Ingallina Cinzia, Maccelli Alessandro, Spano Mattia, Di Matteo Giacomo, Di Sotto Antonella, Giusti Anna Maria, Vinci Giuliana, Di Giacomo Silvia, Rapa Mattia, Ciano Salvatore, Fraschetti Caterina, Filippi Antonello, Simonetti Giovanna, Cordeiro Carlos, Silva Marta Sousa, Crestoni Maria Elisa, Sobolev Anatoly P, Fornarini Simonetta, Mannina Luisa
Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, P. le Aldo Moro 5, 00185 Rome, Italy.
Dipartimento di Fisiologia e Farmacologia "V. Ersparmer", Sapienza Università di Roma, P. le Aldo Moro 5, 00185 Rome, Italy.
Antioxidants (Basel). 2020 Oct 21;9(10):1027. doi: 10.3390/antiox9101027.
Torpedino di Fondi (TF) is a hybrid tomato landrace developed in Sicily and recently introduced in the south Lazio area along with the classical San Marzano (SM) cultivar. The present study aimed at characterizing TF tomatoes at both pink and red ripening stages, and at comparing them with traditional SM tomatoes. A multidisciplinary approach consisting of morphological, chemical (FT-ICR MS, NMR, HPLC, and spectrophotometric methods), and biological (antioxidant and antifungal in vitro activity) analyses was applied. Morphological analysis confirmed the mini-San Marzano nature and the peculiar crunchy and solid consistency of TF fruits. Pink TF tomatoes displayed the highest content of hydrophilic antioxidants, like total polyphenols (0.192 mg/g), tannins (0.013 mg/g), flavonoids (0.204 mg/g), and chlorophylls a (0.344 mg/g) and b (0.161 mg/g), whereas red TF fruits were characterized by the highest levels of fructose (3000 mg/100 g), glucose (2000 mg/100 g), tryptophan (2.7 mg/100 g), phenylalanine (13 mg/100 g), alanine (25 mg/100 g), and total tri-unsaturated fatty acids (13% mol). Red SM fruits revealed the greatest content of lipophilic antioxidants, with 1234 mg/g of total carotenoids. In agreement with phenolics content, TF cultivar showed the greatest antioxidant activity. Lastly, red TF inhibited species (, and ) growth.
丰迪鱼雷番茄（TF）是一种在西西里岛培育的杂交番茄地方品种，最近与经典的圣马扎诺（SM）品种一起被引入拉齐奥南部地区。本研究旨在对TF番茄在粉红和红色成熟阶段进行特征描述，并将它们与传统的SM番茄进行比较。采用了一种多学科方法，包括形态学、化学（傅里叶变换离子回旋共振质谱、核磁共振、高效液相色谱和分光光度法）和生物学（体外抗氧化和抗真菌活性）分析。形态学分析证实了TF果实具有迷你圣马扎诺的特性以及独特的脆而坚实的质地。粉红TF番茄表现出最高含量的亲水性抗氧化剂，如总多酚（0.192毫克/克）、单宁（0.013毫克/克）、类黄酮（0.204毫克/克）以及叶绿素a（0.344毫克/克）和b（0.161毫克/克），而红色TF果实的特征是果糖（3000毫克/100克）、葡萄糖（2000毫克/100克）、色氨酸（2.7毫克/100克）、苯丙氨酸（13毫克/100克）、丙氨酸（25毫克/100克）和总三不饱和脂肪酸（13%摩尔）含量最高。红色SM果实显示出最高含量的亲脂性抗氧化剂，总类胡萝卜素含量为1234毫克/克。与酚类物质含量一致，TF品种表现出最大的抗氧化活性。最后，红色TF抑制了 物种（ 、 和 ）的生长。
