Bioactive Compounds and Antioxidant Activities of Different Varieties of Cherry Tomato Extracts

Abstract

Cherry tomato (CT; Solanum lycopersicum var. cerasiforme) is well known as a rich source of nutrition. Six different varieties (as represented in different colors; red, yellow, chocolate, black, gold, and white color) of CT with four different solvents extraction including deionized water (DI), ethanol, acetone, and ethyl acetate were investigated on the scope bioactive compounds (total phenolic (TPC), flavonoid (TFC), carotenoid, lycopene and anthocyanin (TAC)) contents and antioxidant properties (DPPH and FRAP activities). The results showed that all DI extracts of CT had higher TPC. Yellow CT had significantly the highest TPC. Besides, ethanol extracts of CT had higher TFC. Red and yellow CT showed significantly the highest TFC (p<0.05). Carotenoid and lycopene content were higher in low polarity solvents that ethyl acetate extract of gold and chocolate CT had significantly the highest content. TAC study showed that ethanol extracts of CT had higher content, of which, ethanol extract of black CT had the highest TAC. In the antioxidant study, DI extracts of all varieties of CT had higher antioxidant activities. Especially, DI extract of yellow and gold CT had significantly the highest antioxidant in DPPH and FRAP. Evaluating the correlation between bioactive compounds and antioxidant activities, a positive correlation was observed between TPC and DPPH scavenging activity. Carotenoid and lycopene also correlate with DPPH scavenging activity. All varieties of CT (especially yellow CT) showed high bioactive compounds which significantly possess antioxidant activity. CT has the potential used as health-promoting food and bioactive ingredient in cosmetics and other related products.