PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 72 (2018), No. 2 (713), pp. 85–90.

DOI: 10.2478/prolas-2018-0014

BIOACTIVE COMPOUNDS IN TOMATOES AT DIFFERENT

STAGES OF MATURITY
Mâra Dûma1,#, Ina Alsiòa2, Laila Dubova2, and Ieva Erdberga2
1
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, 22 Rîga Str., Jelgava, LV-3001, LATVIA
2
Faculty of Agriculture, Latvia University of Life Sciences and Technologies, 2 Liela Str., Jelgava, LV-3001, LATVIA
#
Corresponding author: [email protected]

Contributed by Ina Alsiòa

Tomato is known as a vegetable with several health benefits due to its high level of bioactive
compounds, especially lycopene, phenolics, and vitamin C. The effect of tomato variety and stage
of maturity on the bioactive compounds concentration was studied. Ten tomato varieties were
grown and collected from a greenhouse at two different stages of ripening. The obtained results
showed that there were significant differences in the mean values between analysed parameters
according to the stage of ripening and variety. The highest concentration of vitamin C was deter-
mined for variety Sakura F1 at maturity stage, and the lowest for variety Sunstreem F1 for unripe
fruits. The concentration of phenols and flavonoids increased during tomato ripening and the
highest rate was observed for variety Naget F1 (from 7.86 mg·100g-1 to 14.34 mg·100 g-1 (phe-
nols) and flavonoids from 6.09 mg·100 g-1 to 10.03 mg·100 g-1. The concentration of lycopene in
the unripe stage was low (mostly about 1 mg·100 g-1) and the most quantitative changes and the
highest concentration of lycopene in full maturity stage was determined for variety SV0946TS
(27.11 mg·100 g-1) and variety NectarF1 (16.81 mg·100 g-1).
Key words: Solanum lycopersicum L., phytonutrients, ripening.

