Enhancing Health Benefits of Tomato by Increasing its Antioxidant Contents through Different Techniques: A Review
Abstract
Tomato is known to be a great dietary source of antioxidant lycopene which is found to be linked with reduced risk of life-threatening diseases like heart attack and cancers. Antioxidants delay the aging process by mopping up reactive free radicals from cells, those if present may damage our DNA and other vital cellular organelles. Antioxidant metabolites are a group of vitamins, carotenoids, phenolic compounds, and phenolic acids that can provide effective protection against Reactive Oxygen Species (ROS) by neutralizing free radicals, which are unstable molecules linked to the development of many degenerative diseases and medical conditions. There are pre and postharvest techniques available in the literature and these when adopted by the researchers showed significant progress in enhancing antioxidant contents of tomato fruit. In addition, there are various biochemical and genetic modification approaches to improve the expression of several antioxidant enhancing phytonutrients, enzymes and genes in tomato fruit. Trichoderma enriched bio-fertilizer application in tomato enhanced ascorbic acid under the treatment of 100% bio-fertilizer and beta-carotene was increased under 75% Bio-Fertilizer+25% N whereas elevated lycopene contents were observed in case of recommended dose of NPK. Various omics approaches like genomics, transcriptomics, miRNAomics, proteomics, and metabolomics have emerged as extremely helpful tools for the plant scientists in improving the beta-carotene, lycopene and antioxidant levels resulting in highly desirable new tomato cultivars. Thus, in light of immense advantages of these techniques, the present study was undertaken to collect all the necessary information about different techniques employed by numerous researchers to increase the antioxidant contents in tomato and to document here the optimized experimental conditions that can be beneficial for future studies in this field. However, still in-depth genome wide studies are needed for better understanding and further enhancement of traits like flavor, quality and antioxidant contents in context to rapidly changing and uncertain climate.
Keywords: Antioxidants; tomato; lycopene; β-carotene; reactive oxygen species (ROS)
Full Text:
PDFReferences
Ilahy R, Hdider C, Lenucci MS, Tlili I, Dalessandro G. Phytochemical composition and antioxidant activity of high-lycopene tomato (Solanum lycopersicum L.) cultivars grown in Southern Italy. Scientia Horticulturae, (2011); 127(3): 255-261.
Jez M, Wiczkowski W, Zielinska D, Bialobrzewski I, Blaszczak W. The impact of high pressure processing on the phenolic profile, hydrophilic antioxidant and reducing capacity of puree obtained from commercial tomato varieties. Food Chem, (2018); 261201-209.
Katırcı N, Işık N, Güpür Ç, Guler HO, Gursoy O, et al. Differences in antioxidant activity, total phenolic and flavonoid contents of commercial and homemade tomato pastes. Journal of the Saudi Society of Agricultural Sciences, (2020); 19(4): 249-254.
Szabo K, Dulf FV, Diaconeasa Z, Vodnar DC. Antimicrobial and antioxidant properties of tomato processing byproducts and their correlation with the biochemical composition. Lwt, (2019); 116.
Abushita AA, Daood HG, Biacs PA. Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors. Journal of Agricultural and Food Chemistry, (2000); 48(6): 2075-2081.
Bogale A, Nagle M, Latif S, Aguila M, Müller J. Regulated deficit irrigation and partial root-zone drying irrigation impact bioactive compounds and antioxidant activity in two select tomato cultivars. Scientia Horticulturae, (2016); 213115-124.
Martínez-Valverde I, Periago MJ, Provan G, Chesson A. Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum). Journal of the Science of Food and Agriculture, (2002); 82(3): 323-330.
Tigist M, Workneh TS, Woldetsadik K. Effects of variety on the quality of tomato stored under ambient conditions. Journal of Food Science and Technology, (2013); 50(3): 477-486.
