Phytochemicals in tomatoes
2023
Duma, Mara | Alsina, Ina | Dubova, Laila
Tomatoes (Solanum lycopersicum) are well known fruit fortified with health promoting phytochemicals, where phenolic (phenolic acids and flavonoids) and carotenoids (lycopene, α-, and β-carotene) are the main bioactive compounds present in ripened tomatoes. The aim of the present study was to evaluate chemical composition of different size and colour tomatoes. Chemical composition – content of lycopene, β-carotene, soluble solids, total phenolic and flavonoids were determined in tomato cultivars grown in plastic film greenhouse during winter season with additional LED lighting (results 2019– 2021 year). The study examined six varieties of tomatoes – ‘Forticia’ F1 – red, average mass of fruits 135.7 g, ‘Encore’ F1 – red (87.16 g), ‘Diamont’ F1 – red (105.7 g), ‘Strabena’ F1 – red cherry (18.25 g), ‘Bolzano’ F1 – yellow (61.76 g), ’Chocomate’ F1 – brown (69.5 g). UV spectrophotometer UV-1800 was used for the absorbance measurements, the content of soluble solids content (the degree Brix) was measured with a refractometer. The obtained results showed that there were significant differences in the mean values between analysed parameters according to the colour and size of tomato fruit. The content of lycopene differed as follows: red cherry→red→brown→yellow, but content of βcarotene: red cherry→red→yellow→brown. The content of soluble solids changed from 4.57 Brix° (red varieties) till 7.5 Brix° (red cherry). The content of phenolic compounds was by 27.6%, 26.4% and 10.4% more in cherry tomatoes than brown, red and yellow tomatoes, respectively. The highest content of flavonoids was determined in yellow tomato variety and the regularity is as follows: yellow→brown→red cherry→red.
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