Changes in Total Phenolic, Carotenoid Contentsand Antoxidant Activity during Tomato Ripening

Received: 07-06-2018

Accepted: 02-08-2018

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Issue: Vol. 16 No. 5 (2018)

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KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Lam, N., & Mai, D. (2024). Changes in Total Phenolic, Carotenoid Contentsand Antoxidant Activity during Tomato Ripening. Vietnam Journal of Agricultural Sciences, 16(5), 500–510. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/465

Changes in Total Phenolic, Carotenoid Contentsand Antoxidant Activity during Tomato Ripening

Nguyen Van Lam (*) 1, 2 , Dao Thi Ngoc Mai 1

  • 1 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam
  • 2 Faculty of Food Science and Technology, Hanoi 131000, Vietnam National University of Agriculture, Hanoi, Vietnam

    • Keywords

    Antioxidant activity, carotenoids, phenolic compounds, ripening stage, tomato (Solanum lycopersicum L.)

    Abstract


    This study aimed to determine the effect of ripeness on the accumulation of some bioactive compounds in Thuy Hong tomato cultivar to identify suitable time for harvest and consumption. Tomatoes were harvested at 5 ripening stages (RS) for analysis of bioactive compounds, in which phenolic contents and antioxidant activities were measured by Folin-ciocalteu and DPPH methods, respectively. During ripening, vitamin C content increased dramatically from 2.25 to 27.17 mg/100 g fresh weight (FW) from RS1 (green) to RS5 (red, soft). The accumulation of phenolic compounds increased significantly from RS1 to RS3 (light orange-yellow color), then almost unchanged to RS5. Carotenoid content rised intensely during ripening; At RS1 carotenoid content was 598.81 μg/100 g FW, and then increased of 12.6 times at RS5. Antioxidant activity increased dramatically from RS1 to RS3, then remained unchanged to RS5. This increase would be due to the accumulation of in phenolics and carotenoids during maturation. RS5 seems to be the suitable for consumption due to its high content of bioactive compounds.

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