Phenolic composition of tomato varieties and an industrial tomato by-product: free, conjugated and bound phenolics and antioxidant activity

Xiomara Patricia Perea-Domínguez, Lizeth Zugey Hernández-Gastelum, Heidy Rosario Olivas-Olguin, Laura Gabriela Espinosa-Alonso, Maribel Valdez-Morales, Sergio Medina-Godoy

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

45 Citas (Scopus)

Resumen

The aim of this study was to isolate, identify and quantify soluble free phenolics, conjugated acid-hydrolysable phenolics (AHP) and alkaline-hydrolysable phenolics, and bound phenolics (BP) fractions from two tomato varieties (saladette and grape) and an industrial tomato by-product, as well as, to determine their antioxidant capacity. Phenolic composition was determined using Folin–Ciocalteu’s method and HPLC–DAD. AHP were predominant in grape and saladette tomato extracts (91.47 ± 17.28 mg gallic acid equivalents (GAE) per g dry extract (DE) and 57.41 ± 8.80 mg GAE per g DE, respectively), while BP form was predominant in tomato by-product (51.30 ± 10.91 GAE per g DE). AHP extract of grape tomato presented the highest antioxidant capacity by DPPH assay (252.35 ± 42.55 μmol trolox equiv (TE) per g DE). In the case of ORAC assay, AHP fractions from both grape (1005.19 ± 138.52 μmol TE per g DE) and saladette tomatoes (804.16 ± 131.45 μmol TE per g DE), and BP fraction from by-product (852.40 ± 71.46 μmol TE per g DE) showed the highest ORAC values. Caffeic acid was the most abundant phenolic acid and it was found mainly in its conjugated forms. Naringenin was the most abundant flavonoid and it was mainly detected in bound form. Our analysis allowed a better characterization of phenolic compounds in whole tomato and by-product, remarking the importance of the fractionation. The valorization of the industrial tomato by-product, through the use of its different fractions of phenolic antioxidant compounds, could generate additional income to the tomato industry and reduce the waste disposal problem.

Idioma originalInglés
Páginas (desde-hasta)3453-3461
Número de páginas9
PublicaciónJournal of Food Science and Technology
Volumen55
N.º9
DOI
EstadoPublicada - 1 sep. 2018

Huella

Profundice en los temas de investigación de 'Phenolic composition of tomato varieties and an industrial tomato by-product: free, conjugated and bound phenolics and antioxidant activity'. En conjunto forman una huella única.

Citar esto