title: Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages.
abstract: This work evaluated the effect of carnauba and mineral oil coatings on the bioactive compounds and antioxidant capacity of tomato fruits (cv. "Grandela"). Carnauba and mineral oil coatings were applied on fresh tomatoes at two maturity stages (breaker and pink) over 28 day of storage at 10 °C was evaluated. Bioactive compound and antioxidant activity assays included total phenols, total flavonoids, ascorbic acid (ASA), lycopene, DPPH radical scavenging activity (%RSA), trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity assay (ORAC). The total phenolic, flavonoid and lycopene contents were significantly lower for coated fruit than control fruits. However, ascorbic acid content was highest in fruits treated with carnauba, followed by mineral oil coating and control fruits. The ORAC values were highest in breaker tomatoes coated with carnauba wax, followed by mineral oil-coated fruits and controls. No significant differences in ORAC values were observed in pink tomatoes. % RSA and TEAC values were higher for controls than for coated fruit. Edible coatings preserve the overall quality of tomatoes during storage without affecting the nutritional quality of fruit. We found that the physiological response to the coatings is in function of the maturity stage of tomatoes. The information obtained in this study support to use of edible coating as a safe and good alternative to preserve tomato quality, and that the changes of bioactive compounds and antioxidant activity of tomato fruits, was not negatively affected. This approach can be used by producers to preserve tomato quality.
authors.affiliation: Departamento de Microbiología e Inmunología, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Apdo. Postal 124-F, Ciudad Universitaria, San Nicolás de los Garza, Nuevo León 66451 México.
authors.forename: Jorge E
authors.initials: JE
authors.lastname: Dávila-Aviña
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la Victoria km. 0.6, Apdo. postal 1735, Hermosillo, 83304 Sonora México.
authors.forename: José A
authors.initials: JA
authors.lastname: Villa-Rodríguez
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la Victoria km. 0.6, Apdo. postal 1735, Hermosillo, 83304 Sonora México.
authors.forename: Mónica A
authors.initials: MA
authors.lastname: Villegas-Ochoa
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la Victoria km. 0.6, Apdo. postal 1735, Hermosillo, 83304 Sonora México.
authors.forename: Orlando
authors.initials: O
authors.lastname: Tortoledo-Ortiz
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo A.C., Av. río Conchos S/N parque industrial, Apdo. postal 781. P., 31570 Cuauhtémoc, Chihuahua México.
authors.forename: Guadalupe I
authors.initials: GI
authors.lastname: Olivas
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la Victoria km. 0.6, Apdo. postal 1735, Hermosillo, 83304 Sonora México.
authors.forename: J Fernando
authors.initials: JF
authors.lastname: Ayala-Zavala
authors.affiliation: Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la Victoria km. 0.6, Apdo. postal 1735, Hermosillo, 83304 Sonora México ; Coordinación de Tecnología de Alimentos de Origen Vegetal, Hermosillo, Sonora México.
authors.forename: Gustavo A
authors.initials: GA
authors.lastname: González-Aguilar
keywords: Antioxidant capacity; Bioactive compounds; Edible coatings; Tomato