Figas MR, Prohens J, Raigon MD, Fita A, Garcia-Martinez MD, et al. Characterization of composition traits related to organoleptic and functional quality for the differentiation, selection and enhancement of local varieties of tomato from different cultivar groups. Food Chemistry, (2015); 187517-524.
Coyago-Cruz E, Corell M, Moriana A, Hernanz D, Benitez-Gonzalez AM, et al. Antioxidants (carotenoids and phenolics) profile of cherry tomatoes as influenced by deficit irrigation, ripening and cluster. Food Chemistry, (2018); 240: 870-884.
Pernice R, Parisi M, Giordano I, Pentangelo A, Graziani G, et al. Antioxidants profile of small tomato fruits: Effect of irrigation and industrial process. Scientia Horticulturae, (2010); 126(2): 156-163.
Del Giudice R, Raiola A, Tenore GC, Frusciante L, Barone A, et al. Antioxidant bioactive compounds in tomato fruits at different ripening stages and their effects on normal and cancer cells. Journal of Functional Foods, (2015); 18: 83-94.
Muthukumarasamy R, Amran N, Ilyana A, Radhakrishnan D. Comparison of Antioxidant Activity in the Methanolic Peels Extracts of Solanum lycopersocum and Solanum lycopersocum Var. Cerasiforme. International Journal of Pharmaceutical and Clinical Research, (2017); 9(04): 298-301.
Park C-Y, Kim Y-J, Shin Y. Effects of an ethylene absorbent and 1-methylcyclopropene on tomato quality and antioxidant contents during storage. Horticulture, Environment, and Biotechnology, (2016); 57(1): 38-45.
D'Introno A, Paradiso A, Scoditti E, D'Amico L, De Paolis A, et al. Antioxidant and anti-inflammatory properties of tomato fruits synthesizing different amounts of stilbenes. Plant Biotechnology Journal, (2009); 7(5): 422-429.
Raiola A, Rigano MM, Calafiore R, Frusciante L, Barone A. Enhancing the health-promoting effects of tomato fruit for biofortified food. Mediators of Inflammation, (2014); 2014139873.
Campestrini LH, Melo PS, Peres LEP, Calhelha RC, Ferreira I, et al. A new variety of purple tomato as a rich source of bioactive carotenoids and its potential health benefits. Heliyon, (2019); 5(11): e02831.
Adalid AM, Roselló S, Nuez F. Evaluation and selection of tomato accessions (Solanum section Lycopersicon) for content of lycopene, β-carotene and ascorbic acid. Journal of Food Composition and Analysis, (2010); 23(6): 613-618.
Forman HJ, Davies KJ, Ursini F. How do nutritional antioxidants really work: nucleophilic tone and para-hormesis versus free radical scavenging in vivo. Free Radic Biol Med, (2014); 6624-35.
ÜStÜNdaŞ M, Yener HB, Helvaci ŞŞ. Parameters Affecting Lycopene Extraction from Tomato Powder and Its Antioxidant Activity. Anadolu University Journal of Science and Technology-A Applied Sciences and Engineering, (2018); 1-1.
Valdivia-Nájar CG, Martín-Belloso O, Soliva-Fortuny R. Kinetics of the changes in the antioxidant potential of fresh-cut tomatoes as affected by pulsed light treatments and storage time. Journal of Food Engineering, (2018); 237: 146-153.
Gurbuz Colak N, Eken NT, Ulger M, Frary A, Doganlar S. Mapping of quantitative trait loci for antioxidant molecules in tomato fruit: Carotenoids, vitamins C and E, glutathione and phenolic acids. Plant Science, (2020); 292: 110393.
Sulaiman M. An Overview of Natural Plant Antioxidants: Analysis and Evaluation. Advances in Biochemistry, (2013); 1(4): 64-72.
Tomas M, Beekwilder J, Hall RD, Sagdic O, Boyacioglu D, et al. Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants. Food Chemistry, (2017); 220: 51-58.
