Genotypic variability for antioxidant and quality parameters among tomato cultivars, hybrids, cherry tomatoes and wild species

Journal of the Science of Food and Agriculture

Volumn 94, Issue 5, 2014, Pages 993-999

  Kavitha, Pillakenchappa ^a   Shivashankara, Kodthalu S ^a   Rao, Vala K ^a   Sadashiva, Avverahally T ^a   Ravishankar, Kundapur V ^a   Sathish, Gonchigar J ^b  

^a INDIAN INSTITUTE OF HORTICULTURAL RESEARCH   (India)

^b KUVEMPU UNIVERSITY   (India)

Author keywords

carotene; Antioxidant capacity; Cherry tomatoes; Lycopene; Tomato; Total phenols; Wild species

Indexed keywords

LYCOPERSICON ESCULENTUM; LYCOPERSICON ESCULENTUM VAR. CERASIFORME; LYCOPERSICON HIRSUTUM; SOLANUM;

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; FLAVONOID; PHENOL DERIVATIVE; SUGAR INTAKE;

ANALYSIS; BIOSYNTHESIS; CHEMISTRY; CHIMERA; COMPARATIVE STUDY; CROSS BREEDING; FOOD QUALITY; FRUIT; FUNCTIONAL FOOD; GENETICS; GROWTH, DEVELOPMENT AND AGING; HUMAN; INDIA; METABOLISM; NUTRITIONAL VALUE; PH; SOLANUM; SOLUBILITY; SUGAR INTAKE; TOMATO; TRANSGENIC PLANT; UPREGULATION;

ANTIOXIDANTS; ASCORBIC ACID; CAROTENOIDS; CHIMERA; CROSSES, GENETIC; DIETARY SUCROSE; FLAVONOIDS; FOOD QUALITY; FRUIT; FUNCTIONAL FOOD; HUMANS; HYDROGEN-ION CONCENTRATION; INDIA; LYCOPERSICON ESCULENTUM; NUTRITIVE VALUE; PHENOLS; PLANTS, GENETICALLY MODIFIED; SOLANUM; SOLUBILITY; UP-REGULATION;

EID: 84900601338     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6359     Document Type: Article

References (27)

1. Stewart AJ, Bozonnet S, Mullen W, Jenkins GI, Lean MEJ and Crozier A, Occurrence of flavonols in tomatoes and tomato-based products. J Agric Food Chem 48:2663-2669 (2000).
2. Beutner S, Bloedorn B, Frixel S, Blanco IH, Hoffmann T, Martin H et al., Quantitative assessment of antioxidant properties of natural colorants and phytochemicals: carotenoids, flavonoids, phenols, and indigoids. The role of β-carotene in antioxidant functions. J Sci Food Agric 81:559-568 (2001).
3. Romer S, Fraser PD, Kiano JW, Shipton CA, Misawa N, Schuch W et al., Elevation of the provitamin A content of transgenic tomato plants. Nature Biotech 18:666-669 (2000).
4. B), two genes which influence beta-carotene accumulation in fruit of tomato Lycopersicon esculentum Mill). Theor Appl Genet 100:360-375 (2000).
5. Martínez-Valverde I, Periago MJ, Provan G and Chesson A, Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum sculentum Mill.). J Sci Food Agric 82:323-330 (2002).
6. Minoggio M, Bramati L, Simonetti P, Gardana C, Iemoli L, Santangelo E et al., Polyphenol pattern and antioxidant activity of different tomato lines and cultivars. Ann Nutr Metab 47:64-69 (2003).
7. George B, Kaur C, Khurdiya DS and Kapoor HC, Antioxidants in tomato (Lycopersicum esculentum L) as a function of genotype. Food Chem 84:45-51 (2004).
8. Kotikova Z, Lachman J, Hejtmankova A and Hejtmankova K, Determination of antioxidant activity and antioxidant content in tomato varieties and evaluation of mutual interactions between antioxidants Food Sci Technol 44:1703-1710 (2011).
9. Prabhakar M, Hebbar SS and Nair AK, Tomato. In Production Technology of Vegetables: A Handbook. IIHR, Bangalore, Karnataka, India, pp. 115-125 (2010).
10. AOAC, Titratable acidity of fruit products, in Official Methods of Analysis (17 edn). AOAC International, Gaithersburg, MD, 942.15 (2000).
11. AOAC, Ascorbic acid, in Official Methods of Analysis, AOAC International, Gaithersburg, MD, 967.21, 45.1.14 (2006).
12. Singleton VL and Rossi JA, A colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144-158 (1965).
13. Chun OK, Kim DO, Moon HY, Kang HG and Lee CY, Contribution of individual polyphenolics to total antioxidant capacity of plums. J Agric Food Chem 51:7240-7245 (2003).
14. Benzie IF and Strain JJ, The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power': the FRAP assay. Anal Biochem 23:70-76 (1996).
15. Kang HM and Saltveit ME, Antioxidant capacity of lettuce leaf tissue increases after wounding. J Agric Food Chem 50:7536-7541 (2002).
16. Lichtenthaler HK, Chlorophylls and carotenoids: pigments of photosynthetic biomembranes. Method Enzymol 148:350-382 (1987).
17. Serino S, Gomez L, Costagliola G and Gautier H, HPLC assay of tomato carotenoids: validation of a rapid microextraction technique. J Agric Food Chem 57:8753-8760 (2009).
18. Deepa S and Thakur MC, Evaluation of diallel progenies for yield and its contributing traits in tomato under mid-hill conditions. Indian J Hortic 65:297-301(2008).
19. Ilahy R, Hdider C, Lenuccci MS, Tlili I and Dalessandro G, Antioxidant activity and bioactive compound changes during fruit ripening of high- lycopene tomato cultivars. J Food Comp Anal 24:588-595 (2011).
20. Kaur C, Walia S, Nagal S, Walia S, Singh J, Singh BB et al., Functional quality and antioxidant composition of selected tomato (Solanum lycopersicon L) cultivars grown in Northern India. Food Sci Technol 50:139-145 (2013).
21. Stommel J, Abbott JA, Saftner RA and Camp MJ, Sensory and objective quality attributes of Beta-carotene and lycopene-rich tomato fruit. J Am Soc Hortic Sci 130:244-251 (2005).
22. Adalid AM, Rosello S and Nuez F, Evaluation and selection of tomato accessions (Solanum lycopersicon) for content of lycopene, β-carotene and ascorbic acid. J Food Comp Anal 23:613-618 (2010).
23. Chandra HM and Ramaligam S, Antioxidant potential of skin, pulp and seed fractions of commercially important tomato cultivars. Food Sci Biotechnol 20:15-21 (2001).
24. Guil-Guerrero JL and Rebolloso-Fuentes MM, Nutrient composition and antioxidant activity of eight tomato (Lycopersicon esculentum) varieties. J Food Comp Anal 22:123-129 (2009).
25. Kahkonen MP, Hopia AI, Vuorela HJ, Rauha JP, Kujala TS and Heinonen M, Antioxidant activity of plant extracts containing phenolic compounds. J Agric Food Chem 47:3954-3962 (1999).
26. Prior RL and Cao G, Antioxidant phytochemicals in fruits and vegetables: diet and health implications. Hortic Sci 35:588-592 (2000).
27. Toor RK and Savage GP, Antioxidant activity in different fractions of tomatoes. Food Res Int 38:487-494 (2005).