Antioxidant Properties Of Tomato Research Articles

The Effect of Benzo(1,2,3)-thiadiazole-7-carbothioic Acid S-Methyl Ester (BTH) and Its Cholinium Ionic Liquid Derivative on the Resistance Induction and Antioxidant Properties of Tomato (Solanum lycopersicum L.).

Tomatoes are one of the most important vegetables thanks to their taste attributes and nutritional value. Their cultivation is threatened by various pathogens including viruses. The application of resistance inducers (RI), such as benzo(1,2,3)-thiadiazole-7-carbothioic acid S-methyl ester (BTH) may be used to enhance plant performance against viruses. Here we aimed to compare the impact of BTH and its choline derivative (Chol-BTH) on resistance induction and antioxidant properties of healthy plants and tomato mosaic virus (ToMV)-infected ones. The response of tomato plants to treatment with BTH or Chol-BTH was manifested by increased expression of not only pathogenesis-related (PR) genes but also WRKY and Jasmonate Zim-domain protein (JAZ) genes and increased jasmonic acid (JA) levels. The effect of BTH as a resistance inducer was observed early after application, while with Chol-BTH the plant defense system reacted more strongly after 8 days. The antioxidant properties of RI-treated tomatoes are related to both glutathione content and peroxidase activity. In the case of BTH, an increase in these activities occurred early after application, while in the case of Chol-BTH, the glutathione level was particularly high in the plant early after treatment, and high peroxidase activity was observed 8 days post-treatment. Overall, the collected results indicate that Chol-BTH, due to its physicochemical parameters (e.g., good solubility) and biological activity (increased expression of lignification-related genes, supported by increases in peroxidase activity and total phenolic compounds levels), can also be a very useful agent inducing tomato resistance against viral pathogens.

Preharvest methyl jasmonate and salicylic acid treatments improve the nutritional qualities and postharvest storability of tomato

Recent studies claim that preharvest exogenous treatments with salicylic acid (SA) and methyl jasmonate (MeJA) mimic stress and enhance phytochemical compounds in different crops. In this study, antioxidant properties (total phenolics, flavonoids, vitamin C, lycopene, and β-carotene), antioxidant activities, free amino acid contents (mainly GABA), and storage qualities were investigated in preharvest MeJA- and SA-treated and the control fruit of ‘Kumato’ tomato during 24 d storage period at 12.5 °C, to examine whether MeJA and SA treatments affect storability and nutritional quality. The results showed that 0.5 mM SA and 0.25 mM MeJA maintained the firmness and TSS, and reduced weight loss and ethylene production of ‘Kumato’ tomato without affecting its color development. MeJA was more effective than SA in improving the contents of essential amino acids and maintaining the contents during the storage period. In contrast, SA was more effective than MeJA at enhancing the total amino acid content. However, there was no evident advantage of preharvest SA and MeJA treatment over the control regarding GABA content. The overall results of secondary metabolites suggest that the preharvest MeJA and SA treatments improve the biosynthesis of phytochemical compounds throughout the storage period. In addition, this study confirms the benefits of these treatments in increasing the antioxidant activities during the storage period without compromising sensory qualities. Based on the findings, preharvest MeJA and SA could be considered for commercial application to maintain the quality and antioxidant properties of tomatoes at harvest and during the storage period. However, further research is needed to explore the effects of these treatments on various tomato cultivars.

Improvement by application of three nanomaterials on flavor quality and physiological and antioxidant properties of tomato and their comparison

In recent years, it has been found that the flavor quality of tomato is continuously reduced compared with the original tomato varieties. Studies have found that nanomaterials can improve crop quality, but the differences and related mechanisms among different nanomaterials were not reported. In this study, nano-Se, nano-TiO2 and nano-CeO2 were spraying on tomato, and the effects of the three nanomaterials on the flavor quality and physiological and antioxidant properties of fruits were analyzed and compared. The results showed compared with nano-TiO2 and nano-CeO2, nano-Se showed more obvious positive effects. Nano-Se increased the size and weight of tomato fruits and the levels of soluble sugar, promoted the accumulation of photosynthetic pigment, decreased the content of titratable acid, and also changed the expression of related genes, finally making the fruit sweeter; it also promoted the accumulation of antioxidant substances and nutrients such as lycopene, ascorbic acid, salicylic acid, GSH, SOD and CAT and decreased the content of MDA, H2O2 and OFR thus improving the antioxidant performance of fruits; the contents of volatiles were also increased and the olfactory experience of tomato was improved. Nano-TiO2 and nano-CeO2 also improved the flavor quality and antioxidant properties of tomato, but the degree was lower than nano-Se. This experiment provided references for selecting more appropriate nanomaterials to improve tomato quality, and revealed the effects and mechanisms of different nanomaterials on tomato quality.

