Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum)
- Autores
- Peralta, Mariana Isabel; Fuentes, Karen Noelia; Canalis, Alejandra Mariel; Soria, Elio Andres; Albrecht, Claudia
- Año de publicación
- 2020
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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.
Fil: Peralta, Mariana Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Ciencias de la Salud. Universidad Nacional de Córdoba. Instituto de Investigaciones en Ciencias de la Salud; Argentina
Fil: Fuentes, Karen Noelia. Universidad Nacional de Córdoba. Facultad de Medicina. Escuela de Nutrición; Argentina
Fil: Canalis, Alejandra Mariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Soria, Elio Andres. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Ciencias de la Salud. Universidad Nacional de Córdoba. Instituto de Investigaciones en Ciencias de la Salud; Argentina
Fil: Albrecht, Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Ciencias de la Salud. Universidad Nacional de Córdoba. Instituto de Investigaciones en Ciencias de la Salud; Argentina - Materia
-
AGRICULTURAL CROPS
FOOD QUALITY
PHYTOCHEMICALS
ANTIOXIDANTS
ORGANIC FOOD - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/146493
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CONICET Digital (CONICET) |
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Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum)Peralta, Mariana IsabelFuentes, Karen NoeliaCanalis, Alejandra MarielSoria, Elio AndresAlbrecht, ClaudiaAGRICULTURAL CROPSFOOD QUALITYPHYTOCHEMICALSANTIOXIDANTSORGANIC FOODhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Tomato 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.Fil: Peralta, Mariana Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Ciencias de la Salud. Universidad Nacional de Córdoba. Instituto de Investigaciones en Ciencias de la Salud; ArgentinaFil: Fuentes, Karen Noelia. Universidad Nacional de Córdoba. Facultad de Medicina. Escuela de Nutrición; ArgentinaFil: Canalis, Alejandra Mariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Soria, Elio Andres. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Ciencias de la Salud. Universidad Nacional de Córdoba. Instituto de Investigaciones en Ciencias de la Salud; ArgentinaFil: Albrecht, Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Ciencias de la Salud. Universidad Nacional de Córdoba. Instituto de Investigaciones en Ciencias de la Salud; ArgentinaSociedad Española de Dietética y Ciencias de la Alimentación. Fundación Alimentación Saludable.2020-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/146493Peralta, Mariana Isabel; Fuentes, Karen Noelia; Canalis, Alejandra Mariel; Soria, Elio Andres; Albrecht, Claudia; Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum); Sociedad Española de Dietética y Ciencias de la Alimentación. Fundación Alimentación Saludable.; Nutrición Clínica y Dietética Hospitalaria; 40; 3; 10-2020; 126-1310211-60571989-208XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.12873/403peraltainfo:eu-repo/semantics/altIdentifier/url/https://revista.nutricion.org/index.php/ncdh/article/view/69info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:23Zoai:ri.conicet.gov.ar:11336/146493instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:36:23.429CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum) |
title |
Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum) |
spellingShingle |
Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum) Peralta, Mariana Isabel AGRICULTURAL CROPS FOOD QUALITY PHYTOCHEMICALS ANTIOXIDANTS ORGANIC FOOD |
title_short |
Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum) |
title_full |
Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum) |
title_fullStr |
Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum) |
title_full_unstemmed |
Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum) |
title_sort |
Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum) |
dc.creator.none.fl_str_mv |
Peralta, Mariana Isabel Fuentes, Karen Noelia Canalis, Alejandra Mariel Soria, Elio Andres Albrecht, Claudia |
author |
Peralta, Mariana Isabel |
author_facet |
Peralta, Mariana Isabel Fuentes, Karen Noelia Canalis, Alejandra Mariel Soria, Elio Andres Albrecht, Claudia |
author_role |
author |
author2 |
Fuentes, Karen Noelia Canalis, Alejandra Mariel Soria, Elio Andres Albrecht, Claudia |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
AGRICULTURAL CROPS FOOD QUALITY PHYTOCHEMICALS ANTIOXIDANTS ORGANIC FOOD |
topic |
AGRICULTURAL CROPS FOOD QUALITY PHYTOCHEMICALS ANTIOXIDANTS ORGANIC FOOD |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
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. Fil: Peralta, Mariana Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Ciencias de la Salud. Universidad Nacional de Córdoba. Instituto de Investigaciones en Ciencias de la Salud; Argentina Fil: Fuentes, Karen Noelia. Universidad Nacional de Córdoba. Facultad de Medicina. Escuela de Nutrición; Argentina Fil: Canalis, Alejandra Mariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Soria, Elio Andres. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Ciencias de la Salud. Universidad Nacional de Córdoba. Instituto de Investigaciones en Ciencias de la Salud; Argentina Fil: Albrecht, Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones en Ciencias de la Salud. Universidad Nacional de Córdoba. Instituto de Investigaciones en Ciencias de la Salud; Argentina |
description |
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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-10 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/146493 Peralta, Mariana Isabel; Fuentes, Karen Noelia; Canalis, Alejandra Mariel; Soria, Elio Andres; Albrecht, Claudia; Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum); Sociedad Española de Dietética y Ciencias de la Alimentación. Fundación Alimentación Saludable.; Nutrición Clínica y Dietética Hospitalaria; 40; 3; 10-2020; 126-131 0211-6057 1989-208X CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/146493 |
identifier_str_mv |
Peralta, Mariana Isabel; Fuentes, Karen Noelia; Canalis, Alejandra Mariel; Soria, Elio Andres; Albrecht, Claudia; Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum); Sociedad Española de Dietética y Ciencias de la Alimentación. Fundación Alimentación Saludable.; Nutrición Clínica y Dietética Hospitalaria; 40; 3; 10-2020; 126-131 0211-6057 1989-208X CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.12873/403peralta info:eu-repo/semantics/altIdentifier/url/https://revista.nutricion.org/index.php/ncdh/article/view/69 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Sociedad Española de Dietética y Ciencias de la Alimentación. Fundación Alimentación Saludable. |
publisher.none.fl_str_mv |
Sociedad Española de Dietética y Ciencias de la Alimentación. Fundación Alimentación Saludable. |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1844613140942159872 |
score |
13.070432 |