Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant compounds and activities of pedicel and sepals from twelve varieties of colored cherry tomatoes

  • Kim, Yena (Department of Food Engineering, Dankook University) ;
  • Shin, Youngjae (Department of Food Engineering, Dankook University) ;
  • Kim, Young-Jun (Department of Food Science and Technology, Seoul National University of Science and Technology)
  • Received : 2020.11.23
  • Accepted : 2020.11.26
  • Published : 2020.12.31
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Abstract

This study analyzed the antioxidant contents and activities of the pedicel and sepals from 12 colored cherry tomatoes ('Green Joy', 'TY Item', 'Dotori Red TY', 'TY Sispen', 'KT Orange TY', 'White Joy TY', 'Dotori Norang TY', 'Beta Tiny', 'Blacklin', 'KT Red TY', 'KT Norang TY', 'Black Joy 200') for their potential use as bioactive ingredients. 'Green Joy' had a significantly higher content of total flavonoids (92.55±3.20 mg CE/100 g FW), total phenolics (261.94±8.32 mg GAE/100 g FW), and total antioxidant activity than the other varieties. The main polyphenols were rutin, chlorogenic acid, and methyl gallate. For all 12 samples, the total flavonoids content was highly correlated with the total phenolics content and the total antioxidant activities. Non-edible parts of cherry tomato have high potential as functional food materials because they contain similar or more antioxidants and antioxidant properties than the pulp of tomato and cherry tomato or other fruits.

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References

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