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Variation in chemical composition and antioxidant activity of fresh tomato fruit: combined effect of cultivar and storage

2020Book part Restricted access
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dc.contributor.authorFerreira da Vinha, Ana
dc.contributor.authorSilva, Carla Sousa e
dc.contributor.authorCastro, Ana
dc.contributor.authorSoares, Marta De Oliveira
dc.contributor.authorOliveira, M. Beatriz P.P.
dc.contributor.authorCosta, A.S.G.
dc.date.accessioned2020-09-14T09:46:57Z
dc.date.available2020-09-14T09:46:57Z
dc.date.issued2020
dc.description.abstractTomato (Lycopersicon esculentum Mill.) is one of the most consumed vegetables in the world and probably the most preferred garden crop. It is a key component of the Mediterranean diet, commonly associated with a reduced risk of chronic degenerative diseases. Currently there are a large number of tomato cultivars with different morphological and sensorial characteristics. Its consumption brings health benefits, linked with its high levels of bioactive ingredients, including carotenoids such as β-carotene, a precursor of vitamin A, and mostly lycopene, which is responsible for the red colour, vitamins in particular ascorbic acid and tocopherols, phenolic compounds including hydroxycinnamic acid derivatives and flavonoids, and lectins. The content of these compounds is variety dependent. Besides, unlike unripe tomatoes, which contain a high content of tomatine (glycoalkaloid) but no lycopene, ripe red tomatoes contain high amounts of lycopene and a lower quantity of glycoalkaloids. Current studies demonstrate the several benefits of these bioactive compounds, either isolated or in combined extracts, namely anticarcinogenic, cardioprotective and hepatoprotective effects among other health benefits, mainly due to its antioxidant and anti-inflammatory properties. This study intended to evaluate the influence of different postharvest cooling conditions in the chemical composition, antioxidant activity and microbiological contamination of tomato cultivars namely: Cereja, Chucha, Rama and Redondo. Pink fruits were kept for 15 days under three different storage temperatures (6ºC, 12ºC and 25ºC) during which their lycopene, ascorbic acid contents, total phenolics and antioxidant activity were evaluated every three days. Counts of colony forming units of coliform bacteria, yeasts and molds and the presence of Escherichia coli, were determined before and after 15 days of storage. All studied parameters revealed that temperature and storage duration caused statistically significant differences in nutritional values of every cultivar. It was observed an increase in the lycopene concentration and antioxidant activity with temperature and storage duration. The phenolic and ascorbic acid contents showed a slight increase during storage at every temperature. Microbial contamination was only found in cultivars that grew in direct contact with the soil (Chucha and Redondo) and bacterial population increased exponentially with storage temperature. Our results indicate that the ideal temperature to maintain optimal physiological, biochemical and microbiological profiles of the cultivars studied is 12ºC and that the cv. Rama fruit is the most suited for consumption in natura.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAna F. Vinha , Carla Sousa , Ana Castro , Marta O. Soares , Anabela S. G. Costa and M. Beatriz P. P. Oliveira. Variation in chemical composition and antioxidant activity of fresh tomato fruit: combined effect of cultivar and storage. In: Cutting-edge Research in Agricultural Sciences. Vol.2. 94-107. Book Publisher International. 978-93-90206-45-2 (Print). 978-93-90206-46-9 (eBook)pt_PT
dc.identifier.doi10.9734/bpi/cras/v2pt_PT
dc.identifier.isbn978-93-90206-45-2
dc.identifier.urihttp://hdl.handle.net/10284/8965
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherBook Publisher Internationalpt_PT
dc.relation.publisherversionhttp:// www.bookpi.org/Cutting-edge Research in Agricultural Sciences Vol. 2 – Book ...www.bookpi.orgpt_PT
dc.subjectTomato cultivarspt_PT
dc.subjectChemical compositionpt_PT
dc.subjectMicrobiological profilept_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectStorage conditionspt_PT
dc.titleVariation in chemical composition and antioxidant activity of fresh tomato fruit: combined effect of cultivar and storagept_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.endPage107pt_PT
oaire.citation.startPage94pt_PT
oaire.citation.titleCutting-edge Research in Agricultural Sciencespt_PT
oaire.citation.volume2pt_PT
person.familyNameMendes Ferreira da Vinha
person.familyNameSilva
person.familyNameCastro
person.familyNamede Oliveira Soares
person.givenNameAna Cristina
person.givenNameCarla
person.givenNameAna
person.givenNameMarta
person.identifier.ciencia-id011A-FCBD-DC66
person.identifier.ciencia-id2E1D-05DF-E0DB
person.identifier.orcid0000-0002-6116-9593
person.identifier.orcid0000-0001-6467-4766
person.identifier.orcid0000-0001-7526-6717
person.identifier.orcid0000-0002-9097-1518
person.identifier.ridD-8159-2013
person.identifier.ridK-8831-2014
person.identifier.scopus-author-id7402832250
rcaap.rightsrestrictedAccesspt_PT
rcaap.typebookPartpt_PT
relation.isAuthorOfPublicationb09696c0-d5ea-4218-a5e4-63a3f6288d83
relation.isAuthorOfPublication741eff47-ffdf-4a5f-b763-3ada0062b1b8
relation.isAuthorOfPublication766b7973-170a-4d2f-97b6-2e9f46410ad5
relation.isAuthorOfPublication22e2e5f5-2481-4ef8-9715-3a7e1b96fe7b
relation.isAuthorOfPublication.latestForDiscovery741eff47-ffdf-4a5f-b763-3ada0062b1b8

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