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Red tomato vs. yellow tomato: which is healthier? A comparative study of nutritional and antioxidant traits of tomato farmer’s varieties

2022Conference object Open access
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dc.contributor.authorAñibarro-Ortega, Mikel
dc.contributor.authorPinela, José
dc.contributor.authorBarros, Lillian
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2023-03-21T15:21:10Z
dc.date.available2023-03-21T15:21:10Z
dc.date.issued2022
dc.description.abstractThe health benefits of tomato (Solanum lycopersicum L.) are unquestionable. It is a key component of the Mediterranean diet rich in vitamins and antioxidants able to protect against degenerative diseases associated to oxidative stress and inflammation.1 Today, there is a large number of tomato cultivars and varieties with a wide range of morphological and sensorial characteristics. In Trás-os-Montes, Northeastern Portugal, local populations still prefer to consume tomato farmer’s varieties for their distinctive taste and health-promoting effects, as they are grown using extensive farming techniques.2 Therefore, this study was carried out to characterize the nutritional composition and in vitro antioxidant activity of two tomato farmer’s varieties known as 'round' and 'yellow', which are shown in Figure 1. The analyzed components included proximate constituents (protein, fat, and ash, which were determined by official methods of food analysis, and carbohydrates were calculated by difference), free sugars (quantified by high-performance liquid chromatography (HPLC) with refractive index detection), fatty acids (analyzed by gas chromatography coupled to flame ionization detection), lipophilic antioxidants (carotenoids and tocopherols, determined by a spectrophotometric method and HPLC-fluorescence detection, respectively), and hydrophilic antioxidants (vitamin C was quantified by redox titration with 2,6-dichloroindophenol and phenolic compounds were characterized by HPLC with photodiode-array detection and mass spectrometry (HPLC-DAD-ESI/MS). In addition, tomato methanolic extracts were screened in vitro for their reducing power, DPPH radical scavenging activity, β-carotene bleaching inhibition capacity, and thiobarbituric acid reactive substances formation inhibition capacity. The 'yellow' tomato variety revealed an interesting nutritional composition, characterized by higher levels of fructose, glucose, α-linolenic acid, and tocopherols. In turn, the so-called 'round' tomato contained higher amounts of lycopene, β-carotene, and phenolic compounds and proved to be the most powerful in antioxidant activity.2,3 A cis p-coumaric acid derivative was identified as the most abundant phenolic compound in both fruit, while quercetin pentosylrutinoside was the major flavonoid.3 Overall, both tomato farmer’s varieties proved to be rich in nutrients and health-promoting compounds.pt_PT
dc.description.sponsorshipWe would like to thank the Foundation for Science and Technology (FCT, Fundação para a Ciência e a Tecnologia) for the financial support to CIMO (UIDB/00690/2020) through national funds FCT/MCTES; to FCT for the PhD studentship granted to M. Añibarro-Ortega (2020.06297.BD) and the contracts of J. Pinela (CEECIND/01011/2018) and L. Barros (institutional scientific employment program-contract).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAñibarro-Ortega, Mikel; Pinela, José; Barros, Lillian; Carvalho, Ana Maria; Ferreira, Isabel C.F.R. (2022). Red tomato vs. yellow tomato: which is healthier? A comparative study of nutritional and antioxidant traits of tomato farmer’s varieties. In XVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumos. Castelo Brancopt_PT
dc.identifier.isbn978-989-8124-36-4
dc.identifier.urihttp://hdl.handle.net/10198/27911
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationMountain Research Center
dc.relationValorisation of steroidal compounds from Solanaceae crop by-products into novel nutraceutical ingredients
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectRed tomatopt_PT
dc.subjectYellow tomatopt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleRed tomato vs. yellow tomato: which is healthier? A comparative study of nutritional and antioxidant traits of tomato farmer’s varietiespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleValorisation of steroidal compounds from Solanaceae crop by-products into novel nutraceutical ingredients
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//2020.06297.BD/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.citation.conferencePlaceCastelo Brancopt_PT
oaire.citation.endPage88pt_PT
oaire.citation.startPage88pt_PT
oaire.citation.titleXVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumospt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
person.familyNameAñibarro-Ortega
person.familyNamePinela
person.familyNameBarros
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameMikel
person.givenNameJosé
person.givenNameLillian
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifier469085
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person.identifier.ciencia-idD31A-35AF-E2A9
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-2835-5079
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridB-4466-2014
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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