Table of Contents Author Guidelines Submit a Manuscript
Journal of Food Quality
Volume 2017, Article ID 5020742, 8 pages
https://doi.org/10.1155/2017/5020742
Research Article

A Study on Organic Tomatoes: Effect of a Biostimulator on Phytochemical and Antioxidant Activities

Tennessee State University, 3500 John A. Merritt Blvd., Nashville, TN 37209, USA

Correspondence should be addressed to Ying Wu; ude.etatsnt@uwy

Received 12 July 2017; Revised 28 October 2017; Accepted 7 November 2017; Published 10 December 2017

Academic Editor: Senem Kamiloglu

Copyright © 2017 Varinder Sidhu 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.

Linked References

  1. Y. Liu, S. Roof, Z. Ye et al., “Manipulation of light signal transduction as a means of modifying fruit nutritional quality in tomato,” Proceedings of the National Acadamy of Sciences of the United States of America, vol. 101, no. 26, pp. 9897–9902, 2004. View at Publisher · View at Google Scholar · View at Scopus
  2. Z. Pék, L. Helyes, and A. Lugasi, “Color changes and antioxidant content of vine and postharvest ripened tomato fruits,” HortScience, vol. 45, no. 3, pp. 466–468, 2010. View at Google Scholar · View at Scopus
  3. G. R. Takeoka, L. Dao, S. Flessa et al., “Processing effects on lycopene content and antioxidant activity of tomatoes,” Journal of Agricultural and Food Chemistry, vol. 49, no. 8, pp. 3713–3717, 2001. View at Publisher · View at Google Scholar · View at Scopus
  4. A. Kocira, M. Świeca, S. Kocira, U. Złotek, and A. Jakubczyk, “Enhancement of yield, nutritional and nutraceutical properties of two common bean cultivars following the application of seaweed extract (Ecklonia maxima),” Saudi Journal of Biological Sciences, 2016. View at Publisher · View at Google Scholar
  5. K. Zarzecka, M. Gugała, A. Sikorska et al., “The effect of herbicides and biostimulants on polyphenol content of potato (Solanum tuberosum L.) tubers and leaves,” Journal of the Saudi Society of Agricultural Sciences, 2017. View at Publisher · View at Google Scholar
  6. T. Spann, Effect of Stimplex crop bio-stimulant on drought tolerance of hamlin , sweet orange.Fla. State Hortic. Soc.123, sweet orange.Fla. State Hortic. Soc.123, 100-104, 2010.
  7. B. George, C. Kaur, D. S. Khurdiya, and H. C. Kapoor, “Antioxidants in tomato (Lycopersium esculentum) as a function of genotype,” Food Chemistry, vol. 84, no. 1, pp. 45–51, 2004. View at Publisher · View at Google Scholar · View at Scopus
  8. NK. Marsic, L. Gasperlin, V. Abram, M. Budic, and R. Vidrih, “Quality parameters and total phenolic content in tomato fruits regarding cultivar and microclimatic conditions,” Turk. J. Agric.35, pp. 185–194, 2011. View at Google Scholar
  9. L. Barros, A. M. Carvalho, and I. C. F. R. Ferreira, “Leaves, flowers, immature fruits and leafy flowered stems of Malva sylvestris: A comparative study of the nutraceutical potential and composition,” Food and Chemical Toxicology, vol. 48, no. 6, pp. 1466–1472, 2010. View at Publisher · View at Google Scholar · View at Scopus
  10. M. Nagata and I. Yamashita, “Simple method for simultaneous determination of chlorophyll and carotenoids in tomato fruit,” Nippon Shokuhin Kogyo Gakkaishi, vol. 39, no. 10, pp. 925–928, 1992. View at Publisher · View at Google Scholar
  11. G. Sadler, J. Davis, and D. Dezman, “Rapid Extraction of Lycopene and β‐Carotene from Reconstituted Tomato Paste and Pink Grapefruit Homogenates,” Journal of Food Science, vol. 55, no. 5, pp. 1460-1461, 1990. View at Publisher · View at Google Scholar · View at Scopus
  12. R. Choudhary, Rapid estimation of lycopene concentration in watermelon and tomato samples by fiber optic visible spectroscopy [Ph.D. thesis], Oklahoma State University. Doctor of philosophy, 2004.
  13. T. Shahzad, I. Ahmad, S. Choudhry, M. K. Saeed, and M. N. Khan, “Dpph free radical scavenging activity of tomato, cherry tomato and watermelon: Lycopene extraction, purification and quantification,” International Journal of Pharmacy and Pharmaceutical Sciences, vol. 6, no. 2, pp. 223–228, 2014. View at Google Scholar · View at Scopus
