Nutritional value of cherry tomatoes (Lycopersicon esculentum cv. Naomi F1) harvested at different ripening stages

Antonio Raffo*, Cherubino Leonardi, Vincenzo Fogliano, Patrizia Ambrosino, Monica Salucci, Laura Gennaro, Rossana Bugianesi, Francesco Giuffrida, Giovanni Quaglia

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

225 Citations (Scopus)

Abstract

The average content of some classes of antioxidants is generally higher in cherry tomatoes than in normal-sized berries. The aim of this work was to assess the nutritional value of cherry tomato (cv. Naomi Fl) by investigating the compositional pattern of berries harvested at different ripening stages and evaluating, in particular, all of the main antioxidants (carotenoids, ascorbic acid, phenolic compounds, and α-tocopherol) and the antioxidant activity of the water-soluble and water-insoluble fractions. Results confirmed the relatively high level of carotenoids in cherry tomato but showed that not all biologically active compounds necessarily increase in. tomatoes picked at later stages of ripeness. Cherry tomatoes harvested at full ripeness exhibited the highest level of carotenoids and antioxidant activity in the water-insoluble fraction. On the other hand, no significant differences in ascorbic acid content were observed at different ripening stages, whereas the main phenolics content and the antioxidant activity of water-soluble fraction showed slight, but significant, decreases at later stages of ripeness.

Original languageEnglish
Pages (from-to)6550-6556
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume50
Issue number22
DOIs
Publication statusPublished - 24 Sep 2002
Externally publishedYes

Keywords

  • α-tocopherol
  • Antioxidant activity
  • Ascorbic acid
  • Carotenoids
  • Cherry tomato (Lycopersicon esculentum var. cerasitorme)
  • Phenolic compounds
  • Ripening

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