Nutraceutical Characterization of Anthocyanin-Rich Fruits Produced by “Sun Black” Tomato Line
Tomato (Solanum lycopersicum L.) is one of the most cultivated vegetable in the world and it represents a large source of bioactive compounds, including carotenoids and polyphenols (phenolic acids and flavonoids). However, the concentration of flavonoids in tomato is considered sub-optimal, particul...
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Frontiers Media S.A.
2019-08-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/article/10.3389/fnut.2019.00133/full |
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| author | Federica Blando Helge Berland Gabriele Maiorano Miriana Durante Andrea Mazzucato Maurizio E. Picarella Isabella Nicoletti Carmela Gerardi Giovanni Mita Øyvind M. Andersen |
| author_facet | Federica Blando Helge Berland Gabriele Maiorano Miriana Durante Andrea Mazzucato Maurizio E. Picarella Isabella Nicoletti Carmela Gerardi Giovanni Mita Øyvind M. Andersen |
| author_sort | Federica Blando |
| collection | DOAJ |
| description | Tomato (Solanum lycopersicum L.) is one of the most cultivated vegetable in the world and it represents a large source of bioactive compounds, including carotenoids and polyphenols (phenolic acids and flavonoids). However, the concentration of flavonoids in tomato is considered sub-optimal, particularly because anthocyanins are not generally present. Therefore, this crop has been the object of an intense metabolic engineering in order to obtain anthocyanin-enriched tomatoes by using either breeding or transgenic strategies. Some wild tomato species, such as S. chilense and S. cheesmaniae, biosynthesize anthocyanins in the fruit sub-epidermal tissue, and some alleles from those genotypes have been introgressed into a new developed purple tomato line, called “Sun Black” (SB). It is a tomato line with a purple skin color, both in green and in red fruit stages, due to the biosynthesis of anthocyanins in the peel, and a normal red color pulp, with a taste just like a traditional tomato. SB is the result of a breeding programme and it is not a genetically modified (GM) product. We report the chemical characterization and structure elucidation of the attractive anthocyanins found in the peel of SB tomato, as well as other bioactive compounds (carotenoids, polyphenols, vitamin C) of the whole fruit. Using one- and two-dimensional NMR experiments, the two main anthocyanins were identified to be petunidin 3-O-[6″-O-(4‴-O-E-p-coumaroyl-α-rhamnopyranosyl) -β-glucopyranoside]-5-O-β-glucopyranoside (petanin) and malvidin 3-O-[6″-O-(4‴-O-E-p-coumaroyl-α-rhamnopyranosyl)-β-glucopyranoside]-5-O-β-glucopyranoside (negretein). The total anthocyanins in the whole ripe fruit was 1.2 mg/g dry weight (DW); 7.1 mg/100 g fresh weight (FW). Chlorogenic acid (the most abundant phenolic acid) was 0.6 mg/g DW; 3.7 mg/100 g FW. The main flavonol, rutin was 0.8 mg/g DW; 5 mg/100 g FW. The total carotenoid content was 211.3 μg/g DW; 1,268 μg/100 g FW. The total phenolic content was 8.6 mg/g DW; 52.2 mg/100 g FW. The vitamin C content was 37.3 mg/100 g FW. The antioxidant activities as measured by the TEAC and ORAC assays were 31.6 and 140.3 μmol TE/g DW, respectively (193 and 855.8 μmol TE/100 g FW, respectively). The results show the unique features of this new tomato genotype with nutraceutical properties. |
| first_indexed | 2024-12-11T12:36:47Z |
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| institution | Directory Open Access Journal |
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| last_indexed | 2024-12-11T12:36:47Z |
| publishDate | 2019-08-01 |
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| series | Frontiers in Nutrition |
