ANTIOXIDANT POTENTIAL OF TOMATOES FROM SEEDS TO ENG PRODUCT (OVERVIEW)

Danilova Maria V; Skrypnik Lyubov N; Leon Begona Blacso; Ivanova Svetlana A; Pavsky Valeriy A; Borodina Ekaterina S; Chaplygina Tatyana V

doi:doi:10.21603/2500-1418-2017-2-1-51-59

ANTIOXIDANT POTENTIAL OF TOMATOES FROM SEEDS TO ENG PRODUCT (OVERVIEW)

Отправить рукопись

Цитировать

Цитирований:

ANTIOXIDANT POTENTIAL OF TOMATOES FROM SEEDS TO ENG PRODUCT (OVERVIEW)

Журнал: SCIENCE EVOLUTION Том 2 № 1 , 2017

Рубрики: BIOLOGICAL SCIENCES

Danilova Maria V ¹

Skrypnik Lyubov N ²

Leon Begona Blacso ³

Ivanova Svetlana A ⁴

Pavsky Valeriy A ⁵

Borodina Ekaterina S ⁶

Chaplygina Tatyana V ⁷

Информация об авторах и публикации

Авторы:

1. Immanuel Kant Baltic Federal University

Россия

2. Immanuel Kant Baltic Federal University

Россия

3. Universidad de Granada

Россия

4. Kemerovo Institute of Food Science and Technology (University)

Россия

5. Kemerovo Institute of Food Science and Technology (University)

Россия

6. Kemerovo Institute of Food Science and Technology (University)

Россия

7. Kemerovo Institute of Food Science and Technology (University)

Россия

Тип:

Статья

DOI:

https://doi.org/10.21603/2500-1418-2017-2-1-51-59

Страницы:

с 51 по 59

Статус:

Опубликован

Получено:

27.06.2017

Одобрено:

27.06.2017

Опубликовано:

27.06.2017

Классификаторы:

ГРНТИ 29.01 Общие вопросы физики
ГРНТИ 27.01 Общие вопросы математики
ГРНТИ 31.01 Общие вопросы химии
ГРНТИ 34.01 Общие вопросы биологии

Язык материала:

английский

Ключевые слова:

Tomatoes, antioxidant characteristics, treatment and processing techniques

Аннотация и ключевые слова

Аннотация (русский):
Tomatoes are reported to be the most consumed and processed food in the world. The correlation has been specified between the tomato food consumption expansion and reduction in the risk of certain diseases, including cancer. Researchers from across the globe concentrate on tomato and processing technologies to ensure preservation of its physical, chemical and biological properties. A range of researches have been held to analyze capacities to use tomato components known for high antioxidant activity as potential biologically active compounds. Commonly, such studies concentrate on ripen red tomatoes, though works may be defined that studied green, yellow and orange fruits. There is evidence on correlation between qualitative and quantitative fruit properties and agricultural technologies and tomato varieties used. Bio-fertilizers consisting of microorganisms, defining the plant microbiome, favorably work on quality improvement of agrocultural plants, including tomatoes. Limited irrigation, illumination and other conditions that cause internal plant stress and provoke numerous protective reactions result in mixed findings, where the yield depends on other factors (grade, climate, fertilizers, etc.). Tomato derived products are rich in antioxidant substances the same as waste products. A variety of works focused to study processing techniques and their impact on the tomato quality characteristics. Traditionally, thermal effect decreases the activity of various antioxidant compounds, but makes them more digestible when consumed. The UV exposure used for long to inhibit pathogens on surface of fruits and berries, that cause the spoilage during the storage period, showed its potential to increase the antioxidant activity of fruit and vegetable products as they ripen

Ключевые слова:
Tomatoes, antioxidant characteristics, treatment and processing techniques

