title: Bioactive Compound Content and Cytotoxic Effect on Human Cancer Cells of Fresh and Processed Yellow Tomatoes.
abstract: Tomato, as a fresh or processed product, has a high nutritional value due to its content of bioactive components such as phenolic compounds. Few studies describe the effect of processing on antioxidant content and the cancer cell growth inhibition activity. In this study we determined the phenolic and ascorbic acid content of three yellow tomato varieties, before and after thermal processing. Moreover, we determined the antioxidative power and tested the effects of tomato extracts on three human cancer cell lines. We found that the amount of phenolic acids (chlorogenic acid and caffeic acid) decreased in all the samples after processing, whereas the flavonoid content increased after the heat treatment in two samples. A cytotoxic effect of tomato extracts was observed only after processing. This result well correlates with the flavonoid content after processing and clearly indicates that processed yellow tomatoes have a high content of bioactive compounds endowed with cytotoxicity towards cancer cells, thus opening the way to obtain tomato-based functional foods.
authors.affiliation: Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici (Naples), Italy. assuntaraiola@hotmail.com.
authors.forename: Assunta
authors.initials: A
authors.lastname: Raiola
authors.affiliation: Department of Chemical Sciences, University of Naples Federico II, Complesso Universitario Monte Sant'Angelo, via Cinthia 4, 80126 Naples, Italy. rita.delgiudice@unina.it.
authors.forename: Rita
authors.initials: R
authors.lastname: Del Giudice
authors.affiliation: Department of Chemical Sciences, University of Naples Federico II, Complesso Universitario Monte Sant'Angelo, via Cinthia 4, 80126 Naples, Italy. mdmonti@unina.it.
authors.forename: Daria Maria
authors.initials: DM
authors.lastname: Monti
authors.affiliation: Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy. giancarlo.tenore@unina.it.
authors.forename: Gian Carlo
authors.initials: GC
authors.lastname: Tenore
authors.affiliation: Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici (Naples), Italy. ambarone@unina.it.
authors.forename: Amalia
authors.initials: A
authors.lastname: Barone
authors.affiliation: Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici (Naples), Italy. mrigano@unina.it.
authors.forename: Maria Manuela
authors.initials: MM
authors.lastname: Rigano
mesh_terms: D000970:Antineoplastic Agents / Q000032:analysis* / Q000737:chemistry / Q000494:pharmacology*; D002109:Caffeic Acids / Q000737:chemistry; D045744:Cell Line, Tumor; D049109:Cell Proliferation / Q000187:drug effects; D002470:Cell Survival / Q000187:drug effects; D002726:Chlorogenic Acid / Q000737:chemistry; D005419:Flavonoids / Q000737:chemistry; D057809:HEK293 Cells; D006367:HeLa Cells; D056945:Hep G2 Cells; D006801:Humans; D018551:Solanum lycopersicum / Q000737:chemistry* / Q000145:classification; D010936:Plant Extracts / Q000032:analysis* / Q000737:chemistry / Q000494:pharmacology*; D013696:Temperature
chemical_list: D000970:Antineoplastic Agents; D002109:Caffeic Acids; D005419:Flavonoids; D010936:Plant Extracts; D002726:Chlorogenic Acid
keywords: Solanum lycopersicum; cytotoxicity; fresh fruit; phenolic compounds; processed fruit; yellow fruit