Relations between nutrients and bioactive compounds of commercial tomato varieties by the Principal Component Analysis

Detalhes bibliográficos
Autor(a) principal: RODRIGUES,Marcy Heli Paiva
Data de Publicação: 2022
Outros Autores: KUPSKI,Larine, SOUZA,Taiana Denardi de, ARIAS,Jean Lucas de Oliveira, D’OCA,Marcelo Montes, FURLONG,Eliana Badiale
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100446
Resumo: Abstract This study evaluated relations among nutrients, bioactive compounds and antioxidant activity of commercial tomato varieties grown in field conditions in order to identify their biological potential by the Principal Component Analysis (PCA). Four commercial tomato varieties (Long Life, Italian, Khaki and Cherry), homogenized by their maturation stage (color, sugar/acidity ratio and pH) were evaluated regarding macro components (sugars, pectin and minerals) and functional ones (carotenoids, phenolic compounds and ascorbic acid). Cherry tomatoes stood out for their pectin and lycopene contents and their sugar/acidity ratio. Tomato samples were good sources of Cu and Ca. The PCA showed that the antioxidant potential of phenolic compounds was related to protocatecoic acid and quercetin concentrations. Italian and Cherry varieties stood out for their carotenoid contents. In field conditions, Cherry and Italian tomatoes were the best sources of functional compounds among the most common varieties found in the human diet.
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spelling Relations between nutrients and bioactive compounds of commercial tomato varieties by the Principal Component Analysisascorbic acidcarotenoidsmacro componentsphenolic compoundsprotocatecoic acidAbstract This study evaluated relations among nutrients, bioactive compounds and antioxidant activity of commercial tomato varieties grown in field conditions in order to identify their biological potential by the Principal Component Analysis (PCA). Four commercial tomato varieties (Long Life, Italian, Khaki and Cherry), homogenized by their maturation stage (color, sugar/acidity ratio and pH) were evaluated regarding macro components (sugars, pectin and minerals) and functional ones (carotenoids, phenolic compounds and ascorbic acid). Cherry tomatoes stood out for their pectin and lycopene contents and their sugar/acidity ratio. Tomato samples were good sources of Cu and Ca. The PCA showed that the antioxidant potential of phenolic compounds was related to protocatecoic acid and quercetin concentrations. Italian and Cherry varieties stood out for their carotenoid contents. In field conditions, Cherry and Italian tomatoes were the best sources of functional compounds among the most common varieties found in the human diet.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100446Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.60020info:eu-repo/semantics/openAccessRODRIGUES,Marcy Heli PaivaKUPSKI,LarineSOUZA,Taiana Denardi deARIAS,Jean Lucas de OliveiraD’OCA,Marcelo MontesFURLONG,Eliana Badialeeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100446Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Relations between nutrients and bioactive compounds of commercial tomato varieties by the Principal Component Analysis
title Relations between nutrients and bioactive compounds of commercial tomato varieties by the Principal Component Analysis
spellingShingle Relations between nutrients and bioactive compounds of commercial tomato varieties by the Principal Component Analysis
RODRIGUES,Marcy Heli Paiva
ascorbic acid
carotenoids
macro components
phenolic compounds
protocatecoic acid
title_short Relations between nutrients and bioactive compounds of commercial tomato varieties by the Principal Component Analysis
title_full Relations between nutrients and bioactive compounds of commercial tomato varieties by the Principal Component Analysis
title_fullStr Relations between nutrients and bioactive compounds of commercial tomato varieties by the Principal Component Analysis
title_full_unstemmed Relations between nutrients and bioactive compounds of commercial tomato varieties by the Principal Component Analysis
title_sort Relations between nutrients and bioactive compounds of commercial tomato varieties by the Principal Component Analysis
author RODRIGUES,Marcy Heli Paiva
author_facet RODRIGUES,Marcy Heli Paiva
KUPSKI,Larine
SOUZA,Taiana Denardi de
ARIAS,Jean Lucas de Oliveira
D’OCA,Marcelo Montes
FURLONG,Eliana Badiale
author_role author
author2 KUPSKI,Larine
SOUZA,Taiana Denardi de
ARIAS,Jean Lucas de Oliveira
D’OCA,Marcelo Montes
FURLONG,Eliana Badiale
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv RODRIGUES,Marcy Heli Paiva
KUPSKI,Larine
SOUZA,Taiana Denardi de
ARIAS,Jean Lucas de Oliveira
D’OCA,Marcelo Montes
FURLONG,Eliana Badiale
dc.subject.por.fl_str_mv ascorbic acid
carotenoids
macro components
phenolic compounds
protocatecoic acid
topic ascorbic acid
carotenoids
macro components
phenolic compounds
protocatecoic acid
description Abstract This study evaluated relations among nutrients, bioactive compounds and antioxidant activity of commercial tomato varieties grown in field conditions in order to identify their biological potential by the Principal Component Analysis (PCA). Four commercial tomato varieties (Long Life, Italian, Khaki and Cherry), homogenized by their maturation stage (color, sugar/acidity ratio and pH) were evaluated regarding macro components (sugars, pectin and minerals) and functional ones (carotenoids, phenolic compounds and ascorbic acid). Cherry tomatoes stood out for their pectin and lycopene contents and their sugar/acidity ratio. Tomato samples were good sources of Cu and Ca. The PCA showed that the antioxidant potential of phenolic compounds was related to protocatecoic acid and quercetin concentrations. Italian and Cherry varieties stood out for their carotenoid contents. In field conditions, Cherry and Italian tomatoes were the best sources of functional compounds among the most common varieties found in the human diet.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100446
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100446
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.60020
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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