Valorisation of table tomato crop by-products: Phenolic profiles and in vitro antioxidant and antimicrobial activities

• Published in: Food and bioproducts processing Vol. 124; pp. 307 - 319
• Main Authors: Añibarro-Ortega, Mikel, Pinela, José, Ćirić, Ana, Martins, Valter, Rocha, Filomena, Soković, Marina D., Barata, Ana Maria, Carvalho, Ana Maria, Barros, Lillian, Ferreira, Isabel C.F.R.
• Format: Journal Article
• Language: English
• Published: Rugby Elsevier B.V 01.11.2020; Elsevier Science Ltd
• Subjects: Agribusiness; Agricultural production; Ampicillin; Antibiotics; Antimicrobial activity; Antimicrobial agents; Antioxidant activity; Antioxidants; Biological activity; By-products valorization; Byproducts; Chlorophyll; Chlorophylls; Composition; Cultivation; Disease resistance; Flavonoids; Food processing industry; High-performance liquid chromatography; HPLC; Liquid chromatography; Phenolic acids; Phenolic compounds; Phenols; Preservatives; Pruning; Quercetin; Rutin; Shoots; Table tomato varieties; Tomatoes; Table tomato varieties; Antimicrobial activity; Phenolic compounds; By-products valorization; Antioxidant activity; Chlorophylls
• ISSN: 0960-3085; 1744-3571
• DOI: 10.1016/j.fbp.2020.09.006

[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.