The role of traditional varieties of tomato as sources of functional compounds

Journal of the Science of Food and Agriculture

Volumn 94, Issue 14, 2014, Pages 2888-2904

  Cortés Olmos, Carles ^a   Leiva Brondo, Miguel ^a   Roselló, José ^b   Raigónc, María D ^a   Cebolla Cornejo, Jaime ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO VALENCIANO DE INVESTIGACIONES AGRARIAS IVIA   (Spain)

Author keywords

Ascorbic acid; Lycopene; Phenolic content; Quality; Solanumlycopersicum; carotene

Indexed keywords

LYCOPERSICON ESCULENTUM;

ANTIOXIDANT; CAROTENOID;

CHEMISTRY; CLASSIFICATION; METABOLISM; SPAIN; TIME; TOMATO;

ANTIOXIDANTS; CAROTENOIDS; LYCOPERSICON ESCULENTUM; SPAIN; TIME FACTORS;

EID: 84917676537     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6629     Document Type: Article

References (51)

1. Granato D, Branco GF, Nazzaro F, Cruz AG and Faria JAF, Functional foods and nondairy probiotic food development: trends, concepts, and products. Compr Rev Food Sci Food Saf 9:292-302 (2010).
2. Sun-Waterhouse D, The development of fruit-based functional foods targeting the health and wellness market: a review. Int J Food Sci Tech 46:899-920 (2011).
3. Aruoma OI, Coles LS, Landes B and Repine JE, Functional benefits of ergothioneine and fruit- and vegetable-derived nutraceuticals:overview of the supplemental issue contents. Prev Med 54(suppl):S4-S8 (2012).
4. Vattem DA, Ghaedian R and Shetty K, Enhancing health benefits of berries through phenolic antioxidant enrichment: focus on cranberry. Asia Pac J Clin Nutr 14:120-130 (2005).
5. Goldman IL, Molecular breeding of healthy vegetables. EMBO Rep 12:96-102 (2011).
6. Davey MW, Montagu MV, Inzé D, Sanmartin M, Kanellis A, Smirnoff N et al., Plant L-ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing. J Sci FoodAgric 80:825-860 (2000).
7. Shi J and Maguer ML, Lycopene in tomatoes: chemical and physical properties affected by food processing. Crit Rev Food Sci Nutr 40:1-42 (2000).
8. Davies JN and Hobson GE, The constituents of tomato fruit: the influence of environment, nutrition, and genotype. Crit Rev Food Sci Nutr 15:205-280 (1981).
9. Ziegler R, A review of epidemiologic evidence that carotenoids reduce the risk of cancer. J Nutr 119:116-122 (1989).
10. van Poppel G and Goldbohm RA, Epidemiologic evidence for beta-carotene and cancer prevention. Am J Clin Nutr 62:1393S-1402S (1995).
11. Giovannucci E, Tomatoes, tomato-based products, lycopene, and cancer: review of the epidemiologic literature. J Natl Cancer Inst 91:317-331 (1999).
12. Palace VP, Khaper N, Qin Q and Singal PK, Antioxidant potentials of vitamin A and carotenoids and their relevance to heart disease. Free Radic BiolMed 26:746-761 (1999).
13. Rao AV, Lycopene, tomatoes, and the prevention of coronary heart disease. Exp BiolMed 227:908-913 (2002).
14. Kavanaugh CJ, Trumbo PR and Ellwood KC, The U.S. Food and Drug Administration's evidence-based review for qualified health claims:tomatoes, lycopene, and cancer. J Natl Cancer Inst 99:1074-1085 (2007).
15. Lin J, CookNR, Albert C, Zaharris E, Gaziano JM, VanDenburgh M et al., Vitamins C and E and beta carotene supplementation and cancer risk: a randomized controlled trial. J Natl Cancer Inst 101:14-23 (2009).
