Relations between nutrients and bioactive compounds of commercial tomato varieties by the Principal Component Analysis

RODRIGUES, Marcy Heli Paiva; KUPSKI, Larine; SOUZA, Taiana Denardi de; ARIAS, Jean Lucas de Oliveira; D’OCA, Marcelo Montes; FURLONG, Eliana Badiale

doi:10.1590/fst.60020

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.60020 copy

Relations between nutrients and bioactive compounds of commercial tomato varieties by the Principal Component Analysis

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study evaluated relations among nutrients, bioactive compounds and antioxidant activity of commercial tomato varieties grown in field conditions in order to identify their biological potential by the Principal Component Analysis (PCA). Four commercial tomato varieties (Long Life, Italian, Khaki and Cherry), homogenized by their maturation stage (color, sugar/acidity ratio and pH) were evaluated regarding macro components (sugars, pectin and minerals) and functional ones (carotenoids, phenolic compounds and ascorbic acid). Cherry tomatoes stood out for their pectin and lycopene contents and their sugar/acidity ratio. Tomato samples were good sources of Cu and Ca. The PCA showed that the antioxidant potential of phenolic compounds was related to protocatecoic acid and quercetin concentrations. Italian and Cherry varieties stood out for their carotenoid contents. In field conditions, Cherry and Italian tomatoes were the best sources of functional compounds among the most common varieties found in the human diet.

Keywords:
ascorbic acid; carotenoids; macro components; phenolic compounds; protocatecoic acid

Composition	Long life	Italian	Khaki	Cherry
Moisture (%)	94.9^a	94.2^a	94.2^a	94.6^a
Ash* (%)	8.7^a	9.2 ^a	10.0^b	6.1^c
Protein^* * Values expressed as dry basis. AR = reducing sugar. Letters subscribed in the same line indicate differences among tomato samples (p<0.05). (%)	10.7^a	12.0 ^a	13.6^a	11.7^a
Pectin Soluble* (%)	0.2^a	0.1 ^c	0.1^a	0.3^a
Pectin Insolublel* (%)	37.2^a	29.3^ab	20.4^b	47.0^c
Acidity* (mg.g^-1)	0.9^ab	1.0^a	0.8^b	0.5^c
pH	4.54^a	4.73^b	4.39^c	4.71^b
Glucose (mg.g^-1)	170.0^a	195.0^b	151.2^c	150.0^c
Fructose (mg.g^-1)	230.0^a	247.5^a	213.7^b	200.0^b
AR/acidity	444.4	442.0	364.0	350.0
Fe* (µg.g^-1)	25.8^b	29.8^a	20.5^c	22.3^d
Mn* (µg.g^-1)	16.6^c	23.4^a	22.7^b	16.5^c
Cu* (µg.g^-1)	16.5^c	58.1^a	27.6^b	16.5^c
Ca* (µg.g^-1)	152.8^d	267.0^b	329.5^a	243.1^c
Croma a	12.5^b	17.0^a	17.2^a	11.0^b
Croma b	66.1^ab	63.5^ab	72.3^a	35.0^c

Tomato Varieties	Β-carotene (mg.g^-1)	Licopene (mg.g^-1)	Free phenolic (mg.g^-1)	Ascorbic acid (mg.g^-1)
Longlife	0.16^b	15.0^c	31.6^b	3.3^c
Italian	0.55^a	10.2^b	34.4^c	3.3^c
Khaki	0.17^b	10.5^b	42.5^a	4.2^a
Cherry	0.04^c	34.1^a	35.1^c	2.7^b

Phenolic acids	Longlife (µg.g^-1)	Italian (µg.g^-1)	Khaki (µg.g^-1)	Cherry (µg.g^-1)
Caffeic	<LOQ	9.6	32.0	104.7
Clorogenic	<LOQ	21.3	49.5	575.1
p-cumaric	<LOQ	9.0	<LOQ	<LOQ
Ferulic	<LOQ	<LOQ	<LOQ	<LOQ
Gallic	<LOQ	<LOQ	<LOQ	<LOQ
p-hydroxybenzoic	22.1	8.9	<LOQ	5.4
Protocatecoic	36.8	118.6	121.1	47.6
Siringic	<LOQ	<LOQ	<LOQ	141.5
Vanillic	<LOQ	<LOQ	<LOQ	<LOQ
Catechin	89.1	100.4	83.8	548.8
Quercetin	67.3	92.2	72.6	96.8
Rutin	60.6	46.2	25.2	19.2

	Phenolic compounds			Carotenoids
Tomato Varieties	DPPH	ABTS	Radical hydroxil	DPPH	ABTS	Radical hydroxil
Longlife	1.7^a	1.1^a	0.07^b	357^d	1667^b	162^a
Italian	1.5^b	1.1^a	0.11^a	446^b	1000^c	156^a
Khaki	1.8^a	1.2^a	0.03^c	400^c	1670^b	140^b
Cherry	1.5^b	1.1^a	0.11^a	555^a	2500^a	160^a

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[1] *Corresponding author: dqmebf@furg.br