Changes in Antioxidative Constituents during Development of Tomato

Yıl 2010, Cilt: 8 Sayı: 1, 44 - 48, 01.02.2010

Esra Çapanoğlu Dilek Boyacıoğlu

Öz

Tomato is one of the most important food crops because its consumption rate is high and it is processed into various products. It is also important in terms of international trade point of view. Tomatoes have received great interest of researchers because of its beneficial effects on human health like the prevention of cardiovascular diseases and cancer. Tomatoes have been widely investigated for their antioxidative compounds during development. Studies have been focused on the differences in the antioxidant contents and profiles of tomatoes at different development stages. In this study, changes in antioxidative constituents of tomatoes during development and ripening were reviewed

Anahtar Kelimeler

Tomatoes, Development stages, Antioxidants

Domatesin Gelişimi Sırasında Antioksidan Bileşiklerinde Meydana Gelen Değişimler

Öz

Domates, en çok tüketilen meyvelerin başında gelmesinin yanı sıra yüksek ihracat değerleri açısından da önemli bir gıda maddesidir. Domates, insan sağlığı üzerindeki koroner ve kalp hastalıklarını önlemesi ve kanser riskini azaltması gibi olumlu etkileri nedeniyle araştırıcıların dikkatini çekmekte ve bu etkileri sağlayan antioksidanları açısından incelenmektedir. Yapılan çalışmalar, domatesin farklı gelişme evrelerinde antioksidan miktarı ve profili açısından farklılıklar olduğunu ortaya koymaktadır. Bu çalışmada, domatesin gelişimi ve olgunlaşması sırasında antioksidatif özelliğe sahip bileşenlerinde meydana gelen değişimleri ele alan araştırmalar derlenmiştir.

