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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/146493
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/146493
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-15T14:25:05Zoai: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:34982025-10-15 14:25:05.426CONICET 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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score 13.22299

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