Effects of Temperature and Polyethylene Plastic Packaging on Physicochemical Changes and Antioxidant Properties of Tomato During Storage

This study determined the effects of different storage temperatures and packaging on the physicochemical changes and antioxidant properties of tomatoes during storage in two tomato species (Lycopersicon esculentum Mill. tomato and Solanum lycopersicum var. Cerasiforme cherry tomato). Samples underwent storage process with different temperatures of 4 °C and room temperature (25 °C); with or without polyethylene plastic packaging. The physicochemical changes studied include weight, color, firmness, and total soluble solids (TSS), while the antioxidant properties studied include lycopene content, ascorbic acid content, total phenolic content (TPC), and free radical scavenging activity (2,2-Diphenyl-1-picrylhydrazyl, DPPH), measured at three-time points (day 1, 8, 15). Based on the two-way ANOVA, both temperature and packaging factors play an important role in the physicochemical changes and antioxidant properties of both tomato species. For tomatoes, the temperature had a significant (p<0.05) effect on all measurements, except for redness value (a*) and ascorbic acid content (p>0.05). While packaging had a significant (p<0.05) effect on all measurements, excluding the ascorbic acid and TPC (p>0.05). For cherry tomatoes, the temperature had a significant (p<0.05) effect on all measurements, not including ascorbic acid content (p>0.05). Whereas packaging had a significant (p<0.05) effect on all measurements, except for TPC (p>0.05). For both samples studied, temperature and packaging factors had significant interactions (p<0.05) on all measurements, except for ascorbic acid and TPC (p>0.05). In conclusion, storage at a low temperature of 4 °C with the packaging was found to be able to maintain the physicochemical and antioxidant properties in both tomato species.

Combining Chitosan and Vanillin to Retain Postharvest Quality of Tomato Fruit during Ambient Temperature Storage

Tomato, being a climacteric crop, has a relatively short postharvest life due to several factors such as postharvest diseases, accelerated ripening, and senescence that trigger losses in quantity and quality. Chemicals are widely used to control postharvest disease. Inaptly, it leads to detrimental effects on human health, environment and it is leads to increased disease resistance. Chitosan and vanillin could be an alternative to disease control, maintain fruit quality, and prolong shelf life. The aim of this research was to evaluate the potential of chitosan and vanillin coating on the tomato fruit’s physicochemical quality during storage at 26 ± 2 °C/60 ± 5% relative humidity. Chitosan and vanillin in aqueous solutions i.e., 0.5% chitosan + 10 mM vanillin, 1% chitosan + 10 mM vanillin, 1.5% chitosan + 10 mM vanillin, 0.5% chitosan + 15 mM vanillin, 1% chitosan + 15 mM vanillin, and 1.5% chitosan + 15 mM vanillin, respectively, were used as edible coating. The analysis was evaluated at 5-day intervals. The results revealed that 1.5% chitosan + 15 mM vanillin significantly reduced disease incidence and disease severity by 74.16% and 79%, respectively, as well delaying weight loss up to 90% and reducing changes in firmness, soluble solids concentration, and color score. These coatings also reduced the rate of respiration and the rate of ethylene production in comparison to the control and fruit treated with 0.5% chitosan + 10 mM vanillin. Furthermore, ascorbic acid content and the antioxidant properties of tomato were retained while shelf life was prolonged to 25 days without any negative effects on fruit postharvest quality.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

Synergistic effect of microbial and nonmicrobial biostimulants on growth, yield, and nutritional quality of organic tomato

AbstractThe current pot experiment was conducted at the Horticulture Farm of Sher‐e‐Bangla Agricultural University, Dhaka, Bangladesh, from October 2017 to April 2018, to evaluate the effects of the three biostimulants—Trichoderma‐based biostimulants (TB), seaweed extract (SWE), and humic substance (HS)—and their combinations on the growth, yield, nutritional quality, and antioxidant properties of tomato (Lycopersicum esculentumL.). The experiment was constructed in a completely randomized design using four replications. Thirteen treatments of TB, SWE, and HS were included (single and/or in combination) in the experiment, and the impact on growth, yield, nutritional quality, and antioxidant properties were evaluated. The results showed that T8(50 g L−1Trichoderma+ 2 g L−1SWE) increased the growth attributes positively as a result of the synergistic effects that led to a significant increase in yield over all other treatments. The treatment T8also elicited an increase in total soluble solids, as well as bioactive molecules such as lycopene and ascorbic acid, thereby increasing the nutritional and functional quality of the tomato fruits. Collectively,Trichodermaand SWE improved soil fertility and promoted the growth of rhizosphere microbes, which eventually led to higher tomato yields and increases in antioxidants and minerals. Soil drenching of SWE along withTrichodermais therefore considered to be an effective technique for sustainable tomato production of superior quality and higher yield.

