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Original Articles

Tomatoes and Tomato Products as Dietary Sources of Antioxidants

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Pages 313-325 | Published online: 28 Sep 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (15)

Chunyan Chen, Mingxuan Ma, Genzhong Liu, Fangfang Ma & Zhilong Bao. (2023) The fungal pathogen Fusarium solani poses an increasing threat to tomato production in Northern China. New Zealand Journal of Crop and Horticultural Science 0:0, pages 1-15.
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Chuqi Wang, Minhao Li, Xinyu Duan, Tareq Abu-Izneid, Abdur Rauf, Zidan Khan, Saikat Mitra, Talha Bin Emran, Abdullah S. M. Aljohani, Fahad A. Alhumaydhi, Muthu Thiruvengadam & Hafiz A. R. Suleria. (2022) Phytochemical and Nutritional Profiling of Tomatoes; Impact of Processing on Bioavailability - A Comprehensive Review. Food Reviews International 0:0, pages 1-25.
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Nikita S. Bhatkar, Shivanand S. Shirkole, Arun S. Mujumdar & Bhaskar N. Thorat. (2021) Drying of tomatoes and tomato processing waste: a critical review of the quality aspects. Drying Technology 39:11, pages 1720-1744.
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Lele Ma, Junwei Zhang, Ruidan Ren, Binghua Fan, Leiping Hou & Jianming Li. (2021) Effects of different organic nutrient solution formulations and supplementation on tomato fruit quality and aromatic volatiles. Archives of Agronomy and Soil Science 67:4, pages 563-575.
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Farhad Gholami, Jose Antonio, Cassandra Evans, Khadijeh Cheraghi, Leila Rahmani & Fatemeh Amirnezhad. (2021) Tomato powder is more effective than lycopene to alleviate exercise-induced lipid peroxidation in well-trained male athletes: randomized, double-blinded cross-over study. Journal of the International Society of Sports Nutrition 18:1.
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Yasmini P. A. Silva, Bárbara C. Borba, Vanessa A. Pereira, Marcela G. Reis, Márcio Caliari, Marianne Su-Ling Brooks & Tânia A. P. C. Ferreira. (2019) Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds. International Journal of Food Sciences and Nutrition 70:2, pages 150-160.
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César Uriel López-Palestina, César Leobardo Aguirre-Mancilla, Juan Carlos Raya-Pérez, Juan Gabriel Ramirez-Pimentel, Apolonio Vargas-Torres & Alma Delia Hernández-Fuentes. (2019) Physicochemical and antioxidant properties of gelatin-based films containing oily tomato extract (Solanum lycopersicum L.). CyTA - Journal of Food 17:1, pages 142-150.
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Shimeles Tilahun, Do Su Park, Tifsehit Solomon, Han Ryul Choi & Cheon Soon Jeong. (2019) Maturity stages affect nutritional quality and storability of tomato cultivars. CyTA - Journal of Food 17:1, pages 87-95.
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Hui Yi Leong, Pau Loke Show, Miang Hoong Lim, Chien Wei Ooi & Tau Chuan Ling. (2018) Natural red pigments from plants and their health benefits: A review. Food Reviews International 34:5, pages 463-482.
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Adebanjo A. Badejo. (2016) Nutrient Composition and Antioxidative Potential of Seasonings Formulated from Herbs, Spices, and Seafood. Journal of Culinary Science & Technology 14:3, pages 222-233.
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Emmanouil H. Papaioannou, Maria Liakopoulou-Kyriakides & Anastasios J. Karabelas. (2016) Natural Origin Lycopene and Its “Green” Downstream Processing. Critical Reviews in Food Science and Nutrition 56:4, pages 686-709.
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M. N. Shashirekha, S. E. Mallikarjuna & S. Rajarathnam. (2015) Status of Bioactive Compounds in Foods, with Focus on Fruits and Vegetables. Critical Reviews in Food Science and Nutrition 55:10, pages 1324-1339.
