Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 89, Issue 8, Pages 1255-1270Publisher
WILEY-BLACKWELL
DOI: 10.1002/jsfa.3605
Keywords
tomato; Lycopersicon esculentum Mill.; flavonoids; phenolics; cultivars; cultivation practices
Funding
- Research Council of Norway
- Foundation for Research Levy on Agricultural Products
- Agricultural Agreement Research Fund
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BACKGROUND: Tomato, one of the most important vegetables worldwide, contains a range of flavonoids and phenolic acids in addition to lycopene, which are regarded as potentially useful compounds with respect to health benefits. Composition data in fresh tomatoes vary due to genetic and environmental factors and cultural practices. Breeding programs aim to produce tomatoes with enhanced levels of flavonoids and other phenolics. RESULTS: The present paper gives an overview of flavonoids, stilbenoids and other phenolics reported to occur in tomato fruits. Contents are reported for a wide range of cultivars and types. Metabolism of phenolics during fruit maturation and tissue location are described, and an overview of measured contents is given. Effects of environmental conditions and cultural practices are estimated using available literature. Recent literature on transgenic tomatoes is included, and possibilities for regulating phenolic contents in tomatoes are discussed. CONCLUSION: The literature review clearly discloses a rapidly growing interest in flavonoids and other phenolics in tomato fruits and products made thereof. This is particularly connected to the antioxidant properties of these compounds as well as other possible health effects. Choice of cultivar and effects of environment and agronomic practices are important factors with respect to phenolic qualities and quantities of tomatoes. (C) 2008 Society of Chemical Industry
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