Abstract：
:The carotenoid compositions, antioxidant activities and the potential cardio-protective role of 13 tomato cultivars with distinct colour were studied. Colour coordinates were evaluated by colorimeter and the carotenoid compositions were analysed by UPLC. Red tomatoes had the highest total carotenoid contents (TCC) and antioxidant activities, followed by purple, orange, pink and yellow ones. The TCC were 120.5-278.0 μg/gDW, and the antioxidant activities were 21.32-40.07 μmolTE/gDW (PCL), 64.42-89.98% (DPPH) and 10.47-13.76 μmolTE/g DW (ORAC), respectively. The lipophilic extracts were also found to prevent cell death in a cell-based model system using cardiac H9c2 cells and H(2)O(2), via attenuation of the caspase-3 and matrix metalloproteinase-2 activities. The extracts of different tomatoes showed strong but different antioxidant activities. Roles of total and individual carotenoids in the antioxidant activities were studied and lycopene showed the highest correlation. Results of this study can be used to guide the development of new tomato cultivars and functional foods, and benefit the consumers.
journal_name
Food Chemjournal_title
Food chemistryauthors
Li H,Deng Z,Liu R,Loewen S,Tsao Rdoi
10.1016/j.foodchem.2012.08.020subject
Has Abstractpub_date
2013-01-15 00:00:00pages
878-88issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01304-0journal_volume
136pub_type
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