The content of tomatine in selected tomato varieties
1993
Kalac, P.Jr. | Voldrich, M. | Dobias, J. (Vysoka Skola Chemickotechnologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa)
The alpha-tomatine content changes in tomato fruits of different stages of maturity were studied. The growing conditions of tomato plants (cultivation in a plastic house and outside in the field) were compared. Alpha-tomatine was extracted by dichlormethane after hydrolysis of alfa-tomatidine in aqueous infusion of tomato fruit. It was then quantitatively determined by developing a blue colour complex with bromothymol blue (sodium salt), which is read at 620 nm. No significant differences among the eight analyzed cultivars of tomatoes were found. The average glycoalkaloids content of green tomatoes ranged within 10 to 81 mg/kg of fresh weight. The greenhouse cultivation did not also affect the tomatine content of fruits. The unexpected higher contents of tomatine were found in the bigger green tomatoes.
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