Bioactive Compounds in Tomatoes at Different Stages of Maturity

Tomato is known as a vegetable with several health benefits due to its high level of bioactive compounds, especially lycopene, phenolics, and vitamin C. The effect of tomato variety and stage of maturity on the bioactive compounds concentration was studied. Ten tomato varieties were grown and collec...

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Main Authors: Dūma Māra, Alsiņa Ina, Dubova Laila, Erdberga Ieva
Format: Article
Language:English
Published: Sciendo 2018-06-01
Series:Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences
Subjects:
Online Access:http://www.degruyter.com/view/j/prolas.2018.72.issue-2/prolas-2018-0014/prolas-2018-0014.xml?format=INT
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spelling doaj-art-4802bdacb65348d1b0f5c29f1c7bdd832018-08-24T14:49:09ZengSciendoProceedings of the Latvian Academy of Sciences. Section B, Natural Sciences1407-009X2018-06-01722859010.2478/prolas-2018-0014prolas-2018-0014Bioactive Compounds in Tomatoes at Different Stages of MaturityDūma Māra0Alsiņa Ina1Dubova Laila2Erdberga Ieva3Faculty of Food Technology, Latvia University of Life Sciences and Technologies, 22 Rīga Str., Jelgava, LV-3001, LatviaFaculty of Agriculture, Latvia University of Life Sciences and Technologies, 2 Liela Str., Jelgava, LV-3001, LatviaFaculty of Agriculture, Latvia University of Life Sciences and Technologies, 2 Liela Str., Jelgava, LV-3001, LatviaFaculty of Agriculture, Latvia University of Life Sciences and Technologies, 2 Liela Str., Jelgava, LV-3001, LatviaTomato is known as a vegetable with several health benefits due to its high level of bioactive compounds, especially lycopene, phenolics, and vitamin C. The effect of tomato variety and stage of maturity on the bioactive compounds concentration was studied. Ten tomato varieties were grown and collected from a greenhouse at two different stages of ripening. The obtained results showed that there were significant differences in the mean values between analysed parameters according to the stage of ripening and variety. The highest concentration of vitamin C was determined for variety Sakura F1 at maturity stage, and the lowest for variety Sunstreem F1 for unripe fruits. The concentration of phenols and flavonoids increased during tomato ripening and the highest rate was observed for variety Naget F1 (from 7.86 mg·100g−1 to 14.34 mg·100 g−1 (phenols) and flavonoids from 6.09 mg·100 g−1 to 10.03 mg·100 g−1. The concentration of lycopene in the unripe stage was low (mostly about 1 mg·100 g−1) and the most quantitative changes and the highest concentration of lycopene in full maturity stage was determined for variety SV0946TS (27.11 mg·100 g−1) and variety NectarF1 (16.81 mg·100 g−1).http://www.degruyter.com/view/j/prolas.2018.72.issue-2/prolas-2018-0014/prolas-2018-0014.xml?format=INTSolanum lycopersicum Lphytonutrientsripening
institution Open Data Bank
collection Open Access Journals
building Directory of Open Access Journals
language English
format Article
author Dūma Māra
Alsiņa Ina
Dubova Laila
Erdberga Ieva
spellingShingle Dūma Māra
Alsiņa Ina
Dubova Laila
Erdberga Ieva
Bioactive Compounds in Tomatoes at Different Stages of Maturity
Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences
Solanum lycopersicum L
phytonutrients
ripening
author_facet Dūma Māra
Alsiņa Ina
Dubova Laila
Erdberga Ieva
author_sort Dūma Māra
title Bioactive Compounds in Tomatoes at Different Stages of Maturity
title_short Bioactive Compounds in Tomatoes at Different Stages of Maturity
title_full Bioactive Compounds in Tomatoes at Different Stages of Maturity
title_fullStr Bioactive Compounds in Tomatoes at Different Stages of Maturity
title_full_unstemmed Bioactive Compounds in Tomatoes at Different Stages of Maturity
title_sort bioactive compounds in tomatoes at different stages of maturity
publisher Sciendo
series Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences
issn 1407-009X
publishDate 2018-06-01
description Tomato is known as a vegetable with several health benefits due to its high level of bioactive compounds, especially lycopene, phenolics, and vitamin C. The effect of tomato variety and stage of maturity on the bioactive compounds concentration was studied. Ten tomato varieties were grown and collected from a greenhouse at two different stages of ripening. The obtained results showed that there were significant differences in the mean values between analysed parameters according to the stage of ripening and variety. The highest concentration of vitamin C was determined for variety Sakura F1 at maturity stage, and the lowest for variety Sunstreem F1 for unripe fruits. The concentration of phenols and flavonoids increased during tomato ripening and the highest rate was observed for variety Naget F1 (from 7.86 mg·100g−1 to 14.34 mg·100 g−1 (phenols) and flavonoids from 6.09 mg·100 g−1 to 10.03 mg·100 g−1. The concentration of lycopene in the unripe stage was low (mostly about 1 mg·100 g−1) and the most quantitative changes and the highest concentration of lycopene in full maturity stage was determined for variety SV0946TS (27.11 mg·100 g−1) and variety NectarF1 (16.81 mg·100 g−1).
topic Solanum lycopersicum L
phytonutrients
ripening
url http://www.degruyter.com/view/j/prolas.2018.72.issue-2/prolas-2018-0014/prolas-2018-0014.xml?format=INT
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