摘要
采用在两个温室以土培及袋培两种不同栽培方式,对三个品种樱桃番茄所含营养物质及其抗氧化活性进行了研究。实验发现,通常情况下采用袋培的番茄果实品质和抗氧化活性要优于传统的土培方式生产的果实。同一品种,同一栽培方式下,两地温室所产果实也有差异,说明番茄的品质及其营养物质的积累与番茄生长过程中的栽培管理密切相关。另外,试验发现番茄中多酚和类黄酮物质的含量对于番茄的总抗氧化活性有一定影响,但红色果实在抗氧化活性方面优于绿色及黄色番茄果实,是与其富含番茄红素密切相关的。
The nutrient content and antioxidant activity of three commercial cherry tomato varieties in two area under conventional and hydroponic cultivated systems were studied. Twelve tomato samples were assessed for soluble solids, titratable acid, ascorbic acid, lycopene, total phenolics, and total antioxidant activity. The antioxidant activity was measured by the DPPH free radical quenching assay. Significant differences were found between different varieties and cultivated systems. There were not found of lycopene in yellow and green fruit. The results show that in addition to lycopene and ascorbic acid, polyphenols and flavonoids in tomatoes may also be important in conferring protective antioxidative effects. In conclusion, tomato has high antioxidant activity and which has beneficial effects on human health.
出处
《食品研究与开发》
CAS
北大核心
2007年第7期133-136,共4页
Food Research and Development
关键词
番茄
抗氧化活性
番茄红素
多酚
tomato
the antioxidant activity
lycopene
total phenolics
