A research related with tomato, carotenoids and factors effecting them

Öz

Due to rapid increase of human population, the requirement for foodstuff also increases and new species with high yield are tried to be regenerated in order to fulfill this increasing demand. Apart from the regeneration studies aiming to increase efficiency, increase in demand of healthy, natural nutrition, additive free and higher quality   products  increase  the  regeneration  studies   in  this  field. Environmental pollution, urban living conditions and high amount of prepared foodstuffs, increased the interest of people towards natural and nutritive foodstuff in recent years. Today, fruits and vegetables are consumed not only for nutrition purpose but also in order to prevent from diseases and considering their therapeutic properties. Therefore fruits and vegetables are preferred due to their content. Functional foodstuff term entered our life as a result of these developments. Almost all of vegetables have protective and therapeutic effects on human health due to the materials in their content. Tomato is one of them. It is widely consumed as fresh in our country just like in other parts of the world as well as in sauce, ketchup and tomato paste forms. Finding high quality tomato in every season has become a normal standard for Turkey.

Anahtar Kelimeler

• Health; Functional food; Carotenoids; Lycopene; Tomatoes

Domates, karotenoidler ve bunları etkileyen faktörler üzerine bir inceleme

Öz

İnsan nüfusunun hızla artması sonucu gıda maddelerine olan gereksinim de artmakta ve bu artan talebi karşılamak için yüksek verimli yeni çeşitler ıslah edilmeye çalışılmaktadır. Verimi artırmaya yönelik ıslah çalışmalarının yanısıra sağlıklı ve doğal beslenme, katkısız ve daha kaliteli ürün taleplerinin de artması bu yöndeki ıslah çalışmalarını artırmaktadır. Çevre kirliliği, kentsel yaşam koşulları ve tüketime hazır ürünlerin fazlalığı, insanların doğal ve besleyici gıdalara olan ilgisini, son yıllarda iyice artırmıştır. Günümüzde meyve ve sebzeler sadece beslenme amacının dışında sağlıklı yaşamak, hastalıklardan korunmak ve tedavi edici özellikleri de göz önüne alınarak tüketilmektedir. Bu nedenle meyve ve sebzeler, içerikleri bakımından da tercih edilmektedir. Fonksiyonel gıda terimi de bu gelişmeler sonucunda hayatımıza girmiştir. Sebzelerin neredeyse tamamı, içerdikleri maddeler nedeniyle insan sağlığını koruyucu ve iyileştirici etkilere sahiptir. Domates de bunlardan birisi olup tüm dünyada olduğu gibi ülkemizde de taze olarak tüketilebildiği gibi; salça, sos, ketçap olarak da yaygın bir şekilde tüketilmekte ve artık dört mevsim yüksek kalitede domates bulmak Türkiye için normal bir standart haline gelmiştir.

Anahtar Kelimeler

• Sağlık; Fonksiyonel gıda; Karotenoidler; Likopen; Domates

Kaynakça

1. Achilea, O., & Kafkafi, U. (2003). Enhanced performance of processing tomatoes by potassium nitrate-based nutrition. Acta Horticulturae, 616: 81-87.
2. Adalid, A.M., Rosello, S., & Nuez, F. (2008). Evulation of main functional constituents of tomato fruits in Solanum section Lycopersicon germplasm. pp. 524-533, In: Prohens. J., Badenes. M.L. (Eds), Modern Variety Breeding for Present and Future Needs. 18th EUROCARPIA general congress, Spain.
3. Adalid, A.M., Rosello, S., & Nuez, F. (2010). Evaluation and selection of tomato accessions (Solanum section Lycopersicon) for content of lycopene. β-carotene and ascorbic acid. Journal of Food Composition and Analysis, 23: 613-618.
4. Adams, S.R., Cockshull, K.E., & Cave, C.R.J. (2001). Effect of temperature on the growthand development of tomato fruits. Annals of Botany, 88: 869-877.
5. Adams, K.C., Campbell, J.K., Zaripheh, S., Jeffery, E.H., & Erdman, J.W. (2005). The tomato as a functional food. Journal of Nutrition, 135: 1226-1230.
6. Adebooye, O.C., Adebooye, G.O., & Eniola, H.T. (2006). Qualty of fruits three varietes of tomato (Lycopersicum esculentum Mill.) as affected by phophorus rates. Journal of Agronomy, 5(3): 396-400.
7. Aherne, S.A., Jiwan, M.A., Daly, T., & O’Brien, N.M. (2009). Geographical location has greater impact on carotenoid content and bio accessibility from tomatoes than variety. Plant Foods Human Nutrition, 64: 250-256.
8. Akan, S., Veziroğlu, S., Özgün, Ö., & Ellialtıoğlu, Ş. (2013). Turp (Raphanus sativus L.) sebzesinin fonksiyonel gıda olarak değerlendirilmesi. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi. 23(3): 289-295.