16. Aune D, Chan DS, Vieira AR, Navarro Rosenblatt DA, Vieira R et al., Dietary compared with blood concentrations of carotenoids and breast cancer risk: a systematic review and meta-analysis of prospective studies. AmJ Clin Nutr 96:356-373 (2012).
17. Mente A, de Koning L, Shannon HS and Anand SS, A systematic review of the evidence supporting a causal link between dietary factors and coronary heart disease. Arch InternMed 169:659-669 (2009).
18. Mignone LI, Giovannucci E, Newcomb PA, Titus-Ernstoff L, Trentham-Dietz A, Hampton JM et al., Dietary carotenoids and the risk of invasive breast cancer. Int J Cancer 124:2929-2937 (2009).
19. Ilahy R, Hdider C, Lenucci MS, Tlili I and Dalessandro G, Antioxidant activity and bioactive compound changes during fruit ripening of high-lycopene tomato cultivars. J Food Compos Anal 24:588-595 (2011).
20. Krystallis A, Maglaras G and Mamalis S, Motivations and cognitive structures of consumers in their purchasing of functional foods. Food Qual Prefer 19:525-538 (2008).
21. Bruhn CM, Feldman N, Garlitz C, Harwood J, Ivans E, Marshall M et al., Consumer perceptions of quality: apricots, cantaloupes, peaches, pears, strawberries and tomatoes. J Food Qual 14:187-195 (1991).
22. Cebolla-Cornejo J, Soler S and Nuez F, Genetic erosion of traditional varieties of vegetable crops in Europe: tomato cultivation in Valencia (Spain) as a case Study. Int J Plant Prod 1:113-128 (2007).
23. Cebolla-Cornejo J, Roselló S and Nuez F, Phenotypic and genetic diversity of Spanish tomato landraces. Sci Hortic 162:150-164 (2013).
24. Casals J, Pascual L, Cañizares J, Cebolla-Cornejo J, Casañas F and Nuez F, The risks of success in quality vegetable markets: possible genetic erosion in Marmande tomatoes (Solanum lycopersicum L.) and consumer dissatisfaction. Sci Hortic 130:78-84 (2011).
25. Cebolla-Cornejo J, Roselló S, ValcárcelM, Serrano E, Beltrán J and Nuez F, Evaluation of genotype and environment effects on taste and aroma flavor components of Spanish fresh tomato varieties. J Agric Food Chem 59:2440-2450 (2011).
26. Galiana-Balaguer L, Roselló S, Herrero-Martínez JM, Maquieira A and Nuez F, Determination of L-ascorbic acid in Lycopersicon fruits by capillary zone electrophoresis. Anal Biochem 296:218-224 (2001).
27. García-Plazaola JI and Becerril JM, A rapid high-performance liquid chromatography method to measure lipophilic antioxidants in stressed plants: simultaneous determination of carotenoids and tocopherols. Phytochem Anal 10:307-313 (1999).
28. Singleton VL and Rossi JA, Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am J Enol Vitic 16:144-158 (1965).
29. Sánchez-Moreno C, Larrauri, JA and Saura-Calixto F, A procedure to measure the antiradical efficiency of polyphenols. J Sci Food Agric 76:270-276 (1998).
30. Leiva-Brondo M, Valcárcel M, Cortés-Olmos C, Roselló S, Cebolla-Cornejo J and Nuez F, Exploring alternative germplasm for the development of stable high vitamin C content in tomato varieties. Sci Hortic 133:84-88 (2012).
31. Dumas Y, Dadomo M, Di Lucca G and Grolier P, Effects of environmental factors and agricultural techniques on antioxidant content of tomatoes. J Sci Food Agric 83:369-382 (2003).
32. Hamner KC, Bernstein L and Maynard LA, Effects of light intensity, day length, temperature, and other environmental factors on the ascorbic acid content of tomatoes. J Nutr 29:85-97 (1945).
