Phenolic content and antioxidant and antimutagenic activities in tomato peel, seeds, and byproducts

Maribel Valdez-Morales, Laura Gabriela Espinosa-Alonso, Libia Citlali Espinoza-Torres, Francisco Delgado-Vargas, Sergio Medina-Godoy

Research output: Contribution to journalArticlepeer-review

80 Scopus citations

Abstract

The phenolic content and antioxidant and antimutagenic activities from the peel and seeds of different tomato types (grape, cherry, bola and saladette type), and simulated tomato industrial byproducts, were studied. Methanolic extracts were used to quantify total phenolic content, groups of phenolic compounds, antioxidant activities, and the profile of phenolic compounds (by HPLC-DAD). Antimutagenic activity was determined by Salmonella typhimurium assay. The total phenolic content and antioxidant activity of tomato and tomato byproducts were comparable or superior to those previously reported for whole fruit and tomato pomace. Phenolic compounds with important biological activities, such as caffeic acid, ferulic acid, chlorogenic acids, quercetin-3-β-O-glycoside, and quercetin, were quantified. Differences in all phenolic determinations due to tomato type and part of the fruit analyzed were observed, peel from grape type showing the best results. Positive antimutagenic results were observed in all samples. All evaluated materials could be used as a source of potential nutraceutical compounds.

Original languageEnglish
Pages (from-to)5281-5289
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume62
Issue number23
DOIs
StatePublished - 11 Jun 2014

Keywords

  • in vitro bioactivity
  • nutraceutical profiting
  • phenolic compounds
  • tomato byproducts

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