Anahtar Kelimeler

Domates, Gelişim evreleri, Antioksidanlar

Kaynakça

• Keskin, G., Gül, U., 2004. Domates. Tarımsal Ekonomi Araştırma Enstitüsü, T.E.A.E. Bakış 5 (13): 1-4.
• Shahidi, F., Naczk, M., 1995. Food Phenolics: Sources, Technomic Pub., PA, USA. Effects, Applications.
• Hollman, P.C.H., Hertog, M.G.L., Katan, M.B., 1996. Analysis and health effects of flavonoids. Food Chemistry 57: 1, 43-46.
• Gerster, H., 1997. The potential role of lycopene for human health. Journal of the American College of Nutrition 16: 109-126.
• Clinton, S. K., 1998. Lycopene: Chemistry, biology, and implications for human health and disease. Nutrition Reviews 56: 35–51.
• Rao, A. V., Agarwal, S., 1999. Role of lycopene as antioxidant carotenoid in the prevention of chronic diseases: a review. Nutrition Research 19: 305-323.
• Agarwal, A., Shen, H., Agarwal, S., Rao, A.V., 2001. Lycopene content of tomato products: its stability, bioavailability and in vivo antioxidant properties. Journal of Medicinal Food 4 (1): 9-15.
• Campbell, J.K., Canene-Adams, K., Linshiedl, B.L., Boileau, T.W.M., Clinton, S.K., Erdman, Jr., J.W., 2004. Tomato Phytochemicals and Prostate Cancer Risk. Journal of Nutrition 1: 3486-3492.
• Canene-Adams, K., Campbell, J.K., Zaripheh, S., Jeffery, E.H., Erdman, Jr., J.W., 2005. The tomato as a functional food. Journal of Nutrition 1: 1226- 1230.
• O’Kennedy, N., Crosbie, L., Whelan, S., Luther, V., Horgan, G., Brom, J.I., Webb, D.J., Duttaroy, A.K., 2006. Effects of tomato extract on platelet function: a double-blinded crossover study in healthy humans. The American Journal of Clinical Nutrition 561-569.
• Kalt, W., Forney, C. F., Martin, A., Prior, R. L., 1999. Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. Journal of Agriculture and Food Chemistry 47: 4638–4644.
• Cano, A., Acosta, M., Arnao, M. B., 2003. Hydrophilic and lipophilic antioxidant activity changes during on-vine ripening of tomatoes (Lycopersicon esculentum Mill.). Postharvest Biology and Technology 28: 59–65.
• Alba, R., Cordonnier-Pratt, C., Pratt, L.H., 2000. Fruit-localized phytochromes regulate lycopene accumulation independently of ethylene production in tomato. Plant Physiology 123: 363-370.
• Rosati, C., Aquilani, R., Dharmapuri, S., Pallara, P., Marusic, C., Tavazza, R., Bouvier, F., Camara, B., Giuliano, G., 2000. Metabolic engineering of β- carotene and lycopene content in tomato fruit. Plant Journal 24: 413-420.
• Liu, Y.S., Gur, A., Ronen, G., Causse, M., Damidaux, R., Buret, M., Hirschberg, J., Zamir, D., 2003. There is more to tomato fruit colour than candidate carotenoid genes. Plant Biotechnology Journal 1: 195-207.
• Seybold, C., Fröhlich, K., Bitsch, R., Otto, K., Böhm, V., 2004. Changes in contents of carotenoids and vitamin E during tomato processing. Journal of Agricultural and Food Chemistry 52: 7005-7010.
• Fraser, P.D., Truesdale, M.R., Bird, C.R., Schuch, W., Bramley, P.M., 1994. Carotenoid biosynthesis during tomato fruit development. Plant Physiology 105: 405-413.
• Giovannoni, J., 2001. Molecular biology of fruit maturation and ripening. Annual Review of Plant Physiology and Plant Molecular Biology 52: 725- 749.
• Carrari, F., Baxter, C., Usadel, B., Urbanczyk- Wochniak, E., Zanor, M.I., Nunes-Nesi, A., Nikiforova, V., Centero, D., Ratzka, A., Pauly, M., Sweetlove, L.J., Fernie, A.R., 2006. Integrated analysis of metabolite and transcript levels reveals the metabolic shifts that underlie tomato fruit development and highlight regulatory aspects of metabolic network behaviour. Plant Physiology 142: 1380-1396.
• Tomassen M.M.M., Barrett D.M., van der Valk H.C.P.M., Woltering E.J., 2007. Isolation and characterization of a tomato non-specific lipid transfer protein involved in polygalacturonase- mediated Experimental Botany 58: 1151-1160. Journal of
• Burg, S.P., Burg, E.A., 1965. Ethylene action and the ripening of fruits. Science 148: 1190-1196.
• Yanuriati, A., Savage, G. P., Rowe, R. N., 1999. The effects of ethanol treatment on the metabolism, shelf life and quality of stored tomatoes at different maturities and temperatures. Journal of Science of Food and Agriculture 79: 995–1002.
• Toor, R.K., Savage, G.P., 2005. Antioxidant activity in different fractions of tomatoes. Food Research International 38: 487-494.
