Drakou Marina, Birmpa Angeliki, Koutelidakis Antonios E, Komaitis Michael, Panagou Efstathios Z, Kapsokefalou Maria
Laboratory of Food Chemistry and.
Int J Food Sci Nutr. 2015 Mar;66(2):197-202. doi: 10.3109/09637486.2014.979320. Epub 2015 Jan 13.
The objective was to compare 10 types of table olives, 11 types of tomatoes and tomato products and 18 types of legumes from conventional or organic farming for selected nutritional properties. All products were tested for their total antioxidant capacity (TAC) (Ferric Reducing Antioxidant Power (FRAP) assay) and total phenolic content (Folin-Ciocalteau method). Tomatoes and legumes were further tested for iron and zinc dialyzability after in vitro digestion. Ascorbic acid content of tomatoes was also measured. The study resulted that the nutritional properties of olives, tomatoes and legumes tested were different among the various cultivars but, in most cases, not between products from organic or conventional farming. Natural black olives, cherry and santorini tomatoes and lentils exhibited superior nutritional properties.
目的是比较10种食用橄榄、11种番茄及番茄制品，以及18种来自传统或有机种植的豆类的特定营养特性。对所有产品进行了总抗氧化能力（TAC）（铁还原抗氧化能力（FRAP）测定法）和总酚含量（福林-西奥尔特法）的检测。对番茄和豆类在体外消化后还进行了铁和锌透析性的检测。还测定了番茄的抗坏血酸含量。研究结果表明，所检测的橄榄、番茄和豆类的营养特性在不同品种间存在差异，但在大多数情况下，有机种植和传统种植的产品之间并无差异。天然黑橄榄、樱桃番茄、圣托里尼番茄和小扁豆表现出更优的营养特性。
