Antioxidant potential of various tomato cultivars (Solanum lycopersicum L.)

Paradižnik vsebuje številne antioksidante. Je najpomembnejši vir likopena v prehrani, hkrati pa so tudi vir askorbinske kisline, β-karotena, vitamina E in fenolnih spojin, predvsem flavonoidov. Kultivarji paradižnika imajo plodove različnih barv, ki so posledica genotipov, z različnimi pigmenti. Zraven genotipa, imajo dodaten vpliv na vsebnost snovi tudi stopnja zrelosti, pogoji pridelave in podnebni dejavniki. Paradižnik je bil vključen v številne epidemiološke raziskave zaradi pozitivnih učinkov na zdravje ljudi. V naši raziskavi smo želeli ugotoviti antioksidativni potencial različnih kultivarjev paradižnika. V poskus smo vključili 40 kultivarjev, ki smo jih razdelili v šest barvnih skupin. Antioksidativni potencial smo merili z metodama FRAP in ORAC. Ugotovili smo, da se barva plodov statistično značilno vpliva na antioksidativni potencial. V povprečju so imeli višji antioksidativni potencial paradižniki s temnimi in antiocian plodovi. Najnižje vsebnosti so imeli v povprečju kultivarji z belimi plodovi. Opravili smo korelacijske teste, ki so pokazali povezavo med FRAP in ORAC meritvami z barvnimi skupinami, nismo pa dokazali povezave z znotrajceličnim antioksidativnim potencialom, vsebnostjo suhe snovi, titracijskimi kislinami in vsebnostjo vitamina C.Tomatoes contain many antioxidants. They are the main source of lycopene in our diet, as well as being a source of ascorbic acid, β-carotene, vitamin E and phenolic compounds, mainly flavonoids. Tomato cultivars have fruits of various colours, which are the result of genotypes that code for various pigments. Next to the genotype, additional factors that affect the content of substances are the phase of ripeness, growth conditions and climate. Tomatoes have been included in many diet studies because of their positive effects on human health. In our study we wanted to examine antioxidant potential of various tomato cultivars. The study included 40 cultivars that belonged to six colour groups. Antioxidant potential was measured by FRAP and ORAC in vitro methods. Upon statistical analysis we concluded that colour groups showed statistical differences among each other. In general, dark and anthoican tomatoes had a higher antioxidant potential. The lowest potential on average was measured in white cultivars. Correlation tests showed a statistically significant correlation between the FRAP and ORAC measurements and colour groups, but not with the intercellular antioxidant potential, dry matter, titration acids and vitamin C content