科研之友
微信
新浪微博
Facebook
分享链接
摘要
Fourteen commercial cultivars of tomato were analyzed for their antioxidant composition. There was significant difference (p<0.05) in lycopene and phenolic contents between red and yellow cultivars. Red cultivars had higher lycopene content (2.735 to 6.552 mg 100g(-1)) than yellow cultivars (0.769 to 1.238 mg 100g(-1)). Mean total polyphenolic content and total antioxidant activity in red cultivars was also higher than those in yellow cultivars. Overall cherry tomatoes had highest phenolic content and appeared to be a promising cultivar in terms of their health promoting effects. The results highlight an existing unexploited variability in yellow tomato to improve their antioxidant properties.
- 出版日期2010-1
