NUTRITIONAL AND CHEMICAL CHARACTERIZATION OF SOME LOCAL TOMATOES (SOLANUM LYCOPERSICUM) ASSORTMENTS- PUBLISHED

Daniela-Florentina MARCU1, Luiza M. GHIGEANU 2,3, Denisa AIOANEI 3, Sofia POPESCU 2, Anișoara IENCIU 3 1“1 Decembrie 1918” University of Alba Iulia; 2Faculty of Food Engineering , 3Faculty of Agriculture, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” sofia.pintilie@gmail.com
The aim of the present paper was to evaluate biochemical and nutritional characteristics of tomato varieties grown in the Gorj and Timis counties (the content of dry matter, ascorbic acid). A diet rich in fruits and vegetables (high in bioactive compounds) is correlated with a decreased risk of many degenerative diseases (such as cancer and cardiovascular disease) as well as related to lifestyle and aging diseases. Tomatoes (Solanum Lycopersicum) are fruits rich in bioactive substances, especially compounds with antioxidant character. The activity of these bioactive compounds is to combat the activity of free radicals (which are responsible for oxidative stress). Tomatoes are the most popular vegetable crop in the world. These vegetables are important due to their high contribution to human health and nutrition. The attractive color and flavor of tomato have made it a dietary staple in many parts of the world. Tomatoes and tomato products are rich in antioxidants, being a source of carotenoids, especially lycopene and phenolic compounds. Rich levels of ascorbic acid (vitamin C) in tomato fruits provide health benefits for humans and also play an important role in some aspects of plant life. In this work, we investigated differences in moisture (water content), total dry matter, ash (total mineral content), and content in ascorbic acid (a bioactive constituent) of fruits of different tomato varieties grown in the Gorj and Timis counties collected from local farms during the first harvest.
tomato, bioactive compound, ascorbic acid, mineral content
Biology applied in Agriculture
Presentation: None

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