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International Journal of Analytical Chemistry
Volume 2015, Article ID 284071, 10 pages
Research Article

Total Phenolic, Flavonoid, Tomatine, and Tomatidine Contents and Antioxidant and Antimicrobial Activities of Extracts of Tomato Plant

1Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, 85000 Ciudad Obregon, SON, Mexico
2Departamento de Ciencias de la Salud, Universidad de Sonora, Campus Cajeme, Boulevard Bordo Nuevo, Ejido Providencia, 85040 Cajeme, SON, Mexico
3Centro de Investigación en Alimentación y Desarrollo A.C., Avenida Río Conchos S/N, Parque Industrial, 31570 Cuauhtémoc, CHIH, Mexico
4Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Boulevard Luis Encinas y Rosales s/n, Colonia Centro, 83000 Hermosillo, SON, Mexico
5Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la Victoria, 83000 Hermosillo, SON, Mexico

Received 26 June 2015; Revised 21 August 2015; Accepted 12 October 2015

Academic Editor: I. Schechter

Copyright © 2015 Norma Patricia Silva-Beltrán 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 purpose of this study was to evaluate the antioxidant and antimicrobial properties of extracts of different fractions of two tomato plant cultivars. The stems, roots, leaves, and whole-plant fractions were evaluated. Tomatine and tomatidine were identified by HPLC-DAD. The leaf extracts from the two varieties showed the highest flavonoids, chlorophyll, carotenoids, and total phenolics contents and the highest antioxidant activity determined by DPPH, ABTS, and ORAC. A positive correlation was observed between the antioxidant capacities of the extracts and the total phenolic, flavonoid, and chlorophyll contents. The Pitenza variety extracts inhibited the growth of pathogens such as E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, and Listeria ivanovii, yielding inhibition halos of 8.0 to 12.9 mm in diameter and MIC values of 12.5 to 3.125 mg/mL. These results suggest that tomato plant shows well potential as sources of various bioactive compounds, antioxidants, and antimicrobials.