Текст

Science Evolution, 2017, vol. 2, no. 155are destructed. The loss of lycopene was minor when the tomato sub-product was heated to 90°C and 100°C for 7 minutes. However, it was noted that the heating results in an increase in bioavailability of certain carotenoids and destruction of the cell wall. Absorption of lycopene contained in pre-heated tomato juice and sauce is higher in the intestine walls than that contained in ripe fruits [70]. The effect of heating temperature was studied on tomato juice produced by standard technology. To reduce wastes, the product was thermally heated within the temperature range from 50 to 80°C. Wastes were found to considerably reduce when heated up to 60°C. At lower heating temperature, vitamin C less destroyed. The storage property of carotenoids signicantly enhanced with the rise in temperature. The tomato juice produced was then sterilized and canned being aging for 15-20 minutes at 100°C prior to be cooled. The nished product retained all its nutritional ingredient contained in the product prepared by standard technology, though the levels of vitamin C and carotenoids were higher [71].The jelly tomato drink (starch drink) was studied [72]. Fresh red tomatoes were heated in the water bath at 85°C for 10 minutes, then chopped and ltered. To obtain the tomato juice, water was added to the mixture so that the nal volume was three times more than the original. Sugar and primary gelling agents were then added, heated at 90°C for 10 minutes. To remove the characteristic smell, the lemon juice was then added (2.8%, 5.6%, 8.4% and 11.2% of the total volume). The jelly drink was poured into cups with lids to cool. The higher level of lycopene was found in the jelly product (twice as much as in fresh tomatoes). The added lemon juice increased the antioxidant activity increasing the amount of vitamin C and total acid, though it did not change the lycopene content.The authors [73] studied the effect caused to antioxidant characteristics of the tomato sauce made by commercial and home methods. The commercial method for tomato sauce production consisted of stages as follow: washing, cold disintegration (73°C, 10 min), evaporation (11° by the Brix scale, 73°C), pasteurization (110°С, 90 sec). Home way of production: washing, slicing of small fruit (~10 sm3), grinding with a household blender. The resulting mixture was boiled for 60 minutes at 100 °C. In both cases, the nished sauce contained seeds and peel fractions hardly removed during the process. It was found that the commercial processing of tomato fruits to the sauce increased the total antioxidant capacity, approximately 1.2 times, where these properties decreased during home production. The content of rutin increased by 36% during the commercial process and decreased by 26% during the home production as compared with that in fresh fruits. In vitro studies of digestion revealed an increase in the antioxidant bioavailability.The commercial production of tomato sauce is achieved through two disintegration techniques: hot and cold [74]. For the hot method of disintegration (used in thermal processes like drying, heating, pasteurization), the operating temperature ranges between 85°C and 90°C, and for the cold process - it is below 70°C. The hot method inactivates enzymes associated with avor and taste, the cold method increases the enzyme activity associated with lesser viscosity. Different stages of these methods of tomato sauce production gave different results. The cold method shows higher antioxidant activity than the tomato sauce made by hot method, though their bioavailability was higher.The work [75] rst compared the nutrient content of red and yellow tomatoes upon examination of three different groups of phytonutrients (carotenoids, polyphenols and vitamin C) after the standard heat treatment and freeze-drying. Samples of two tomato genotypes grown in the greenhouse in the south of France were studied with red (Solanum lycopersicum L. cv. Cheers, De Ruiter) and yellow (Solanum lycopersicum L. cv. 6205, Séminis) fruits. The heat treatment caused a decrease in total phenolic content from 20% to 30%, vitamin C almost by 5 times as less both in red and yellow fruits. Upon lyophilization, the β-carotene reduced by 14% and 11% in red and yellow tomatoes, respectively, and the lycopene decreased by 47% in red tomatoes. The content of vitamin C increased by about 10% in red fruits and decreased in yellow fruits. The volume of common phenolic substances increased negligibly in red tomatoes and decreased by 25% in yellow. The observed complex changes upon thermal treatment and lyophilization in red and yellow tomatoes require further studies of other tomato varieties.Luqmon et al. [76] studies the effect of heat treatment at 50°С, 60°С and 70°С (in the vacuum oven) during the drying process from 30 to 300 minutes for the content of polyphenols and carotenoids. As compared with raw tomatoes, better antioxidant activity was reported in tomato slices heat treated at any temperature within 30-60 minutes, as well as at the temperature 70°С for 90 minutes. Signicant decrease in antioxidant activity was reported for all samples heat treated at any temperature for 150-300 minutes. The antioxidant activity of tomato slices increased as the drying temperature increased from 50°С to 70°С, and decreased as the drying time increased from 30 to 300 minutes.The authors [77] developed the technology of reduced drying of tomato stock to ensure more complete preservation of initial content of valuable components by using the inert gas as a drying agent. The nutritional value of products was assessed upon the convection drying to show that tomatoes dried by the new technology are products of high quality product in terms of their physical and chemical properties and digestibility. At the same time, proteins, lipids, sugars and vitamin C are relatively well conserved.Tomatoes of about 90% initial humidity were dried in Davis (California) at 10% of relative humidity. The temperature, relative humidity and solar radiation values were studied both outside and inside each dryer to dene the effect of the solar energy concentrator to the rate of tomato drying. The concentrate efciency included the reducing in drying time by 21% due to a temperature rise inside the dryer and the relative humidity lowered. Science Evolution, 2017, vol. 2, no. 156No considerable differences in the lycopene and vitamin C content in dried tomatoes in dryers with and without the concentrator [78]. Fruit drying is almost the only way to preserve food for African countries known for the hot climate and total poverty.CONCLUSIONTomato is one of the most widespread vegetable crops in the world; about one third of tomato is processed for consumption. Processed tomato products are getting more demanded year by. Both fresh tomatoes and processed tomato products are reported to have high nutritional value by the content of various elements: vitamins (C and E), folates, carotenoids and phenolic compounds. Tomato is the main source of lycopene for the Western diet. Carotenoid is responsible for the typical red color. As per epidemiological studies, people consuming tomato products with high lycopene stand higher chance of cancer disease prevention. Having considering a variety of methods and conditions for tomato best growth, maturation and processing, we may conclude that any food processing reduces its nutritional value due to the loss of vitamins (primarily, of vitamin C). Many researches are performed to the extent of studying the content of particular tomato nutrients upon processing when they are cooked, for example, carotenoids, phenolic compounds and vitamin C. Apparently, the content of the above is related to species differences of tomatoes to higher extent which proves mixed results in similar works. Thermal treatment is well known to destroy plenty of wholesome substances, especially at high temperature and long processing. Antioxidant substances are reported to be destroyed, either, though they increase in bioavailability with consumption. Therefore, the tomato processing is recommended to combine with the heat treatment at lower temperatures and for shorter period.Unfortunately, we dis not nd open publications with studies of tomato nutrient variations in home-made conserved food products to be highly demanded within our country. This could be the subject of future researches.In our opinion, works to be of greatest concern are aimed at the analysis of correlation between the nutritional content, especially the content of antioxidant substances, and the extent to which tomato fruits are exposed to UV light. Samples of tomato and tomato products retained plenty of physical and chemical qualities only upon UV treatment (total solubility of solids, pH, water activity, color, titrated acidity and clarity) with reduced microbiological surface damage. Researches specied the UV exposure potential to enhance activity of certain biologically active compounds (total content of phenolic compounds). Despite the negative effect on the lycopene and ascorbic acid content, the antioxidant activity did not reduce, in principle. Thus, UV exposure is the challenging method for the development of functional products for cancer. It requires further study of dosage and exposure time on tomatoes grown within the Russian territory and tomato derivative products.

