Free hydroxycinnamic acids, lycopene, and color parameters in tomato cultivars.
Concentrations of antioxidant compounds (total phenolic compounds, free hydroxycinnamic acids, and lycopene) and color parameters ( a*, b*, and L*) were determined in 167 tomato samples belonging to five cultivars (Dorothy, Boludo, Dunkan, Dominique, and Thomas) produced on the island of Tenerife. Chlorogenic, caffeic, p-coumaric, and ferulic acids were identified and quantified in the tomato samples. Chlorogenic acid had the highest mean concentration, whereas the p-coumaric was not detected in almost half of the tomato samples. The cultivar, cultivation method, and production region had little influence on the concentration of analyzed parameters. Considerable seasonal variations in the levels of these parameters were observed. Many correlations were observed between the antioxidant compounds and color parameters. The tomato samples tended to be differentiated according to the sampling period when discriminant analysis was applied.
Hernández
Marcos
M
Food Science and Nutrition Area, Department of Analytical Chemistry, Food Science and Nutrition, University of La Laguna, Avenida Astrofísico Sánchez s/n, 38201 La Laguna, Santa Cruz de Tenerife, Spain.
Rodríguez
Elena
E
Díaz
Carlos
C
D002338:Carotenoids / Q000032:analysis*; D003373:Coumaric Acids / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry*; D010860:Pigments, Biological / Q000032:analysis*; D012621:Seasons; D013045:Species Specificity
D003373:Coumaric Acids; D010860:Pigments, Biological; D002338:Carotenoids; D000077276:Lycopene