  14. M. Oyaizu, “Studies on products of browning reaction: antioxidative activity of products of browning reaction prepared from glucosamine,” The Japanese Journal of Nutrition and Dietetics, vol. 44, pp. 307–315, 1986. View at Publisher · View at Google Scholar
  15. A. Khairi, M. Falah, A. Suyantohadi, N. Takahashi, and H. Nishina, “Effect of Storage Temperatures on Color of Tomato Fruit (Solanum Lycopersicum Mill.) Cultivated under Moderate Water Stress Treatment,” Agriculture and Agricultural Science Procedia, vol. 3, pp. 178–183, 2015. View at Publisher · View at Google Scholar
  16. J. Pinela, L. Barros, A. M. Carvalho, and I. C. F. R. Ferreira, “Nutritional composition and antioxidant activity of four tomato (Lycopersicon esculentum L.) farmer' varieties in Northeastern Portugal homegardens,” Food and Chemical Toxicology, vol. 50, no. 3-4, pp. 829–834, 2012. View at Publisher · View at Google Scholar · View at Scopus
  17. PA. Idah, OI. Obajemihi, OA. Adeboye, and AM. Olaniyan, “Assessment of osmotic pre-drying treatment on drying rates of fresh tomato fruits,” Nigerian Journal of Technological Development, vol. 11, no. 1, pp. 22–26, 2014. View at Google Scholar
  18. A. O. Togun and W. B. Akanbi, “Comparative effectiveness of organic-based fertilizer to mineral fertilizer on tomato growth and fruit yield,” Compost Science and Utilization, vol. 11, no. 4, pp. 337–342, 2003. View at Publisher · View at Google Scholar · View at Scopus
  19. C. Kaur and H. C. Kapoor, “Anti-oxidant activity and total phenolic content of some asian vegetables,” Journal of Food Science and Technology, vol. 37, no. 2, pp. 153–161, 2002. View at Publisher · View at Google Scholar · View at Scopus
  20. M. R. Figàs, J. Prohens, M. D. Raigón et al., “Characterization of composition traits related to organoleptic and functional quality for the differentiation, selection and enhancement of local varieties of tomato from different cultivar groups,” Food Chemistry, vol. 187, pp. 517–524, 2015. View at Publisher · View at Google Scholar · View at Scopus
  21. H. T. Aldrich, K. Salandanan, P. Kendall et al., “Cultivar choice provides options for local production of organic and conventionally produced tomatoes with higher quality and antioxidant content,” Journal of the Science of Food and Agriculture, vol. 90, no. 15, pp. 2548–2555, 2010. View at Publisher · View at Google Scholar · View at Scopus
  22. A. Riahi and C. Hdider, “Bioactive compounds and antioxidant activity of organically grown tomato (Solanum lycopersicum L.) cultivars as affected by fertilization,” Scientia Horticulturae, vol. 151, pp. 90–96, 2013. View at Publisher · View at Google Scholar · View at Scopus
  23. P. Brat, L. Mennen, S. Georgé et al., “Determination of the Polyphenol Content of Fruits and Vegetables. Establishment of a Database and Estimation of the Polyphenol Intake in the French Diet,” Acta Horticulturae, no. 744, pp. 61–70, 2007. View at Publisher · View at Google Scholar
  24. A. Riahi, C. Hdider, M. Sanaa, N. Tarchoun, M. B. Kheder, and I. Guezal, “The influence of different organic fertilizers on yield and physico-chemical properties of organically grown tomato,” Journal of Sustainable Agriculture, vol. 33, no. 6, pp. 658–673, 2009. View at Publisher · View at Google Scholar · View at Scopus
  25. D. Fan, D. M. Hodges, J. Zhang et al., “Commercial extract of the brown seaweed Ascophyllum nodosum enhances phenolic antioxidant content of spinach (Spinacia oleracea L.) which protects Caenorhabditis elegans against oxidative and thermal stress,” Food Chemistry, vol. 124, no. 1, pp. 195–202, 2011. View at Publisher · View at Google Scholar · View at Scopus
  26. E. Abd El-Motty, M. Shahin, M. El-Shiekh, and M. Abd-El-Migeed, “Effect of algae extract and yeast application on growth, nutritional status, yield and fruit quality of Keitte mango trees,” Agriculture and Biology Journal of North America (ABJNA), pp. 421–429, 2010. View at Publisher · View at Google Scholar