| spelling | doaj.art-3463e8cb17764dbb827cfd18e1511fcd2022-12-22T01:07:05ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2019-08-01610.3389/fnut.2019.00133469291Nutraceutical Characterization of Anthocyanin-Rich Fruits Produced by “Sun Black” Tomato LineFederica Blando0Helge Berland1Gabriele Maiorano2Miriana Durante3Andrea Mazzucato4Maurizio E. Picarella5Isabella Nicoletti6Carmela Gerardi7Giovanni Mita8Øyvind M. Andersen9Institute of Sciences of Food Production, (ISPA), CNR, Lecce, ItalyDepartment of Chemistry, University of Bergen, Bergen, NorwayInstitute of Sciences of Food Production, (ISPA), CNR, Lecce, ItalyInstitute of Sciences of Food Production, (ISPA), CNR, Lecce, ItalyDepartment of Agriculture and Forest Sciences, University of Tuscia, Viterbo, ItalyDepartment of Agriculture and Forest Sciences, University of Tuscia, Viterbo, ItalyInstitute for Biological Systems (ISB), CNR, Rome, ItalyInstitute of Sciences of Food Production, (ISPA), CNR, Lecce, ItalyInstitute of Sciences of Food Production, (ISPA), CNR, Lecce, ItalyDepartment of Chemistry, University of Bergen, Bergen, NorwayTomato (Solanum lycopersicum L.) is one of the most cultivated vegetable in the world and it represents a large source of bioactive compounds, including carotenoids and polyphenols (phenolic acids and flavonoids). However, the concentration of flavonoids in tomato is considered sub-optimal, particularly because anthocyanins are not generally present. Therefore, this crop has been the object of an intense metabolic engineering in order to obtain anthocyanin-enriched tomatoes by using either breeding or transgenic strategies. Some wild tomato species, such as S. chilense and S. cheesmaniae, biosynthesize anthocyanins in the fruit sub-epidermal tissue, and some alleles from those genotypes have been introgressed into a new developed purple tomato line, called “Sun Black” (SB). It is a tomato line with a purple skin color, both in green and in red fruit stages, due to the biosynthesis of anthocyanins in the peel, and a normal red color pulp, with a taste just like a traditional tomato. SB is the result of a breeding programme and it is not a genetically modified (GM) product. We report the chemical characterization and structure elucidation of the attractive anthocyanins found in the peel of SB tomato, as well as other bioactive compounds (carotenoids, polyphenols, vitamin C) of the whole fruit. Using one- and two-dimensional NMR experiments, the two main anthocyanins were identified to be petunidin 3-O-[6″-O-(4‴-O-E-p-coumaroyl-α-rhamnopyranosyl) -β-glucopyranoside]-5-O-β-glucopyranoside (petanin) and malvidin 3-O-[6″-O-(4‴-O-E-p-coumaroyl-α-rhamnopyranosyl)-β-glucopyranoside]-5-O-β-glucopyranoside (negretein). The total anthocyanins in the whole ripe fruit was 1.2 mg/g dry weight (DW); 7.1 mg/100 g fresh weight (FW). Chlorogenic acid (the most abundant phenolic acid) was 0.6 mg/g DW; 3.7 mg/100 g FW. The main flavonol, rutin was 0.8 mg/g DW; 5 mg/100 g FW. The total carotenoid content was 211.3 μg/g DW; 1,268 μg/100 g FW. The total phenolic content was 8.6 mg/g DW; 52.2 mg/100 g FW. The vitamin C content was 37.3 mg/100 g FW. The antioxidant activities as measured by the TEAC and ORAC assays were 31.6 and 140.3 μmol TE/g DW, respectively (193 and 855.8 μmol TE/100 g FW, respectively). The results show the unique features of this new tomato genotype with nutraceutical properties.https://www.frontiersin.org/article/10.3389/fnut.2019.00133/fulltomatotomato breedingbioactive compoundsanthocyaninsfunctional food |
| spellingShingle | Federica Blando Helge Berland Gabriele Maiorano Miriana Durante Andrea Mazzucato Maurizio E. Picarella Isabella Nicoletti Carmela Gerardi Giovanni Mita Øyvind M. Andersen Nutraceutical Characterization of Anthocyanin-Rich Fruits Produced by “Sun Black” Tomato Line Frontiers in Nutrition tomato tomato breeding bioactive compounds anthocyanins functional food |
| title | Nutraceutical Characterization of Anthocyanin-Rich Fruits Produced by “Sun Black” Tomato Line |
| title_full | Nutraceutical Characterization of Anthocyanin-Rich Fruits Produced by “Sun Black” Tomato Line |
| title_fullStr | Nutraceutical Characterization of Anthocyanin-Rich Fruits Produced by “Sun Black” Tomato Line |
| title_full_unstemmed | Nutraceutical Characterization of Anthocyanin-Rich Fruits Produced by “Sun Black” Tomato Line |
| title_short | Nutraceutical Characterization of Anthocyanin-Rich Fruits Produced by “Sun Black” Tomato Line |
| title_sort | nutraceutical characterization of anthocyanin rich fruits produced by sun black tomato line |
| topic | tomato tomato breeding bioactive compounds anthocyanins functional food |
| url | https://www.frontiersin.org/article/10.3389/fnut.2019.00133/full |
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