Toor R K, Lister C E, Savage G P
Food Group, Animal and Food Sciences Division, Lincoln University, Canterbury, New Zealand.
Int J Food Sci Nutr. 2005 Dec;56(8):597-605. doi: 10.1080/09637480500490400.
The objective of this study was to compare the antioxidant activities, total phenolics, lycopene and ascorbic acid content of four commercial tomato cultivars (Excell, Tradiro, Flavourine and Campari) of New Zealand, grown under similar hydroponic conditions. The mean antioxidant activity of the four cultivars, as measured with the ABTS radical decolourization assay, ranged from 2329 to 3268 micromole TEAC/100 g dry matter (DM) in the hydrophilic extracts and from 178 to 303 micromole TEAC/100 g DM in the lipophilic extracts. The major antioxidant components per 100 g DM were phenolics (343-451 mg gallic acid equivalents in hydrophilic extract and 53-74 mg gallic acid equivalents in lipophilic extract), flavonoids (175-204 mg rutin equivalents), ascorbic acid (153-195 mg) and lycopene (33-54 mg). Ascorbic acid and flavonoids were found to contribute 28-38% and 29-34%, respectively, to the antioxidant activity of the hydrophilic extract of tomatoes. The results showed that the smallest cultivar (Campari) had significantly (P < 0.05) higher antioxidant activities, total phenolics and flavonoids than the larger sized cultivars (Excell, Tradiro and Flavourine). This could be attributed to the significantly (P < 0.05) higher surface area/volume ratio of the small cultivar (0.15) when compared with the large-sized cultivars (0.10-0.12). The tomato cultivar (Flavourine) with a brighter red colour (higher a*/b* value), had a higher lycopene content as well, which suggests that the a*/b* value of tomatoes can be used as an indicator of their lycopene content. The phenolics (r = 0.84**) and flavonoids (r = 0.88**) were significantly related to the antioxidant activity of the hydrophilic extract, which suggests that measurement of total phenolics or flavonoids can be used as indicators of the antioxidant activity of tomatoes.
本研究的目的是比较在相似水培条件下种植的新西兰四个商业番茄品种（Excell、Tradiro、Flavourine和Campari）的抗氧化活性、总酚含量、番茄红素和抗坏血酸含量。用ABTS自由基脱色法测定，四个品种的平均抗氧化活性在亲水性提取物中为2329至3268微摩尔TEAC/100克干物质（DM），在亲脂性提取物中为178至303微摩尔TEAC/100克DM。每100克DM的主要抗氧化成分是酚类物质（亲水性提取物中为343 - 451毫克没食子酸当量，亲脂性提取物中为53 - 74毫克没食子酸当量）、黄酮类化合物（175 - 204毫克芦丁当量）、抗坏血酸（153 - 195毫克）和番茄红素（33 - 54毫克）。发现抗坏血酸和黄酮类化合物分别对番茄亲水性提取物的抗氧化活性贡献28 - 38%和29 - 34%。结果表明，最小的品种（Campari）的抗氧化活性、总酚含量和黄酮类化合物含量显著（P < 0.05）高于较大尺寸的品种（Excell、Tradiro和Flavourine）。这可能归因于与大尺寸品种（0.10 - 0.12）相比，小品种（0.15）的表面积/体积比显著（P < 0.05）更高。颜色更红（a*/b值更高）的番茄品种（Flavourine）的番茄红素含量也更高，这表明番茄的a/b值可作为其番茄红素含量的指标。酚类物质（r = 0.84）和黄酮类化合物（r = 0.88*）与亲水性提取物的抗氧化活性显著相关，这表明总酚或黄酮类化合物的测定可作为番茄抗氧化活性的指标。
