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Carotenoids in fresh and processed tomato ( Solanum lycopersicum ) fruits protect cells from oxidative stress injury
Author(s) -
Del Giudice Rita,
Petruk Ganna,
Raiola Assunta,
Barone Amalia,
Monti Daria Maria,
Rigano Maria Manuela
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7910
Subject(s) - lycopene , carotenoid , solanum , oxidative stress , antioxidant , food science , chemistry , oxidative phosphorylation , biology , biochemistry , horticulture , botany
BACKGROUND Lipophilic antioxidants in tomato ( Solanum lycopersicum ) fruits exert important functions in reducing the risk of human diseases. Here the effect of thermal processing on the antioxidant activity of lipophilic extracts from the commercial tomato hybrid ‘Zebrino’ was analysed. Carotenoid content and lipophilic antioxidant activity were determined and the ability of tomato extracts in rescuing cells from oxidative stress was assessed. RESULTS Lipophilic antioxidant activity was completely retained after heat treatment and extracts were able to mitigate the detrimental effect induced by oxidative stress on different cell lines. Lycopene alone was able to rescue cells from oxidative stress, even if to a lower extent compared with tomato extracts. These results were probably due to the synergistic effect of tomato compounds in protecting cells from oxidative stress injury. CONCLUSION The current study provides valuable insights into the health effect of the dietary carotenoids present in fresh and processed tomato fruits. © 2016 Society of Chemical Industry