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Molecules 2016, 21(1), 33; doi:10.3390/molecules21010033

Bioactive Compound Content and Cytotoxic Effect on Human Cancer Cells of Fresh and Processed Yellow Tomatoes

1
Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici (Naples), Italy
2
Department of Chemical Sciences, University of Naples Federico II, Complesso Universitario Monte Sant’Angelo, via Cinthia 4, 80126 Naples, Italy
3
Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy
*
Author to whom correspondence should be addressed.
Academic Editors: Luis Cisneros-Zevallos and Daniel Jacobo-Velazquez
Received: 12 October 2015 / Revised: 17 December 2015 / Accepted: 21 December 2015 / Published: 25 December 2015
(This article belongs to the Special Issue Recent Advances in Plant Phenolics)
View Full-Text   |   Download PDF [1120 KB, uploaded 25 December 2015]   |  

Abstract

Tomato, as a fresh or processed product, has a high nutritional value due to its content of bioactive components such as phenolic compounds. Few studies describe the effect of processing on antioxidant content and the cancer cell growth inhibition activity. In this study we determined the phenolic and ascorbic acid content of three yellow tomato varieties, before and after thermal processing. Moreover, we determined the antioxidative power and tested the effects of tomato extracts on three human cancer cell lines. We found that the amount of phenolic acids (chlorogenic acid and caffeic acid) decreased in all the samples after processing, whereas the flavonoid content increased after the heat treatment in two samples. A cytotoxic effect of tomato extracts was observed only after processing. This result well correlates with the flavonoid content after processing and clearly indicates that processed yellow tomatoes have a high content of bioactive compounds endowed with cytotoxicity towards cancer cells, thus opening the way to obtain tomato-based functional foods. View Full-Text
Keywords: Solanum lycopersicum; phenolic compounds; yellow fruit; fresh fruit; processed fruit; cytotoxicity Solanum lycopersicum; phenolic compounds; yellow fruit; fresh fruit; processed fruit; cytotoxicity
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Raiola, A.; Del Giudice, R.; Monti, D.M.; Tenore, G.C.; Barone, A.; Rigano, M.M. Bioactive Compound Content and Cytotoxic Effect on Human Cancer Cells of Fresh and Processed Yellow Tomatoes. Molecules 2016, 21, 33.

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