Vallecilla-Yepez L, Ciftci ON. Increasing cis-lycopene content of the oleoresin from tomato processing byproducts using supercritical carbon dioxide. LWT Food Science and Technology, (2018); 95354-360.
Ried K, Fakler P. Protective effect of lycopene on serum cholesterol and blood pressure: Meta-analyses of intervention trials. Maturitas, (2010); 68: 299-310.
Ullah khan W. Prevalence, Causes, Treatment and the Role of Antioxidants in Ischemic Brain Stroke Diseases: A Review. American Journal of Biomedical and Life Sciences, (2015); 3(2): 29-32.
Jacobsen C, Sorensen AM, Holdt SL, Akoh CC, Hermund DB. Source, Extraction, Characterization, and Applications of Novel Antioxidants from Seaweed. Annu Rev Food Sci Technol, (2019); 10: 541-568.
Desai C. Antioxidants: Fascinating and Favourable Biomolecules for Humans. Science Innovation, (2015); 3(6): 113-116.
Moura FA, de Andrade KQ, Dos Santos JCF, Araujo ORP, Goulart MOF. Antioxidant therapy for treatment of inflammatory bowel disease: Does it work? Redox Biology, (2015); 6: 617-639.
Sacco A, Raiola A, Calafiore R, Barone A, Rigano MM. New insights in the control of antioxidants accumulation in tomato by transcriptomic analyses of genotypes exhibiting contrasting levels of fruit metabolites. BMC Genomics, (2019); 20(1): 43.
Li S, Chen G, Zhang C, Wu M, Wu S, et al. Research progress of natural antioxidants in foods for the treatment of diseases. Food Science and Human Wellness, (2014); 3(3-4): 110-116.
Melendez-Martinez AJ, Fraser PD, Bramley PM. Accumulation of health promoting phytochemicals in wild relatives of tomato and their contribution to in vitro antioxidant activity. Phytochemistry, (2010); 71(10): 1104-1114.
González-Chavira MM, Herrera-Hernández MG, Guzmán-Maldonado H, Pons-Hernández JL. Controlled water deficit as abiotic stress factor for enhancing the phytochemical content and adding-value of crops. Scientia Horticulturae, (2018); 234: 354-360.
Silva-Beltran NP, Ruiz-Cruz S, Cira-Chavez LA, Estrada-Alvarado MI, Ornelas-Paz Jde J, et al. Total Phenolic, Flavonoid, Tomatine, and Tomatidine Contents and Antioxidant and Antimicrobial Activities of Extracts of Tomato Plant. International Journal of Analytical Chemistry, (2015); 284071.
Galano A, Mazzone G, Alvarez-Diduk R, Marino T, Alvarez-Idaboy JR, et al. Food Antioxidants: Chemical Insights at the Molecular Level. Annu Rev Food Sci Technol, (2016); 7335-352.
Patanè C, Malvuccio A, Saita A, Rizzarelli P, Siracusa L, et al. Nutritional changes during storage in fresh-cut long storage tomato as affected by biocompostable polylactide and cellulose based packaging. LWT – Food Science and Technology, (2019); 101: 618-624.
Ross J, Kasum C. Dietary flavonoids: Bioavailability, metabolic effects, and safety. Annual review of nutrition, (2002); 22: 19-34.
Tawfik MS. Antioxidants in Fig (Ficus carica L.) and their Effects in the Prevention of Atherosclerosis in Hamsters. Journal of Food and Nutrition Sciences, (2014); 2(4): 138-145.
Borguini RG, Bastos DHM, Moita-Neto JM, Capasso FS, Torres EAFdS. Antioxidant potential of tomatoes cultivated in organic and conventional systems. Brazilian Archives of Biology and Technology, (2013); 56(4): 521-529.
Bhandari SR, Cho M-C, Lee JG. Genotypic variation in carotenoid, ascorbic acid, total phenolic, and flavonoid contents, and antioxidant activity in selected tomato breeding lines. Horticulture, Environment, and Biotechnology, (2016); 57(5): 440-452.
