Journal of Bio-Environment Control (생물환경조절학회지)

The Korean Society for Bio-Environment Control (한국생물환경조절학회)
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Bioactive Compound Accumulation and Antioxidant Activity in Tomato Fruit Skin at Different Ripening Stages

과피색에 따른 토마토 과실의 성숙 단계별 기능성물질 축적과 항산화 활성

  • Jae Yeon Jeong (Department of Horticulture, Kongju National University) ;
  • Hyo Gil Choi (Department of Horticulture, Kongju National University) ;
  • Nam Jun Kang (Department of Horticulture, Gyeongsang National University)
  • 정재연 (국립공주대학교 원예학과 ) ;
  • 최효길 (국립공주대학교 원예학과 ) ;
  • 강남준 (경상국립대학교 원예과학부)
  • Received : 2024.04.11
  • Accepted : 2024.05.08
  • Published : 2024.07.31
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Abstract

This study was conducted to determine the differences in bioactive compounds and antioxidant activity according to the ripening stage of tomato fruits with different skin colors. The tomato samples used three tomato cultivars distinguished by their skin colors as yellow, black, and red at the mature stage. Tomato samples were analyzed for soluble sugars, lycopene, ascorbic acid, polyphenols, and antioxidant activity after being harvested at green, breaker, turning, and mature. The major sugars in tomato fruits are fructose and glucose. The content of fructose and glucose in yellow tomatoes gradually increased during the ripening stages. However, red and black tomatoes, their levels exhibited an initial increase at the breaker points, followed by a period of relative constancy. The lycopene contents in fruits of all skin colors showed a significant increase during ripening stages. The highest content of lycopene was observed at the mature stage in red tomato fruits. Differential patterns in the accumulation of ascorbic acid between yellow and black or red tomato fruits were detected during the entire ripening stages. In yellow tomato fruit, the content of ascorbic acid remained consistently low throughout the ripening stages. Ascorbic acid content in black tomato fruits significantly increased to 2,249 mg·kg-1 of tomato fruits at the mature stage, while in red tomato fruits, it gradually increased to 3,529 mg·kg-1 of fruits at the mature stage. Quercitrin content in tomato fruits gradually decreased during the ripening stages. In yellow tomato fruits, the ABTS radical scavenging activity abruptly increased at the turning stages, while in black and red tomato fruits, it gradually increased according to the ripening stages. The DPPH radical scavenging activity in tomato fruits significantly increased at the turning stages.

본 연구는 과피색에 따른 토마토 과실의 숙성 단계에 따른 기능성 물질 및 항산화 활성의 차이를 알아보기 위해 실시하였다. 토마토 샘플은 성숙한 단계에서 과피색이 황색, 흑색, 적색으로 구별되는 세 가지 토마토 품종을 이용하였다. 토마토 샘플을 녹색기, 변색기, 최색기, 완숙기의 4가지 숙성 단계에서 수확한 후 당, 라이코펜, 아스코르브산, 폴리페놀 및 항산화 활성을 포함한 다양한 생리 활성 화합물을 분석하였다. 토마토 과실의 주요 당분은 과당과 포도당이다. 황색 토마토의 과당과 포도당 함량은 숙성 단계에 따라 점차 증가하였다. 그러나 흑색 토마토와 적색 토마토는 변색기 단계에서 증가한 후 상대적으로 일정하게 유지되었다. 과피색에 관계없이 모든 토마토 과실에 함유된 라이코펜 함량은 숙성 단계에 따라 크게 증가했습니다. 라이코펜 함량은 적색 토마토 과실의 성숙 단계에서 가장 높게 관찰되었다. 황색 토마토 과실의 아스코르브산 함량은 낮았으며 숙성 단계 동안 상대적으로 일정하게 유지되었다. 흑색 토마토 과실의 아스코르브산 함량은 성숙 단계에서 2,249mg·kg-1으로 크게 증가한 반면, 적색 토마토 과실에서는 성숙 단계에서 3,529mg·kg-1으로 점차 증가했습니다. 페놀성 화합물인 퀘르시트린은 토마토 과실에서 발견되었지만, 성숙 단계에서 토마토 과실의 퀘르시트린 함량은 점차적으로 감소되었다. ABTS 라디칼 소거 활성은 최색기의 황색 토마토 과실에서 급격히 증가한 반면, 흑색 토마토와 적색 토마토에서는 숙성 단계에 따라 점진적으로 증가하였다. 모든 토마토 과실의 DPPH 라디칼 소거 활성은 최색기에서 크게 증가했다.

Keywords

Acknowledgement

본 연구는 2024년 국립공주대학교 학술연구지원사업의 지원에 의해 이루어짐.

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