Список литературы

1. 1. Shamsheva D.A. and Bogdanov A.R. Kardioprotektivnye effekty sredizemnomorskoy diety [Cardioprotective effect of Mediterranean diet]. Kreativnaya kardiologiya [Creative Cardiology], 2014, no. 1, pp. 57-63.

2. 2. Benhammou S., Heras-González L., Ibánez-Peinado D., Barcelo C., Hamdan M., Rivas A., Mariscal-Arcas M., Olea-Serrano F., and Monteagudo C. Comparison of Mediterranean diet compliance between European and non-European populations in the Mediterranean basin. Appetite, 2016, vol. 107, pp. 521-526. DOI:https://doi.org/10.1016/j.appet.2016.08.117.

3. 3. Bihuniak J.D., Ramos A., Huedo-Medina T., Hutchins-Wiese H., Kerstetter J.E., and Kenny A.M. Adherence to a Mediterranean-Style Diet and Its Influence on Cardiovascular Risk Factors in Postmenopausal Women. Journal of the Academy of Nutrition and Dietetics, 2016, vol. 116, iss. 11, pp. 1767-1775. DOI:https://doi.org/10.1016/j.jand.2016.06.377.

4. 4. Rizza W., De Gara L., Antonelli Incalzi R., and Pedone C. Prototypical versus contemporary Mediterranean Diet. Clinical Nutrition ESPEN, 2016, vol. 15, pp. 44-48. DOIhttps://doi.org/10.1016/j.clnesp.2016.06.007.

5. 5. Izadi V., Tehrani H., Haghighatdoost F., Dehghan A., Surkan P.J., and Azadbakht L. Adherence to the DASH and Mediterranean diets is associated with decreased risk for gestational diabetes mellitus. Nutrition, 2016, vol. 32, iss. 10, pp. 1092-1096. DOI:https://doi.org/10.1016/j.nut.2016.03.006.

6. 6. Castro-Rodriguez J.A., Ramirez-Hernandez M., Padilla O., Pacheco-Gonzalez R.M., Perez-Fernandez V., and Garcia-Marcos L. Effect of foods and Mediterranean diet during pregnancy and first years of life on wheezing, rhinitis and dermatitis in preschoolers. Allergologia et Immunopathologia, 2016, vol. 44, iss. 5, pp. 400-409. DOI:https://doi.org/10.1016/j.aller.2015.12.002.

7. 7. Hogg R.E., Woodside J.V., McGrath A., Young I.S., Vioque J.L., Chakravarthy U., Jong P.T., Rahu M., Seland J., Soubrane G., Tomazzoli L., Topouzis F., and Fletcher A.E. Mediterranean Diet Score and Its Association with Age-Related Macular Degeneration: The European Eye Study. Ophthalmology, 2017, vol. 124, iss. 1, pp. 82-89. DOI:https://doi.org/10.1016/j.ophtha.2016.09.019.

8. 8. Knockaert G., Pulissery S.K., Colle I., Van Buggenhout S., Hendrickx M., and Van Loey A. Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing. Food Chemistry, 2012, vol. 135, iss.3, pp. 1290-1297. DOI:https://doi.org/10.1016/j.foodchem.2012.05.065.

