Next Article in Journal
Analysis of Biotinylated Generation 4 Poly(amidoamine) (PAMAM) Dendrimer Distribution in the Rat Brain and Toxicity in a Cellular Model of the Blood-Brain Barrier
Previous Article in Journal
Click Reactions as a Key Step for an Efficient and Selective Synthesis of D-Xylose-Based ILs
Article Menu

Export Article

Open AccessArticle
Molecules 2013, 18(9), 11526-11536; https://doi.org/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 / Revised: 12 September 2013 / Accepted: 12 September 2013 / Published: 17 September 2013
Full-Text   |   PDF [915 KB, uploaded 18 June 2014]   |  

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. View Full-Text
Keywords: tomato; tomato products; antiplatelet activity; phenolic compounds; nutrition tomato; tomato products; antiplatelet activity; phenolic compounds; nutrition
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).
SciFeed

Share & Cite This Article

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.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top