9. Anonymous. (2014a). Natural History Museum. http://www.nhm.ac.uk. Erişim tarihi: 1 Ekim 2014.
10. Anonymous. (2014b). Agriculture Production Data. http://faostat.fao.org. Erişim tarihi: 1 Ekim 2014
11. Arias, R., Lee, T.C., Logendra, L., & Janes, H. (2000). Correlation of lycopene measured by HPLC with L. a. b color readings of a hydroponic tomato and the relationship of maturity with color and lycopene content. Journal of Agricultural and Food Chemistry, 48: 1697-1702.
12. Barba, A.I.O., Hurtado, M.C., Mata, M.C.S., Ruiz, V.F., & Tejada, M.L.P. (2006). Application of a UV-vis detection-HPLC method for a rapid determination of lycopene and β-carotene in vegetables. Food Chemistry, 95: 328-336.
13. Benton Jones, J., 2007. Tomato Plant Culture: In the Field, Greenhouse, and Home Garden, Second Edition. CRC Press, 404 pp.
14. Boyacıoğlu, D., (2013). Fonksiyonel gıda tanımı (Röportaj). http//www.dilekboyacioglu.com. Erişim tarihi:1 Ekim 2014.
15. Brandt, S., Pek, Z., Barna, E., Lugasi, A., & Helyes, L. (2006). Lycopene content andcolour of ripening tomatoes as affected by environmental conditions. Journal of the Science of Food and Agriculture, 8: 568-572.
16. Burruezo, A.R., Prohens, J., Rosello, S., & Nuez, F. (2005). Heirloom varieties assources of variation for the improevement of fruit quality in greenhouse-grom. Tomatoes. Journal of Horticulture Science & Biotechnology, 80(4): 453-460.
17. Cox, S.E., Stushnoff, C., & Sampson, D.A. (2003). Relationship of fruit color and light exposure to lycopene content and antioxidant properties of tomato. Canadian Journal of Plant Science, 83: 913-919.
18. Cunnigham, F.X., Jr, Sun, Z., Chamovitz, D., Hirschberg, L., & Gantt, E. (1994). Molecular structure and enzymatic function of lycpoene cyclase from cyanobacterium Synechococcus sp. strain PCC7942. Plant Cell, 6: 1107-1121.
19. Dar, A.R., & Sharma, J.P. (2011). Genetic variability studies of yield and quality traits in tomato. International Journal of Plant Breeding and Genetics, 5(2): 168-174.
20. Dorais, M., Gosselin, A., & Papadopoulos, A.P. (2001). Greenhouse tomato fruit quality. Horticultural Reviews, 26: 239-306.
21. Dumas, Y., Dadomo, M., Di Lucca, G., & Grolier, P. (2003). Effects of environmental factors and agricultural techniques on antioxidant content of tomatoes. Journal of the Science of Food and Agriculture, 83: 369-382.
22. Erge, H.S. (2007). Domateste (Lycopersicum esculentum) karotenoid madde dağılımı ve antioksidan aktivite. Doktora Tezi, Ankara Üniversitesi, Ankara.
23. Fraser, P.D., Enfissi, M.A.E., & Bramley, P.M. (2009). Genetic engineering of carotenoid formation in tomato fruit and the potential application of systems and synthetic biology approaches. Archives of Biochemistry and Biophysics, 483: 196-204.
24. Gann, P.H., Ma, J., Ciovannucci., E., Willett, W., Sacks, F.M., Hennekens, C.H., & Stampfer, M.J. (1999). Lower prostate cancer risk in man with elevated plasma lycopene levels: results of a prospective analysis. Cancer Research, 59: 1225-1230.
25. Garcia, E.M., & Barret, D. (2005). Assessing lycopene content in California processing tomatoes. Journal of Food Processing and Preservation, 30: 56-70.
26. Gautier, H., Rocci, A., Buret, M., Grasselly, D., Dumas, Y., & Causse, M. (2005). Effect of photoselective filters on the physical and chemical traits of vine-ripened tomato fruits. Canadian Journal of Plant Science, 85: 439-446.
