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

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

49 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)5281-5289
Número de páginas9
PublicaciónJournal of Agricultural and Food Chemistry
Volumen62
N.º23
DOI
EstadoPublicada - 11 jun 2014

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