INTRODUCTION ing, variety and environmental conditions (Brandt et al.,

2006).
Tomatoes (Solanum lycopersicum L.) are a very popular
Tomato fruit colour is one of the important indices of to-
vegetable with good nutritive value, well-known worldwide
mato maturity stage and quality; it changes during ripening.
and are recognised as a health promoting food (Vinha et al.,
The green colour of unripe tomato fruits is due to the pres-
2014a). Tomato fruits are rich in vitamins (A, C, K, B1, B2,
ence of chlorophyll. During maturation the degradation of
B3, PP), a good source of minerals (potassium, sodium,
this pigment takes place and synthesis of yellow pigments
magnesium, copper, calcium, iron, sulphur, phosphorous),
such as b-carotene and xanthophylls is induced. The colour
and contain organic acids, sugars, dietary fibre, many phe-
of tomato fruits varieties differ from yellow to orange-red
nolic compounds and carotenoids — lycopene and b-
depending on the lycopene: b-carotene ratio (De Sousa et
carotene (Choi et al., 2010; Bhowmik et al., 2012).
al., 2014).
The health benefits of tomatoes have been known since an- Synthesis of pigments in tomatoes is related to the ripening
cient times. Tomatoes are one of the most important sources processes and red colour of tomatoes results from the accu-
of biological active and health promoting compounds, mulation of lycopene (Helyes and Pék, 2006). Therefore,
mainly lycopene and other carotenoids, as well as fla- the content of lycopene has been suggested as a good indi-
vonoids and tocopherols, which are reported as protective cator of the level of ripening. Lycopene is considered to be
compounds against cancer, diabetes, and cardiovascular dis- the predominant carotenoid of tomato fruit (80–90%), fol-
eases (Shi et al., 2008; Burda, 2014). It has been suggested lowed by b-carotene (5–10 %) (Lenucci et al., 2006). Lyco-
that consuming tomatoes may reduce the risk of several pene appears to act as an antioxidant when consumed in
chronic diseases such as cancer, cardiovascular and cerebro- food, neutralising free radicals that can damage cells in the
vascular diseases, diabetes and hypertension (Blum et al. body. Cancers such as prostate cancer, cervical cancer, co-
2005; Das et al, 2005). lon cancer, rectal cancer have all been proven to be staved
off by high levels of lycopene. Lycopene has been observed
The content of biological active compounds and their anti- to prevent the continued growth cancer cell cultures (Bhow-
oxidant activity varies significantly depending on ripen- mik et al., 2012).
Proc. Latvian Acad. Sci., Section B, Vol. 72 (2018), No. 2. 85
The aim of this study was to describe differences in concen- method (Kim et al., 2003) with a minor modification. For
tration of biologically active compounds in tomato depend- extraction 1.0 ± 0.001 g of finely ground tomatoe samples
ing on variety and stage of maturity. was weighed into volumetric flasks and 10 ml ethanol was
added, then shaken at 20 °C for 60 min in the dark and cen-
trifuged for 10 min at 5000 rpm.
MATERIALS AND METHODS
To 0.5 mL of extract 2 ml of double distilled H2O was
The study was carried out at the Latvia University of Agri- added, and mixed with 0.15 ml 5% sodium nitrite (NaNO2)
culture, Institute of Soil and Plant Sciences. (50 g·l-1). After 5 min, 0.15 ml 10% aluminium chloride
Ten varieties of tomato plants were grown in a greenhouse (AlCl3·6H2O) solution was added. The mixture was allowed
from 1 May till 21 August 2015. to stand for another 5 min, and then 1 ml 1M sodium hy-
droxide (NaOH) was added. The reaction solution was
Tomato sampling. For analysis, a cluster of tomato with mixed well. After 15 min of incubation at room tempera-
fruits at different stages of ripening was removed. The sam- ture, the absorbance was measured at 415 nm. Total
ples selected for experiments were classified into two stages flavonoid concentration was expressed as catehin equiva-
of ripening: green — fruit surface is completely green; and lents 100 g-1 fresh weight of the tomatoes.
red — more than 80% of the surface shows red (orange)
colour. Five tomatoes at each stage of maturation were ran- Determination of total phenolic concentration. For extrac-
domly selected for analysis, weighed, hand-rinsed with pure tion of total phenolics 1.0 ± 0.001 g of finely ground toma-
water, shaken to remove water, blotted with a paper towel, toes samples was weighed into volumetric flasks, 10 ml of
then mixed and homogenised. Samples from the obtained extractant, a mixture of methanol, distilled water and hydro-
puree were taken in triplicate to measure concentration of chloric acid (79 : 20 : 1 v/v/v) were added. The vials were
vitamin C and lycopene as well as concentration of total shaken at 20 °C for 60 min in the dark, then centrifuged for
phenols and flavonoids. 10 min at 5000 rpm. The total phenolic concentration of the
tomatoes samples was determined using the Folin–Ciocal-
Chemicals and spectral measurements. All the reagents teu (FC) spectrophotometric method (Singleton et al., 1999)
used were analytical grade and obtained from Sigma Ald- with some modifications. To 0.5 ml of extract 2.5 ml
rich, Germany. An UV spectrophotometer UV-1800 (Shi- Folin-Ciocalteu reagent (diluted 10 times with water) and,
madzu Corporation, Japan) was used for the absorbance after 3 minutes 2 ml sodium carbonate Na2CO3 (75g·l-1)
measurements. was added. The sample was mixed. After 2 h of incubation
at room temperature, the absorbance was measured at
Analytical methods. Determination of vitamin C concen- 765 nm. Total phenol concentration was expressed as gallic
tration. The concentration of vitamin C was determined ti- acid equivalents (GAE) 100 g-1 FW of tomatoes.
trimetrically using 2.6-dichlorphenolindophenol. For deter-
mination 2 ± 0.001 g of tomato puree was quantitatively Statistical analysis. Data were expressed as mean of as-
transferred in 100 ml tubes, 50 ml 1% HCl and 5% HPO3 sayed triplicates ± standard deviation; for mathematical data
mixture (1:1 v/v) was added and mixed thoroughly. After processing the value of p £ 0.05 was regarded as statisti-
30 minutes the solution was filtered through a filter paper cally significant. One-way analysis of variance (ANOVA)
No. 89th. For determination, 10 ml (Va) filtrate was titrated was used to determine the significance of differences.
with 0.0005 molar solution of 2.6-dichlorphenolindophenol
(Vtitr).
RESULTS
The concentration of vitamin C was calculating according
to the equation (1): All tomato samples analysed in this study were classified
depending on colour and size. Depending on the colour at
Vtitr × 0.044 × Vtotal × 100 the end of ripening there were five yellow or orange varie-
Vitamin C (mg·100 g-1) = (1)
Va × weight ties (Apresa F1, Beorange F1, Matthew F1, Nugget F1, Or-
ganza F1) and five red varieties (Lancelot F1, Nectar F1,
Determination of lycopene concentration. For extraction a Sakura F1, Sunstream F1, SV0946TS). Depending on size
representative portion of tomato sample (0.5 ± 0.0001 g) of tomatoes fruits we could distinguish four cherry type to-
was accurately weighed in a glass test tube. Then 10 ml sol- mato varieties (Apresa F1, Nectar F1, Nugget F1, Sakura
vent (acetone/hexane 2 : 3, v/v) was added to it and the test F1) and six plum type or bigger size tomatoes (Sunstream
tubes were held for 15 min with occasional shaking at room F1, Organza F1, Lancelot F1, Beorange F1, Matthew F1,
temperature and finally centrifuged for 10 min at 5000 rpm. SV0946TS).
The absorbance of supernatants were analysed spectropho-
tometrically by absorption measurements at 350 to 700 nm The concentration of total phenols (Table 1) expressed as
and calculated in accordance with Nagata and Yamashita mg GAE·100 g-1 FW was very variable and tomato variety
(1992). and stage of maturity had a significant (p < 0.05) effect.

