title: Phenolic composition and antioxidant capacity of yellow and purple-red Ecuadorian cultivars of tree tomato (Solanum betaceum Cav.).
abstract: Tree tomato fruits from the yellow giant, giant purple and New Zealand purple cultivars, cultivated in Ecuador were analysed for their phenolic composition and antioxidant capacity. Twelve hydroxycinnamoyl derivatives and four anthocyanins (in the purple cultivars) were detected and identified. The hydroxycinnamoyl derivatives mostly derived from caffeic acid, being 3-O-caffeoylquinic acid and rosmarinic acid the majority compounds. Furthermore, various rosmarinic acid glucosides, caffeoyl glucoside, feruloyl glucoside and two ferulic acid dehydrodimers were tentatively identified. The presence of rosmarinic acid is particularly relevant as it constituted a majority phenolic compound in the four studied tree tomato cultivars and it had not been reported previously in this fruit. In the purple cultivars main anthocyanins were pelargonidin 3-O-rutinoside and delphinidin 3-O-rutinoside. The New Zealand purple cultivar was by far the richest sample in both hydroxycinnamates (421.6mg/100g dry pulp) and anthocyanins (168.9mg/100g dry pulp). Antioxidant capacity, as determined by FRAP, ABTS and ORAC assays, followed the same pattern as phenolic contents, with the New Zealand purple cultivar being the one with the highest and the yellow giant cultivar with the lowest values.
authors.affiliation: Departamento de Nutrición y Calidad, Estación Experimental Santa Catalina, Instituto Nacional de Investigaciones Agropecuarias INIAP, Quito, Ecuador.
authors.forename: Susana
authors.initials: S
authors.lastname: Espin
authors.affiliation: Grupo de Investigación en Polifenoles. Unidad de Nutrición y Bromatología, Facultad de Farmacia. Universidad de Salamanca, Spain. Electronic address: susanagm@usal.es.
authors.forename: Susana
authors.initials: S
authors.lastname: Gonzalez-Manzano
authors.affiliation: Universidad Central del Ecuador, Facultad de Ciencias Químicas, Ciudadela Universitaria, América y Av. Universitaria, Quito, Ecuador.
authors.forename: Verónica
authors.initials: V
authors.lastname: Taco
authors.affiliation: Departamento de Nutrición y Calidad, Estación Experimental Santa Catalina, Instituto Nacional de Investigaciones Agropecuarias INIAP, Quito, Ecuador.
authors.forename: Cristina
authors.initials: C
authors.lastname: Poveda
authors.affiliation: Grupo de Investigación en Polifenoles. Unidad de Nutrición y Bromatología, Facultad de Farmacia. Universidad de Salamanca, Spain.
authors.forename: Begoña
authors.initials: B
authors.lastname: Ayuda-Durán
authors.affiliation: Grupo de Investigación en Polifenoles. Unidad de Nutrición y Bromatología, Facultad de Farmacia. Universidad de Salamanca, Spain.
authors.forename: Ana M
authors.initials: AM
authors.lastname: Gonzalez-Paramas
authors.affiliation: Grupo de Investigación en Polifenoles. Unidad de Nutrición y Bromatología, Facultad de Farmacia. Universidad de Salamanca, Spain.
authors.forename: Celestino
authors.initials: C
authors.lastname: Santos-Buelga
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D000975:Antioxidants / Q000032:analysis; D004484:Ecuador; D005638:Fruit / Q000737:chemistry*; D018551:Solanum lycopersicum; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts; C066957:pelargonidin
keywords: Anthocyanins; Antioxidant capacity; Hydroxycinnamic acids; Rosmarinic acid; Tamarillo