Orientador(es)
Resumo(s)
Tomato (Solanum lycopersicum L.) local varieties represent a reservoir of genetic diversity for desirable quality
traits. In this study, a representative collection of table tomato germplasm conserved ex-situ in the Portuguese
Gene Bank was characterized for its polyphenols composition and antioxidant capacity. Phenolic acids, such as
caffeic and p-coumaric acids bounded to a hexose and 5-O-caffeoylquinic acid, corresponded to 71–98% of the
identified phenolic compounds; while the remaining fraction consisted of quercetin and kaempferol glycoside
derivatives. Among the studied tomato accessions, it was possible to identify those that stand out for the analysed
bioactive traits. These findings highlighted the interest of using Portuguese tomato germplasm in breeding
programs or of reintroducing into cultivation these local varieties used for fresh consumption.
Descrição
Palavras-chave
Antioxidant capacity Flavonoids HPLC-DAD-ESI/MS n Phenolic acids Solanum lycopersicum L. Tomato germplasm
Contexto Educativo
Citação
Pinela, José; Montoya, César; Carvalho, Ana Maria; Martins, Valter; Rocha, Filomena; Barata, Ana Maria; Barros, Lillian; Ferreira, Isabel C.F.R. (2019). Phenolic composition and antioxidant properties of ex-situ conserved tomato (Solanum lycopersicum L.) germplasm. Food Research International. ISSN 0963-9969. 125, p. 1-12