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A research related with tomato, carotenoids and factors effecting them

Yıl 2014, Cilt: 31 Sayı: 2, 107 - 130, 23.10.2014
https://doi.org/10.16882/derim.2014.32662

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.

Kaynakça

  • Achilea, O., & Kafkafi, U. (2003). Enhanced performance of processing tomatoes by potassium nitrate-based nutrition. Acta Horticulturae, 616: 81-87.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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  • Anonymous. (2014b). Agriculture Production Data. http://faostat.fao.org. Erişim tarihi: 1 Ekim 2014
  • 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.
  • 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.
  • Benton Jones, J., 2007. Tomato Plant Culture: In the Field, Greenhouse, and Home Garden, Second Edition. CRC Press, 404 pp.
  • Boyacıoğlu, D., (2013). Fonksiyonel gıda tanımı (Röportaj). http//www.dilekboyacioglu.com. Erişim tarihi:1 Ekim 2014.
  • 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.
  • 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.
  • 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.
  • 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.
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Domates, karotenoidler ve bunları etkileyen faktörler üzerine bir inceleme

Yıl 2014, Cilt: 31 Sayı: 2, 107 - 130, 23.10.2014
https://doi.org/10.16882/derim.2014.32662

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.

Kaynakça

  • Achilea, O., & Kafkafi, U. (2003). Enhanced performance of processing tomatoes by potassium nitrate-based nutrition. Acta Horticulturae, 616: 81-87.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Anonymous. (2014a). Natural History Museum. http://www.nhm.ac.uk. Erişim tarihi: 1 Ekim 2014.
  • Anonymous. (2014b). Agriculture Production Data. http://faostat.fao.org. Erişim tarihi: 1 Ekim 2014
  • 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.
  • 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.
  • Benton Jones, J., 2007. Tomato Plant Culture: In the Field, Greenhouse, and Home Garden, Second Edition. CRC Press, 404 pp.
  • Boyacıoğlu, D., (2013). Fonksiyonel gıda tanımı (Röportaj). http//www.dilekboyacioglu.com. Erişim tarihi:1 Ekim 2014.
  • 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.
  • 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.
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  • Krinsky, N.I., & Johnson, E.J. (2005). Carotenoid actions and their relation to health and disease. Molecular Aspects o Medicine, 26: 459-516.
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  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Petro-Turza, M. (1987). Flavor of tomato and tomato products. Food Review International, 2 (3): 309-351.
  • 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.
  • 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.
  • 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.
  • Rao, A.V., & Rao, L.G. (2007). Carotenoids and human health. Pharmacological Research, 55, 207-216.
  • Rick C.M. (1973). Potential genetic resources in tomato species: Clues from observation in native habitats. Basic Life Sciences, 2: 255-269. New York
  • Rick, C.M., & Holle. M. (1990). Andean Lycopersicon esculentum var. cerasiforme: Genetic variation and its evolutionary significance. Economic Botany, 44(3): 69-78.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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  • 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.
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  • 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.
  • 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.
  • 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.
  • 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.
  • Veazie, P.P., Roberts, W., & Collins, J.K. (2006). Lycopene content among organically produced tomatoes. Journal of Vegetable Science, 12(4): 93-106.
  • Venter, F. (1977). Solar radiation and vitamin C content of tomato fruits. Acta Horticulturae, 58: 121-127.
  • 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.
  • 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.
  • 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.
  • Yılmaz, E. (2001). The Chemistry of Fresh Tomato Flavor. Turkish Journal of Agriculture and Forestry, 25: 149-155
  • 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.
  • 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.
  • 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.
Toplam 92 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Derlemeler
Yazarlar

Kenan Sönmez

Şeküre Ellialtıoğlu Bu kişi benim

Yayımlanma Tarihi 23 Ekim 2014
Yayımlandığı Sayı Yıl 2014 Cilt: 31 Sayı: 2

Kaynak Göster

APA Sönmez, K., & Ellialtıoğlu, Ş. (2014). Domates, karotenoidler ve bunları etkileyen faktörler üzerine bir inceleme. Derim, 31(2), 107-130. https://doi.org/10.16882/derim.2014.32662
AMA Sönmez K, Ellialtıoğlu Ş. Domates, karotenoidler ve bunları etkileyen faktörler üzerine bir inceleme. DERİM. Aralık 2014;31(2):107-130. doi:10.16882/derim.2014.32662
Chicago Sönmez, Kenan, ve Şeküre Ellialtıoğlu. “Domates, Karotenoidler Ve Bunları Etkileyen faktörler üzerine Bir Inceleme”. Derim 31, sy. 2 (Aralık 2014): 107-30. https://doi.org/10.16882/derim.2014.32662.
EndNote Sönmez K, Ellialtıoğlu Ş (01 Aralık 2014) Domates, karotenoidler ve bunları etkileyen faktörler üzerine bir inceleme. Derim 31 2 107–130.
IEEE K. Sönmez ve Ş. Ellialtıoğlu, “Domates, karotenoidler ve bunları etkileyen faktörler üzerine bir inceleme”, DERİM, c. 31, sy. 2, ss. 107–130, 2014, doi: 10.16882/derim.2014.32662.
ISNAD Sönmez, Kenan - Ellialtıoğlu, Şeküre. “Domates, Karotenoidler Ve Bunları Etkileyen faktörler üzerine Bir Inceleme”. Derim 31/2 (Aralık 2014), 107-130. https://doi.org/10.16882/derim.2014.32662.
JAMA Sönmez K, Ellialtıoğlu Ş. Domates, karotenoidler ve bunları etkileyen faktörler üzerine bir inceleme. DERİM. 2014;31:107–130.
MLA Sönmez, Kenan ve Şeküre Ellialtıoğlu. “Domates, Karotenoidler Ve Bunları Etkileyen faktörler üzerine Bir Inceleme”. Derim, c. 31, sy. 2, 2014, ss. 107-30, doi:10.16882/derim.2014.32662.
Vancouver Sönmez K, Ellialtıoğlu Ş. Domates, karotenoidler ve bunları etkileyen faktörler üzerine bir inceleme. DERİM. 2014;31(2):107-30.

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