Molecules 2013, 18(9), 11526-11536; doi:10.3390/molecules180911526

Effect of Tomato Industrial Processing on Phenolic Profile and Antiplatelet Activity

1 Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, Interdisciplinary Excellence Research Program on Healthy Aging (PIEI-ES), University of Talca, Talca 3460000, Chile 2 Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule, R09I2001, Talca, Chile 3 Laboratory of Asymmetric Synthesis, Institute of Chemistry and Natural Resources, University of Talca, Talca 3460000, Chile 4 Horticulture Department, Faculty of Agricultural Sciences, University of Talca, Talca 3460000, Chile
* Author to whom correspondence should be addressed.
Received: 8 August 2013; in revised form: 12 September 2013 / Accepted: 12 September 2013 / Published: 17 September 2013
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Abstract: Background: Regular consumption of fruits and vegetables (e.g., tomatoes) has been shown to be beneficial in terms of reducing the incidence of cardiovascular diseases. The industrial processing of tomatoes into tomato-based products includes several thermal treatments. Very little is known on the effect of tomato industrial processing on antiaggregatory activity and phenolic profile. Methods: It was assessed the effect of tomato and by-products extracts on platelet aggregation induced by ADP, collagen, TRAP-6 and arachidonic acid. These in vitro antithrombotic properties were further supported in an in vivo model of thrombosis. A set of antiplatelet compounds has been selected for HPLC analysis in the different extracts. Results: Some natural compounds such as chlorogenic, caffeic, ferulic and p-coumaric acids were identified by HPLC in tomatoes and its products may inhibit platelet activation. Red tomatoes, tomato products (sauce, ketchup and juice) and by-products extracts inhibited platelet aggregation induced adenosine 5'-diphosphate, collagen, thrombin receptor activator peptide-6 and arachidonic acid, but to a different extent. Also, pomace extract presents antithrombotic activity. Conclusions: Processed tomatoes may have a higher content of health-benefiting compounds than fresh ones. Pomace even presents the best antiplatelet activity. Finally, tomato products may be used as a functional ingredient adding antiplatelet activities to processed foods.
Keywords: tomato; tomato products; antiplatelet activity; phenolic compounds; nutrition

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MDPI and ACS Style

Fuentes, E.; Forero-Doria, O.; Carrasco, G.; Maricán, A.; Santos, L.S.; Alarcón, M.; Palomo, I. Effect of Tomato Industrial Processing on Phenolic Profile and Antiplatelet Activity. Molecules 2013, 18, 11526-11536.

AMA Style

Fuentes E, Forero-Doria O, Carrasco G, Maricán A, Santos LS, Alarcón M, Palomo I. Effect of Tomato Industrial Processing on Phenolic Profile and Antiplatelet Activity. Molecules. 2013; 18(9):11526-11536.

Chicago/Turabian Style

Fuentes, Eduardo; Forero-Doria, Oscar; Carrasco, Gilda; Maricán, Adolfo; Santos, Leonardo S.; Alarcón, Marcelo; Palomo, Iván. 2013. "Effect of Tomato Industrial Processing on Phenolic Profile and Antiplatelet Activity." Molecules 18, no. 9: 11526-11536.

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