27. George, B., Kaur, C.,Khurdiya, D.S., & Kapoor, H.C. (2004). Antioxidants in tomato (Lycopersium esculentum) as a function of genotype. Food Chemistry, 84: 45-51.
28. Giovanelli, G., Lavelli, V., Peri, C., & Nobili, S. (1999). Variation in antioxidant components of tomato during vine and post-harvest ripening. Journal of the Science of Food and Agriculture, 79: 1583-1588.
29. Gomez, R., Costa, J., Amo, M., Alvarruiz, A., Picazo, M., & Pardo, J.E. (20019. Physicochemical and colorimetric evaluation of local varieties of tomato grown in SE Spain. Journal of the Science of Food and Agriculture, 81: 1105-1105.
30. Gould, W.A. (1983). Tomato Production, Processing and Quality Evaluation. Avi. Pub. Co., Westport, CO., 445.
31. Hanson, P.M., Yang, R., Wu, J., Chen, J., Ledesma, D., Tsou, S.C.S., & Lee, T.C. (2004). Variation for antioxidant activity and antioxidants in tomato. Journal of the American Society for Horticultural Science, 129(5): 704-711.
32. Hedges, L.J., &Lister, C.E. (2005). Nutritional attributes of tomatoes. Crop & Food Research Confidential Report No, 1391. New Zealand Institute for Crop & Food Research Limited Private Bag 4704, Christchurch, New Zealand.
33. Helyes, L., Pék, Z., & Lugasi, A. (2006). Tomato fruit quality and content depend on stage of maturity. Hort Science, 41(6): 1400-1401.
34. Hounsome, N., Hounsome, B., Tomos, D., & Jones, G.E. (2008). Plant metabolites and nutritional quality of vegetables. Journal of Food Science, 73(4): 48-65.
35. Hugueney, P., Badillo, A., Chen, H.C., Klein, A., Hirschberg, J., Camara, B., & Kuntz, M. (1995) Metabolism of cyclic carotenoids: a model for the alteration of this biosynthetic pathway in Capsicum annuum chromoplasts. Plant Journal, 8: 417-424.
36. Ibitoye, D.O., Idowu, P.E.A., & Ademoyegun, O.T. (2009). Agronomic and lycopene evaluation in tomato (Lycopersicon lycopersicum Mill.) as a function of genotype. World Journal of Agricultural Sciences, 5: 892-895.
37. Ilahy, R., Hdider, C., Lenucci M.S., Tlili, I., & Dalessandro, G. (2011). Antioxidant activity and bioactive compound changes during fruit ripening of high lycopene tomato cultivars. Journal of Food Composition and Analysis, 24: 588-595.
38. Inbaraj, B.S., & Chen, B.H. (2008). Carotenoids in Tomato Plants. pp. 133-164. In: Preedyand, V.R. Watson, R.R. (Eds),Tomatoes and Tomato Products-Nutritional, Medicinal and Therapeutic Properties. Science Publishers, USA.
39. Jyolsna, V.K., & Mathew, U. (2008). Boron nutrition of tomato (Lycopersicon esculentum L.) grown in the laterite soils of Southern Kerala. Journal of Tropical Agriculture, 46(1-2): 73-75.
40. Kopsell, D.A., Kopsell, D.E. (2006). Accumulation and bioavailability of dietary carotenoids in vegetable crops. Trends Plant Science, 11: 499-507.
41. Kozukue, N., & Friedman, M. (2003). Tomatine, chlorophyll, β-carotene and lycopene content in tomatoes during growth and maturation. Journal of the Science of Food and Agriculture, 83: 195-200.
42. Kök, D. (2011). Deneysel diyabet oluşturulan ratların böbrek dokusu oksidan ve antioksidan durumu üzerine likopenin etkisi. Yüksek Lisans Tezi, Yüzüncü Yıl Üniversitesi, Van.
43. Krinsky, N.I., & Johnson, E.J. (2005). Carotenoid actions and their relation to health and disease. Molecular Aspects o Medicine, 26: 459-516.
