Effect of Tomato Industrial Processing on Phenolic Profile and Antiplatelet Activity

Molecules

Eduardo Fuentes¹  Oscar Forero-Doria³  Gilda Carrasco²  Adolfo Maricán³  Leonardo S. Santos³  Marcelo Alarcón¹ 

[1] Department of Clinical Biochemistry and Immunohematology, Faculty of Health Sciences, Interdisciplinary Excellence Research Program on Healthy Aging (PIEI-ES), University of Talca, Talca 3460000, Chile; E-Mails:;Horticulture Department, Faculty of Agricultural Sciences, University of Talca, Talca 3460000, Chile; E-Mail:;Laboratory of Asymmetric Synthesis, Institute of Chemistry and Natural Resources, University of Talca, Talca 3460000, Chile; E-Mails:

关键词: tomato;    tomato products;    antiplatelet activity;    phenolic compounds;    nutrition;   

DOI  :  10.3390/molecules180911526

来源: mdpi

【 摘 要 】

Background: Regular consumption of fruits and vegetables (e.g., tomatoes) has been shown to be beneficial in terms of reducing the incidence of cardiovascular diseases. The industrial processing of tomatoes into tomato-based products includes several thermal treatments. Very little is known on the effect of tomato industrial processing on antiaggregatory activity and phenolic profile. Methods: It was assessed the effect of tomato and by-products extracts on platelet aggregation induced by ADP, collagen, TRAP-6 and arachidonic acid. These in vitro antithrombotic properties were further supported in an in vivo model of thrombosis. A set of antiplatelet compounds has been selected for HPLC analysis in the different extracts. Results: Some natural compounds such as chlorogenic, caffeic, ferulic and p-coumaric acids were identified by HPLC in tomatoes and its products may inhibit platelet activation. Red tomatoes, tomato products (sauce, ketchup and juice) and by-products extracts inhibited platelet aggregation induced adenosine 5'-diphosphate, collagen, thrombin receptor activator peptide-6 and arachidonic acid, but to a different extent. Also, pomace extract presents antithrombotic activity. Conclusions: Processed tomatoes may have a higher content of health-benefiting compounds than fresh ones. Pomace even presents the best antiplatelet activity. Finally, tomato products may be used as a functional ingredient adding antiplatelet activities to processed foods.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.