Articles
NUTRITIONAL CHARACTERISTICS OF GREENHOUSE CHERRY TOMATOES
Article number
614_101
Pages
681 – 686
Language
English
Abstract
Cherry tomatoes are characterized by relatively high levels of antioxidants, particularly lycopene, and high antioxidant ability; in Sicily they are produced in cold greenhouses within production cycles that cover all the year.
Considering this we have investigated the changes of some compositional parameters (sugars, ascorbic acid,
-tocopherol, carotenoids, phenolic compounds, antioxidant activity) associated to the nutritional value and to the health-related properties of fruits harvested in Sicily at different times of the year.
Sampled fruits had particularly high levels of sugars, ascorbic acid and carotenoids, which, on the other hand, had a considerable variability; in spite of this variability of ascorbic acid and carotenoid content, one serving of raw tomatoes (100 g) can provide a relevant amount of vitamin C and A (respectively, 50÷120% and 12÷25% of the recommended daily intake) and lycopene (7060÷11970 mg/100g) throughout the year.
The content of main phenolic compounds (particularly the flavonoids rutin and naringenin) evidenced the highest variability among tomato antioxidants.
None of the parameters had a significant relationship with mean solar radiation measured during the ripening period of the fruits.
Considering this we have investigated the changes of some compositional parameters (sugars, ascorbic acid,
-tocopherol, carotenoids, phenolic compounds, antioxidant activity) associated to the nutritional value and to the health-related properties of fruits harvested in Sicily at different times of the year.Sampled fruits had particularly high levels of sugars, ascorbic acid and carotenoids, which, on the other hand, had a considerable variability; in spite of this variability of ascorbic acid and carotenoid content, one serving of raw tomatoes (100 g) can provide a relevant amount of vitamin C and A (respectively, 50÷120% and 12÷25% of the recommended daily intake) and lycopene (7060÷11970 mg/100g) throughout the year.
The content of main phenolic compounds (particularly the flavonoids rutin and naringenin) evidenced the highest variability among tomato antioxidants.
None of the parameters had a significant relationship with mean solar radiation measured during the ripening period of the fruits.
Publication
Authors
A. Raffo, M. Salucci, E. Azzini, A. Bertone, G.B. Quaglia, V. Fogliano, G. Graziani, G. La Malfa
Keywords
Lycopersicon esculentum, cold greenhouse, seasonal trend, antioxidants, ascorbic acid, carotenoids, phenolic compounds.
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