Valorisation of table tomato crop by-products: Phenolic profiles and in vitro antioxidant and antimicrobial activities
[Display omitted] •Tomato crop remains (pruning and end-of-cycle plant materials) were characterized.•Quercetin-3-O-rutinoside was the major polyphenol in the recycled by-products.•The pruning material showed greater antioxidant and antihemolytic activities in vitro.•Antibacterial effects superior t...
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Published in | Food and bioproducts processing Vol. 124; pp. 307 - 319 |
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Main Authors | , , , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Rugby
Elsevier B.V
01.11.2020
Elsevier Science Ltd |
Subjects | |
Online Access | Get full text |
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Summary: | [Display omitted]
•Tomato crop remains (pruning and end-of-cycle plant materials) were characterized.•Quercetin-3-O-rutinoside was the major polyphenol in the recycled by-products.•The pruning material showed greater antioxidant and antihemolytic activities in vitro.•Antibacterial effects superior to those of the antibiotic ampicillin were observed.•Tomato crop remains can be used to produce antioxidant and antibacterial extracts.
Little attention has been paid to the phenolic composition and bioactive properties of primary tomato plant by-products (Solanum lycopersicum L.) as compared to fruits. In this study, axillary green shoots resulting from pruning and aerial biomass at the end of the cultivation cycle were characterized for their composition in chlorophylls and phenolic compounds, as well as for antioxidant and antimicrobial activities. The HPLC-DAD-ESI/MSn analysis allowed identifying phenolic acids and flavonoids, with prevalence of quercetin-3-O-rutinoside (rutin). The extracts had in vitro antioxidant and antihemolytic activity, especially those produced from pruning materials. Despite their low activity against the tested microfungi, some extracts had ability to inhibit and kill some bacteria more effectively than the antibiotic ampicillin. It was interesting to conclude that table tomato crop remains, currently with no commercial value, can be used to produce extracts with antioxidant and antibacterial activities for possible use in the agri-food sector as natural preservatives. |
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ISSN: | 0960-3085 1744-3571 |
DOI: | 10.1016/j.fbp.2020.09.006 |