Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지

The Changes of Components by Maturity Stage of Tomato I

토마토의 생육과정에 따른 성분 변화 I -Tomatine 분석을 중심으로 -

  • Published : 2004.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This was aim to study the changes of components by different parts and maturity of tomato. We found that orally fed tomatine which induced a significant reduction in cholesterol in hamster in contrast to potato glycoalkaloids, the safety of tomatine was supported by our observation that pickled green tomatoes consumed widely in many countries has a high tomatine content. The tomatoes harvested during the first stage(10 days after flowering) contained tomatine $6333.49{\mu}g\;per\;100g$ and dohydrotomatine and ${\alpha}$-tomatine in a ratio of about 1:13.8. The tomatine content then decreased by about 85% during stage 2(20 days after flowering) an dehydrotomatine contene dropped to a value near zero during stage 3, 4 It on the tomatine content dropped to a value near zero during the final stage(50 days after flowering). With respect to health benefits at all stages of maturity, unripe tomato contain chlorophyll and ${\alpha}$-tomatine should consumed.

Keywords

References

  1. 동아출판사: 동아원색백과사전, 서울, 263-264 (1983)
  2. Yoon KY. Changes of Quality in the Osmotic Dehydration of Cherry Tomatoes and Optimization for the Process. 영남대학교 대학원, 석사학위 논문, 1996
  3. Mendel F, Nobuyuki K and Harden LA. Structure the tomato glvcoalkaloid tomatidienol-3-$\beta$- lycotetraose(dehydrotomatine), J Agri Food Chem 45:1541-1547, 1997 https://doi.org/10.1021/jf960875q
  4. Friedman M and Levin CE. Dehydrotomatine content in tomatoes. J Agri Food Chem 46: 4571-4576, 1998 https://doi.org/10.1021/jf9804589
  5. Madhavi DL and Salunkhe DK. Tomato in handbook of vegetable sdence, Ed by Salunkhe and Kadam SS, Marcel Dekker, New York 171-201, 1998
  6. Nobuyuki K and Mendel F. Tomatine, chlorophyll, $\beta$-carotene and lycopene content in tomatoes during growth maturation, J Sci Food Agric 83(3): 1-6, 2003 https://doi.org/10.1002/jsfa.1330
  7. Mendel F, Fitch TE and Yokoyama WH. Lowering of plasma LDL cholesterol in hamsters by the tomato glycoalkaloid tomatine. Food Chem Toxicol 38:549-553, 2000 https://doi.org/10.1016/S0278-6915(00)00050-8
  8. Mendel F and McDonald GM. Potato glycoalkaloids; chemistry, analysis, safety, and plant physiology. Crit Rev Plant Sci 16:55-132. 1997 https://doi.org/10.1080/713608144
  9. Mendel F and Levin CE. $\alpha$-Tomatine content in tomato and tomato products determined by HPLC with pulsed amperometric detection. J Agri Food Chem 43: 1507-1511, 1995 https://doi.org/10.1021/jf00054a017
  10. Juvik JA, Stevens MA and Rick CM. Survey of the genus lycopersicon for variability in -tomatine content. Hort Sci 17: 764-766, 1982
  11. 한국농촌경제연구원 : 식품수급표, 86, 2003
  12. Lee MS and Kim GH. Quallty Evaluation of Raw Tomato Fruits. J Food Sci. Biotechnology, 18(5): 335-338, 1986
  13. Ryu BH, Moon KD, Kim SD and Sohn TH. The Changes of Hardness and Mineral Components of Tomato Fruits duiing Ripening. J Korean Soc Food Nutr 19(2): 115-120, 1990
  14. Lee YC. Effect of Ripening Methods and Harvest Time on Vitamin Content of Tomatoes. Food Sci Biotechnology 16(1): 59-65, 1984
  15. Sohn TW, Cheon SH, Choi SW, Moon KD and Chung SK. Changes of Flavor Components and Lipid Contents in Tomato fruits during Storage : Changes of Lipid Condents and Its Correlation with Flavor Components, Food Sci Biotechnology 20:63-71, 1988
  16. Chung TY, Fumitaka H, Akihiro O and Hiromichi K. Constituents of the dried tomato fruits(Lycoper-sicon esculentum, Mi Soo), J Korean Soc Food Nutr 16:1-10, 1987
  17. Edward G. Tomatoes, tomato-based products, lycopene and cancer, J National Cancer Institue 91(4): 317-331, 1999
  18. Edward G, Eric B Rimm, Yan L, Meir J Stampfer and Walter C Willett. A prospective study of tomato products, lycopene and prostate cancer risk, J Nadonal Cancer Insdtue 94(5): 391-398, 2002 https://doi.org/10.1093/jnci/94.5.391
  19. Lee KR, Kozukue N, Han JS, Park JH, Chang EY, Baek EJ and Friedman M. Glycoalkaloids and Metabolites inhibit the growth of human colon(HT29) and liver(HepG2) cancer cells. J Agric Food Chem 52:2832-2839, 2004 https://doi.org/10.1021/jf030526d
  20. Kozukue N, Han JS, Lee KR and Friedman M. Dehydrotomatine and $\alpha$-tomatine content in tomato fruits and vegetative plant tissues. J Agric Food Chem 52:2079-2083, 2004 https://doi.org/10.1021/jf0306845
  21. Taylor-Robinson AW and Morrow JW. Tomatine as an adjuvant in malaria vaccine development. Drugs Future 27:391-402, 2002 https://doi.org/10.1358/dof.2002.027.04.667617
  22. Paica SA and Russell RM. Beta-carotene and other carotenoids as antioxidants. J AM Coll Nutr 18: 426-433, 1999 https://doi.org/10.1080/07315724.1999.10718880
  23. Heftmann E and Schwimmer S. Degradation of tomatine to 3$\beta$-hydroxy-5$\alpha$<-pregen-16-en-20-one by ripe tomatoes, Phytodhem 11:2783-2787, 1972
  24. Elrayed EA and Roddick JG. Changes in the alkaloid content of developing fruits of tomato(Lycopersicon esculentum Mill), I. Analyses of cultivars and mutants with different ripening characteristics. J Exp Bot 35:252-260, 1984 https://doi.org/10.1093/jxb/35.2.252
  25. Mendel F. Tomato glycoalkaloids; role in the plant and in the diet. J Agric Food Chem 50: 5751-5780, 2002 https://doi.org/10.1021/jf020560c
  26. Nobuyuki K, Misoo S, Yamada T, Kamiyima O and Mendel F. Inheritance of morphological characters and glycoalkaloids in potatoes of somatic hybrids between dihaploid Solanum acaule and tetraploid Solanum Tuberosum. J Agric Food Chem 47:4478-4483, 1999 https://doi.org/10.1021/jf990252n