Determination of total flavonoid concentration. The total Total phenol concentration was significantly higher (p <
flavonoid concentration was measured by a colorimetric 0.05) in the red stage (6.77–14.34 mg GAE·100 g-1) com-
86 Proc. Latvian Acad. Sci., Section B, Vol. 72 (2018), No. 2.
 Table 1 highest concentration at red maturity stage was in variety
THE CONCENTRATION OF TOTAL PHENOLS AND FLAVONOIDS Nugget F1 (10.03 ± 0.33 mg catechin·100 g-1), but at the
DEPENDING ON STAGE OF MATURITY AND TOMATO VARIETY green stage in Sakura F1 (6.67 ± 0.21 mg catechin·100 g-1).
The tomato variety Beorange F1 had the lowest total
Tomato Stage Total phenols Total flavonoids mg
variety of maturity mg GAE·100 g-1 catechin·100 g-1
flavonoids concentration at green (2.17 ± 0.08 mg
Apresa F1 green 6.59 ± 0.38 4.86 ± 0.13
catechin·100 g-1) and red (2.87 ± 0.07 mg catechin·100 g-1)
stages of maturity.
red 11.89 ± 0.34 5.82 ± 0.17
Beorange F1 green 4.79 ± 0.38 2.17 ± 0.08 The concentration of vitamin C depended on tomato variety
red 6.86 ± 0.46 2.87 ± 0.07 and stage of maturity (Fig. 1). It varied from 4.14 ± 0.09
Lancelot F1 green 4.99 ± 0.04 3.65 ± 0.12 mg·100 g-1 (variety SV0946TS) till 8.07 ± 0.11 mg·100 g-1
red 6.91 ± 0.48 5.08 ± 0.20 (variety Beorange F1) at green stage among plum type to-
Matthew F1 green 6.58 ± 0.31 3.94 ± 0.36 matoes. Vitamin C concentration differed statistically sig-
red 8.15 ± 0.46 4.6 ± 0.09 nificantly also at green stage of cherry tomatoes. Average
Nectar F1 green 6.42 ± 0.27 6.42 ± 0.17 data showed that the lowest concentration was in fruits of
red 10.28 ± 0.22 8.95 ± 0.16 Sunstream F1 (1.93 ± 0.08 mg·100 g-1), and the highest in
Nugget F1 green 7.86 ± 0.17 6.09 ± 0.14 Nectar F1 (11.11 ± 0.14 mg·100 g-1). During ripening the
red 14.34 ± 0.09 10.03 ± 0.33 concentration of vitamin C increased in all analysed tomato
Organza F1 green 4.83 ± 0.45 3.95 ± 0.09
samples and at red stage of maturity the highest concentra-
red 6.77 ±0.47 5.46 ± 0.06
tion was in cherry type tomato variety Sakura F1 (22.82 ±
0.25 mg·100 g-1).
Sakura F1 green 8.09 ± 0.21 6.67 ± 0.21
red 12.69 ± 0.29 7.68 ± 0.14 The results of experiments showed that concentration of
Sunstream F1 green 6.13 ± 0.88 4.38 ± 0.08 lycopene significantly (p < 0.05) depended on the tomato
red 11.42 ± 0.43 5.76 ± 0.12 variety and stage of maturity (Fig. 2). The lowest lycopene
SV0946TS green 6.34 ± 0.31 5.71 ± 0.19 concentration was determined in tomato variety Nectar F1
red 8.58 ± 0.32 6.47 ± 0.24 at green stage (0.58 ± 0.09 mg·100 g-1) and tomato variety
Beorange F1 at red stage (3.08 ± 0.18 mg·100 g-1); the
highest lycopene concentration (27.11 ± 1.05 mg·100 g-1)
pared to that in the green stage (4.79–8.09 mg GAE·100 was obtained in samples of red tomato variety SV0946TS at
g-1). The highest phenol concentration was observed in full ripening stage, which was significantly higher (p <
Nugget F1 (orange cherry type tomato) at red maturity stage 0.05) than in other tomato samples. Our studies showed that
(14.34 ± 0.09 mg GAE·100 g-1). Among plum type or big- the concentration of lycopene significantly increased during
ger size tomatoes, the highest increase of phenol concentra- ripening. Comparing different size tomatoes, the highest
tion during ripening was observed in variety SV0946TS lycopene concentration was found in cherry type tomatoes
(6.34–8.58 mg GAE·100 g-1). as in plum type tomatoes excepting variety SV0946TS,
The data of investigations showed that total flavonoid con- which can be explained by the colour of these tomatoes.
centrations (Table 1) expressed as mg catechin·100 g-1 FW
differed significantly (p 0.05) between the variety and stage DISCUSSION
of maturity. The range in flavonoid concentration was
higher at red stage (2.87–10.03 mg catechin·100 g-1) and One of the main reason why tomato is recommended in the
lower at green stage (2.17–6.67 mg catechin·100 g-1). The diet by dieticians is the high level of biological active com-

