Valorisation of table tomato crop by-products: Phenolic profiles and in vitro antioxidant and antimicrobial activities
Barata, Ana Maria
Carvalho, Ana Maria
Ferreira, Isabel C.F.R.
Article (Published version)
© 2020 Institution of Chemical Engineers
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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 quercetin-3-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.
Keywords:Table tomato varieties; By-products valorization; Phenolic compounds; Antioxidant activity; Antimicrobial activity; Chlorophylls
Source:Food and Bioproducts Processing, 2020, 124, 307-319
- Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 451-03-68/2020-14/200007 (University of Belgrade, Institute for Biological Research 'Siniša Stanković') (RS-200007)
- Foundation for Science and Technology (FCT, Portugal)