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Huri Ilyasoğlu & Nesibe Arslan Burnaz. (2015) Effect of Domestic Cooking Methods on Antioxidant Capacity of Fresh and Frozen Kale. International Journal of Food Properties 18:6, pages 1298-1305.
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Sujoy Saha, Ahammed Shabeer Thekkum Purath, ManjushaR. Jadhav, M. Loganathan, Kaushik Banerjee & A.B. Rai. (2014) Bioefficacy, residue dynamics and safety assessment of the combination fungicide trifloxystrobin 25% + tebuconazole 50%-75 WG in managing early blight of tomato (Lycopersicon esculentum Mill.). Journal of Environmental Science and Health, Part B 49:2, pages 134-141.
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AE Ferrer Dubois, GO Leite & JBT Rocha. (2013) Irrigation of Solanum lycopersicum L. with magnetically treated water increases antioxidant properties of its tomato fruits. Electromagnetic Biology and Medicine 32:3, pages 355-362.
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Vasiliki Liava, Christina Chaski, Mikel Añibarro-Ortega, Alexis Pereira, José Pinela, Lillian Barros & Spyridon A. Petropoulos. (2023) The Effect of Biostimulants on Fruit Quality of Processing Tomato Grown under Deficit Irrigation. Horticulturae 9:11, pages 1184.
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Paola Hernández-Carranza, Raúl Avila-Sosa, Obdulia Vera-López, Addí R. Navarro-Cruz, Héctor Ruíz-Espinosa, Irving I. Ruiz-López & Carlos E. Ochoa-Velasco. (2023) Uncovering the Role of Hormones in Enhancing Antioxidant Defense Systems in Stressed Tomato (Solanum lycopersicum) Plants. Plants 12:20, pages 3648.
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Anbarasan Rajan, Sumit Kumar, Chikkaballpur Krishnappa Sunil, Mahendran Radhakrishnan & Ashish Rawson. (2022) Recent advances in the utilization of industrial byproducts and wastes generated at different stages of tomato processing: Status report. Journal of Food Processing and Preservation 46:11.
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Bushra Raza, Amjad Hameed & Muhammad Yussouf Saleem. (2022) Fruit nutritional composition, antioxidant and biochemical profiling of diverse tomato (Solanum lycopersicum L.) genetic resource. Frontiers in Plant Science 13.
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Sultan Dere, Sebnem Kusvuran & Hayriye Yildiz Dasgan. (2022) Does drought increase the antioxidant nutrient capacity of tomatoes?. International Journal of Food Science & Technology 57:10, pages 6633-6645.
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Syed Mohammad Abdullah & Papiya Mitra Mazumder. 2022. Phytoantioxidants and Nanotherapeutics. Phytoantioxidants and Nanotherapeutics 31 53 .
Gieraldin Campos-Lozada, Xóchitl Alejandra Pérez-Marroquín, Graciela Callejas-Quijada, Rafael G. Campos-Montiel, Alejandro Morales-Peñaloza, Arely León-López & Gabriel Aguirre-Álvarez. (2022) The Effect of High-Intensity Ultrasound and Natural Oils on the Extraction and Antioxidant Activity of Lycopene from Tomato (Solanum lycopersicum) Waste. Antioxidants 11:7, pages 1404.
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Sani-e-Zahra, Muhammad Shahid Iqbal, Khizar Abbas & Muhammad Imran Qadir. (2022) Synthesis, characterization and evaluation of biological properties of selenium nanoparticles from Solanum lycopersicum. Arabian Journal of Chemistry 15:7, pages 103901.
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Gabriele Rocchetti, Biancamaria Senizza, Predrag Putnik, Danijela Bursać Kovačević, Francisco J Barba, Marco Trevisan & Luigi Lucini. (2019) Untargeted screening of the bound / free phenolic composition in tomato cultivars for industrial transformation. Journal of the Science of Food and Agriculture 99:14, pages 6173-6181.
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F. He, B. Thiele, M. Watt, T. Kraska, A. Ulbrich & A. J. Kuhn. (2019) Effects of Root Cooling on Plant Growth and Fruit Quality of Cocktail Tomato during Two Consecutive Seasons. Journal of Food Quality 2019, pages 1-15.