Fig. 1. Concentration of vitamin C depending on

variety and stage of tomato maturity.

Proc. Latvian Acad. Sci., Section B, Vol. 72 (2018), No. 2. 87

 -1
mg×100 g

Fig. 2. Concentration of lycopene depending on

variety and stage of tomato maturity.

pounds in the fruits — such antioxidants as phenolics, vita- 0.17 to 10.03 ± 0.33 at red stage) was considerably higher
min C and lycopene (Vallverdú-Queralt et al, 2011; Vinha than in plum type tomatoes (from 2.17 ± 0.08 to 5.71 ± 0.19
et al., 2014a). These phytonutrients have been associated in green stage and from 2.87 ± 0.07 till 6.47 ± 0.24 in red
with many health benefits such as reducing inflammation, stage). The obtained results are in line with the findings of
and decreasing the amount of cholesterol (Lenucci et al., others regarding concentration of total phenols. As a dietary
2006; Palozza et al., 2010; Ried and Fakler, 2011). component, flavonoids are thought to have health promot-
ing properties mainly due to their high antioxidant capacity
In our study, the total phenolic concentration in cherry type (Pietta, 2000). Therefore, cherry type tomatoes are more
tomatoes was considerably higher than in plum type toma- “healthier” than plum or bigger size tomato fruits. Our re-
toes, regardless of the stage of maturity. The concentrations sults agree with the results of Sánchez-Rodríguez et al.
reported here are in line with data of scientific literature (2012) who observed that concentration of flavonoids (at
(George et al., 2011; Marðic et al., 2011; Sánchez- red stage) was between 7.89 and 14.22 mg·100 g-1 depend-
Rodríguez et al., 2012), which report total phenolic concen- ing on variety and growing conditions. The increase of total
tration in cherry tomatoes ranging from 5.0 to 15.00 mg·100 flavonoid concentration was similar for cherry and plum
g-1. Stewart et al. (2000) explained the higher levels of total type tomatoes — it increased on average by 1.3 times.
phenolic concentration in cherry tomatoes, compared to
cultivars with larger fruits, with the higher skin to volume Tomato also contains significant levels of the antioxidant
ratio of these varieties, which could raise their phenolic vitamin C, which has an essential role against oxidative
concentration, since these compounds occur within the skin stress — (Vinha et al., 2014a).
of the fruit.
Levels of vitamin C found in the present study are consis-
Other studies have found a higher level of total phenolics in tent with some data reported in the literature (Erba et al.,
tomato fruits than observed in our trials (Vinha et al., 2013), but lower than others (Vinha et al., 2014a; 2014b).
2014a; 2014b). This disagreement could be caused by dif- The average concentration of vitamin C in cherry type to-
ferent agronomic factors such as varieties, weather and matoes was significantly higher (p < 0.05) than in plum
growing conditions as well as harvest time. type tomatoes, regardless of maturity stage.
The changes of total phenol concentration during ripening
It is generally considered that vitamin C increases with rip-
were similar for cherry and plum type tomatoes — on aver-
ening in tomato fruit (Dumas et al., 2003; Gautier et al.,
age this parameter increased by 1.7 times. Some researchers
2008), but in the scientific literature also other trends have
also reported that concentration of total phenolics strongly
been found (Del Giudice, 2015). Some authors have ob-
depends on the ripening stage of tomato fruits, as it has
served no clear trend during ripening while others have
higher concentration in green and intermediate ripening
found that vitamin C concentration increased slightly only
stages, decreasing in full red tomatoes (Choi et al., 2010;
at the last stage of ripening (García-Valverde et al., 2013).
García-Valverde et al., 2013).
Our results showed that content of vitamin C in tomatoes
Flavonoids are commonly classified as “environmental increased for in average two times between the green stage
compounds” because they are often produced in direct re- and red stage of maturity. Comparing the red and yellow to-
sponse to environmental conditions (Sánchez-Rodríguez et mato fruits used in our trials, we found that yellow tomatoes
al., 2012). were richer in vitamin C. At red stage of maturity yellow
and red tomatoes had concentrations of 16.4 ± 1.12 mg· 100
The obtained results showed that concentration of total g-1 and 12.6 ± 1.26 mg·100 g-1 vitamin C, respectively. The
flavonoids (mg catechin×100 g-1) in cherry type tomatoes obtained results agreed with George et al. 2011, who re-
(from 4.86 ± 0.13 to 6.67 ± 0.21 at green stage and 5.82 ± ported that concentration of vitamin C in fresh red and yel-
88 Proc. Latvian Acad. Sci., Section B, Vol. 72 (2018), No. 2.
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rootstock technique. Food Chem., 134, 775–782. L.) fruits. LWT Food Sci. Technol., 55, 197–202.

