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Exploiting the nutritional and chemical diversity of Portuguese tomato (Solanum lycopersicum L.) germplasm

2023Conference object Open access
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dc.contributor.authorPereira, Alexis
dc.contributor.authorAñibarro-Ortega, Mikel
dc.contributor.authorRocha, Filomena
dc.contributor.authorLopes, V. Rolim
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorBarata, Ana Maria
dc.contributor.authorBarros, Lillian
dc.contributor.authorPinela, José
dc.date.accessioned2024-11-14T11:18:30Z
dc.date.available2024-11-14T11:18:30Z
dc.date.issued2023
dc.description.abstractTomato (Solanum lycopersicum L.) is the second most important vegetable crop worldwide and one of the most preferred garden crops. It is a versatile key component of the Mediterranean diet commonly associated with a reduced risk of chronic degenerative diseases due to its composition in bioactive molecules [1,2]. Throughout its evolutionary and domestication process, this species has undergone diverse genetic and inbreeding phenomena that have led to the emergence of a vast number of varieties with different morphological and sensory attributes [3]. Many of these varieties have been grown by local farmers and represent a reservoir of genetic diversity with enormous potential for breeding and sustainable conservation. However, since information on tomato germplasm composition is limited, this study aimed to characterize the nutritional and chemical diversity of Portuguese table tomato genotypes. Tomato accessions (with the local names of “tomate comum”, “tomate coração-de-boi”, “tomate patinha”, “tomate cor-de-rosa”, and “tomate pera”) from the Portuguese Genebank collection were regenerated to obtain ripe fruits for replenish seeds and for analysis. After sample preparation, these were analyzed for their individual profiles of free sugars, organic acids, fatty acids, and tocopherols through different chromatographic techniques and carotenoids were quantified using a spectrophotometric method [1,4]. Furthermore, the proximate composition (moisture, protein, fat, and ash) was analyzed using AOAC procedures and carbohydrates were estimated by difference [1,4]. The characterized tomato table varieties showed differences in the contents of some investigated individual and crude constituents. The highest levels of carbohydrates, ascorbic acid, α- and β-tocopherol, monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) and the lowest levels of crude fat, α- and γ-tocopherol, and saturated fatty acids (SFA) were detected in the so-called “tomate comum” accession. The “tomate pera” had the highest levels of free sugars, crude fat, SFA, and γ-tocopherol and the lowest levels of ascorbic acid and PUFA. On the other hand, the “tomate patinha” had the highest concentrations of protein and oxalic and citric acids, and the lowest glucose content. The “tomate cor-de-rosa” had the lowest concentrations of total carbohydrates, fructose, malic and citric acids, and carotenoids. In turn, the highest contents of malic acid and carotenoids and the lowest protein, oxalic acid, MUFA, and β-tocopherol contents were quantified in the “tomate coração-de-boi” accessions. Overall, these findings will be useful for establishing criteria for a rational selection of the most promising traditional table tomato varieties from a nutritional and chemical point of view. Their inclusion in sustainable food systems as tasty and healthy foods could contribute to the promotion of nutrition programs better adjusted to the consumers' preferences and dietary needs.pt_PT
dc.description.sponsorshipThe authors thank the Foundation for Science and Technology (FCT, Portugal) for the financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021); to FCT for the contracts of J. Pinela (CEECIND/01011/2018) and L. Barros (CEEC Institutional) and the PhD studentship granted to M. Añibarro-Ortega (2020.06297.BD). A. Pereira is grateful for his research grant to POSEUR-03-2215-FC000164 through the Sustainability and Efficiency in the Use of Resources program (POSEUR-15-2021-02) and Cohesion Fund.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, Alexis; Añibarro-Ortega, Mikel; Rocha, Filomena; Lopes, V. Rolim; Carvalho, Ana Maria; Barata, Ana Maria; Barros, Lillian; Pinela, José (2023). Exploiting the nutritional and chemical diversity of Portuguese tomato (Solanum lycopersicum L.) germplasm. In 8th Portuguese Young Chemistry Meeting (PYCheM). Vila Real. ISBN 978-989-8124-38-8pt_PT
dc.identifier.isbn978-989-8124-38-8
dc.identifier.urihttp://hdl.handle.net/10198/30573
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationNot Available
dc.relationValorisation of steroidal compounds from Solanaceae crop by-products into novel nutraceutical ingredients
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSolanum lycopersicum L.pt_PT
dc.subjectTomatopt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleExploiting the nutritional and chemical diversity of Portuguese tomato (Solanum lycopersicum L.) germplasmpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleNot Available
oaire.awardTitleValorisation of steroidal compounds from Solanaceae crop by-products into novel nutraceutical ingredients
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//2020.06297.BD/PT
oaire.citation.conferencePlaceVila Realpt_PT
oaire.citation.endPage72pt_PT
oaire.citation.issue1stpt_PT
oaire.citation.startPage72pt_PT
oaire.citation.title8th Portuguese Young Chemistry Meeting (PYCheM)pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
person.familyNamePereira
person.familyNameAñibarro-Ortega
person.familyNameCarvalho
person.familyNameBarros
person.familyNamePinela
person.givenNameAlexis
person.givenNameMikel
person.givenNameAna Maria
person.givenNameLillian
person.givenNameJosé
person.identifier2472462
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person.identifier.orcid0000-0002-4740-6329
person.identifier.orcid0000-0002-2835-5079
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-7523-1637
person.identifier.ridJ-3600-2013
person.identifier.ridB-4466-2014
person.identifier.scopus-author-id58124934600
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id35236343600
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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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
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
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