9. 9. Azzini E. and Maiani G. Chapter 23 - Mediterranean Diet: Antioxidant Nutritional Status. In: The Mediterranean Diet. New York: Academic Press, 2015, pp. 249-257.

10. 10. Borodina E.S., Chaplygina T.V., and Ivanova S.A. Funktsional’nye produkty pitaniya - perspektivy razvitiya [Functional food products - growth prospects]. IV Mezhdunarodnaya nauchno-prakticheskaya konferentsiya «Sovremennye tendentsii razvitiya nauki i proizvodstva» [IV International Research-to Practice Conference “Current Science and Production Development Trends”], Kemerovo, 2016, vol. 2, pp. 192-194.

11. 11. Miller D.D., Li T., and Liu R.H. Antioxidants and Phytochemicals. Reference Module in Biomedical Sciences. New York: Academic Press, 2014.

12. 12. Rao V.R. Chapter 7 - Antioxidant Agents. Advances in Structure and Activity Relationship of Coumarin Derivatives. New York: Academic Press, 2016, pp. 137-150.

13. 13. Beta T., Duodu K.G. Bioactives: Antioxidants. Encyclopedia of Food Grains (Second Edition), 2016, vol. 2, pp. 277-282.

14. 14. Altomare R., Cacciabaudo F., Damiano G., Palumbo V.D., Gioviale M.C., Bellavia. M., Tomasello G., and Lo Monte A.I. The mediterranean diet: a history of health. Iranian Journal of Public Health, 2013, vol. 42, iss. 5, pp. 449-457.

15. 15. La Vecchia C. Mediterranean epidemiological evidence on tomatoes and the prevention of digestive-tract cancers. Experimental Biology and Medicine, 1998, vol. 218, iss. 2, pp. 125-128.

16. 16. Agarwal A. and Rao A.V. Tomato lycopene and its role in human health and chronic diseases. Canadian Medical Association Journal, 2000, vol. 163, iss. 6, pp. 739-744.

17. 17. Martinez-Valvercle I., Periage M.J., Provan G., and Chesson A. Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum). Journal of the Science of Food and Agriculture, 2002, vol. 82, iss. 3, pp. 323-330. DOI:https://doi.org/10.1002/jsfa.1035.

18. 18. Dorais M., Ehret D., and Papadopoulos A. Tomato (Solanum lycopersicum) health components: from the seed to the consumer. Phytochemistry Reviews, 2008, vol. 7, pp. 231-250.

19. 19. Weaver J, Briscoe T., Hou M., Goodman C., Kata S., Ross H., McDougall G., Stewart D., and Riches A. Strawberry polyphenols are equally cytotoxic to tumourigenic and normal human breast and prostate cell lines. International Journal of Oncology, 2009, vol. 34, iss. 3, pp. 777-786. DOI:https://doi.org/10.3892/ijo_00000203.

20. 20. Tan H.L., Thomas-Ahner J.M., Grainger E.M., Wan L., Francis D.M., Schwartz S.J., Erdman J.W., and Clinton S.K. Tomato-based food products for prostate cancer prevention: what have we learned. Cancer and Metastasis Reviews, 2010, vol. 29, iss. 3, pp. 553-568. DOI:https://doi.org/10.1007/s10555-010-9246-z.

21. 21. Choi S.H., Lee S.H., Kim H.J., Lee I.S., Kozukue N., Levin C.E., and Friedman M. Changes in free amino acid, phenolic, chlorophyll, carotenoid, and glycoalkaloid contents in tomatoes during 11 stages of growth and inhibition of cervical and lung human cancer cells by green tomato extracts. Journal of Agricultural and Food Chemistry, 2010, vol. 58, iss. 13, pp. 7547-7556. DOI:https://doi.org/10.1021/jf100162j.

22. 22. Palozza P., Simone R.E., Catalano A., and Mele M.C. Tomato lycopene and lung cancer prevention: from experimental to human studies. Cancers, 2011, vol. 3, iss. 2, pp. 2233-2235. DOIhttps://doi.org/10.3390/cancers3022333.

23. 23. Chiva-Blanch G. and Visioli F. Polyphenols and health: Moving beyond antioxidants. Journal of Berry Research, 2012, vol. 2, no. 2, pp. 63-71.

24. 24. Li F., Li S., Li H.B., Deng G.F., Ling W.H., Wu S., and Xu X.R. Antiproliferative activity of peels, pulps and seeds of 61 fruits. Journal of Functional Foods, 2013, vol. 5, iss. 3, pp. 1298-1309. DOI:https://doi.org/10.1016/j.jff.2013.04.016.

25. 25. Li H., Deng Z., Liu R., Loewen S., and Tsao R. Carotenoid compositions of coloured tomato cultivars and contribution to antioxidant activities and protection against H2O2-induced cell death in H9c2. Food Chemistry, 2013, vol. 136, iss. 2, pp. 878-888. DOI:https://doi.org/10.1016/j.foodchem.2012.08.020.