44. Kuti, J.O., & Konuru, H.B. (2005). Effects of genotype and cultivation environment on lycopene content in red-ripe tomatoes. Journal of the Science of Food and Agriculture, 85: 2021-2026.
45. Lenucci, M.S., Cadinu, D., Taurino, M., Piro, G., & Dalessandro, G. (2006). Antioxidant composition in cherry and high-pigment tomato cultivars. Journal of Agricultural and Food Chemistry, 54: 2606-2613.
46. Leonardi, C., Ambrosino, P., Esposito, F., & Fogliano, V. (2000). Antioxidative activity and carotenoid and tomatine contents in different typologies of fresh consumption tomatoes. Journal of Agricultural and Food Chemistry, 48: 4723-4727.
47. Lopez, J., Ruiz, R.M., Ballesteros, R., Ciruelos, A., & Ortiz, R. (2000). Color and Lycopen Content of Several Commericial Tomato Varieties at Different Harvesting Dates, VII. İnternational Symposium on the Processing Tomato, June, 243-247.
48. Martı´nez-Valverde, I., Periago, M.J., Provan, G., & Chesson, A. (2002). Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum). Journal of the Science of Food and Agriculture, 82: 323-330.
49. Mercan, T. (2005). Organik gübreleme yapılarak tarım ilacı kullanmadan ve klasik yöntem uygulanarak üretilen domatesler ile bunlardan elde edilen bazı ürünlerin kalitelerinin belirlenmesi. Doktora Tezi, Uludağ Üniversitesi, Bursa.
50. Meredith, F.I., & Purcell, A.E. (1966). Changes in the concentration of carotenes of ripening homestead tomatoes. American Society for Horticultural Science, 89, 544-548.
51. Miller, NJ., Sampson, J., Candeias, L.P., Bramley, PM., & Rice-Evans, C.A. (1996). Antioxidant activities of carotenes and xanthophylls. FEBS Letters, 384(3): 240-246.
52. Molyneux, S.L., Lister, C.E., & Savage, G.P. (2004). An investigation of the antioxidant properties and colour of glasshouse grown tomatoes. International Journal of Food Sciences and Nutritio, 55(7): 537-545.
53. Moreno, C.S., Ancos, B., Plaza, L., Martinez, P.E., & Cano, M.P. (2008). Nutritional characterization of tomato juices. In: Tomato and Tomato Products-Nutritional, Medicinal and Therapeutic Properties. Predy, V.R. Watson, R.R. (Eds), Sciece Publisher, 664, U.S.A.
54. Oğuz, A., Gözen, V., Kabaş, A., Zengin, S., Sönmez, K., & Ellialtıoğlu, Ş. (2014). Determination of relationship between some Turkish local tomato genotypes by using phenotypic characterization. Derim, 31(1), 25-34. doi:http://dx.doi.org/10.16882/derim.2014.96193
55. Omoni, A.O., & Aluko, R.E. (2005). The anti-carcinogenic and anti-atherogenic effects of lycopene a review. Trends in Food Science & Technology, 16: 344-350.
56. Paiva, E.A.S., Sampaio, R.A., & Martinez, H.E.P. (1998). Composition and quality of tomato fruit cultivated in nutrient solutions containing different calcium concentrations. Journal of Plant Nutrition, 21(12): 2353-2661.
57. Pek, Z., Helyes, L., & Lugasi, A. (2010). Color changes and antioxidant content of vine and postharvest ripened tomato fruits. Hort Science, 45(3): 466–468.
58. Peralta, I.E., & Spooner, D.M. (2005). Morphological characterization and relationships of wild tomatoes. (Solanum L. section Lycopersicon ). Monographs in Systematic Botany from the Missouri Botanical Garden, 104: 227-257.