  27. K. J. Guinan, N. Sujeeth, R. B. Copeland et al., “Discrete roles for Extracts of Ascophyllum nodosum in enhancing plant growth and tolerance to abiotic and biotic stresses,” Acta Horticulturae, vol. 1009, pp. 127–136, 2012. View at Google Scholar · View at Scopus
  28. NM. Pise and AB. Sabale, “Effect of seaweed concentrates on the growth and biochemical constituents of Trigonella foenum-graecumL,” Journal of Phytology, vol. 2, no. 4, pp. 50–56, 2010. View at Google Scholar
  29. D. Liu, J. Shi, A. Colina Ibarra, Y. Kakuda, and S. Jun Xue, “The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and β-carotene mixtures on the DPPH free radical,” LWT- Food Science and Technology, vol. 41, no. 7, pp. 1344–1349, 2008. View at Publisher · View at Google Scholar · View at Scopus
  30. C. E. Ochoa-Velasco, R. Valadez-Blanco, R. Salas-Coronado et al., “Effect of nitrogen fertilization and Bacillus licheniformis biofertilizer addition on the antioxidants compounds and antioxidant activity of greenhouse cultivated tomato fruits (Solanum lycopersicum L. var. Sheva),” Scientia Horticulturae, vol. 201, pp. 338–345, 2016. View at Publisher · View at Google Scholar · View at Scopus
  31. J. Kubola and S. Siriamornpun, “Phenolic contents and antioxidant activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit fraction extracts in vitro,” Food Chemistry, vol. 110, no. 4, pp. 881–890, 2008. View at Publisher · View at Google Scholar · View at Scopus
  32. B. Shan, J.-H. Xie, J.-H. Zhu, and Y. Peng, “Ethanol modified supercritical carbon dioxide extraction of flavonoids from Momordica charantia L. and its antioxidant activity,” Food and Bioproducts Processing, vol. 90, no. 3, pp. 579–587, 2012. View at Publisher · View at Google Scholar · View at Scopus
  33. S. Islam, M. Jalaluddin, and NS. Hettiarachchy, “Bio-active compounds of bitter melon genotypes (Momordica charantia L.) in relation to their physiological functions,” Foods in Health and Dis, vol. 2, pp. 61–74, 2011. View at Google Scholar
  34. S.-M. Hue, A. N. Boyce, and C. Somasundram, “Antioxidant activity, phenolic and flavonoid contents in the leaves of different varieties of sweet potato (Ipomoea batatas),” Australian Journal of Crop Science, vol. 6, no. 3, pp. 375–380, 2012. View at Google Scholar · View at Scopus
  35. O. Kenny, T. J. Smyth, C. M. Hewage, and N. P. Brunton, “Antioxidant properties and quantitative UPLC-MS analysis of phenolic compounds from extracts of fenugreek (Trigonella foenum-graecum) seeds and bitter melon (Momordica charantia) fruit,” Food Chemistry, vol. 141, no. 4, pp. 4295–4302, 2013. View at Publisher · View at Google Scholar · View at Scopus
  36. K. G. L. R. Jayathunge, I. R. Grant, M. Linton, M. F. Patterson, and A. Koidis, “Impact of long-term storage at ambient temperatures on the total quality and stability of high-pressure processed tomato juice,” Innovative Food Science and Emerging Technologies, vol. 32, pp. 1–8, 2015. View at Publisher · View at Google Scholar · View at Scopus
  37. X.-J. Duan, W.-W. Zhang, X.-M. Li, and B.-G. Wang, “Evaluation of antioxidant property of extract and fractions obtained from a red alga, Polysiphonia urceolata,” Food Chemistry, vol. 95, no. 1, pp. 37–43, 2006. View at Publisher · View at Google Scholar · View at Scopus
  38. R. Arias, T.-C. Lee, L. Logendra, and H. Janes, “Correlation of lycopene measured by HPLC with the L, a, b color readings of a hydroponic tomato and the relationship of maturity with color and lycopene content,” Journal of Agricultural and Food Chemistry, vol. 48, no. 5, pp. 1697–1702, 2000. View at Publisher · View at Google Scholar · View at Scopus
  39. A. F. López Camelo and P. A. Gómez, “Comparison of color indexes for tomato ripening,” Horticultura Brasileira, vol. 22, no. 3, pp. 534–537, 2004. View at Publisher · View at Google Scholar