26. 26. Forbes-Hernandez T., Giampieri Y.F., Gasparrini M., Mazzoni L., Quiles J.L., Alvarez-Suarez J.M., and Battino M. The effects of bioactive compounds from plant foods on mitochondrial function: A focus on apoptotic mechanisms. Food and Chemical Toxicology, 2014, vol. 68, pp. 154-182. DOI:https://doi.org/10.1016/j.fct.2014.03.017.

27. 27. Fiedor J. and Burda K. Potential role of carotenoids as antioxidants in human health and disease. Nutrients, 2014, vol. 6, iss. 2, pp. 466-488. DOI:https://doi.org/10.3390/nu6020466.

28. 28. Pistollato F., Giampieri F., and Battino M. The use of plant-derived bioactive compounds to target cancer stem cells and modulate tumor microenvironment. Food and Chemical Toxicology, 2015, vol. 75, pp. 58-70. DOI:https://doi.org/10.1016/j.fct.2014.11.004.

29. 29. Paur I., Lilleby W., Bohn S., Hulander E., Klein W., Vlatkovic L., Axcrona K., Bolstad N., Bjoro T., Laake P., Tasken K.A., Svindland A., Eri L.M., Brennhovd B., Carlsen M.H., Fossa S.D., Smeland S.S., Karlsen A.S., and Blomhoff R. Tomato-based randomized controlled trial in prostate cancer patients: Effect on PSA. Clinical Nutrition, 2016, vol. 36, iss. 3, pp. 672-679. DOI:https://doi.org/10.1016/j.clnu.2016.06.014.

30. 30. Afrin S., Gasparrini M., Forbes-Hernandez T.Y., Reboredo-Rodriguez P., Mezzetti B., Varela-Lopez A., Giampieri F., and Battino M. Promising health benefits of the strawberry: A focus on clinical studies. Journal of Agricultural and Food Chemistry, 2016, vol. 64, iss. 22, pp. 4435-4449. DOI:https://doi.org/10.1021/acs.jafc.6b00857.

31. 31. Forbes-Hernandez T.Y., Gasparrini M., Afrin S., Bompadre S., Mezzetti B., Quiles J.L., Giampieri F., and Battino M. The Healthy Effects of Strawberry Polyphenols: Which Strategy behind Antioxidant Capacity?. Critical Reviews in Food Science and Nutrition, 2016, vol. 56, pp. S46-S59. DOI:https://doi.org/10.1080/10408398.2015.1051919.

32. 32. Gomez-Romero M., Arraez-Roman D., Segura-Carretero A., and Fernandez-Gutierrez A. Analytical determination of antioxidants in tomato: Typical components of the Mediterranean diet. Journal of Separation Science, 2007, vol. 30, iss. 4, pp. 452-461. DOI:https://doi.org/10.1002/jssc.200600400.

33. 33. Singh P., Goyal G.K. Dietary lycopene: Its properties and anticarcinogenic effects. Comprehensiva Reviews in Food Science and Food Safety, 2008, vol. 7, iss. 3, pp. 255-270. DOI:https://doi.org/10.1111/j.1541-4337.2008.00044.x.

34. 34. Perez-Conesa D., Garcia-Alonso J., Garcia-Valverde V., Iniesta M.D., Jacob K., Sanchez-Siles L.M., Ros G., and Periago M.J. Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree. Innovative Food Science and Emerging Technology, 2009, vol. 10, iss. 2, pp. 179-188. DOI:https://doi.org/10.1016/j.ifset.2008.12.001.

35. 35. Mordente A., Guantario B., Meucci E., Silvestrini A., Lombardi E., Martorana G.E., Giardina B., and Bohm V. Lycopene and cardiovascular diseases: An update. Current Medicinal Chemistry, 2011, vol. 18, iss. 8, pp. 1146-1163. WOS:000288988100004.

36. 36. Vallverdu-Queralt A., Medina-Remon A., Andres-Lacueva C., and Lamuela-Raventos R.M. Changes in phenolic profile and antioxidant activity during production of diced tomatoes. Food Chemistry, 2011, vol. 126, iss. 4, pp. 1700-1707. DOI:https://doi.org/10.1016/j.foodchem.2010.12.061.

37. 37. Li H., Deng Z., Liu R., Young J.C., Zhu H., Loewen S., and Tsao R. Characterization of phytochemicals and antioxidant activities of a purple tomato (Solanum lycopersicum L.). Journal of Agricultural and Food Chemistry, 2011, vol. 59, iss. 21, pp. 11803-11811. DOI:https://doi.org/10.1021/jf202364v.