59. Periago, M.J., Alonso, J.G., Jacob, K., Olivares, A.B., Bernal, M.J., Iniesta, M.D., Martinez, C., & Ros, G. (2009). Bioactive compounds. folates and antioxidant properties of tomatoes (Lycopersicum esculentum) during vine ripening. International Journal of Food Sciences and Nutrition, 60(8): 694-708.
60. Pernice, R., Parisi, M., Giordano, I., Pentangelo, A., Graziani, G., Gallo, M., Fogliano, V., & Ritieni, A. (2010). Antioxidants profile of small tomato fruits: Effect of irrigation and industrial process. Scientia Horticulturae, 126, 156-163.
61. Petro-Turza, M. (1987). Flavor of tomato and tomato products. Food Review International, 2 (3): 309-351.
62. Radzevičius, A., Karklelienė, R., Viškelis, P., Bobinas, C., Bobinaitė, R., & Sakalauskienė, S. (2009). Tomato (Lycopersicon esculentum Mill.) fruit quality and physiological parameters at different ripening stages of; Lithuanian cultivars. Agronomy Research, 7(Special issue II): 712-718.
63. Raffo, A., Leonardi, C., Fogliano, V., Ambrosino, P., Salucci, M., Gennaro, L., Bugianesi, R., Giuffrida, F., & Quaglia, G. (2002). Nutritional value of cherry tomatoes (Lycopersicon esculentumcv. Naomi F1) harvested at different ripening stages. Journal of Agricultural and Food Chemistry, 50: 6550-6556.
64. Rao, A.V. Waseem, Z., & Agarwal, S. (1998). Lycopene content of tomatoes and tomato products and their contribution to dietary lycopene. Food Research International, 31(10): 737-741.
65. Rao, A.V., & Rao, L.G. (2007). Carotenoids and human health. Pharmacological Research, 55, 207-216.
66. Rick C.M. (1973). Potential genetic resources in tomato species: Clues from observation in native habitats. Basic Life Sciences, 2: 255-269. New York
67. Rick, C.M., & Holle. M. (1990). Andean Lycopersicon esculentum var. cerasiforme: Genetic variation and its evolutionary significance. Economic Botany, 44(3): 69-78.
68. Rosati, C., Aquilani, R., Dharmapuri, S., Pallara, P., Marusic C., Tavazza, R., Bouvier F., Camara, B., & Giuliano, G. (2000). Metabolic engineering of beta-carotene and lycopene content in tomato fruit. The Plant Journal, 24(3): 413-419.
69. Rosellό, S., Diéz, M.J., & Nuez, F. (1996). Viral diseases causing the greates economic losses to the tomato crop. I. The tomato spotted wilt virus- a review. Scientia Horticulturae, 67: 117-150.
70. Sacks, E.J., & Francis, D.M. (2001). Genetic and environmental variation for tomato flesh color in a population of modern breeding Lines. Journal of the American Society for Horticultural Science, 126(2): 221-226.
71. Simpson, K.L. (1985). Chemical changes in natural food pigments. pp. 409-443. In: Richardson, T. and Finley, J.W. (Eds), Chemical Changes in Food During Processing, New York.
72. Slimestad, R., & Verheul, M.J. (2005). Seasonal variations in the level of plant constituents in greenhouse production of cherry tomatoes. Journal Agriculture Food Chem., 53: 3114-3119.
73. Stahl, W., & Sies, H. (2003). Antioxidant Activity of Carotenoids. Molecular Aspects of Medicine, 24: 345-351.
74. Stewart, W.M. (2001). Crop nutrition and functional foods. A regional newsletter published by the Potash & Phosphate Instute (PPI) Canada.
75. Şeniz. V. (1992). Domates Biber ve Patlıcan Yetiştiriciliği. Tarımsal Araştırmaları Destekleme ve Geliştirme Vakfı, 174, İstanbul.
76. Taber, H., Perkins, V.P., Li, S., White, W., Rodermel, S., & Xu, Y. (2008). Enhancement of tomato fruit lycopene by potassium is cultivar dependent. Hortscience, 43(1): 159-165.
