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Evidence-Based Complementary and Alternative Medicine
Volume 2013 (2013), Article ID 867578, 9 pages
Research Article

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

1Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, Programa de Investigación de Excelencia Interdisciplinaria en Envejecimiento Saludable (PIEI-ES), Universidad de Talca, 3460000 Talca, Chile
2Centro de Estudios en Alimentos Procesados (CEAP), CON ICYT-Regional, Gore Maule, R09I2001 Talca, Chile
3Laboratorio de Síntesis, Instituto de Química de los Recursos Naturales, Universidad de Talca, 3460000 Talca, Chile
4Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Hohenheim University, 70001-70619 Stuttgart, Germany
5Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, 3460000 Talca, Chile

Received 27 November 2012; Revised 12 January 2013; Accepted 12 January 2013

Academic Editor: Roja Rahimi

Copyright © 2013 Eduardo Fuentes et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The consumption of fruits and vegetables is accepted to be one of the strategies to reduce risk factors for these diseases. The aim of this study was to examine potential relationships between the antioxidant and the antiplatelet activities in green mature and fully ripe (red) tomatoes and of lycopene-rich byproducts of tomato paste processing such as pomace. The total phenol content of tomato components was the highest in peels, pulp, and in the mucilaginous myxotesta covering the tomato seeds with values , , and  mg GAE/100 g, respectively (). Tomato peels had the highest antioxidant activity, both, as measured by the FRAP (μmol Fe+2/g, ) and the DPPH assays (%, 1000 μg/mL, ). Pomace extracts showed the highest antiplatelet activity induced by ADP, collagen, TRAP-6, and arachidonic acid. While the maturation stage of the tomato fruit affected the antioxidant effect, antiplatelet activity was independent of fruit ripeness. Finally, based on the present results, tomato and its byproducts may be considered as a valuable source of antioxidant and antiplatelet activities.