178.
30. Slimestad R., Verheul M. Review of flavonoids and other phenolics from fruits of different tomato (Lycopersicon esculentum Mill.) cultivars. Journal of the Science of Food and Agriculture 2009, 89:1255-1270.
31. Stevens M.A., Kader A.A., Albright-Holton M., Algazi M. Genotypic variation for flavor and composition in fresh tomatoes. Journal of the American Society for Horticultural Science 1997, 102:680-689.
32. Toor R.K., Savage G.P. Antioxidant activities in different fractions of tomato. Food Research International 2005, 38:487-494.
33. Willits M.G., Kramer C.M., Prata R.T., De Luca V., Potter B.G., Steffens J.C., et al. Utilization of the genetic resources of wild species to create a non-transgenic high flavonoid tomato. Journal of Agricultural and Food Chemistry 2005, 53:1231-1236.