Bioactive Compounds and Antioxidant Capacity in Dark Green, Old Gold Crimson, Ripening Inhibitor, and Normal Tomatoes

REFERENCES

• Liaudanskas, M.; Viškelis, P.; Kviklys, D.; Raudonis, R.; Janulis, V. A Comparative Study of Phenolic Content in Apple Fruits. International Journal of Food Properties 2015, 18(5), 945–953.
   Web of Science ®Google Scholar
• Siddiqui, M.W.; Chakraborty, I.; Mishra, P.; Hazra, P. Bioactive Attributes of Tomatoes Possessing dg, ogc, and rin Genes. Food & Function 2014, 5, 936–943. DOI:10.1039/c3fo60520e
   Google Scholar
• Siddiqui, M.W.; Momin, C.M.; Acharya, P.; Kabir, J.; Debnath, M.K.; Dhua, R.S. Dynamics of Changes in Bioactive Molecules and Antioxidant Potential of Capsicum Chinese Jacq. cv. Habanero at Nine Maturity Stages. Acta Physiologiae Plantarum 2012, 35, 1141–1148. DOI:10.1007/s11738-012-1152-2
   Web of Science ®Google Scholar
• Ayala-Zavala, J.F.; Vega-Vega, V.; Rosas-Domínguez, C.; Palafox-Carlos, H.; Villa-Rodriguez, J.A.; Siddiqui, M.W.; Dávila-Aviña, J.E.; González-Aguilar, G.A. Agro-Industrial Potential of Exotic Fruit By-Products As a Source of Food Additives. Food Research International 2011, 44(7), 1866–1874.
   Web of Science ®Google Scholar
• Ilahy, R.; Hdider, C.; Lenucci, M.S.; Tlili, I.; Dalessandro, G. Antioxidant Activity and Bioactive Compound Changes During Fruit Ripening of High-Lycopene Tomato Cultivars. Journal of Food Composition and Analysis 2011, 24(4–5), 588–595.
   Web of Science ®Google Scholar
• Lenucci, M.S.; Cadinu, D.; Taurino, M.; Piro, G.; Dalessandro, G. Antioxidant Composition in Cherry and High-Pigment Tomato Cultivars. Journal Agricultural and Food Chemistry 2006, 54, 2606–2613.
   PubMed Web of Science ®Google Scholar
• Meléndez-Martínez, A.J.; Ayala, F.; Echávarri, J.F.; Negueruela, A.I.; Escudero-Gilete, M.L.; González-Miret, M.L.; Vicario, I.M. A Novel and Enhanced Approach for the Assessment of the Total Carotenoid Content of Foods Based on Multipoint Spectroscopic Measurements. Food Chemistry 2011, 126, 1862–1869.
   PubMed Web of Science ®Google Scholar
• Siddiqui, M.W.; Ayala-Zavala, J.F.; Dhua, R.S. Genotypic Variation in Tomatoes Affecting Processing and Antioxidant Attributes. Critical Reviews in Food Science and Nutrition 2015, 55(13), 1819–1835. DOI:10.1080/10408398.2012.710278.
   Google Scholar
• Kaur, D.; Sharma, R.; Wani, A.A.; Gill, B.S.; Sogi, D.S. Physicochemical Changes in Seven Tomato (Lycopersicon Esculentum) Cultivars During Ripening. International Journal of Food Properties 2006, 9, 747–757.
   Web of Science ®Google Scholar
• Guil-Guerrero, J.L.; Rebolloso-Fuentes, M.M. Nutrient Composition and Antioxidant Activity of Eight Tomato (Lycopersicon Esculentum) Varieties. Journal of Food Composition and Analysis 2009, 22(2), 123–129.
   Web of Science ®Google Scholar
• Ilahy, R.; Hdider, C.; Lenucci, M.S.; Tlili, I.; Dalessandro, G. Phytochemical Composition and Antioxidant Activity of High-Lycopene Tomato (Solanum Lycopersicum L.) Cultivars Grown in Southern Italy. Scientia Horticulturae 2011, 127(3), 255–261.
