Perea-Domínguez Xiomara Patricia, Hernández-Gastelum Lizeth Zugey, Olivas-Olguin Heidy Rosario, Espinosa-Alonso Laura Gabriela, Valdez-Morales Maribel, Medina-Godoy Sergio
1Laboratorio de Alimentos Funcionales, Departamento de Biotecnología Agrícola, Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Unidad Sinaloa, Blvd Juan de Dios Bátiz Paredes 250, C.P. 81101 Guasave, Sinaloa México.
Instituto Tecnológico de Los Mochis, Blvd Juan de Dios Bátiz and 20 de Noviembre, El Parque, C.P. 81250 Los Mochis, Sinaloa México.
J Food Sci Technol. 2018 Sep;55(9):3453-3461. doi: 10.1007/s13197-018-3269-9. Epub 2018 Jul 18.
The aim of this study was to isolate, identify and quantify soluble free phenolics, conjugated acid-hydrolysable phenolics (AHP) and alkaline-hydrolysable phenolics, and bound phenolics (BP) fractions from two tomato varieties (saladette and grape) and an industrial tomato by-product, as well as, to determine their antioxidant capacity. Phenolic composition was determined using Folin-Ciocalteu's method and HPLC-DAD. AHP were predominant in grape and saladette tomato extracts (91.47 ± 17.28 mg gallic acid equivalents (GAE) per g dry extract (DE) and 57.41 ± 8.80 mg GAE per g DE, respectively), while BP form was predominant in tomato by-product (51.30 ± 10.91 GAE per g DE). AHP extract of grape tomato presented the highest antioxidant capacity by DPPH assay (252.35 ± 42.55 μmol trolox equiv (TE) per g DE). In the case of ORAC assay, AHP fractions from both grape (1005.19 ± 138.52 μmol TE per g DE) and saladette tomatoes (804.16 ± 131.45 μmol TE per g DE), and BP fraction from by-product (852.40 ± 71.46 μmol TE per g DE) showed the highest ORAC values. Caffeic acid was the most abundant phenolic acid and it was found mainly in its conjugated forms. Naringenin was the most abundant flavonoid and it was mainly detected in bound form. Our analysis allowed a better characterization of phenolic compounds in whole tomato and by-product, remarking the importance of the fractionation. The valorization of the industrial tomato by-product, through the use of its different fractions of phenolic antioxidant compounds, could generate additional income to the tomato industry and reduce the waste disposal problem.
本研究的目的是从两个番茄品种（沙拉德番茄和葡萄番茄）以及一种工业番茄副产品中分离、鉴定和定量可溶性游离酚类、共轭酸水解酚类（AHP）、碱水解酚类和结合酚类（BP）组分，并测定它们的抗氧化能力。使用福林-西奥尔特法和高效液相色谱-二极管阵列检测法测定酚类组成。AHP在葡萄番茄和沙拉德番茄提取物中占主导地位（分别为每克干提取物（DE）91.47±17.28毫克没食子酸当量（GAE）和每克DE 57.41±8.80毫克GAE），而BP形式在番茄副产品中占主导地位（每克DE 51.30±10.91 GAE）。通过DPPH法测定，葡萄番茄的AHP提取物具有最高的抗氧化能力（每克DE 252.35±42.55微摩尔 Trolox当量（TE））。在ORAC测定中，来自葡萄番茄（每克DE 1005.19±138.52微摩尔TE）和沙拉德番茄（每克DE 804.16±131.45微摩尔TE）的AHP组分以及来自副产品的BP组分（每克DE 852.40±71.46微摩尔TE）显示出最高的ORAC值。咖啡酸是含量最丰富的酚酸，主要以其共轭形式存在。柚皮素是含量最丰富的黄酮类化合物，主要以结合形式被检测到。我们的分析有助于更好地表征整个番茄和副产品中的酚类化合物，凸显了分级分离的重要性。通过利用工业番茄副产品中不同的酚类抗氧化化合物组分进行增值利用，可以为番茄产业带来额外收入，并减少废物处理问题。
