TY - JOUR
T1 - Antioxidant compounds and activities of pedicel and sepals from twelve varieties of colored cherry tomatoes
AU - Kim, Yena
AU - Shin, Youngjae
AU - Kim, Young Jun
N1 - Publisher Copyright:
© The Korean Society of Food Science and Technology
PY - 2020/12
Y1 - 2020/12
N2 - This study analyzed the antioxidant contents and activities of the pedicel and sepals from 12 colored cherry tomatoes ('Green Joy', 'TY Item', 'Dotori Red TY', 'TY Sispen', 'KT Orange TY', 'White Joy TY', 'Dotori Norang TY', 'Beta Tiny', 'Blacklin', 'KT Red TY', 'KT Norang TY', 'Black Joy 200') for their potential use as bioactive ingredients. 'Green Joy' had a significantly higher content of total flavonoids (92.55±3.20 mg CE/100 g FW), total phenolics (261.94±8.32 mg GAE/100 g FW), and total antioxidant activity than the other varieties. The main polyphenols were rutin, chlorogenic acid, and methyl gallate. For all 12 samples, the total flavonoids content was highly correlated with the total phenolics content and the total antioxidant activities. Non-edible parts of cherry tomato have high potential as functional food materials because they contain similar or more antioxidants and antioxidant properties than the pulp of tomato and cherry tomato or other fruits.
AB - This study analyzed the antioxidant contents and activities of the pedicel and sepals from 12 colored cherry tomatoes ('Green Joy', 'TY Item', 'Dotori Red TY', 'TY Sispen', 'KT Orange TY', 'White Joy TY', 'Dotori Norang TY', 'Beta Tiny', 'Blacklin', 'KT Red TY', 'KT Norang TY', 'Black Joy 200') for their potential use as bioactive ingredients. 'Green Joy' had a significantly higher content of total flavonoids (92.55±3.20 mg CE/100 g FW), total phenolics (261.94±8.32 mg GAE/100 g FW), and total antioxidant activity than the other varieties. The main polyphenols were rutin, chlorogenic acid, and methyl gallate. For all 12 samples, the total flavonoids content was highly correlated with the total phenolics content and the total antioxidant activities. Non-edible parts of cherry tomato have high potential as functional food materials because they contain similar or more antioxidants and antioxidant properties than the pulp of tomato and cherry tomato or other fruits.
KW - Antioxidant
KW - Cherry tomato
KW - DPPH
KW - Flavonoid
KW - Polyphenol
UR - https://www.scopus.com/pages/publications/85099712439
U2 - 10.9721/KJFST.2020.52.6.616
DO - 10.9721/KJFST.2020.52.6.616
M3 - Article
AN - SCOPUS:85099712439
SN - 0367-6293
VL - 52
SP - 604
EP - 609
JO - Korean Journal of Food Science and Technology
JF - Korean Journal of Food Science and Technology
IS - 6
ER -