Abstract
The Tuscan Region has a vast repertoire of ancient plants that have been recovered across the territory over the years. These plants thrive in an environment characterized by minimal human intervention and are thus the result of the process of adaptation to the territory of origin. In this work, we focused on the quantification of bioactive compounds in ancient tomato varieties. More specifically, we quantified polyphenols, flavonoids, carotenoids, and vitamin C in eight local Tuscan tomato varieties and found higher contents with respect to those in commercial tomatoes Polyphenol and antioxidant compounds in ancient varieties reported a two- and, in some instances, three-fold increase in concentration, compared to the commercial counterparts. Interestingly, the data relative to the carotenoids did not show any significant differences when comparing the ancient varieties with the commercial ones, a finding confirming the market selection criterion based on color. On a longer-term perspective, this study aims at drawing attention to the importance of preserving autochthonous natural plant biodiversity and towards promoting research on local varieties. We believe that this study will pave the way to the valorization of local plant biodiversity and promote an extended use of products in the nutraceutical sector derived from vegetables.
Highlights
According to the most recent scientific definition, the optimal diet consists of energy compounds and of so-called “functional” compounds that are able to improve human health.Foods containing these beneficial compounds are referred to as “nutraceuticals” and are defined as “food, or any food, which provides medical or health benefits, including disease prevention and treatment” [1]
Ancient plant varieties represent the identity of the Tuscan territory but are threatened by genetic erosion; it is of fundamental importance to recover and preserve the ancient germplasm to protect biodiversity and local identity [20]
Our results showed a higher contribution to the total antioxidant content of phenolic acids and vitamin C, compared to flavonoids and carotenoids, in tomato fruits
Summary
According to the most recent scientific definition, the optimal diet consists of energy compounds and of so-called “functional” compounds that are able to improve human health Foods containing these beneficial compounds are referred to as “nutraceuticals” and are defined as “food, or any food, which provides medical or health benefits, including disease prevention and treatment” [1]. The science of nutrition has been moving away from the concept of adequate nutrition to optimal nutrition, with the aim of promoting the consumption of foods that contribute to improving psycho-physical health and reducing the risk of disease. The focus is mainly on foods of plant origin because they contain a considerable amount of antioxidant compounds, such as phenols
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