Received 3 October 2016

Accepted in the final form 15 November 2017

BIOLOÌISKI AKTÎVIE SAVIENOJUMI TOMÂTOS ATKARÎBÂ NO NOGATAVINÂÐANAS PAKÂPES

Tomâti ir labi zinâmi dârzeòi, kas, pateicoties to íîmiskajam sastâvam, tajos esoðajiem bioloìiski aktîvajiem savienojumiem, îpaði
likopçnam, fenolu savienojumiem un C vitamînam, raksturojas ar augstu uzturvçrtîbu. Pçtîjuma mçríis bija izvçrtçt bioloìiski aktîvo
savienojumu izmaiòas atkarîbâ no tomâtu ðíirnes un nogatavinâðanas pakâpes. Desmit tomâtu ðíirnes tika audzçtas siltumnîcâ un novâktas
divâs daþâdâs nogatavinâðanas stadijâs. Iegûtie rezultâti parâdîja, ka analizçtie râdîtâji bûtiski mainâs atkarîbâ no tomâtu ðíirnes un
nogatavinâðanas pakâpes. Vislielâkais C vitamîna saturs tika konstatçts ðíirnes Sakura F1 tomâtiem pilngatavîbâ, bet vismazâkais —
ðíirnes Sunstreem F1 zaïajiem tomâtiem. Tomâtu nogatavoðanâs laikâ pieaug kopçjo fenolu un flavonoîdu saturs. Visstraujâkais pieaugums
tika konstatçts ðíirnes Nugget F1 tomâtos — fenolu saturs no 7,86 mg·100g-1 lîdz 14,34 mg·100 g-1 un flavonoîdu saturs no 6,09 mg·100
g-1 lîdz 10,03 mg·100 g-1. Likopçna saturs zaïos tomâtos ir ïoti mazs — vidçji 1 mg·100 g-1. Visstraujâkais tâ pieaugums un vislielâkais
saturs tika konstatçts ðíiròu SV0946TS (27,11 mg·100 g-1) un Nectar F1 (16,81 mg·100 g-1) sarkanajos tomâtos.

90 Proc. Latvian Acad. Sci., Section B, Vol. 72 (2018), No. 2.