• Carrari, F., Asis, R., Fernie, A.R., 2007. The metabolic development. Plant Biotechnology 24: 45–55.
• Boggio, S.B., Palatnik, J.F., Heldt, H.W., Vale, E.M., underlying tomato fruit 2000. Changes in amino acid composition and nitrogen metabolizing enzymes in ripening fruits of Lycopersicon esculentum Mill. Plant Science 159: 125-133.
• Gillaspy, G., Bendavid, H., Gruissem, W., 1993. Fruits: A developmental perspective. Plant Cell 5: 1439-1451.
• Guintini, D., Graziani, G., Lercari, B., Fogliano, V., Soldatini, G.F., Ranieri, A., 2005. Changes in carotenoid and ascorbic acid contents in fruits of different tomato genotypes related to the depletion of UV-B radiation. Journal of Agricultural and Food Chemistry 53: 3174-3181.
• Hernandez-Suarez, M., Rodriguez Rodriguez, E.M., Diaz Romero, E., 2008. Chemical composition of tomato (Lycopersicon esculentum) from Tenerife, the Canary Islands. Food Chemistry 106: 1046– 1056.
• Dinar, M., Stevens, M.A., 1981. The relationship between starch accumulation and soluble solids content of tomato fruits. Journal of American Society and Horticultural Science 106: 415–418.
• Buta, J. G., Spaulding, D. W., 1997. Endogenous levels of phenolics in tomato fruit during growth and maturation. Journal of Plant Growth and Regulation. 16: 43–46.
• Srivastava A., Handa, A.K., 2005. Hormonal regulation of tomato fruit development: A molecular perspective. Journal of Plant Growth Regulation 24: 67-82.
• Moco, S., Capanoglu, E., Tukinov, Y., Bino, R., Boyacioglu, D., Hall, R.D., Vervoort, J., De Vos, R., 2007. Tissue specialization at the metabolite level is perceived during the development of tomato fruit. Journal of Experimental Botany 58 (15-16): 4131- 4146.
• Raffo, A., Leopardi, C., Fogliano, V., Ambrosino, P., Salucci, M., Gennaro, L., Bugianesi, R., Giufridda, F., Quaglia, G., 2002. Nutritional value of cherry tomatoes (Lycopersicon esculentum cv. Naomi F1) harvested at different ripening stages. Journal of Agricultural and Food Chemistry 50: 6550-6556.
• Shahidi, F., Naczk, M., 2004. Phenolic Compounds in Fruits and Vegetables. In Phenolics in Food and Nutraceuticals, Edited by F. Shahidi, M. Naczk, CRC Press LLC, Boca Raton, 12p.
• Macheix, J. J., Fleuriet, A., Billot, J., 1990. Changes and Metabolism of Phenolic Compounds in Fruits. In Fruit Phenolics, Edited by J.J. Macheix, A. Fleuriet, J. Billot, CRC, Boca Raton, FL, 149p.
• Abushita, A. A., Hebshi, E. A., Daood, H. G., Biacs, P. A., 1997. Determination of antioxidant vitamins in tomatoes. Food Chemistry 60: 207–212.
• Giovanelli, G., Lavelli, V., Peri, C., Nobili, S., 1999. Variation in antioxidant components of tomato during vine and post-harvest ripening. Journal of Science of Food and Agriculture 79: 1583– 1588.
• Yahia, E. M., Contreras-Padilla, M., Gonzalez- Aguilar, G., 2001. Ascorbic acid content in relation to ascorbic acid oxidase activity and polyamine content in tomato and bell pepper fruits during development, Lebensmittel-Wissenschaft und Technologie 34 (7): 452-457. and senescence.
• Schofield, A., Paliyath, G., 2005. Modulation of carotenoid biosynthesis during tomato fruit ripening through phytochrome regulation of phytoene synthase Biochemistry 43: 1052–1060. Physiology and
• Johjima, T., Matsuzoe, N., 1995. Relationship between colour value and coloured carotenes content in fruit of various tomato cultivars and breeding lines. Acta Horticulturae 412:, 152–159.
• Kaur, D., Sharma, R., Wani, A. A., Gill, B. S., Sogi, D.S., 2006. Physicochemical changes in seven tomato (Lycopersicon esculentum) cultivars during ripening. International Journal of Food Properties 9 (4): 747-757.
• Hart D.J., Scott K.J., 1995. Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK. Food Chemistry 54:101-111.
• Raffo, A., La Malfa, G., Fogliano, V., Maiania, G., Quaglia, G., 2006. Seasonal variations in antioxidant components of cherry tomatoes (Lycopersicon esculentum cv. Naomi F1). Journal of Food Composition and Analysis 19: 11–19.
• Leonardi, C., Ambrosino, P., Esposito, F., Fogliano, V., 2000. Antioxidant activity and carotenoid and tomatine contents in different typologies of fresh consumption tomatoes. Journal of Agricultural and Food Chemistry 48: 4723-4727.