33. Roselló S, Adalid AM, Cebolla-Cornejo J and Nuez F, Evaluation of the genotype, environment and their interaction on carotenoid and ascorbic acid accumulation in tomato germplasm. J Sci Food Agric 91:1014-1021 (2011).
34. Raffo A, Malfa GL, Fogliano V, Maiani G and Quaglia, G. Seasonal variations in antioxidant components of cherry tomatoes (Lycopersicon esculentum cv. Naomi F1). J Food Compos Anal 19:11-19 (2006).
35. Gould WA, Tomato Production, Processing and Technology. CTI Publications, Baltimore, MD (1992).
36. Frusciante L, Carli P, Ercolano MR, Pernice R, Di Matteo A, Fogliano V et al., Antioxidant nutritional quality of tomato. Mol Nutr Food Res 51:609-617 (2007).
37. George B, Kaur C, Khurdiya DS and Kapoor HC, Antioxidants in tomato (Lycopersium esculentum) as a function of genotype. Food Chem 84:45-51 (2004).
38. Stevens R, Buret M, Duffé P, Garchery C, Baldet P, Rothan C et al., Candidate genes and quantitative trait loci affecting fruit ascorbic acid content in three tomato populations. Plant Physiol 143:1943-1953 (2007).
39. Bhatt RPB and Kumar NH, combining ability and genetics for vitamin C, total soluble solids and yield in tomato (Lycopersicon esculentum) at 1700 m altitude. J Agric Sci 137:71-75 (2001).
40. Stevens MA and Rick CM, Genetics and breeding, in The Tomato Crop. Springer, Heidelberg, pp. 35-109 (1986).
41. Gallie DR, The roleof l-ascorbic acid recycling in responding to environmental stress and in promoting plant growth. J ExpBot 64:433-443 (2013).
42. Holden JM, Eldridge AL, Beecher GR, Marilyn Buzzard I, Bhagwat S, Davis CS et al., Carotenoid content of U.S. foods: an update of the database. J Food Compos Anal 12:169-196 (1999).
43. Martínez-Valverde I, Periago MJ, Provan G and Chesson A, Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum). J Sci Food Agric 82:323-330 (2002).
44. Ilahy R, Hdider C, Lenucci MS, Tlili I and Dalessandro G. Phytochemical composition and antioxidant activity of high-lycopene tomato (Solanumlycopersicum L.) cultivars grown in Southern Italy. Sci Hortic 127:255-261 (2011).
45. Cebolla-Cornejo J, Roselló S and Nuez F, Selection of tomato rich in nutritional terpenes, in Natural Products, ed. by Ramawat KG and Mérillon JM. Springer, Heidelberg, pp. 2853-2881 (2013).
46. Tomes ML and Quackenbush FW, Caro-red, a new provitamin a rich tomato. Econ Bot 12:256-260 (1958).
47. Lenucci MS, Cadinu D, Taurino M, Piro G and Dalessandro G, Antioxidant composition in cherry and high-pigment tomato cultivars. J Agric Food Chem 54:2606-2613 (2006).
48. Willits MG, Kramer CM, Prata RT, De Luca V, Potter BG, Steffens JC and Graser G, Utilization of the genetic resources of wild species to create a nontransgenic high flavonoid tomato. J Agric Food Chem 53:1231-1236 (2005).
49. Kavitha P, Shivashankara KS, Rao VK, Sadashiva AT, Ravishankar KV and Sathish GJ, Genotypic variability for antioxidant and quality parameters among tomato cultivars, hybrids, cherry tomatoes and wild species. J Sci Food Agric 94:993-999 (2014).
50. Menrad K, Market and marketing of functional food in Europe. J Food Eng 56:181-188 (2003).
51. Aherne SA, Jiwan MA, Daly T and O'Brien NM, Geographical location has greater impact on carotenoid content and bioaccessibility from tomatoes than variety. Plant Foods Hum Nutr 64:250-256 (2009).