Hernández Marcos, Rodríguez Elena, Díaz Carlos
Food Science and Nutrition Area, Department of Analytical Chemistry, Food Science and Nutrition, University of La Laguna, Avenida Astrofísico Sánchez s/n, 38201 La Laguna, Santa Cruz de Tenerife, Spain.
J Agric Food Chem. 2007 Oct 17;55(21):8604-15. doi: 10.1021/jf071069u.
Concentrations of antioxidant compounds (total phenolic compounds, free hydroxycinnamic acids, and lycopene) and color parameters ( a*, b*, and L*) were determined in 167 tomato samples belonging to five cultivars (Dorothy, Boludo, Dunkan, Dominique, and Thomas) produced on the island of Tenerife. Chlorogenic, caffeic, p-coumaric, and ferulic acids were identified and quantified in the tomato samples. Chlorogenic acid had the highest mean concentration, whereas the p-coumaric was not detected in almost half of the tomato samples. The cultivar, cultivation method, and production region had little influence on the concentration of analyzed parameters. Considerable seasonal variations in the levels of these parameters were observed. Many correlations were observed between the antioxidant compounds and color parameters. The tomato samples tended to be differentiated according to the sampling period when discriminant analysis was applied.
对特内里费岛生产的属于五个品种（多萝西、博卢多、邓肯、多米尼克和托马斯）的167个番茄样本，测定了抗氧化化合物（总酚类化合物、游离羟基肉桂酸和番茄红素）的浓度以及颜色参数（a*、b和L）。对番茄样本中的绿原酸、咖啡酸、对香豆酸和阿魏酸进行了鉴定和定量。绿原酸的平均浓度最高，而几乎一半的番茄样本中未检测到对香豆酸。品种、种植方法和生产地区对分析参数的浓度影响很小。观察到这些参数水平存在显著的季节性变化。在抗氧化化合物和颜色参数之间观察到许多相关性。当应用判别分析时，番茄样本倾向于根据采样期进行区分。
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