title: Effects of Industrial Processes on Antioxidant Power and Polyphenols Profile in Cherry Tomato Cultivar.
abstract: The antioxidant capacity and the polyphenolic profile of fresh and processed cherry tomatoes were analyzed with the aim of investigating the effect of industrial processes on the nutritional qualities of fruits. The results exhibited a decrease of antioxidant activity mainly in the lipophilic fraction of processed tomatoes compared with fresh products. No great difference in the antioxidant capacity was detected in the hydrophilic and methanolic extracts of fresh tomatoes and processed tomato juices. Moreover, a decrease of polyphenolic content, estimated by means of high-performance liquid chromatography analysis and Folin-Ciocalteu method, was observed in all tomato juices. The overall polyphenolic profile of both fresh and processed tomatoes did not change significantly and, among all juices, a higher polyphenolic content was detected in juice containing peels and seeds in comparison to those without. From our data on antioxidant power and the bioactive metabolite content, tomato juice could be used as a valid and easily available source of antioxidants in everyday diet to preserve human health.
authors.affiliation: 1 Institute of Biomolecular Chemistry, National Research Council of Italy , Pozzuoli, Italy .
authors.forename: Giuseppina
authors.initials: G
authors.lastname: Tommonaro
authors.affiliation: 1 Institute of Biomolecular Chemistry, National Research Council of Italy , Pozzuoli, Italy .
authors.forename: Rocco
authors.initials: R
authors.lastname: De Prisco
authors.affiliation: 1 Institute of Biomolecular Chemistry, National Research Council of Italy , Pozzuoli, Italy .
authors.forename: Rita
authors.initials: R
authors.lastname: Pergamo
authors.affiliation: 1 Institute of Biomolecular Chemistry, National Research Council of Italy , Pozzuoli, Italy .
authors.forename: Carmine
authors.initials: C
authors.lastname: Iodice
authors.affiliation: 1 Institute of Biomolecular Chemistry, National Research Council of Italy , Pozzuoli, Italy .
authors.forename: Gennaro Roberto
authors.initials: GR
authors.lastname: Abbamondi
authors.affiliation: 2 Melegnano Hospital , Milano, Italy .
authors.forename: Annalisa
authors.initials: A
authors.lastname: Spagnuolo
authors.affiliation: 1 Institute of Biomolecular Chemistry, National Research Council of Italy , Pozzuoli, Italy .
authors.forename: Barbara
authors.initials: B
authors.lastname: Nicolaus
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001628:Beverages / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D018551:Solanum lycopersicum / Q000737:chemistry*; D009753:Nutritive Value; D010936:Plant Extracts / Q000737:chemistry; D059808:Polyphenols / Q000032:analysis*
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D059808:Polyphenols
keywords: antioxidant capacity; cherry tomatoes; polyphenolic profile; tomato juice