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http://dx.doi.org/10.5392/JKCA.2020.20.02.451

Nutritional and Bioactive Compounds of Yellow Cherry Tomato  

Choi, Suk-Hyun (서원대학교 호텔외식조리학부)
Publication Information
The Journal of the Korea Contents Association / v.20, no.2, 2020 , pp. 451-461 More about this Journal
Abstract
This study was carried out to investigate the value of yellow cherry tomato as a food material. Contents of nutritional and bioactive compound were determined from yellow cherry tomato. 17 of amino acids occurred. L-Glutamic acid (45.15%), L-glutamine (22%) and L-aspartic acid (11%) were the main amino acids. 8 of essential amino acids were found except tryptophan. γ-aminobutyric acid (GABA) was found in high contentration (258.58 mg/100g). Contents of Lycopene and β-carotene were 2.18 mg/100 g and 9.90 mg/100 g, respectively. Yellow cherry tomato contained naringenin chalcone, quercetin-3-rutinoside(rutin), 5-caffeoylquinic acid, 3-caffeoylquinic acid, and quercetin-3-apiosylrutinoside that have various bioactivities. These results revealed that yellow cherry tomato would be very useful and valuable food material.
Keywords
Yellow Cherry Tomato; Amino Acid; Amino Acid Metabolite; Polyphenol; Bioactive Compound;
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