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Abstract
Tomatoes are an important source of antioxidant compounds, such as lycopene, phenolics and ascorbic acid. The main objective of this study was to determine the accessibility (availability for absorption) of the antioxidant compounds (total phenolics, total flavonoids, lycopene, ascorbic acid) and the antioxidant activity in fresh tomatoes of three cultivars (Excell, Tradiro and Flavourine) grown in New Zealand. The tomatoes were subjected to an in vitro digestion method, in which the pH, temperature, enzymes and chemical conditions were maintained according to human gastrointestinal conditions. The results showed that a high amount of the total phenolics and total flavonoids (71–77%) were released from tomatoes during digestion. However, only 3.2–4.5% of the total lycopene was released. No ascorbic acid could be detected after completion of in vitro digestion, probably due to degradation. After completion of digestion, the in vitro digestion extracts were found to have 45–50% antioxidant activity compared with the total antioxidant activity of fresh tomatoes (as measured by the 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid diammonium salt radical decolourization assay). This study shows that the antioxidant components of tomatoes were affected by the in vitro digestion conditions depending on the type of compound. This in vitro digestion method gives an estimate of the release of antioxidant components in tomato, which may predict their in vivo behaviour.