38. 38. Vallverdu-Queralt A., Medina-Remon A., Casals-Ribes I., Andres-Lacueva C., Waterhouse A.L., and Lamuela-Raventos R.M. Effect of tomato industrial processing on phenolic prole and hydrophilic antioxidant capacity. LWT-Food Science and Technology, 2012, vol. 47, iss. 1, pp. 154-160. DOI:https://doi.org/10.1016/j.lwt.2011.12.020.

39. 39. Biddle M., Moser D., Song E.K., Heo S., Payne-Emerson H., Dunbar S.B., Pressler S., and Lennie T. Higher dietary lycopene intake is associated with longer cardiac event-free survival in patients with heart failure. European Journal of Cardiovascular Nursing, 2013, vol. 12, iss. 4, pp. 377-384. DOI:https://doi.org/10.1177/1474515112459601.

40. 40. Fattore M., Montesano D, Pagano E., Teta R., Borrelli F., Mangoni A., Seccia S., and Albrizio S. Carotenoid and flavonoid profile and antioxidant activity in “Pomodorino Vesuviano” tomatoes. Journal of Food Composition and Analysis, 2016, vol. 53, pp. 61-68. DOI:https://doi.org/10.1016/j.jfca.2016.08.008.

41. 41. Giudice R.D., Raiola A., Tenore G.C., Frusciante L., Barone A., Monti D.M., and Rigano M.M. Antioxidant bioactive compounds in tomato fruits at different ripening stages and their effects on normal and cancer cells. Journal of Functional Foods, 2015, vol. 18, part A, pp. 83-94. DOI:https://doi.org/10.1016/j.jff.2015.06.060.

42. 42. Paiva E.A.S., Sampaio R.A., and Martinez H.E.P. Composition and quality of tomato fruit cultivated in nutrient solutions containing different calcium concentrations. Journal of Plant Nutrition, 1998, vol. 21, iss. 12. pp. 2653-2661. DOI:https://doi.org/10.1080/01904169809365595.

43. 43. Alexander L. and Grierson D. Ethylene biosynthesis and action in tomato: a model for climacteric fruit ripening. Journal of Experimental Botany, 2002, vol. 53, iss. 377, pp. 2039-2055. DOI:https://doi.org/10.1093/jxb/erf072.

44. 44. Yildirim E. Foliar and soil fertilization of humic acid affect productivity and quality of tomato. Acta Agriculturae Scandinavica Sectipn B-solt and Plant Science, 2007, vol. 57, iss. 2, pp. 182-186.

45. 45. Azarmi R., Ziveh P.S., and Satari M.R. Effect of vermicompost on growth: yield and nutrition status of tomato (Lycopersicum esculentum). Pakistan journal of biological sciences: PJBS, 2008, vol. 11, iss. 14, pp. 1797-1802.

46. 46. Zodape S.T., Gupta A., Bhandari S.C., Rawat U.S., Chaudhary D.R., Eswaran K., and Chikara J. Foliar application of seaweed sap as biostimulant for enhancement of yield and quality of tomato (Lycopersicon esculentum Mill.). Journal of Scientific & Industrial Research, 2011, vol. 70, iss. 3, pp. 215-219.

47. 47. Zang Y., Chun I., Zhang L., Hong S., Zheng W., and Xu K. Effect of gibberellic acid application on plant growth attributes, return bloom, and fruit quality of rabbiteye blueberry. Scientia Horticulturae, 2016, vol. 200, pp. 13-18. DOI:https://doi.org/10.1016/j.scienta.2015.12.057.

48. 48. Bogale A., Nagle M., Latif S., Aguila M., and Müller J. Regulated deficit irrigation and partial root-zone drying irrigation impact bioactive compounds and antioxidant activity in two select tomato cultivars. Scientia Horticulturae, 2016, vol. 213. pp. 115-124. DOI:https://doi.org/10.1016/j.scienta.2016.10.029.

49. 49. Wu M. and Kubota C. Effects of high electrical conductivity of nutrient solution and its application timing on lycopene, chlorophyll and sugar concentrations of hydroponic tomatoes during ripening. Scientia Horticulturae, 2008, vol. 116, iss. 2, pp. 122-129. DOI:https://doi.org/10.1016/j.scienta.2007.11.014.

50. 50. Cliff M.A., Li J.B., Toivonen P.M.A., and Ehret D.L. Effects of nutrient solution electrical conductivity on the compositional and sensory characteristics of greenhouse tomato fruit. Postharvest Biology and Technology, 2012, vol. 74, pp. 132-140. DOI:https://doi.org/10.1016/j.postharvbio.2011.12.007.

51. 51. Juarez-Lopez P., Medina-Torres R., Cruz-Crespo E., Reed D.W., Kent M., Cisneros-Zevallos L., King S., and Ramírez-Vallejo P. Effect of electrical conductivity of the nutrient solution on fruit quality of three native tomato genotypes (Lycopersicon esculentum var. cerasiforme). International Symposium on Growing Media and Soilless Cultivation, 2014, pp. 505-508.

