کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10552724 | 967589 | 2014 | 13 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Protein, free amino acid, phenolic, β-carotene, and lycopene content, and antioxidative and cancer cell inhibitory effects of 12 greenhouse-grown commercial cherry tomato varieties
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کلمات کلیدی
β-carotene - β-کاروتنFree amino acids - آمینو اسیدهای آزادFood analysis - تجزیه و تحلیل مواد غذاییFood composition - ترکیب مواد غذاییCultivar differences - تفاوت رقمFlavonoids - فلاونوئیدهاPhenolics - فنولیکLycopene - لیکوپن Protein - پروتئینProtein quality - کیفیت پروتئینSolanum lycopersicum - گوجه فرنگیCherry tomatoes - گوجه گیلاسی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The content of water, free amino acids, amino acid metabolites, crude protein, the carotene pigments β-carotene and lycopene, and 9 characterized and 2 incompletely characterized individual phenolic (flavonoid) compounds of 12 greenhouse-grown cherry tomato varieties of various colors (green, yellow, orange, red, and black) was determined using HPLC and LC/MS methods. The phenolic content of the cherry tomatoes per unit weight is 3-4 times greater than reported values for large-sized tomatoes. Antioxidative effects using the ABTS and FRAP assays and cancer-cell-inhibiting effects against 2 normal (Chang liver and Hel299 lung) and 3 human cancer (lung A549; liver HepG2; and cervical HeLa) cell lines using the MTT cell viability assay were also determined. Lycopene inhibited all the cell lines, but showed strong activity against the cervical carcinoma and the lung cancer cells. The tomato extracts showed inhibition at the higher doses. The HeLa cervical carcinoma cell line was most inhibited by the pure compounds, and the HeLa or the HepG2 cells lines were the most inhibited by the tomato extracts. The results demonstrate wide-ranging differences as well as similarities in the content of nutritional and bioactive compounds in cherry tomatoes, and suggest that such knowledge can benefit consumers.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 34, Issue 2, June 2014, Pages 115-127
Journal: Journal of Food Composition and Analysis - Volume 34, Issue 2, June 2014, Pages 115-127
نویسندگان
Suk Hyun Choi, Dong-Seok Kim, Nobuyuki Kozukue, Hyun-Jeong Kim, Yosuke Nishitani, Masashi Mizuno, Carol E. Levin, Mendel Friedman,