Abstract
The hydrophilic and lipophilic antioxidant activities due to the main bioactive components present in Spanish tomato paste samples were studied, using standardized and fluorescent methods. After extraction, phenolic antioxidants (Folin-Ciocalteu method) and total antioxidant activity (TEAC assay) were evaluated, examining differences between hydrophilic and lipophilic extracts corresponding to different samples. Total fluorescence spectra of extracts (excitation-emission matrices, EEMs) were recorded in the front-face mode at two different ranges: 210–300 nm/310–390 nm, and 295–350 nm/380–480 nm, for excitation and emission, respectively, in the hydrophilic extracts. In the lipophilic extracts, the first range was 230–283 nm/290–340 nm, while the second range was 315–383 nm/390–500 nm for excitation and emission, respectively. EEMs from a set of 22 samples were analyzed by the second-order multivariate technique Parallel Factor Analysis (PARAFAC). Tentative assignation of the different components to the various fluorophores of tomato was tried, based on literature. Correlation between the antioxidant activity and score values retrieved for different components in PARAFAC model was obtained. The possibility of using EEMs-PARAFAC to evaluate antioxidant activity of hydrophilic and lipophilic compounds in these samples was examined, obtaining good results in accordance with the Folin-Ciocalteu and TEAC assays.
Highlights
As part of Mediterranean diet, tomato is one of the most consumed vegetables in the world, as fresh fruits in salads, various culinary preparations, juices, or processed in the form of purees, concentrates, condiments, and sauces (Mediterranean diet 2013)
All the samples were subjected to a pre-treatment with the aim to separate the hydrophilic and lipophilic components present in the tomato paste
As mentioned in the previous section, samples of tomato paste were obtained from tomatoes of different producers, and they were stored frozen until preparation of the extract to prevent their deterioration
Summary
As part of Mediterranean diet, tomato is one of the most consumed vegetables in the world, as fresh fruits in salads, various culinary preparations, juices, or processed in the form of purees, concentrates, condiments, and sauces (Mediterranean diet 2013). According to the FAO: “tomato is the second most important vegetable crop next to potato.”. According to the data recorded by this organization, the world production tomatoes has been 182.256.458 tons in 2018 (http://www.fao.org/faostat/en/#data/QC/visualize), being Spain the seventh producer with 4,768,595. The consideration of tomato as a functional food has been examined (Canene-Adams et al 2005). Many tomato products are good sources of potassium and folate, with other popular vegetables, and tomato products are a superior source of α-tocopherol and vitamin C, whereas only carrots, between the other regularly consumed vegetables, are a better source of vitamin A than tomato-based foods.
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