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

Figures & data

Table 1 Anti-oxidative activities of hydrophilic and lipophilic fractions of nine cultivars of tomato

	Aqueous fraction		Lipophilic fraction
Cultivar	TEAC ^a	A (%) ^b	TEAC ^a	A′ (%) ^b
San Marzano 823	24.9	13.6	0.55	2.12
Cirio 3	36.6	19.95	0.38	1.48
All Flash 900	24.4	13.3	0.48	1.85
Castiglione del Lago Perugla	31.1	18.6	0.35	1.33
Roma	31.7	17.3	0.30	1.17
Black tomato	14.2	7.72	0.26	1.00
Red Beefsteak	23.6	12.88	0.073	0.28
Finest Tesco	37.1	20.23	0.065	0.25
Holland	47.4	25.85	0.10	0.39
^aTEAC is Trolox Equivalent Antioxidant Capacity (μM) per 1mg of fresh weight; ^bpercentage of the absorbance of the uninhibited radical cation solution expressed per 1 mg of fresh material, obtained by using DMPD and ABTS methods, respectively.

Figure 1 Tomato lipophilic extracts HPLC chromatogram (cultivar S.Marzano). Detection was performed at 450 nm. Analytical conditions were described in the text.

Figure 2 Total concentrations of lycopene and β-carotene recovered by HPLC analyses from lipophilic extracts of nine cultivars of tomato. Results were expressed as % (× 10⁻³) of carotenoids per unit weight of fruits.

Table 2 Citotoxic activities in brine shrimps assay of total lipophilic fractions and fraction FR1 (unidentified carotenoids) of all cultivars

Cultivar	Diethyl Ether extract LD50 (ppm)	FRI LD50 (ppm)
San Marzano 823	70.74 (121.9/39.3)	47.31 (126.1/18.1)
Cirio 3	24.63 (51.7/7.8)	68.30 (222.2/32.5)
All Flash 900	51.07 (93.7/24.4)	35.74 (153.7/15.4)
Castiglione del Lago Perugia	80.58 (144.9/43.3)	30.21 (132.7/12.3)
Roma	12.27 (21.73/4.8)	4.19 (12.28/0.69)
Black tomato	75.24 (136.7/36.9)	43.17 (121.1/16.3)
Red Beefsteak	245.55 (426.0/145.6)	69.53 (231.2/33.5)
Finest Tesco	42.10 (68.0/23.6)	32.05 (142.7/17.3)
Holland	225.63 (398.7/122.9)	62.30 (202.2/28.5)
The values of 95% confidence intervals are shown in parentheses.