52. 52. Liu J., Zhang R., Sun Y., Liu Z., Jin W., and Sun Y. The beneficial effects of exogenous melatonin on tomato fruit properties. Scientia Horticulturae, 2016, vol. 207, pp. 14-20. DOI:https://doi.org/10.1016/j.scienta.2016.05.003.

53. 53. Ochoa-Velasco C.E., Valadez-Blancoa R., Salas-Coronado R., Sustaita-Rivera F., Hernandez-Carlos B., Garcia-Ortegac S., and Santos-Sanchez N.F. Effect of nitrogen fertilization and Bacillus licheniformis biofertilizer addition on the antioxidants compounds and antioxidant activity of greenhouse cultivated tomato fruits (Solanum lycopersicum L. var. Sheva). Scientia Horticulturae, 2016, vol. 201, pp. 338-345. DOI:https://doi.org/10.1016/j.scienta.2016.02.015.

54. 54. Zhu Z., Chen Y., Shi G., and Zhang X. Selenium delays tomato fruit ripening by inhibiting ethylene biosynthesis and enhancing the antioxidant defense system. Food Chemistry, 2017, vol. 219, pp. 179-184. DOI:https://doi.org/10.1016/j.foodchem.2016.09.138.

55. 55. Talens P., Mora L., Bramley P.M., and Fraser P.D. Antioxidant compounds and their bioaccessibility in tomato fruit and puree obtained from a DETIOLATED-1 (DET-1) down-regulated genetically modified genotype. Food Chemistry, 2016, vol. 213, pp. 735-741. DOI:https://doi.org/10.1016/j.foodchem.2016.06.079.

56. 56. Abushita A.A., Daood H.G. and Biacs P.A. Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors. Journal of Agricultural and Food Chemistry, 2000, vol. 48, iss. 6, pp. 2075-2081. DOI:https://doi.org/10.1021/jf990715p.

57. 57. Takeoka G.R., Dao L., Flessa S., Gillespie D.M., Jewell W.T., Huebner B., Bertow D., and Ebeler S.E. Processing effects on lycopene content and antioxidant activity of tomatoes. Journal of Agriculture and Food Chemistry, 2001, vol. 49, iss. 8, pp. 3713-3717. DOI:https://doi.org/10.1021/jf0102721.

58. 58. Lavelli V. and Torresani M.C. Modelling the stability of lycopene-rich by-products of tomato processing. Food Chemistry, 2011, vol. 125, iss. 2, pp. 529-535. DOI:https://doi.org/10.1016/j.foodchem.2010.09.044.

59. 59. Belovic M., Kevresan Z., Pestoric M., and Mastilovic J. The influence of hot air treatment and UV irradiation on the quality of two tomato varieties after storage. Food Packaging and Shelf Life, 2015, vol. 5, pp. 63-67. DOI:https://doi.org/10.1016/j.fpsl.2015.06.002.

60. 60. Severo J., Tiecher A., Pirrello J., Regad F., Latche A., Pech J.-C., Bouzayen M., and Rombaldi C.V. UV-C radiation modifies the ripening and accumulation of ethylene response factor (ERF) transcripts in tomato fruit. Postharvest Biology and Technology, 2015, vol. 102, pp. 9-16. DOI:https://doi.org/10.1016/j.postharvbio.2015.02.001.

61. 61. Liu L.H., Zabaras D., Bennett L.E., Aguas P., and Woonton B.W. Effects of UV-C, red light and sun light on the carotenoid content and physical qualities of tomatoes during post-harvest storage. Food Chemistry, 2009, vol. 115, iss. 2, pp. 495-500. DOI:https://doi.org/10.1016/j.foodchem.2008.12.042.

62. 62. Pataro G., Sinik M., Capitoli M.M., Donsì G., and Ferrari G. The influence of post-harvest UV-C and pulsed light treatments on quality and antioxidant properties of tomato fruits during storage. Innovative Food Science and Emerging Technologies, 2015, vol. 30, pp. 103-111. DOI:https://doi.org/10.1016/j.ifset.2015.06.003.

63. 63. Guerreiro D., Madureira J., Silva T., Melo R., Santos P.M.P., Ferreira A., Trigo M.J., Falcao A.N., Margaca F.M.A., and Verde S.C. Post-harvest treatment of cherry tomatoes by gamma radiation: Microbial and physicochemical parameters evaluation. Innovative Food Science & Emerging Technologies, 2016, vol. 36, pp. 1-9. DOI:https://doi.org/10.1016/j.ifset.2016.05.008

64. 64. Bhat R. Impact of ultraviolet radiation treatments on the quality of freshly prepared tomato (Solanum lycopersicum) juice. Food Chemistry, 2016, vol. 213, pp. 635-640. DOI:https://doi.org/10.1016/j.foodchem.2016.06.096.