Sorriento D, De Luca N, Trimarco B, Iaccarino G. The Antioxidant Therapy: New Insights in the Treatment of Hypertension. Frontiers in Physiology, (2018); 9: 258.
Ochoa Velasco CE, Guerrero-Beltran J. The effects of modified atmospheres on prickly pear (Opuntia albicarpa) stored at different temperatures. Postharvest Biology and Technology, (2016); 111: 314-321.
Vinha AF, Barreira SV, Costa AS, Alves RC, Oliveira MBP. Organic versus conventional tomatoes: Influence on physicochemical parameters, bioactive compounds and sensorial attributes. Food and chemical toxicology, (2014); 67: 139-144.
Halliwell B. Biochemistry of oxidative stress. Biochemical society transactions, (2007); 35(5): 1147-1150.
Krishnaiah D, Sarbatly R, Nithyanandam R. A review of the antioxidant potential of medicinal plant species. Food and bioproducts processing, (2011); 89(3): 217-233.
Alam MN, Bristi NJ, Rafiquzzaman M. Review on in vivo and in vitro methods evaluation of antioxidant activity. Saudi pharmaceutical journal, (2013); 21(2): 143-152.
Møller IM, Jensen PE, Hansson A. Oxidative modifications to cellular components in plants. Annual Review of Plant Biology, (2007); 58: 459-481.
Zhao J, Davis LC, Verpoorte R. Elicitor signal transduction leading to production of plant secondary metabolites. Biotechnology advances, (2005); 23(4): 283-333.
Mittler R. Oxidative stress, antioxidants and stress tolerance. Trends in plant science, (2002); 7(9): 405-410.
Sidhu V, Nandwani D, Wang L, Wu Y. A Study on Organic Tomatoes: Effect of a Biostimulator on Phytochemical and Antioxidant Activities. Journal of Food Quality, (2017); 20171-8.
Sharma P, Jha AB, Dubey RS, Pessarakli M. Reactive Oxygen Species, Oxidative Damage, and Antioxidative Defense Mechanism in Plants under Stressful Conditions. Journal of Botany, (2012); 20: 121-26.
Zhu Z, Chen Y, Shi G, Zhang X. Selenium delays tomato fruit ripening by inhibiting ethylene biosynthesis and enhancing the antioxidant defense system. Food Chemistry, (2017); 219: 179-184.
Verma S, Sharma A, Kumar R, Kaur C, Arora A, et al. Improvement of antioxidant and defense properties of Tomato (var. Pusa Rohini) by application of bioaugmented compost. Saudi Journal of Biological Sciences, (2015); 22(3): 256-264.
Chandra HM, Ramalingam S. Antioxidant potentials of skin, pulp, and seed fractions of commercially important tomato cultivars. Food Science and Biotechnology, (2011); 20(1): 15-21.
Liao P, Chen X, Wang M, Bach TJ, Chye ML. Improved fruit alpha-tocopherol, carotenoid, squalene and phytosterol contents through manipulation of Brassica juncea 3-Hydroxy-3-Methylglutaryl-COA Synthase1 in transgenic tomato. Plant Biotechnology Journal, (2018); 16(3): 784-796.
Pinela J, Montoya C, Carvalho AM, Martins V, Rocha F, et al. Phenolic composition and antioxidant properties of ex-situ conserved tomato (Solanum lycopersicum L.) germplasm. Food Research International, (2019); 125108545.
Wang M, Dong C, Gao W. Evaluation of the growth, photosynthetic characteristics, antioxidant capacity, biomass yield and quality of tomato using aeroponics, hydroponics and porous tube-vermiculite systems in bio-regenerative life support systems. Life Sciences in Space Research, (2019); 22: 68-75.
Mandal D, Pautu L, Hazarika T, Nautiyal BP, Shukla AC. Effect of Salicylic Acid on Physico-chemical Attributes and Shelf Life of Tomato Fruits at Refrigerated Storage. International Journal of Bio-resource & Stress Management, (2016); 7: 1272-1278.
