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Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum)

Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum)
Auteur(s)
  • PERALTA Mariana Isabel
  • FUENTES Karen Noelia
  • CANALIS Alejandra Mariel
  • SORIA Elio Andrés
Editeur(s)
Autre(s)
Id
X777MLQ5
Version
2255
Url zotero
https://www.zotero.org/groups/2567444/items/X777MLQ5
Date ajout
22 décembre 2020 13:15
Date modification
22 décembre 2020 13:15
Résumé anglais
Introduction: Tomato is an important dietary source of polyphenols. Factors such as cultivation method and heat can affect its composition. The objective of this study was to determine changes of polyphenol content and antioxidant capacity in tomatoes obtained from different production method (organic vs. conventional), before and after being cooked. Methods: Total polyphenols and antioxidant capacity were measured in fresh and processed tomatoes from two cultivation methods, using spectrophotometric techniques. Results: Antioxidant capacity was higher (p<0.05) for fresh and processed samples of organic tomatoes compared with conventional ones (organic 17,82 mg Fe+2/g > conventional 15,39 mg Fe+2/g). No significant difference in polyphenol content according to method of cultivation was found (organic 3,8 μg GAE/g > conventional 3,2 μg GAE/g). Measured parameters were not significantly affected by physical and mechanical processing in tomatoes from both cultivation methods. Discussion: A tendency towards better phytochemical properties in organic tomatoes were found in our study, which is consistent with existing literature. Antioxidant compounds in organic samples appear to be more resistant to processing. Conclusion: It is necessary to deepen the study of organic and conventional tomatoes, in order to get more evidence on its nutritional quality.
Note
None
CRAW tags
  • AB - Modalité bio
  • FREDO qualité des produits
  • GEO Argentine
  • antioxidants
  • comparaison
  • composition nutritionnelle
  • food quality
  • phytochemicals
  • tomate
WEB tags
  • revista en español sobre alimentación
  • nutrición y dietética
Titre de la publication
Nutrición Clínica y Dietética Hospitalaria
Volume
40
Date caractères
2020/11/02
Date publication
2 novembre 2020
Doi
10.12873/403peralta Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique
Issn
1989-208X L’ISSN est un code de 8 chiffres servant à identifier les journaux, revues, magazines, périodiques de toute nature et sur tous supports, papier comme électronique.
Url publication
https://revista.nutricion.org/index.php/ncdh/article/view/69