65. 65. Chang-hong L., Cai L.Y., Lu X.Y., Han X.X., and Ying T.J. Effect of Postharvest UV-C Irradiation on Phenolic Compound Content and Antioxidant Activity of Tomato Fruit During Storage. Journal of Integrative Agriculture, 2012, vol. 11, iss. 1, pp. 159-165.

66. 66. Kalt W. Effects of production and processing factors on major fruit and vegetable antioxidants. Journal of Food Science, 2005, vol. 70, iss. 1, pp. R11-R19. DOI:https://doi.org/10.1111/j.1365-2621.2005.tb09053.x.

67. 67. Stewart A.J., Bozonnet S., Mulluen W., Jenkis G.I., Lean M.E.J., and Crozier A. Occurrence of flavonols in tomato and tomato-based products. Journal of Agriculture and Food Chemistry, 2000, vol. 48, iss. 7, pp. 2663-2669. DOI:https://doi.org/10.1021/jf000070p.

68. 68. Sharma S.K. and Maguer M. Lycopene in tomatoes and tomato pulp fractions. Italian Journal of Food Science, 1996, vol. 8, iss. 2, pp. 107-113.

69. 69. Elbadrawy E. and Sello A. Evaluation of nutritional value and antioxidant activity of tomato peel extracts. Arabian Journal of Chemistry, 2016, vol. 9, pp. S1010-S1018. DOI:https://doi.org/10.1016/j.arabjc.2011.11.011.

70. 70. Capanoglu E., Beekwilder J., Boyacioglu D., De Vos R.C., and Hall R.D. The effect of industrial food processing on potentially health-beneficial tomato antioxidants. Critical Reviews in Food Science and Nutrition, 2010, vol. 50, iss. 10, pp. 919-930. DOI:https://doi.org/10.1080/10408390903001503.

71. 71. Gadzhieva A.M., Muradov M.S., Kas’yanov G.I., and Ismailov E.Sh. Ispol’zovanie innovatsionnykh tekhnologiy kompleksnoy pererabotki tomatnogo syr’ya [Use of innovative technologies for the complex tomato stock processing]. Politematicheskiy setevoy elektronnyy nauchnyy zhurnal Kubanskogo gosudarstvennogo agrarnogo universiteta [Multitopiv Network E-Journal of the Kuban State University of Agriculture], 2014, no. 100, pp. 1767.

72. 72. Novelina N., Nazir N., and Adrian M.R. The Improvement Lycopene Availability and Antioxidant Activities of Tomato (Lycopersicum Esculentum, Mill) Jelly Drink. Agriculture and Agricultural Science Procedia, 2016, vol. 9, pp. 328-334. DOI:https://doi.org/10.1016/j.aaspro.2016.02.144.

73. 73. Tomas M., Beekwilder J., Hall R.D., Sagdic O., Boyacioglu D., and Capanoglu E. Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants. Food Chemistry, 2017, vol. 220, pp. 51-58. DOI:https://doi.org/10.1016/j.foodchem.2016.09.201.

74. 74. Kelebek H., Selli S., Kadiroglu P., Kola O., Kesen S., Ucar B., and Cetiner B. Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process. Food Chemistry, 2017, vol. 220, pp. 31-41. DOI:https://doi.org/10.1016/j.foodchem.2016.09.190.

75. 75. George S., Tourniaire F., Gautier H., Goupy P., Rock E., and Caris-Veyrat C. Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes. Food Chemistry, 2011, vol. 124, iss. 4, pp. 1603-1611. DOI:https://doi.org/10.1016/j.foodchem.2010.08.024.

76. 76. Luqmon A., Adebisi S.A., Oyedeji A.O., Adetoro R.O., and Tijani K.O. Bioactive compounds’ contents, drying kinetics and mathematical modelling of tomato slicesin fluenced by drying temperatures and time. Journal of the Saudi Society of Agricultural Sciences, 2017, vol. 16. Available at: https://doi.org/10.1016/j.jssas.2017.03.002 (accessed 16 March 2017).

77. 77. Gadzhieva A.M. Teoreticheskoe obosnovanie i razrabotka tekhnologii shchadyashchey sushki tomatnogo syr’ya s maksimal’nym sokhraneniem iskhodnykh poleznykh svoystv [Theoretical rationale and development of reduced tomato drying with highest retention of initial nutrients]. Nauchnyy zhurnal KubGAU [KubGAU Sc.Jour], 2014, no. 100(06), pp. 1-11.

78. 78. Ringeisen B., Barrett D.M., and Stroeve P. Concentrated solar drying of tomatoes. Energy for Sustainable Development, 2014, vol. 19, pp. 47-55. DOI:https://doi.org/10.1016/j.esd.2013.11.006.

Контент доступен под лицензией Creative Commons Attribution 4.0 International

Отправить рукопись

Цитировать

Цитирований:

Подтверждение

Регистрация