   Web of Science ®Google Scholar
• Terzopoulos, P.J.; Bebeli, P.J. DNA and Morphological Diversity of Selected Greek Tomato (Solanum Lycopersicum L.) Landraces. Scientia Horticulturae 2008, 116(4), 354–361.
   Web of Science ®Google Scholar
• Wanlapa, S.; Wachirasiri, K.; Sithisam-ang, D.; Suwannatup, T. Potential of Selected Tropical Fruit Peels As Dietary Fiber in Functional Foods. International Journal of Food Properties 2015, 18(6), 1306–1316.
   Web of Science ®Google Scholar
• Sacks, E.J.; Francis, D.M. (2001). Genetic and Environmental Variation for Tomato Flesh Color in a Population of Modern Breeding Lines. Journal of the American Society for Horticultural Science 2001, 126(2), 221–226.
   Web of Science ®Google Scholar
• AOAC. Official Methods of Analysis. Association of Official Analytical Chemists, 5th Ed; Wilson Boulevard: Arlington, VA, 1990.
   Google Scholar
• Hossain, M.A.; Rahman, S.M.M. Total Phenolics, Flavonoids, and Antioxidant Activity of Tropical Fruit Pineapple. Food Research International 2011, 44(3), 672–676.
   Web of Science ®Google Scholar
• Zhishen, J.; Mengcheng, T.; Jianming, W. The Determination of Flavonoid Contents in Mulberry and Their Scavenging Effects on Superoxide Radicals. Food Chemistry 1999, 64, 555–559.
   Web of Science ®Google Scholar
• Brand-Williams, W.; Cuvelier, M.E.; Berset, C. Use of Free Radical Method to Evaluate Antioxidant Activity. LWT–Food Science and Technology 1995, 28, 25–30.
   Web of Science ®Google Scholar
• Singh, M.; Walia, S.; Kaur, C.; Kumar, R.; Joshi, S. Processing Characteristics of Tomato (Solanum Lycopersicum) Cultivars. Indian Journal of Agricultural Sciences 2010, 80, 174–176.
   Web of Science ®Google Scholar
• Gonzalez-Cebrino, F.; Lozano, M.; Ayuso, M.C.; Bernalte, M.J.; Vidal-Aragon, M.C.; Gonzalez-Gomez, D. Characterization of Traditional Tomato Varieties Grown in Organic Conditions. Spanish Journal of Agricultural Research 2011, 9(2), 444–452.
   Web of Science ®Google Scholar
• Favati, F.; Lovelli, S.; Galgano, F.; Miccolis, V.; Di Tommaso, T.; Candido, V. Processing Tomato Quality As Affected by Irrigation Scheduling. Scientia Horticulturae 2009, 122(4), 562–571.
   Web of Science ®Google Scholar
• Silalahi, J. Anticancer and Health Protective Properties of Citrus Fruit. Asia Pacific Journal of Clinical and Nutrition 2002, 11, 79–84.
   PubMed Web of Science ®Google Scholar
• Adalid, A.M.; Rosello, S.; Nuez, F. Evaluation and Selection of Tomato Accessions (Solanum Section Lycopersicon) for Content of Lycopene, β-Carotene and Ascorbic Acid. Journal of Food Composition and Analysis 2010, 23(6), 613–618.
   Web of Science ®Google Scholar
• Abushita, A.A.; Hebshi, E.A.; Daood, H.G.; Biacs, P.A. Determination of Antioxidant Vitamins in Tomatoes. Food Chemistry 1997, 60(2), 207–212.
   Web of Science ®Google Scholar
• Burri, B.J. Beta-Carotene and Human Health: A Review of Current Research. Nutrition Research 1997, 17, 547–580.
   Web of Science ®Google Scholar
• Frusciante, L.; Carli, P.; Ercolano, M.R.; Pernice, R.; Matteo, A.D.; Fogliano, V.; Pellegrini, N. Antioxidant Nutritional Quality of Tomato. Molecular Nutrition and Food Research 2007, 51, 609–617.
