Rita Del Giudice1, Ganna Petruk1, Assunta Raiola2, Amalia Barone2, Daria Maria Monti1, Maria Manuela Rigano2. 1. Department of Chemical Sciences, University of Naples Federico II, Complesso Universitario Monte Sant'Angelo, Via Cinthia 4, I-80126, Naples, Italy. 2. Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, I-80055, Portici, Naples, Italy.
Abstract
BACKGROUND: Lipophilic antioxidants in tomato (Solanum lycopersicum) fruits exert important functions in reducing the risk of human diseases. Here the effect of thermal processing on the antioxidant activity of lipophilic extracts from the commercial tomato hybrid 'Zebrino' was analysed. Carotenoid content and lipophilic antioxidant activity were determined and the ability of tomato extracts in rescuing cells from oxidative stress was assessed. RESULTS: Lipophilic antioxidant activity was completely retained after heat treatment and extracts were able to mitigate the detrimental effect induced by oxidative stress on different cell lines. Lycopene alone was able to rescue cells from oxidative stress, even if to a lower extent compared with tomato extracts. These results were probably due to the synergistic effect of tomato compounds in protecting cells from oxidative stress injury. CONCLUSION: The current study provides valuable insights into the health effect of the dietary carotenoids present in fresh and processed tomato fruits.
BACKGROUND: Lipophilic antioxidants in tomato (Solanum lycopersicum) fruits exert important functions in reducing the risk of human diseases. Here the effect of thermal processing on the antioxidant activity of lipophilic extracts from the commercial tomato hybrid 'Zebrino' was analysed. Carotenoid content and lipophilic antioxidant activity were determined and the ability of tomato extracts in rescuing cells from oxidative stress was assessed. RESULTS: Lipophilic antioxidant activity was completely retained after heat treatment and extracts were able to mitigate the detrimental effect induced by oxidative stress on different cell lines. Lycopene alone was able to rescue cells from oxidative stress, even if to a lower extent compared with tomato extracts. These results were probably due to the synergistic effect of tomato compounds in protecting cells from oxidative stress injury. CONCLUSION: The current study provides valuable insights into the health effect of the dietary carotenoids present in fresh and processed tomato fruits.
Authors: Darío R Gómez-Linton; Arturo Navarro-Ocaña; Silvestre Alavez; Ricardo Lobato-Ortiz; Angélica Román-Guerrero; José Alberto Mendoza-Espinoza; Juan Manuel Villa-Hernández; Laura J Pérez-Flores Journal: Food Technol Biotechnol Date: 2022-03 Impact factor: 3.918