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RISS 인기검색어
- 검색키워드
- 저자 : Gennaro Roberto Abbamondi (검색결과 3 건)
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Bioactivity of Tomato Hybrid Powder: Antioxidant Compounds and Their Biological Activities
Giuseppina Tommonaro,Rocco De Prisco,Gennaro Roberto Abbamondi,Barbara Nicolaus 한국식품영양과학회 2013 Journal of medicinal food Vol.16 No.4
The antioxidant and cytotoxic activities and the polyphenolic and anthocyanin contents of tomato hybrid powders were studied. Tomato powders were obtained, starting from the fresh fruits that had undergone an industrial process of drying and pulverization at two different temperatures. Antioxidant activities were evaluated in different extracts by using spectrophotometric assays: 2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid and N,N-dimethyl-p-phenylenediamine dihydrochloride cation radical inhibition for lipophilic and hydrophilic extracts, respectively, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay for polyphenolic extracts. Moreover, polyphenolic and anthocyanin contents were also carried out to detect the presence of these bioactive compounds. The effect of cytotoxic activity in vitro of tomato hybrid powder extracts on T47D (human breast carcinoma) cells was also evaluated. Results showed good antioxidant activities in lipophilic, polyphenolic, and hydrophilic extracts of samples that were obtained at a lower temperature. Extracts of the sample obtained at a higher temperature presented moderate antioxidant activity, lower than the extracts of other samples, which was probably due to the loss of labile antioxidant compounds during the industrial process. Very interesting was the presence of anthocyanins in both samples, even if in traces, and also a moderate cytotoxicity of a lipophilic extract on T47D cells. Therefore, tomato hybrid powders, on the basis of their multifunctional properties, could have a biotechnological application in agri-food or cosmetic industries as an additive for improving nutritional and/or bioactive qualities of commercial products used in daily nutrition and cosmetics.
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Giuseppina Tommonaro,Rocco de Prisco,Gennaro Roberto Abbamondi,Stefania Marzocco,Carmela Saturnino,Annarita Poli,Barbara Nicolaus 한국식품영양과학회 2012 Journal of medicinal food Vol.15 No.5
The objective of the present work was to establish the antioxidative ability linked to lipophilic, hydrophilic,and polyphenolic fractions of new tomato hybrids of industrial interest, grown in an outdoor field, named ‘‘Medugno’’,situated in the Agro-Nocerino Sarnese area (Province of Salerno, Campania Region, Italy). Antioxidant activities of lipophilic,hydrophilic, and polyphenolic extracts of tomato hybrids determined by the 2,20-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid), N,N-dimethyl-p-phenylenediamine dihydrochloride, and 2,2-diphenyl-1-picrylhydrazyl methods, respectively, showed the best results in hybrids obtained between the pure San Marzano and Black Tomato lines. Antioxidant activity tests,performed also on the San Marzano · Black Tomato hybrid (pulped tomatoes), indicated that the industrial transformation process of this new tomato hybrid did not cause a significant loss of antioxidant activity. The in vitro production of nitrite by lipopolysaccharide-stimulated macrophages J774A.1 performed on lipophilic extracts showed that only two hybrids (San Marzano · Black Tomato and Marmande · Black Tomato) inhibited, in a concentration-related manner, nitric oxide release. Results suggested that genotypic factors could determine the nutritional quality of tomato because of the content of biologically active compounds and their biosynthesis. Moreover, the new tomato hybrid achieved could have a potential for the agri-food industry because of its nutritional quality and because it lends itself in processes of industrial transformation.
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Giuseppina Tommonaro,Rocco De Prisco,Rita Pergamo,Carmine Iodice,Gennaro Roberto Abbamondi,Annalisa Spagnuolo,Barbara Nicolaus 한국식품영양과학회 2015 Journal of medicinal food Vol.18 No.10
The antioxidant capacity and the polyphenolic profile of fresh and processed cherry tomatoes were analyzed with the aim of investigating the effect of industrial processes on the nutritional qualities of fruits. The results exhibited a decrease of antioxidant activity mainly in the lipophilic fraction of processed tomatoes compared with fresh products. No great difference in the antioxidant capacity was detected in the hydrophilic and methanolic extracts of fresh tomatoes and processed tomato juices. Moreover, a decrease of polyphenolic content, estimated by means of high-performance liquid chromatography analysis and Folin–Ciocalteu method, was observed in all tomato juices. The overall polyphenolic profile of both fresh and processed tomatoes did not change significantly and, among all juices, a higher polyphenolic content was detected in juice containing peels and seeds in comparison to those without. From our data on antioxidant power and the bioactive metabolite content, tomato juice could be used as a valid and easily available source of antioxidants in everyday diet to preserve human health.
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