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Characterization of Phytochemicals and Antioxidant Activities of Specialty Tomatoes

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dc.contributor.advisor MINE, YOSHI
dc.contributor.author YUWEI, QI
dc.date.accessioned 2016-05-11T17:33:03Z
dc.date.available 2016-05-11T17:33:03Z
dc.date.copyright 2016-04
dc.date.created 2016-04-26
dc.date.issued 2016-05-11
dc.identifier.uri http://hdl.handle.net/10214/9663
dc.description.abstract Twenty-eight specialty tomato cultivars were studied for the phenolic compositions, antioxidant activities in both hydrophilic and hydrophobic fractions of the samples, and the potential effect of simulated in vitro digestion on phenolic composition. Antioxidant activities were evaluated by both chemical-based assays (DPPH, FRAP and ORAC-L/ORAC-H) and cell-based antioxidant assay (CAA). Phenolic compositions were analyzed by HPLC-DAD, which showed that in addition to the phytochemicals commonly known for tomatoes, cultivars such as Lemon Boy Hybrid had a unique composition of phenolics. Cultivar Cuban Yellow Grape showed the highest total phenolic content at 7.12 mg GAE/g DW, and exhibited the highest antioxidant activities from all three chemical-based antioxidant assays. Cultivar Brand Sweet Plum had the highest total carotenoid content (541.13μg/g DW), which did not show corresponding antioxidant activities. Results indicated that phenolic compounds were bioavailable to the cells as demonstrated by the cell-based antioxidant assay. Phenolic compounds, such as rutin and naringenin were reduced by approximately 70% after simulated gastrointestinal digestion, which may be in part due to the interactions between polyphenols and food matrix such as proteins and dietary polysaccharides. This study showed that specialty tomatoes such as Cuban Yellow Grape, with a unique phytochemical composition, possess higher phenolic content and stronger antioxidant activity, therefore can potentially have added health benefits to humans. en_US
dc.description.sponsorship Agriculture and Agri-Food Canada en_US
dc.language.iso en en_US
dc.rights Attribution-NonCommercial-ShareAlike 2.5 Canada *
dc.rights.uri http://creativecommons.org/licenses/by-nc-sa/2.5/ca/ *
dc.subject FOOD en_US
dc.subject antioxidant en_US
dc.subject tomato en_US
dc.subject polyphenols en_US
dc.subject carotenoids en_US
dc.title Characterization of Phytochemicals and Antioxidant Activities of Specialty Tomatoes en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US
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