Functional and Nutraceutical Compounds of Tomatoes as Affected by Agronomic Practices, Postharvest Management, and Processing Methods: A Mini Review.
| Autor: | Lima GPP; Laboratory of Plant Biochemistry, Institute of Biosciences, São Paulo State University (UNESP), Botucatu, Brazil., Gómez HAG; Academic Department of Food, Faculty of Technological Sciences, National University of Agriculture, Catacamas, Honduras., Seabra Junior S; Department of Agronomy, Mato Grosso State University (UNEMAT), Nova Mutum, Brazil., Maraschin M; Plant Morphogenesis and Biochemistry Laboratory, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., Tecchio MA; Department of Horticulture, School of Agriculture, São Paulo State University (UNESP), Botucatu, Brazil., Borges CV; Department of Health Sciences, Universidade Alto Vale do Rio do Peixe (UNIARP), Caçador, Brazil. |
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| Jazyk: | angličtina |
| Zdroj: | Frontiers in nutrition [Front Nutr] 2022 Apr 06; Vol. 9, pp. 868492. Date of Electronic Publication: 2022 Apr 06 (Print Publication: 2022). |
| DOI: | 10.3389/fnut.2022.868492 |
| Abstrakt: | Tomatoes and their by-products are indisputable sources of substances with antioxidants properties. Several factors limit the production and influence the nutritional and antioxidant quality of tomato fruit. However, consumers can benefit from the effects of environmental factors, such as water and hydric stress, UV radiation, agronomic practices, among others, which lead to changes in the content of secondary metabolites in tomatoes. Molecules as phenolic compounds, carotenoids, and biogenic amines are often formed in response to environmental adversities. In this way, the consumption of tomato fruits or their by-products with higher levels of antioxidants may be important adjuvants in the prevention or reduction of diseases. In this mini-review, we will present how pre- and postharvest conditions may influence the content of some bioactive compounds in tomatoes. Furthermore, we will present how some heat processing methods may change the antioxidant content, as well as, the functional and nutritional properties of the final product. Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. (Copyright © 2022 Lima, Gómez, Seabra Junior, Maraschin, Tecchio and Borges.) |
| Databáze: | MEDLINE |
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