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Characterization and quantification of phenolic compounds in four tomato (Lycopersicon esculentum L.) farmer’ varieties in Northeastern Portugal homegardens.

2012Journal article Open access
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dc.contributor.authorBarros, Lillian
dc.contributor.authorDueñas, Montserrat
dc.contributor.authorPinela, José
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2013-01-04T16:45:34Z
dc.date.available2013-01-04T16:45:34Z
dc.date.issued2012
dc.description.abstractTomato (Lycopersicon esculentum L.) is one of the most widely consumed fresh and processed vegetables in the world, and contains bioactive key components. Phenolic compounds are one of those components and, according to the present study, farmers’ varieties of tomato cultivated in homegardens from the northeastern Portuguese region are a source of phenolic compounds, mainly phenolic acid derivatives. Using HPLC-DAD-ESI/MS, it was concluded that a cis p-coumaric acid derivative was the most abundant compound in yellow (Amarelo) and round (Batateiro) tomato varieties, while 4-O-caffeolyquinic acid was the most abundant in long (Comprido) and heart (Coração) varieties. The most abundant flavonoid was quercetin pentosylrutinoside in the four tomato varieties. Yellow tomato presented the highest levels of phenolic compounds (54.23 μg/g fw), including phenolic acids (43.30 μg/g fw) and flavonoids (10.93 μg/g fw). The phenolic compounds profile obtained for the studied varieties is different from other tomato varieties available in different countries, which is certainly related to genetic features, cultivation conditions, and handling and storage methods associated to each sample.por
dc.identifier.citationBarros, Lillian; Dueñas, Montserrat; Pinela, José; Carvalho, Ana Maria; Ferreira, Isabel C.F.R. (2012). Characterization and quantification of phenolic compounds in four tomato (Lycopersicon esculentum L.) farmer’ varieties in Northeastern Portugal homegardens. Plant Foods for Human Nutrition. ISSN 0921-9668. 67:3, p. 229-234por
dc.identifier.doi10.1007/s11130-012-0307-z
dc.identifier.issn0921-9668
dc.identifier.urihttp://hdl.handle.net/10198/7824
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringerpor
dc.relationSFRH/BPD/4609/2008
dc.subjectTomatopor
dc.subjectLycopersicon esculentumpor
dc.subjectFarmers varietiespor
dc.subjectPhenolic compoundspor
dc.subjectHPLC-DAD-ESI/MSpor
dc.titleCharacterization and quantification of phenolic compounds in four tomato (Lycopersicon esculentum L.) farmer’ varieties in Northeastern Portugal homegardens.por
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage234por
oaire.citation.startPage229por
oaire.citation.titlePlant Foods for Human Nutritionpor
oaire.citation.volume67por
person.familyNameBarros
person.familyNamePinela
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameLillian
person.givenNameJosé
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifierID G-7399-2011
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridB-4466-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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relation.isAuthorOfPublication706cd9ff-065b-4c98-98a7-5c0a9e45adc4
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relation.isAuthorOfPublication.latestForDiscovery977f5254-f7c5-4c91-873f-2700ecd4692f

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