Occurrence of flavonols in tomatoes and tomato-based products

Auteur(s) :
Lean ME., Crozier A., Bozonnet S., Jenkins GI., Mullen W., Stewart AJ.
Date :
Juil, 2000
Source(s) :
Journal of agricultural and food chemistry. #48:7 p2663-2669
Adresse :
CROZIER A,UNIV GLASGOW,INST BIOMED & LIFE SCI DIV BIOCHEM & MOL BIOL;GLASGOW G12 8QQ,LANARK SCOTLAND.a.crozier@bio.gla.ac.uk

Sommaire de l'article

The flavonol contents of 20 varieties of tomato fruit were investigated in relation to variety, size, season, and country of origin. Ten commonly consumed tomato-based food products were also assessed. Free and conjugated flavonols were identified and quantified using reversed-phase HPLC. Ninety-eight percent of flavonols detected in tomatoes were found to occur in the skin. Tomatoes contained, primarily as conjugates, quercetin and kaempferol. The main quercetin conjugate was identified as rutin (quercetin 3-rhamnosylglucoside) by LC-MS. The total flavonol content of the different varieties of tomato that were analyzed varied from 1.3 to 22.2 µg/g of fresh weight (fw). Smaller cherry tomato fruits originating from warm sunny climates, such as Spain and Israel, were found to contain the highest concentration of flavonols. Among the tomato-based products investigated, tomato juice and tomato puree were rich in flavonols, containing 14-16 µg/mL and 70 µg/g fw, respectively. In contrast to fresh tomatoes, most tomato-based products contained significant amounts of free flavonols.

Source : Pubmed
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