Journal
FOOD CHEMISTRY
Volume 136, Issue 2, Pages 878-888Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.08.020
Keywords
Tomato; Carotenoids; H9c2; Antioxidant activity; Caspase-3 activity; MMP-2 activity
Funding
- A-Base research of Agriculture & Agri-Food Canada [RBPI 109]
- Sustainable Production Systems Program of the University of Guelph/Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA)
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The carotenoid compositions, antioxidant activities and the potential cardio-protective role of 13 tomato cultivars with distinct colour were studied. Colour coordinates were evaluated by colorimeter and the carotenoid compositions were analysed by UPLC. Red tomatoes had the highest total carotenoid contents (TCC) and antioxidant activities, followed by purple, orange, pink and yellow ones. The TCC were 120.5-278.0 mu g/g DW, and the antioxidant activities were 21.32-40.07 mu mol TE/g DW (PCL), 64.42-89.98% (DPPH) and 10.47-13.76 mu mol TE/g DW (ORAC), respectively. The lipophilic extracts were also found to prevent cell death in a cell-based model system using cardiac H9c2 cells and H2O2, via attenuation of the caspase-3 and matrix metalloproteinase-2 activities. The extracts of different tomatoes showed strong but different antioxidant activities. Roles of total and individual carotenoids in the antioxidant activities were studied and lycopene showed the highest correlation. Results of this study can be used to guide the development of new tomato cultivars and functional foods, and benefit the consumers. (C) 2012 Elsevier Ltd. All rights reserved.
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