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Carotenoids in fresh and processed tomato (Solanum lycopersicum) fruits protect cells from oxidative stress injury

Del Giudice, Rita LU ; Petruk, Ganna LU orcid ; Raiola, Assunta ; Barone, Amalia ; Monti, Daria Maria and Rigano, Maria Manuela (2017) In Journal of the Science of Food and Agriculture 97(5). p.1616-1623
Abstract

BACKGROUND: Lipophilic antioxidants in tomato (Solanum lycopersicum) fruits exert important functions in reducing the risk of human diseases. Here the effect of thermal processing on the antioxidant activity of lipophilic extracts from the commercial tomato hybrid ‘Zebrino’ was analysed. Carotenoid content and lipophilic antioxidant activity were determined and the ability of tomato extracts in rescuing cells from oxidative stress was assessed. RESULTS: Lipophilic antioxidant activity was completely retained after heat treatment and extracts were able to mitigate the detrimental effect induced by oxidative stress on different cell lines. Lycopene alone was able to rescue cells from oxidative stress, even if to a lower extent compared... (More)

BACKGROUND: Lipophilic antioxidants in tomato (Solanum lycopersicum) fruits exert important functions in reducing the risk of human diseases. Here the effect of thermal processing on the antioxidant activity of lipophilic extracts from the commercial tomato hybrid ‘Zebrino’ was analysed. Carotenoid content and lipophilic antioxidant activity were determined and the ability of tomato extracts in rescuing cells from oxidative stress was assessed. RESULTS: Lipophilic antioxidant activity was completely retained after heat treatment and extracts were able to mitigate the detrimental effect induced by oxidative stress on different cell lines. Lycopene alone was able to rescue cells from oxidative stress, even if to a lower extent compared with tomato extracts. These results were probably due to the synergistic effect of tomato compounds in protecting cells from oxidative stress injury. CONCLUSION: The current study provides valuable insights into the health effect of the dietary carotenoids present in fresh and processed tomato fruits.

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author
; ; ; ; and
publishing date
type
Contribution to journal
publication status
published
keywords
antioxidant power, carotenoids, cytotoxicity, lycopene, oxidative stress, Solanum lycopersicum
in
Journal of the Science of Food and Agriculture
volume
97
issue
5
pages
1616 - 1623
publisher
Wiley-Blackwell
external identifiers
  • pmid:27434883
  • scopus:84982221259
ISSN
0022-5142
DOI
10.1002/jsfa.7910
language
English
LU publication?
no
additional info
Publisher Copyright: © 2016 Society of Chemical Industry
id
0e25a9c1-a2b7-451d-917f-77265a630425
date added to LUP
2025-01-21 15:43:33
date last changed
2025-04-15 22:24:55
@article{0e25a9c1-a2b7-451d-917f-77265a630425,
  abstract     = {{<p>BACKGROUND: Lipophilic antioxidants in tomato (Solanum lycopersicum) fruits exert important functions in reducing the risk of human diseases. Here the effect of thermal processing on the antioxidant activity of lipophilic extracts from the commercial tomato hybrid ‘Zebrino’ was analysed. Carotenoid content and lipophilic antioxidant activity were determined and the ability of tomato extracts in rescuing cells from oxidative stress was assessed. RESULTS: Lipophilic antioxidant activity was completely retained after heat treatment and extracts were able to mitigate the detrimental effect induced by oxidative stress on different cell lines. Lycopene alone was able to rescue cells from oxidative stress, even if to a lower extent compared with tomato extracts. These results were probably due to the synergistic effect of tomato compounds in protecting cells from oxidative stress injury. CONCLUSION: The current study provides valuable insights into the health effect of the dietary carotenoids present in fresh and processed tomato fruits.</p>}},
  author       = {{Del Giudice, Rita and Petruk, Ganna and Raiola, Assunta and Barone, Amalia and Monti, Daria Maria and Rigano, Maria Manuela}},
  issn         = {{0022-5142}},
  keywords     = {{antioxidant power; carotenoids; cytotoxicity; lycopene; oxidative stress; Solanum lycopersicum}},
  language     = {{eng}},
  month        = {{03}},
  number       = {{5}},
  pages        = {{1616--1623}},
  publisher    = {{Wiley-Blackwell}},
  series       = {{Journal of the Science of Food and Agriculture}},
  title        = {{Carotenoids in fresh and processed tomato (Solanum lycopersicum) fruits protect cells from oxidative stress injury}},
  url          = {{http://dx.doi.org/10.1002/jsfa.7910}},
  doi          = {{10.1002/jsfa.7910}},
  volume       = {{97}},
  year         = {{2017}},
}