Baninaiem E, Mirzaaliandastjerdi AM, Rastegar S, Abbaszade K. Effect of pre- and postharvest salicylic acid treatment on quality characteristics of tomato during cold storage. Advances in horticultural science, (2016); 30183-192.
Khan MY, Haque MM, Molla AH, Rahman MM, Alam MZ. Antioxidant compounds and minerals in tomatoes by Trichoderma-enriched biofertilizer and their relationship with the soil environments. Journal of Integrative Agriculture, (2017); 16(3): 691-703.
Dudas A. Fruit Quality of Tomato Affected by Single and Combined Bioeffectors in Organically System. Pakistan Journal of Agricultural Sciences, (2017); 54(04): 827-836.
Gumusay OA, Borazan AA, Ercal N, Demirkol O. Drying effects on the antioxidant properties of tomatoes and ginger. Food Chemistry, (2015); 173: 156-162.
Azeez L, Adebisi SA, Oyedeji AO, Adetoro RO, Tijani KO. Bioactive compounds’ contents, drying kinetics and mathematical modelling of tomato slices influenced by drying temperatures and time. Journal of the Saudi Society of Agricultural Sciences, (2019); 18(2): 120-126.
Nkolisa N, Magwaza LS, Workneh TS, Chimphango A, Sithole NJ. Postharvest quality and bioactive properties of tomatoes (Solanum lycopersicum) stored in a low-cost and energy-free evaporative cooling system. Heliyon, (2019); 5(8): e02266.
Pataro G, Sinik M, Capitoli MM, Donsì G, Ferrari G. The influence of post-harvest UV-C and pulsed light treatments on quality and antioxidant properties of tomato fruits during storage. Innovative Food Science & Emerging Technologies, (2015); 30: 103-111.
Panjai L, Noga G, Fiebig A, Hunsche M. Effects of continuous red light and short daily UV exposure during postharvest on carotenoid concentration and antioxidant capacity in stored tomatoes. Scientia Horticulturae, (2017); 226: 97-103.
Panjai L, Noga G, Hunsche M, Fiebig A. Optimal red light irradiation time to increase health-promoting compounds in tomato fruit postharvest. Scientia Horticulturae, (2019); 251: 189-196.
Haroldsen VM, Chi-Ham CL, Kulkarni S, Lorence A, Bennett AB. Constitutively expressed DHAR and MDHAR influence fruit, but not foliar ascorbate levels in tomato. Plant Physiology and Biochemistry, (2011); 49(10): 1244-1249.
Römer S, Fraser PD, Kiano JW, Shipton CA, Misawa N, et al. Elevation of the provitamin A content of transgenic tomato plants. Nature Biotechnology, (2000); 18(6): 666-669.
Hossain T, Rosenberg I, Selhub J, Kishore G, Beachy R, et al. Enhancement of folates in plants through metabolic engineering. Proceedings of the National Academy of Sciences of the United States of America, (2004); 101(14): 5158-5163.
Apel W, Bock R. Enhancement of carotenoid biosynthesis in transplastomic tomatoes by induced lycopene-to-provitamin A conversion. Plant Physiology, (2009); 151(1): 59-66.
Giovinazzo G, D'Amico L, Paradiso A, Bollini R, Sparvoli F, et al. Antioxidant metabolite profiles in tomato fruit constitutively expressing the grapevine stilbene synthase gene. Plant Biotechnology Journal, (2005); 3(1): 57-69.
Nonaka S, Arai C, Takayama M, Matsukura C, Ezura H. Efficient increase of -aminobutyric acid (GABA) content in tomato fruits by targeted mutagenesis. Scientific Reports, (2017); 7(1): 7057.
