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Effect of Tomato Industrial Processing on Phenolic Profile and Antiplatelet Activity
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
Centro de Estudios en Alimentos Procesados (CEAP), CONICYT-Regional, Gore Maule, R09I2001, Talca, Chile
Laboratory of Asymmetric Synthesis, Institute of Chemistry and Natural Resources, University of Talca, Talca 3460000, Chile
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
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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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.
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.
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.