   PubMed Web of Science ®Google Scholar
• Azari, R.; Tadmor, Y.; Meir, A.; Reuveni, M.; Evenor, D.; Nahon, S.; Shlomo, H. Light Signaling Genes and Their Manipulation Towards Modulation of Phytonutrient Content in Tomato Fruits. Biotechnology Advances 2010, 28(1), 108–118.
   PubMed Web of Science ®Google Scholar
• Mansouri, A.; Embarek, G.; Kokkalou, E.; Kefalas, P. Phenolic Profile and Antioxidant Activity of the Algerian Ripe Date Palm Fruit (Phoenix Dactylifera). Food Chemistry 2005, 89, 411–420.
   Web of Science ®Google Scholar
• Jabri-Karoui, I.; Bettaieb, I.; Msaada, K.; Hammami, M.; Marzouk, B. Research on the Phenolic Compounds and Antioxidant Activities of Tunisian Thymus Capitatus. Journal of Functional Foods 2012, 4, 661–669.
   Web of Science ®Google Scholar
• Kolotilin, I.; Koltai, H.; Tadmor, Y.; Bar, O.C.; Reuveni, M.; Meir, A. Transcriptional Profiling of High Pigment-2dg Tomato Mutant Links Early Fruit Plastid Biogenesis with Its Overproduction of Phytonutrients. Plant Physiology 2007, 145, 389–401.
   PubMed Web of Science ®Google Scholar
• Stewart, A.J.; Bozonett, S.; Mullen, W.; Jenkins, G.I.; Lean, M.E.J.; Crozier, A. Occurrence of Flavonols in Tomatoes and Tomato-Based Products. Journal of Agricultural and Food Chemistry 2000, 48, 2663–2669.
   PubMed Web of Science ®Google Scholar
• Bovy, A.; Schijlen, E.; Hall, R.D. Metabolic Engineering of Flavonoids in Tomato (Solanum Lycopersicum): The Potential for Metabolomics. Metabolomics 2007, 3, 399–412.
   PubMed Web of Science ®Google Scholar
• Koley, T.K.; Kaur, C.; Nagal, S.; Walia, S.; Jaggi, S. Antioxidant Activity and Phenolic Content in Genotypes of Indian Jujube (Zizyphus Mauritiana Lamk.). Arabian Journal of Chemistry 2011, ( In Press).
   Google Scholar
• Odriozola-Serrano, I.; Soliva-Fortuny, R.; Gimeno-Ano, V.; Martin-Belloso, O. Modeling Changes in Health-Related Compounds of Tomato Juice Treated by High-Intensity Pulsed Electric Fields. Journal of Food Engineering 2008, 89, 210–216.
   Web of Science ®Google Scholar
• Mansour, A.; Ismail, H.M.; Ramadan, M.F.; Gyulai, G. Comparative Genotypic and Phenotypic Analysis of Tomato (Lycopersicon Esculentum) Cultivars Grown under Two Different Seasons in Egypt. African Journal of Plant Science and Biotechnology 2009, 3, 73–79.
   Google Scholar
• Scalfi, L.; Fogliano, V.; Pentagelo, A.; Graziani, G.; Giordano, I.; Ritieni, A. Antioxidant Activity and General Fruit Characteristics in Different Ecotypes of Corbarini Small Tomatoes. Journal of Agricultural and Food Chemistry 2000, 48, 1363–1366.
   PubMed Web of Science ®Google Scholar
• Toor, R.K.; Savage, G.P. Changes in Major Antioxidant Components of Tomatoes During Postharvest Storage. Food Chemistry 2006, 99, 724–727.
   Web of Science ®Google Scholar
• Ozgen, M.C.; Drugac, S.S.; Kaya, C. Chemical and Antioxidant Properties of Pomegranate Cultivars Grown in Mediterranean Region of Turkey. Food Chemistry 2008, 111, 703–706.
   Web of Science ®Google Scholar
• Olaniyi, J.O.; Akanbi, W.B.; Adejumo, T.A.; Akande, O.G. Growth, Fruit Yield, and Nutritional Quality of Tomato Varieties. African Journal of Food Science 2010, 4(6), 398–402.
   Google Scholar