Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 124, Issue -, Pages 307-319Publisher
ELSEVIER
DOI: 10.1016/j.fbp.2020.09.006
Keywords
Table tomato varieties; By-products valorization; Phenolic compounds; Antioxidant activity; Antimicrobial activity; Chlorophylls
Funding
- Foundation for Science and Technology (FCT, Portugal) through FCT/MCTES [UIDB/00690/2020]
- FCT
- FEDER Interreg Espana-Portugal [0377 Iberphenol 6 E]
- Ministry of Education, Science and Technological Development of Republic of Serbia [451-03-68/2020-14/200007]
- PEPAC Program (2015)
- [Norte-01-0247-FEDER-024479]
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Little attention has been paid to the phenolic composition and bioactive properties of primary tomato plant by-products (Solanum lycopersicum L.) as compared to fruits. In this study, axillary green shoots resulting from pruning and aerial biomass at the end of the cultivation cycle were characterized for their composition in chlorophylls and phenolic compounds, as well as for antioxidant and antimicrobial activities. The HPLC-DAD-ESI/MSn analysis allowed identifying phenolic acids and flavonoids, with prevalence of quercetin3-O-rutinoside (rutin). The extracts had in vitro antioxidant and antihemolytic activity, especially those produced from pruning materials. Despite their low activity against the tested microfungi, some extracts had ability to inhibit and kill some bacteria more effectively than the antibiotic ampicillin. It was interesting to conclude that table tomato crop remains, currently with no commercial value, can be used to produce extracts with antioxidant and antibacterial activities for possible use in the agri-food sector as natural preservatives. (C) 2020 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
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