Zhang C, Liu J, Zhang Y, Cai X, Gong P, et al. Overexpression of SlGMEs leads to ascorbate accumulation with enhanced oxidative stress, cold, and salt tolerance in tomato. Plant Cell Reports, (2011); 30(3): 389-398.
Cronje C, George GM, Fernie AR, Bekker J, Kossmann J, et al. Manipulation of L-ascorbic acid biosynthesis pathways in Solanum lycopersicum: elevated GDP-mannose pyrophosphorylase activity enhances L-ascorbate levels in red fruit. Planta, (2012); 235(3): 553-564.
Díaz de la Garza RI, Gregory JF, Hanson AD. Folate biofortification of tomato fruit. Proceedings of the National Academy of Sciences, (2007); 104(10): 4218-4222.
Davuluri GR, van Tuinen A, Fraser PD, Manfredonia A, Newman R, et al. Fruit-specific RNAi-mediated suppression of DET1 enhances carotenoid and flavonoid content in tomatoes. Nature Biotechnology, (2005); 23(7): 890-895.
Butelli E, Titta L, Giorgio M, Mock HP, Matros A, et al. Enrichment of tomato fruit with health-promoting anthocyanins by expression of select transcription factors. Nature Biotechnology, (2008); 26(11): 1301-1308.
Adato A, Mandel T, Mintz-Oron S, Venger I, Levy D, et al. Fruit-surface flavonoid accumulation in tomato is controlled by a SlMYB12-regulated transcriptional network. PLoS Genetics, (2009); 5(12): e1000777.
D'Ambrosio C, Stigliani AL, Giorio G. CRISPR/Cas9 editing of carotenoid genes in tomato. Transgenic Research, (2018); 27(4): 367-378.
Wang Y, Luo Z, Lu C, Zhou R, Zhang H, et al. Transcriptome profiles reveal new regulatory factors of anthocyanin accumulation in a novel purple-colored cherry tomato cultivar Jinling Moyu. Plant Growth Regulation, (2018); 87(1): 9-18.
Chen L, Yang D, Zhang Y, Wu L, Zhang Y, et al. Evidence for a specific and critical role of mitogen-activated protein kinase 20 in uni-to-binucleate transition of microgametogenesis in tomato. New Phytologist, (2018); 219(1): 176-194.
Li R, Li R, Li X, Fu D, Zhu B, et al. Multiplexed CRISPR/Cas9-mediated metabolic engineering of gamma-aminobutyric acid levels in Solanum lycopersicum. Plant Biotechnology Journal, (2018); 16(2): 415-427.
Cermak T, Baltes NJ, Cegan R, Zhang Y, Voytas DF. High-frequency, precise modification of the tomato genome. Genome Biology, (2015); 16232.
Li X, Wang Y, Chen S, Tian H, Fu D, et al. Lycopene Is Enriched in Tomato Fruit by CRISPR/Cas9-Mediated Multiplex Genome Editing. Frontiers in Plant Science, (2018); 9559.
Mazzucato A, Papa R, Bitocchi E, Mosconi P, Nanni L, et al. Genetic diversity, structure and marker-trait associations in a collection of Italian tomato (Solanum lycopersicum L.) landraces. Theoretical and Applied Genetics, (2008); 116(5): 657-669.
Kinkade M, Foolad M. Validation and fine mapping of lyc12.1, a QTL for increased tomato fruit lycopene content. TAG Theoretical and applied genetics Theoretische und angewandte Genetik, (2013); 126.
Sun Y, Joachimski MM, Wignall PB, Yan C, Chen Y, et al. Lethally hot temperatures during the Early Triassic greenhouse. Science, (2012); 338(6105): 366-370.
Di Matteo A, Sacco A, Anacleria M, Pezzotti M, Delledonne M, et al. The ascorbic acid content of tomato fruits is associated with the expression of genes involved in pectin degradation. BMC plant biology, (2010); 10(1): 1-11.