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Tommaso Michele Moles, Rita de Brito Francisco, Lorenzo Mariotti, Antonio Pompeiano, Antonio Lupini, Luca Incrocci, Giulia Carmassi, Andrea Scartazza, Laura Pistelli, Lorenzo Guglielminetti, Alberto Pardossi, Francesco Sunseri, Stefan Hörtensteiner & Diana Santelia. (2019) Salinity in Autumn-Winter Season and Fruit Quality of Tomato Landraces. Frontiers in Plant Science 10.
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Charlotte Steelheart, Matías Leonel Alegre, José Vera Bahima, María Eugenia Senn, Marcela Simontacchi, Carlos Guillermo Bartoli & Gustavo Esteban Gergoff Grozeff. (2019) Nitric oxide improves the effect of 1-methylcyclopropene extending the tomato (Lycopersicum esculentum L.) fruit postharvest life. Scientia Horticulturae 255, pages 193-201.
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Flavio Boccia, Paola Di Donato, Daniela Covino & Annarita Poli. (2019) Food waste and bio-economy: A scenario for the Italian tomato market. Journal of Cleaner Production 227, pages 424-433.
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Georgios K. Ntinas, Kalliopi Kadoglidou, Nektaria Tsivelika, Konstantinos Krommydas, Apostolos Kalivas, Parthenopi Ralli & Maria Irakli. (2019) Performance and Hydroponic Tomato Crop Quality Characteristics in a Novel Greenhouse Using Dye-Sensitized Solar Cell Technology for Covering Material. Horticulturae 5:2, pages 42.
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Krzysztof Dziedzic, Danuta Górecka, Artur Szwengiel, Jan Michniewicz, Agnieszka Drożdżyńska & Jarosław Walkowiak. (2018) Interactions between fecal bacteria, bile acids and components of tomato pomace. Food Science and Biotechnology 28:3, pages 649-655.
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Boško Borković, Đorđe Malenčić, Dejan Prvulović, Biljana Kiprovski, Vera Stojšin & Renata Iličić. (2017) Screening for Polyphenol Compounds and Antioxidant Capacity of Sweet Cherry Fruits Infected with Monilinia Laxa. Contemporary Agriculture 66:3-4, pages 46-52.
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Tilahun Shimeles, Su Park Do, Hong Seo Mu & Soon Jeong Cheon. (2017) Review on factors affecting the quality and antioxidant properties of tomatoes. African Journal of Biotechnology 16:32, pages 1678-1687.
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T.A.P.C. Ferreira, T.M. Santos, M.R. Fernandes, V.A. Pereira, A. Seleguini & R.C. Ferreira. (2017) Physicochemical and nutritional quality of tomatoes grown in a photoselective screenhouse. Acta Horticulturae:1170, pages 389-398.
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Carmen Capel, Fernando J. Yuste-Lisbona, Gloria López-Casado, Trinidad Angosto, Antonio Heredia, Jesús Cuartero, Rafael Fernández-Muñoz, Rafael Lozano & Juan Capel. (2017) QTL mapping of fruit mineral contents provides new chances for molecular breeding of tomato nutritional traits. Theoretical and Applied Genetics 130:5, pages 903-913.
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Shimeles Tilahun, Do Su Park, Adanech Melaku Taye & Cheon Soon Jeong. (2017) Effect of ripening conditions on the physicochemical and antioxidant properties of tomato (Lycopersicon esculentum Mill.). Food Science and Biotechnology 26:2, pages 473-479.
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Lismaíra Gonçalves Caixeta Garcia, William Fagundes Guimarães, Ester Candido Rodovalho, Nayara Ribeiro Alves de Avelar Peres, Fernanda Salamoni Becker & Clarissa Damiani. (2017) Geleia de buriti (Mauritia flexuosa): agregação de valor aos frutos do cerrado brasileiro. Brazilian Journal of Food Technology 20:0.
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