Evaluation of the Impact of the Ripening Stage on the Composition and Antioxidant Properties of Fruits from Organically Grown Tomato (Solanum lycopersicum L.) Spanish Varieties

Author:

Cruz-Chamorro Ivan12ORCID,Santos-Sánchez Guillermo3ORCID,Martín Franz2,Fernández-Pachón María-Soledad2ORCID,Hornero-Méndez Dámaso4ORCID,Cerrillo Isabel2ORCID

Affiliation:

1. Departamento de Biología y Geología, Escuela Superior de Ingeniería, Universidad de Almería, 04120 Almería, Spain

2. Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Ctra. Utrera Km 1, 41013 Seville, Spain

3. Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), 28049 Madrid, Spain

4. Departamento de Fitoquímica de los Alimentos, Instituto de la Grasa-CSIC, Campus Universitario Pablo de Olavide, Ctra. Utrera Km 1, 41013 Seville, Spain

Abstract

Tomato (Solanum lycopersicum L.) is a widely cultivated horticultural crop. It belongs to the Solanaceae family and is known for its high concentration of essential nutrients, including vitamins, minerals, and bioactive compounds with antioxidant properties. The Mediterranean countries, including Italy, Spain, and Greece, have a diverse range of tomato landraces. Assessing the nutritional and bioactive composition of different tomato varieties and their ripening stages is crucial to determine their suitability for the market. Therefore, the aim of this study was to investigate the effect of ripening on nutritional composition (including carotenoids and polyphenols content) and antioxidant activities of fruits of three specific tomato varieties grown in Spain: Josefina and Karelya, which are cherry-like tomatoes, and Muchamiel, a type of salad tomato. In addition to evaluating their characteristics and composition (including carotenoids and polyphenol content), the antioxidant activities of these varieties at three different ripening stages were quantified. As expected, the results reveal that, as the tomatoes matured, their antioxidant capacity increased along with higher levels of carotenoids and polyphenols. Interestingly, cherry-like tomatoes showed a higher antioxidant activity than the salad tomatoes. This investigation emphasizes the role of fruit ripening in increasing carotenoid levels, which contribute to the antioxidant activity of three tomato varieties.

Funder

Centro para el Desarrollo Tecnológico Industrial-CDTI

Ministerio de Ciencia e Innovación, Gobierno de España

Universidad de Almería, Spain

Publisher

MDPI AG

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