77. Taylor, J. B. (1986). Biosystematic of the Tomato. In: The tomato crop: A scientific basis for improvement. Atherton, J.G. and Rudich, J. (Eds.), Chapman and Hall, 1-34, London.
78. Thompson, K.A., Marshall, M.R. Sims, C.A., Wei, C.I., Sargent, S.A., & Scott, J.W. (2000). Cultivar, maturity and heat treatment on lycopene content in tomatoes. Journal of Food Science, 65(5): 791-795.
79. Toor, R.K., & Savage, G.P. (2005). Antioxidant activity in different fractions of tomatoes. Food Research International, 38: 487-494.
80. Toor, R.K., Lister, C.E., & Savage, G.P. (2005). Antioxidant activities of New Zeland grown tomatoes. International Journal of Food Sciences and Nutrition, 56(8): 597-605.
81. Toor, R.K., Savage, G.P., & Lister, C.E. (2006a). Seasonal variations in the antioxidant composition of greenhouse grown tomatoes. Journal of Food Composition and Analysis, 19: 1-10.
82. Toor, R.K., Savage, G.P., & Heeb, A. (2006b). Influence of different types of fertilisers on the major antioxidant components of tomatoes. Journal of Food Composition and Analysis, 19: 20-27.
83. Ulrichs, C., Fischer, G., Büttner, C., & Mewis, I. (2008). Comparison of lycopene, Β-carotene and phenolic contents of tomato using conventional and eclogical horticultural practies and arbuscular mycorrhizal fungi (AMF). Agronomia Colombiana, 26(1): 40-46.
84. Veazie, P.P., Roberts, W., & Collins, J.K. (2006). Lycopene content among organically produced tomatoes. Journal of Vegetable Science, 12(4): 93-106.
85. Venter, F. (1977). Solar radiation and vitamin C content of tomato fruits. Acta Horticulturae, 58: 121-127.
86. Walia, S., Singh, M., Kaur, C., Kumar, R., & Joshi, S. (2010). Antioxidant composition of red and orange cultivars of tomatoes (Solanum lycopersicon L) a comparative evaluation. Journal of Plant Biochemistry and Biotechnology, 19(1): 95-97.
87. West, K.P., Jr, Katz, J., & Khatry, S.K. (1999) Double blind, cluster randomised trial of low dose supplementation with vitamin A or beta carotene on mortality related to pregnancy in Nepal. British Medical Journal, 318: 570-575.
88. Wold, A.B., Rosenfeld, H.J., Holte, K., Baugerod, H., Blomhoff, R., & Haffner, K. (2004). Colour of post-harvest ripened and vine ripened tomatoes (Lycopersicon esculentum Mill.) as related to total antioxidant capacity and chemical composition. International Journal of Food Science and Technology, 39: 295-302.
89. Yılmaz, E. (2001). The Chemistry of Fresh Tomato Flavor. Turkish Journal of Agriculture and Forestry, 25: 149-155
90. Zanfini, A., Dreassi,E., La Rosa, C., D’Addario, C., & Corti, P. (2007). Quantitative variations of the main carotenoids in Italian tomatoes in relation to geographic location, harvest time, varieties and ripening stage. Italian Journal of Food Science, 19(2): 181-190.
91. Zelená, E., Holasová, M., Zeleni, F., Fiedlerová, V., Novotná, P., Landfeld, A., & Houška, M. (2009). Effect of sulphur fertilisation on lycopene content and colour of tomato fruits. Czech Journal of Food Science, 27: 80.
92. Zhang, T., Shi, J., Wang, Y., & Xue, S.J. (2008). Cultivar and agricultural management onlycopene and vitamin C contents intomato fruits. pp. 664. In: Predy, V.R. Watson, R.R. (Eds), Tomato and Tomato Products-Nutritional.Medicinal and Therapeutic Properties. Sciece Publisher. U.S.A.