Impact of application of Trichoderma and biochar on growth, productivity and nutritional quality of tomato under reduced N-P-K fertilization

Extensive use of synthetic fertilizer to maximize the productivity often leads to depletion of essential soil nutrients, environmental degradation and adversely affects soil rhizosphere microbiota. The present study investigates the efficacy of Trichoderma and biochar co-application on tomato productivity, nutritional quality and soil health improvements under reduced N-P-K fertilizer application. The study comprised of five treatments: (i) standard application of N-P-K, (ii) 50% dose of N-P-K (control), (iii) Trichoderma + 50% dose of N-P-K, (iv) biochar+50% dose of N-P-K and (v) biochar+Trichoderma + 50% dose of N-P-K. The growth, yield, and antioxidant properties of tomatoes, as well as their mineral composition, were analysed. The results showed that the combined application of Trichoderma and biochar increased the growth attributes positively and produced 101.45% and 11.33% higher yield compared to half dose and standard dose of N-P-K, respectively. The combined application also elicited an increase in mineral contents, total soluble solids as well as bioactive molecules such as lycopene and ascorbic acid, thereby increased the nutritional and functional quality of the tomato fruits. Collectively, Trichoderma and biochar improved soil fertility, nutrient uptake and promoted the growth of rhizosphere fungal and bacterial populations, which combined resulted in higher tomato yields, antioxidants, and minerals. Therefore, the co-application of Trichoderma and biochar with a 50% dose of N-P-K can be considered an effective technique for the sustainable production of tomato with higher yield and superior quality.

Effect of different cooking methods on antioxidant properties of Tomato (<i>Lycopersicon</i> <i>esculentum</i>)

Tomato (Lycopersicon esculentum) is one of the rich sources of antioxidants, mainly, lycopene which is known to be associated with decreased risks of chronic diseases. However, cooking influences the antioxidant properties of vegetables. Therefore, this study aimed to determine the effect of three cooking methods on the antioxidant properties of tomato. The conditions of the cooking methods of tomato were boiling at 100 oC for 6 min, microwave cooking at 560W for 40 sec and stir-frying at 230 oC for 4.5 min. Ethanol (70 %, v/v) was used to extract the antioxidant properties (such as phenolics, flavonoid and other antioxidant compounds) of tomato. These antioxidant properties were determined by using total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacity and DPPH radical scavenging activity analysis. Results indicated that cooking has significant influences on the antioxidant properties of tomato. Boiling did not have significant changes in the TPC, however microwave cooking and stir-frying caused significant losses compared to fresh tomato. Stir-fried tomato had significantly the lowest TPC. All three cooking methods caused significant losses in TFC, however the losses are less significant during boiling compared to microwave cooking and stir-frying. Significantly higher antioxidant capacity was observed in microwave cooked tomato than fresh and other cooked tomatoes. The highest antioxidant activity was observed in microwave cooked tomato followed by stir-fried and fresh tomatoes.

Effect of treatment modes on quality and antioxidant properties of tomato and beet processing products

Effect of treatment modes on quality and antioxidant properties of tomato and beet processing products

Effect of cultivar and growing medium on the fruit quality attributes and antioxidant properties of tomato (Solanum lycopersicum L.)

The objective of this research was to identify the growing medium that yielded the highest nutritional quality and longest marketable shelf life in tomato fruits. ‘TY Megaton’ and ‘Yureka’ cultivars were grown on soil and coir pith in the same climate-controlled glasshouse using a standard nutrient solution and the recommended cultivation practices. Fruits were harvested at the pink stage of ripening and stored at 12 °C in 85 ± 5% relative humidity for 20 days. The fruits of both cultivars grown on either growing medium were of acceptable quality for sale after 3 weeks of storage. The contents of the most important secondary metabolites of tomato responsible for providing their antioxidant activity (ascorbic acid, lycopene, and polyphenols) were not significantly affected by the choice of growing medium; however, significant differences were observed between the cultivars throughout the storage period. The results of this study demonstrated that the choice of cultivar is more important for fruit quality than the growing medium. The lycopene content and antioxidant activity of the fruits suggest that it is possible to achieve optimum nutrition from the pink-stage fruit of both cultivars after 12 days of storage, irrespective of the growing medium used.

