Literature DB >> 35602438

Antioxidant and anti-proliferative activity of free, conjugates and bound phenolic compounds from tomato and industrial tomato by-product.

Xiomara Patricia Perea-Domínguez1, José Alberto Mendoza-Espinoza2, Jesús Martin Solano González3, José Belisario Leyva-Morales4, Laura Gabriela Espinosa-Alonso4, Maribel Valdez-Morales5.   

Abstract

The aim of this study was to evaluate the antioxidant and anti-proliferative activity of different fractions of phenolic compounds from tomato and tomato by-product. Soluble free phenolics and bound phenolics (BP) fractions from saladette tomato and industrial tomato by-product as well as, conjugated acid-hydrolysable phenolics (AHP) and alkaline-hydrolysable phenolics (AKHP) from saladette tomato, grape tomato and industrial tomato by-product, were tested. The scavenging effects of phenolic fractions on superoxide anion were determined using the PMS-NADH-NBT system. The myoglobin protection ratios of samples against hydroxyl radical were evaluated and the anti-proliferative effects in the MCF-7 breast cancer cell line were determined. AHP fraction from tomato by-product and AKHP fraction from grape and saladette tomato showed the highest inhibitory capacity of the superoxide anion (p ≤ 0.05). All samples had a myoglobin protection ratio from 30 to 50%. Regarding to cytotoxicity assays, all phenolic fractions from tomato by-product, as well as, BP, AHP, AKHP from saladette tomato and AHP from grape tomato showed important anti-proliferative activity against MCF-7 breast cancer cell line (IC50 < 20 μg/mL). From the results, we can conclude that tomato and tomato by-product are a good source of natural compound with important antioxidant and anti-proliferative activity. © Association of Food Scientists & Technologists (India) 2021.

Entities:  

Keywords:  Antioxidant capacity; MCF-7 cell line; Myoglobin protection; Phenolic compounds; Superoxide anion; Tomato by-product

Year:  2021        PMID： 35602438      PMCID： PMC9114191          DOI： 10.1007/s13197-021-05252-9

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   3.117


  22 in total

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Review 3.  Oxidative stress mitigation by antioxidants - An overview on their chemistry and influences on health status.

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4.  Designing antioxidant peptides based on the antioxidant properties of the amino acid side-chains.

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Journal:  Food Chem       Date:  2017-12-05       Impact factor: 7.514

5.  Phenolic composition of tomato varieties and an industrial tomato by-product: free, conjugated and bound phenolics and antioxidant activity.

Authors:  Xiomara Patricia Perea-Domínguez; Lizeth Zugey Hernández-Gastelum; Heidy Rosario Olivas-Olguin; Laura Gabriela Espinosa-Alonso; Maribel Valdez-Morales; Sergio Medina-Godoy
Journal:  J Food Sci Technol       Date:  2018-07-18       Impact factor: 2.701

6.  Antioxidant activity of flavonoids evaluated with myoglobin method.

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8.  Antioxidant Effects of Herbal Tea Leaves from Yacon (Smallanthus sonchifolius) on Multiple Free Radical and Reducing Power Assays, Especially on Different Superoxide Anion Radical Generation Systems.

Authors:  Shintaro Sugahara; Yuto Ueda; Kumiko Fukuhara; Yuki Kamamuta; Yasushi Matsuda; Tatsuro Murata; Yasuhiro Kuroda; Kiyotaka Kabata; Masateru Ono; Keiji Igoshi; Shin Yasuda
Journal:  J Food Sci       Date:  2015-10-12       Impact factor: 3.167

9.  Scavenging rate constants of hydrophilic antioxidants against multiple reactive oxygen species.

Authors:  Yoshimi Sueishi; Masashi Hori; Misa Ishikawa; Keiko Matsu-Ura; Erisa Kamogawa; Yusaku Honda; Masakazu Kita; Keishi Ohara
Journal:  J Clin Biochem Nutr       Date:  2014-02-21       Impact factor: 3.114

10.  Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols.

Authors:  Parisa Abbasi-Parizad; Patrizia De Nisi; Fabrizio Adani; Tommy Pepé Sciarria; Pietro Squillace; Alessio Scarafoni; Stefania Iametti; Barbara Scaglia
Journal:  Antioxidants (Basel)       Date:  2020-02-21
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