Antioxidative Activity and Lycopene and β-Carotene Contents in Different Cultivars of Tomato (Lycopersicon Esculentum)

Abstract

Nine different Lycopersicon esculentum varieties were analysed in order to determine differences in the antioxidant activity, both hydrophilic and lipophilic. To assess the nutritional value of all varieties, the total content of principal carotenoids, lycopene, and β-carotene was also analysed. On the basis of analyses performed on all lipophilic fractions, we can affirm that the total antioxidant activity of tomato is due to the integrated action of different compounds instead of that of any single compound such as lycopene and β-carotene. Anticytotoxic activities by brine shrimps assay were also tested on all lipophilic fractions to evaluate potential antitumoral activity.

Keywords:

• Antioxidant activity
• Lycopersicon esculentum
• Tomato
• Lycopene
• β-carotene
• Brine shrimp assay