Affiliation:
1. Matoshri Miratai Aher College of Pharmacy, Karjule Harya, Parner, Ahmednagar, India
Abstract
Solanum lycopersicum, known as tomato, is a perennial plant with a weak body and can grow to a height of 1-3 m. It has a yellow flower that grows to be a tomato [1]. Tomato contains 93-95% water, and the remaining constituents include 5-7% inorganic compounds, sugars (glucose, sucrose, and fructose), organic acids (citric acid malic), solids insoluble in alcohol (proteins, pectin, cellulose, and polysaccharides), lipids and carotenoids[2]. Besides, phytochemicals such as alkaloids, flavonoids, glycosides, saponins, tannins, steroids, phlorotannins, and terpenoids were found in both aqueous and methanolic tomato extracts [3,4]. Tomato also contains antioxidants such as vitamins C and (, ȕ carotene, lycopene, lutein, and flavonoids [5].
Reference25 articles.
1. M. Attokaran. Tomato. In Natural Food Flavors and Colorants, pp. 357–359 (2017).
2. L. B. Giordano and J. B. C. Silva. Tomate para processamento industrial. In Tomatoes and Tomato Products: Nutritional, Medicinal and Therapeutic Properties, pp. 36–59. Brasilia: EMBRAPA Technology Transfer Communication (2000).
3. A. B. Aliyu, A. M. Musa, M. S. Abdullahi, A. O. Oyewale and U. S. Gwarzo. Niger. J. Pharm. Sci. 7(1), 1– 8 (2008).
4. T. Reynolds and A. C. Dweck. Aloe vera leaf gel: a review update. In Journal of Ethnopharmacology, Vol. 68, (1999).
5. D. L. Dorais, Martine, Ehret and A. P. Papadopoulos. Phytochem. Rev. 7(2), 231–250 (2008).