Sacco A, Di Matteo A, Lombardi N, Trotta N, Punzo B, et al. Quantitative trait loci pyramiding for fruit quality traits in tomato. Molecular Breeding, (2013); 31(1): 217-222.
Ashrafi H, Kinkade MP, Merk HL, Foolad MR. Identification of novel quantitative trait loci for increased lycopene content and other fruit quality traits in a tomato recombinant inbred line population. Molecular Breeding, (2012); 30(1): 549-567.
Capel C, Fernández del Carmen A, Alba JM, Lima-Silva V, Hernández-Gras F, et al. Wide-genome QTL mapping of fruit quality traits in a tomato RIL population derived from the wild-relative species Solanum pimpinellifolium L. Theoretical and Applied Genetics, (2015); 128(10): 2019-2035.
Sun YD, Liang Y, Wu JM, Li YZ, Cui X, et al. Dynamic QTL analysis for fruit lycopene content and total soluble solid content in a Solanum lycopersicum x S. pimpinellifolium cross. Genetics and Molecular Research, (2012); 11(4): 3696-3710.
Kimbara J, Ohyama A, Chikano H, Ito H, Hosoi K, et al. QTL mapping of fruit nutritional and flavor components in tomato (Solanum lycopersicum) using genome-wide SSR markers and recombinant inbred lines (RILs) from an intra-specific cross. Euphytica, (2018); 214(11): 210.
Rousseaux MC, Jones CM, Adams D, Chetelat R, Bennett A, et al. QTL analysis of fruit antioxidants in tomato using Lycopersicon pennellii introgression lines. Theoretical and Applied Genetics, (2005); 111(7): 1396-1408.
Fei Z, Joung J-G, Tang X, Zheng Y, Huang M, et al. Tomato Functional Genomics Database: a comprehensive resource and analysis package for tomato functional genomics. (2010); 39(suppl_1): D1156-D1163.
Alba R, Payton P, Fei Z, McQuinn R, Debbie P, et al. Transcriptome and selected metabolite analyses reveal multiple points of ethylene control during tomato fruit development. Plant Cell, (2005); 17(11): 2954-2965.
Sim S-C, Durstewitz G, Plieske J, Wieseke R, Ganal MW, et al. Development of a large SNP genotyping array and generation of high-density genetic maps in tomato. PLOS one. (2012); 7(7): e40563.
Cherif AO, Trabelsi H, Ben Messaouda M, Kâabi B, Pellerin I, et al. Gas Chromatography−Mass Spectrometry Screening for Phytochemical 4-Desmethylsterols Accumulated during Development of Tunisian Peanut Kernels (Arachis hypogaea L.). Journal of Agricultural and Food Chemistry, (2010); 58(15): 8709-8714.
del Castillo MD, Martinez-Saez N, Amigo-Benavent M, Silvan JM. Phytochemomics and other omics for permitting health claims made on foods. Food Research International, (2013); 54(1): 1237-1249.
Iswari RS, Susanti R. Antioxidant activity from various tomato processing. Biosaintifika: Journal of Biology & Biology Education, (2016); 8(1): 129-134.
Beltrán Sanahuja A, De Pablo Gallego SL, Maestre Pérez SE, Valdés García A, Prats Moya MS. Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito. Antioxidants, (2019); 8(11): 551.
García-Hernández J, Hernández-Pérez M, Peinado I, Andrés A, Heredia A. Tomato-antioxidants enhance viability of L. reuteri under gastrointestinal conditions while the probiotic negatively affects bioaccessibility of lycopene and phenols. Journal of Functional Foods, (2018); 431-7.
Sun G, Chi W, Zhang C, Xu S, Li J, et al. Developing a green film with pH-sensitivity and antioxidant activity based on к-carrageenan and hydroxypropyl methylcellulose incorporating Prunus maackii juice. Food hydrocolloids, (2019); 94: 345-353.
DOI: http://dx.doi.org/10.62940/als.v9i2.1352
Refbacks
- There are currently no refbacks.