Antioxidant and Antiplatelet Activities in Extracts from Green and Fully Ripe Tomato Fruits (Solanum lycopersicum) and Pomace from Industrial Tomato Processing

Table 2

Antiplatelet activity in extracts from green and fully ripe tomato fruits.

	Maximum aggregation (%)	Slope	Area under	Lag time (s)
	ADP
Red tomato
Peels	51±0.08^∗	38±2^∗	206±10^∗	24±0.03
Pulp	53±0.09^∗	46±7^∗	241±16^∗	23±0.01
Seed mucilage	37±0.08^∗	38±6^∗	149±27^∗	33±0.01
Green tomato
Peels	86±0.02	76±2	319±9^∗	21±0.01
Pulp	48±0.05^∗	47±6^∗	205±14^∗	19±0.01
Seed mucilage	42±0.08^∗	43±12^∗	173±15^∗	22±0.01
Negative control	85±0.02	104±14^∗	393±21	27±0.01
	Collagen
Red tomato
Peels	71±0.02^∗	77±2^∗	289±11	59±0.01
Pulp	73±0.04^∗	96±22	300±76	54±0.01
Seed mucilage	51±0.14^∗	37±12^∗	140±36	104±0.01
Green tomato
Peels	84±0.04	107±6	316±27	60±0.01
Pulp	73±0.02^∗	63±2^∗	222±9^∗	84±0.01
Seed mucilage	84±0.09	96±8^∗	279±52^∗	60±0.01
Negative control	90±0.04	108±11	284±15	66±0.01
	TRAP-6
Red tomato
Peels	80±0.03	94±9	394±19	7±0.01
Pulp	83±0.05	90±2^∗	408±5	7±0.01
Seed mucilage	78±0.03	93±7	330±10	7±0.01
Green tomato
Peels	84±0.02	102±1	390±7	10±0.01
Pulp	78±0.02	88±2^∗	325±1	5±0.01
Seed mucilage	72±0.07	87±2^∗	310±46	8±0.01
Negative control	91±0.01	111±5	354±41	10±0.01
	Arachidonic acid
Red tomato
Peels	74±0.06	71±7^∗	313±25	31±0.01
Pulp	85±0.06	48±8^∗	281±14	118±0.01^∗
Seed mucilage	80±0.09	61±14^∗	154±35	205±0.01^∗
Green tomato
Peels	76±0.02	82±3	276±5	40±0.02
Pulp	80±0.09	70±9	355±41	23±0.01
Seed mucilage	84±0.06	89±4	377±57	34±0.01
Negative control	84±0.14	111±12	388±82	33±0.01

Values are presented as mean ± S.E.M (𝑛=3). ADP 8 𝜇M, collagen 1.5 𝜇g/mL, TRAP-6 30 𝜇M, and arachidonic acid 1 mM. Extracts at 1 mg/mL. ^∗𝑃<0.05 versus negative control (saline 0.9%).