Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum)

Autores/as

  • Mariana Isabel Peralta
  • Karen Noelia Fuentes
  • Alejandra Mariel Canalis
  • Elio Andrés Soria

DOI:

https://doi.org/10.12873/403peralta

Palabras clave:

Antioxidants, Phytochemicals, Food quality, Agricultural crops, Organic food.

Resumen

Introduction: Tomato is an important dietary source of polyphenols. Factors such as cultivation method and heat can affect its composition. The objective of this study was to determine changes of polyphenol content and antioxidant capacity in tomatoes obtained from different production method (organic vs. conventional), before and after being cooked.
Methods: Total polyphenols and antioxidant capacity were measured in fresh and processed tomatoes from two cultivation methods, using spectrophotometric techniques. 
Results: Antioxidant capacity was higher (p<0.05) for fresh and processed samples of organic tomatoes compared with conventional ones (organic 17,82 mg Fe+2/g > conventional 15,39 mg Fe+2/g). No significant difference in polyphenol content according to method of cultivation was found (organic 3,8 μg GAE/g > conventional 3,2 μg GAE/g). Measured parameters were not significantly affected by physical and mechanical processing in tomatoes from both cultivation
methods.
Discussion: A tendency towards better phytochemical properties in organic tomatoes were found in our study, which is consistent with existing literature. Antioxidant compounds in organic samples appear to be more resistant to processing.
Conclusion: It is necessary to deepen the study of organic and conventional tomatoes, in order to get more evidence on its nutritional quality.

 

 

Descargas

Publicado

2020-11-02 — Actualizado el 2020-11-02

Cómo citar

Peralta, M. I., Fuentes, K. N., Canalis, A. M., & Soria, E. A. (2020). Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum). Nutrición Clínica Y Dietética Hospitalaria, 40(3). https://doi.org/10.12873/403peralta

Número

Sección

Artículos originales