To evaluate and compare the hypoglycemic, antioxidant and hypolipidemic effect of lycopene with atorvastatin in hyperlipidemic New Zealand white rabbits

Background: During recent years, the carotenoid lycopene has attracted much attention for its potentially beneficial cardiovascular effects, which is located mainly in tomato peels. The antioxidant properties of tomatoes has been extensively studied for the prevention of cardiovascular disease, but the beneficial effects of pure lycopene supplement is still debatable. Therefore, this study was planned to evaluate and compare the hypoglycemic, hypolipidemic and antioxidant effects of pure lycopene powder and to compare it with that of atorvastatin in hyperlipidemic New Zealand white rabbits. Methods: Adult male New Zealand white rabbits (1.5-2.5 kg) were divided into three groups of six animals each. Group I - High fat diet (HFD) (5 ml/kg). Group II - HFD (5 ml/kg) + lycopene (10 mg/kg) orally. Group III - HFD (5 ml/kg) + atorvastatin (5 mg/kg) orally. Blood samples were taken from all 18 rabbits for baseline estimation of blood sugar levels (BSL), lipid levels and blood superoxide dismutase levels. Same tests were performed in all groups after 6 weeks. Results: The lipid lowering activity of atorvastatin 5 mg/kg was better than that of lycopene while the antioxidant activity of lycopene was better than that of atorvastatin. Both the results were statistically significant. There was no significant difference in fasting BSLs in both the groups. Conclusion: Findings suggest that lycopene may have considerable therapeutic benefit as an antioxidant and hypolipidemic agent, but may not be effective as a hypoglycemic agent.

Drying effects on the antioxidant properties of tomatoes and ginger

In this study, the effects of four different drying processes, sun drying (SD), oven drying (OD), vacuum oven drying (VOD) and freeze drying (FD) for tomatoes (Solanum lycopersicum) and ginger (Zingiber officinale) in terms of thiolic and phenolic contents have been studied. Thiol content, total phenolic content (TPC), ascorbic acid (AA) content, and cupric ion reducing antioxidant capacity (CUPRAC) were determined in fresh and dried samples. Glutathione (GSH) and cysteine (Cys) were determined as the thiol contents of tomatoes and ginger. Significant losses were observed in the contents of TPC, AA, GSH and Cys and CUPRAC values in all samples that were dried using the thermal method. There was a statistically significant difference in the losses of the TPC, AA, and thiol contents between the use of thermal drying and freeze drying (except Cys in tomatoes) methods. Freeze dried tomato and ginger samples have been found to have better antioxidant properties.

Effect of Simulated Thermo‐Degradation on the Carotenoids, Tocopherols and Antioxidant Properties of Tomato and Paprika Oleoresins

AbstractColor quality is the economical key factor for oily extracts, also referred to as oleoresins, obtained from carotenogenic fruits and vegetables for application in foodstuffs. However, this organoleptic property is not the only attribute as carotenoids develop some bioactive actions, which provide a beneficial effect on health. It has been suggested that reaching some oxidation level during processing enhances the antioxidant activity of phytochemicals, including carotenoids, so that knowledge of the impact of thermal processing in the redox state and antioxidant activity is significant. During thermal degradation of carotenoids in tomato and paprika oleoresins the coloring content, redox state and antioxidant capacity were evaluated. The lipid profile and tocopherol content were similar in both oily extracts but significant differences were observed on functional properties derived from carotenoid activity. The initial antioxidant capacity was similar for both carotenoid extracts, tomato oleoresin kept higher antioxidant capacity values (DPPH test) than paprika oleoresin, although the degradation rate was significantly higher for lycopene, while carotenoids of paprika oleoresin degraded slowly. Paprika oleoresin showed a higher antioxidant activity (hydrogen peroxide test) than tomato oleoresin. Carotenoid degradation products may participate on radical scavenging reactions but efficiency depends on the radical species and structure of degradation products produced during thermal degradation.

