Determination of antioxidant vitamins in tomatoes

Abdulnabi A. Abushita, Emhemed A. Hebshi, H. Daood, P. Biacs

Research output: Contribution to journalArticle

191 Citations (Scopus)

Abstract

This study was conducted to investigate the antioxidant vitamin (vitamin E, vitamin C and β-carotene) content of one of the most important vegetables, tomato, using modern analytical techniques. High-performance liquid chromatographic procedures allowed the separation and quantification of these vitamins as well as their analogues in different cultivars. Carotenoid extract could be fractionated into 14 components, including lycopene, β-carotene and lutein as the major ones. Paired-ion liquid chromatography provided excellent separation of ascorbic acid with high peak purity. In addition to different analogues of tocopherol, ubiquinone-10 could also be separated and sensitively detected by normal-phase chromatography and fluorescence detection. The highest concentrations (3.15-3.98 μg g-1) of total tocopherol (mainly α-analogue) were found in tomato fruits of Katinka, Gitana and Floriset cultivars. The vitamin C content was maximal (36-48 mg per 100 g) in DRW 3126, Primato, Tampo and Monika cultivars. The highest values for β-carotene were found in Monika, Ultimo and Falcato cultivars (3.5-3.9 μg g-1). The dynamics of fruit ripening were also examined.

Original languageEnglish
Pages (from-to)207-212
Number of pages6
JournalFood Chemistry
Volume60
Issue number2
DOIs
Publication statusPublished - Oct 1997

Fingerprint

Carotenoids
Lycopersicon esculentum
Vitamins
vitamins
carotenes
Antioxidants
tomatoes
Ascorbic Acid
antioxidants
Tocopherols
ascorbic acid
cultivars
Fruits
tocopherols
Fruit
Ion chromatography
Lutein
fruits
ubiquinones
Liquid chromatography

ASJC Scopus subject areas

  • Food Science

Cite this

Determination of antioxidant vitamins in tomatoes. / Abushita, Abdulnabi A.; Hebshi, Emhemed A.; Daood, H.; Biacs, P.

In: Food Chemistry, Vol. 60, No. 2, 10.1997, p. 207-212.

Research output: Contribution to journalArticle

Abushita, Abdulnabi A. ; Hebshi, Emhemed A. ; Daood, H. ; Biacs, P. / Determination of antioxidant vitamins in tomatoes. In: Food Chemistry. 1997 ; Vol. 60, No. 2. pp. 207-212.
@article{b93a4acc26904b078153f0b9f0ac352c,
title = "Determination of antioxidant vitamins in tomatoes",
abstract = "This study was conducted to investigate the antioxidant vitamin (vitamin E, vitamin C and β-carotene) content of one of the most important vegetables, tomato, using modern analytical techniques. High-performance liquid chromatographic procedures allowed the separation and quantification of these vitamins as well as their analogues in different cultivars. Carotenoid extract could be fractionated into 14 components, including lycopene, β-carotene and lutein as the major ones. Paired-ion liquid chromatography provided excellent separation of ascorbic acid with high peak purity. In addition to different analogues of tocopherol, ubiquinone-10 could also be separated and sensitively detected by normal-phase chromatography and fluorescence detection. The highest concentrations (3.15-3.98 μg g-1) of total tocopherol (mainly α-analogue) were found in tomato fruits of Katinka, Gitana and Floriset cultivars. The vitamin C content was maximal (36-48 mg per 100 g) in DRW 3126, Primato, Tampo and Monika cultivars. The highest values for β-carotene were found in Monika, Ultimo and Falcato cultivars (3.5-3.9 μg g-1). The dynamics of fruit ripening were also examined.",
author = "Abushita, {Abdulnabi A.} and Hebshi, {Emhemed A.} and H. Daood and P. Biacs",
year = "1997",
month = "10",
doi = "10.1016/S0308-8146(96)00321-4",
language = "English",
volume = "60",
pages = "207--212",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",
number = "2",

}

TY - JOUR

T1 - Determination of antioxidant vitamins in tomatoes

AU - Abushita, Abdulnabi A.

AU - Hebshi, Emhemed A.

AU - Daood, H.

AU - Biacs, P.

PY - 1997/10

Y1 - 1997/10

N2 - This study was conducted to investigate the antioxidant vitamin (vitamin E, vitamin C and β-carotene) content of one of the most important vegetables, tomato, using modern analytical techniques. High-performance liquid chromatographic procedures allowed the separation and quantification of these vitamins as well as their analogues in different cultivars. Carotenoid extract could be fractionated into 14 components, including lycopene, β-carotene and lutein as the major ones. Paired-ion liquid chromatography provided excellent separation of ascorbic acid with high peak purity. In addition to different analogues of tocopherol, ubiquinone-10 could also be separated and sensitively detected by normal-phase chromatography and fluorescence detection. The highest concentrations (3.15-3.98 μg g-1) of total tocopherol (mainly α-analogue) were found in tomato fruits of Katinka, Gitana and Floriset cultivars. The vitamin C content was maximal (36-48 mg per 100 g) in DRW 3126, Primato, Tampo and Monika cultivars. The highest values for β-carotene were found in Monika, Ultimo and Falcato cultivars (3.5-3.9 μg g-1). The dynamics of fruit ripening were also examined.

AB - This study was conducted to investigate the antioxidant vitamin (vitamin E, vitamin C and β-carotene) content of one of the most important vegetables, tomato, using modern analytical techniques. High-performance liquid chromatographic procedures allowed the separation and quantification of these vitamins as well as their analogues in different cultivars. Carotenoid extract could be fractionated into 14 components, including lycopene, β-carotene and lutein as the major ones. Paired-ion liquid chromatography provided excellent separation of ascorbic acid with high peak purity. In addition to different analogues of tocopherol, ubiquinone-10 could also be separated and sensitively detected by normal-phase chromatography and fluorescence detection. The highest concentrations (3.15-3.98 μg g-1) of total tocopherol (mainly α-analogue) were found in tomato fruits of Katinka, Gitana and Floriset cultivars. The vitamin C content was maximal (36-48 mg per 100 g) in DRW 3126, Primato, Tampo and Monika cultivars. The highest values for β-carotene were found in Monika, Ultimo and Falcato cultivars (3.5-3.9 μg g-1). The dynamics of fruit ripening were also examined.

UR - http://www.scopus.com/inward/record.url?scp=0031009058&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0031009058&partnerID=8YFLogxK

U2 - 10.1016/S0308-8146(96)00321-4

DO - 10.1016/S0308-8146(96)00321-4

M3 - Article

AN - SCOPUS:0031009058

VL - 60

SP - 207

EP - 212

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 2

ER -