Honors College Thesis


Variation of phenolics in anthocyanin- and nonanthocyanin- fruit tomatoes Public Deposited

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  • Phenolic compounds are known to have biological activity with beneficial effects on human health. Fruit of cultivated tomatoes (Solanum lycopersicum L.) are a major source of phenolics in the U.S. diet because this crop is the second most consumed vegetable per capita, but actual levels are low compared to other fruits and vegetables. Anthocyanins are an important class of phenolic phytonutrients known for their antioxidant properties and color. Tomato fruits do not normally posses anthocyanins, but we have developed lines which express substantial quantities in the fruit. We wished to quantify levels of total phenolics and anthocyanins in anthocyanin expressing tomato fruit in different production systems and compare to that of normal tomatoes. Epidermis and pericarp tissue of three advanced breeding lines of anthocyanin-fruit tomatoes and three lines of nonanthocyanin-fruit tomatoes, both grown in organically and conventionally managed systems, were assayed for total phenolics and total anthocyanin content. The mean phenolic concentration of the highest-ranking anthocyanin-fruit line was 73 mg/100g FW and was significantly greater than that of the highest-ranking nonanthocyanin-fruit line (43 mg/100g FW). The highest anthocyanin concentration was 9.7 mg/100g FW. Total phenolics in tomatoes from the organic production system was not significantly different from that of a conventional production system.
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