Bioactive compounds, folates and antioxidant properties of tomatoes (Lycopersicum esculentum) during vine ripening

Bioactive compounds and their relationship with antioxidant activity were determined in three tomato cultivars (Ronaldo, Siena and Copo) during vine ripening. The lycopene, chlorophyll (total, a and b), total phenolic, flavonoid, vitamin C and folate contents, and the antioxidant activity, by the ferric reducing/antioxidant power assay and the β-carotene lineolate system, were determined in the samples. Tomato ripening involved the breakdown of chlorophylls, accompanied by a continuous increase in the lycopene content. Total phenolics, flavonoids and vitamin C increased significantly during ripening, whereas the folate content fell markedly as tomatoes turned from green to red. The lycopene and flavonoid content was highest in the Copo cultivar, vitamin C and folate highest in Ronaldo, and total phenolics highest in Siena. The antioxidant activity, as measured with the ferric reducing/antioxidant power assay, increased significantly during ripening in all extracts, and showed a positive correlation with the total phenolic and flavonoid contents. However, when measured with the β-carotene lineolate system, the antioxidant activity decreased significantly during ripening; perhaps due to the antioxidant activity of chlorophylls and the peroxidation activity of vitamin C.

Bioactive compounds, folates and antioxidant properties of tomatoes (Lycopersicum esculentum) during vine ripening

Bioactive compounds, folates and antioxidant properties of tomatoes (Lycopersicum esculentum) during vine ripening

Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes

In this study, two varieties of tomatoes (Lycopersicon esculentum Mill.), “I-Tien-Hung (ITH)” and “Sheng-Neu (SN)”, were used to study the effects of different drying processes, freeze-dried (FD) and hot-air-dried (AD), on the antioxidant properties of tomatoes. In the quantitative analysis of antioxidative components, fresh SN samples had the highest amount of ascorbic acid but the lowest amount of total flavonoids. AD-ITH and AD-SN had the highest content of total phenolics, and AD-SN contained the highest amount of lycopene. In the analysis of reducing power, methanolic extract (ME) from FD tomato gave the highest reducing power while the butylated hydroxyanisole (BHA) and α-tocopherol had the lowest. For the ferrous ion chelating power, MEs from AD tomatoes had the highest values while BHA and α-tocopherol exhibited no ferrous ion chelating power. In the analysis of 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging ability, all the tomato samples exhibited the same activity as that of BHA.

Relationship of fruit color and light exposure to lycopene content and antioxidant properties of tomato

Tomato (Lycopersicon esculentum Mill.), a potent source of antioxidants in the diet, is characterized by remarkable genetic biodiversity, especially in fruit size and color. Horticultural practices and breeding efforts hold the potential to enhance antioxidant content in tomato fruit, but which antioxidants are most important? Lycopene content, total phenolic content, and radical scavenging capacity were examined in yellow, orange, red, and black-fruited tomato cultivars using lyophilized samples. Color was generally an accurate indicator of lycopene content, with a yellow cultivar containing less lycopene than red cultivars, and two of three red cultivars containing more than an orange cultivar. However, black cultivars as a group did not contain more lycopene than red. Tomato fruit harvested green-mature and exposed to 24 h light during ripening at 25°C in a growth cabinet had a higher lycopene concentration than green-mature fruit exposed for 8 h. 2,2'-azino-bis(3-ethylbenz-thiazoline-6-sulfonic acid (ABTS) radical scavenging activity did not vary among different colored cultivars, and was no different in stored (2 yr) or freshly prepared lyophilized samples. Total phenolic concentration was higher in orange, red, and black fruited cultivars than in yellow. Total phenolic concentration was lower in lyophilized powder samples of orange, red, and black cultivar fruit stored for 2 yr at -20°C relative to freshly prepared samples. Neither lycopene nor total phenolic concentration was well correlated to antioxidant capacity. Key words: High performance liquid chromatography, photoperiod

Effects of Food Processing on Flavonoids and Lycopene Status in a Mediterranean Tomato Variety

This research is focused on the antioxidant properties of dietary components, in particular phenolics and carotenoids and the assessment of the contribution of the combined antioxidants to the total antioxidant activity (TAA) of tomato fruit. The aim of this study was to analyse the effects of processing on the antioxidant properties of tomato. The effects of three different methods of processing fresh tomatoes into tomato sauce were investigated with respect to the antioxidant properties of the fruit. Identification and quantification of the main carotenoids and flavonoids present in tomatoes was achieved by HPLC analysis and the effect on the concentration and availability of these compounds was investigated at different stages of the processing. The processing affected mainly naringenin causing a reduction in the concentration. Conversely, levels of chlorogenic acid were increased suggesting an improvement in availability of this compound to extraction. The concentration of all- trans -lycopene was also increased following processing. Less than 10% isomerisation of all- trans -lycopene to the cis form was detected for all the methods analysed. The effects of processing on the overall antioxidant activity support the theory of a general improvement in availability of individual antioxidants. For both hydrophilic and lipophilic extracts TAA values were increased.