Changes in Polyphenols Contents and Antioxidant Capacities of Organically and Conventionally Cultivated Tomato (Solanum lycopersicum L.) Fruits during Ripening

Show full item record



Permalink

http://hdl.handle.net/10138/224246

Citation

Anton , D , Bender , I , Kaart , T , Roasto , M , Heinonen , M , Luik , A & Puessa , T 2017 , ' Changes in Polyphenols Contents and Antioxidant Capacities of Organically and Conventionally Cultivated Tomato (Solanum lycopersicum L.) Fruits during Ripening ' International Journal of Analytical Chemistry . DOI: 10.1155/2017/2367453

Title: Changes in Polyphenols Contents and Antioxidant Capacities of Organically and Conventionally Cultivated Tomato (Solanum lycopersicum L.) Fruits during Ripening
Author: Anton, Dea; Bender, Ingrid; Kaart, Tanel; Roasto, Mati; Heinonen, Marina; Luik, Anne; Puessa, Tonu
Other contributor: University of Helsinki, Department of Food and Nutrition



Date: 2017
Language: eng
Number of pages: 10
Belongs to series: International Journal of Analytical Chemistry
ISSN: 1687-8760
DOI: https://doi.org/10.1155/2017/2367453
URI: http://hdl.handle.net/10138/224246
Abstract: Polyphenols of fruits and vegetables form an important part of human dietary compounds. Relatively little is known about accumulation of phenolics during fruits ripening process. The goal of this work was to study the changes in antioxidant activity and in content of 30 polyphenols during ripening of tomato fruits. Five organically and conventionally grown tomato cultivars were investigated at three different ripening stages. Phenolic compounds were extracted with methanol and extracts were analyzed by HPLC-DAD-MS/MS. During ripening, four different changing patterns were observed: (1) high level in green fruits with minimal changes; (2) continuous increase with maximum level in red-ripe fruits; (3) decrease; (4) increase and achieving maximum level at half-ripe stage. Similar change patterns were found for organic and conventional fruits. The accumulation patterns of phenolic compounds were similar in standard-type tomatoes but differed in several cases in cherry-type cultivar. Although contents of some polyphenols decreased during ripening, total phenolics and free radical scavenging activity increased in all studied cultivars and in case of both cultivationmodes. The changes in content of phenolic compounds during ripening were greatly influenced by cultivars, but cultivation mode had only minor impact on dynamics in polyphenols contents in tomato fruits.
Subject: ESCULENTUM MILL. CULTIVARS
MASS-SPECTROMETRY
LIQUID-CHROMATOGRAPHY
CHERRY TOMATOES
VINE
FLAVONOIDS
PHENOLICS
EXTRACTS
GROWTH
ACID
416 Food Science
Rights:


Files in this item

Total number of downloads: Loading...

Files Size Format View
2367453.pdf 1.840Mb PDF View/Open

This item appears in the following Collection(s)

Show full item record