naa a22 4500 510727131 CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130201xx s 000 0 eng 10.1007/s11947-011-0687-3 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0687-3 Antioxidant Bioactive Compounds in Selected Industrial Processing and Fresh Consumption Tomato Cultivars [Elektronische Daten] [Verónica García-Valverde, Inmaculada Navarro-González, Javier García-Alonso, María Periago] Four selected fresh consumption tomato varieties, harvested at different ripening stages (green, breaker, pink, red) and five industrial processing tomato varieties, harvested at red ripe stage, were analysed for lycopene and its isomers, β-carotene, total and individual phenolics, vitamin C and hydrophilic antioxidant activity. Tomato variety and ripening stage significantly affected carotenoids, total phenolic compounds and hydrophilic antioxidant activity when fresh consumption tomatoes were compared. The average of total lycopene content at the different ripening stages was 0.63, 12.20, 26.76 and 116.66mg/kg of fresh weight (FW). Vitamin C ranged from 2.79 (breaker Cherry Pera) to 297.62 (red Cherry Pera) mg/kg FW. In green and breaker tomatoes, a positive correlation of hydrophilic antioxidant activity with vitamin C and chlorogenic acid was observed. However, in industrial tomato varieties (red ripe stage) and fresh consumption varieties harvested at pink and red stages, hydrophilic antioxidant activity was correlated with total phenolics and rutin. Tomato varieties for industrial processing did not show significant differences in total phenolic compounds and lycopene content. Lycopene ranged from 83.17 to 97.60mg/kg FW, while total phenolic compounds varied between 257.91 and 284.13mg/kg FW. Chlorogenic acid and rutin were the most abundant individual phenolics found in all the samples studied. Moreover, the content of total phenolics was always significantly correlated with the content of rutin. The amounts of all individual phenolics were affected by variety, with the exception of ferulic acid. Generally, these individual phenolics were more abundant in green and intermediate ripening stages, decreasing in full red tomatoes. Springer Science+Business Media, LLC, 2011 Tomato nationallicence Lycopene nationallicence β-Carotene nationallicence Phenolic compounds nationallicence Vitamin C nationallicence Antioxidant activity nationallicence Ripening nationallicence FW : Dry weight nationallicence Eq. : Equivalents nationallicence FW : Fresh weight nationallicence GAE : Gallic acid equivalents nationallicence PBS : Phosphate-buffered saline nationallicence TE : Trolox equivalents nationallicence García-Valverde Verónica Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071, Murcia, Spain aut Navarro-González Inmaculada Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071, Murcia, Spain aut García-Alonso Javier Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071, Murcia, Spain aut Periago María Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071, Murcia, Spain aut Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 391-402 1935-5130 6:2<391 2013 6 11947 https://doi.org/10.1007/s11947-011-0687-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0687-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- García-Valverde Verónica Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071, Murcia, Spain aut NATIONALLICENCE 700 1- Navarro-González Inmaculada Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071, Murcia, Spain aut NATIONALLICENCE 700 1- García-Alonso Javier Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071, Murcia, Spain aut NATIONALLICENCE 700 1- Periago María Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071, Murcia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 391-402 1935-5130 6:2<391 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer