| Title: | Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression |
| Author(s): | da Silva Souza MA; Peres LE; Freschi JR; Purgatto E; Lajolo FM; Hassimotto NM; |
| Address: | "Food Research Center (FoRC-CEPID), Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Nutrition, School of Pharmaceutical Science, University of Sao Paulo, Sao Paulo, Brazil. Laboratory of Hormonal Control of Plant Development, Department of Biological Sciences, Escola Superior de Agricultura 'Luiz de Queiroz' , University of Sao Paulo, Piracicaba, Brazil" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Tomatoes are an important source of human health-promoting compounds, and efforts have been made to enhance their nutritional quality through conventional plant breeding or biotechnology. This study assessed the composition of volatile compounds, phenolics and carotenoids in two allele-introgressed tomato lines, an anthocyanin-rich purple tomato and a beta-carotene-rich orange tomato, as well as a red tomato. RESULTS: The purple tomato peel accumulated a high amount of anthocyanins, mainly petunidin 3-(p-coumaroyl)-rutinoside-5-glucoside, responsible for the purple color, and other flavonoids such as rutin and kaempferol. The orange tomato did not undergo changes in the flavonoid profile but accumulated a high amount of beta-carotene, with impairment on lycopene. A total of 27 volatile compounds were detected in purple tomato, 38 in orange tomato and 39 in red tomato. They comprise terpenes, carbonyls, alcohols, esters and hydrocarbons. The difference in the volatile compound profiles of ripe fruits can be related to differences in some precursor contents in the introgression lines. Orange tomato accumulates volatiles from beta-carotene cleavage, not detected in the red fruits. Otherwise, volatiles from lycopene were absent in orange tomato as a result of the inhibition on lycopene accumulation. Phenolic volatiles were higher in the purple tomato, which has the highest total phenolic content. CONCLUSION: The introgessed alleles seem to have a positive effect on the enrichment of ripe tomato in bioactive compounds such as anthocyanins and beta-carotene, improving nutritional quality. However, the allele introgression resulted in marked changes in volatile compound profiles, whose impact on tomato flavor and consumer acceptability needs to be evaluated. (c) 2019 Society of Chemical Industry" |
| Keywords: | Alleles Carotenoids/*chemistry/metabolism Color Flavonoids/*chemistry/metabolism Fruit/*chemistry/genetics/metabolism Solanum lycopersicum/chemistry/*genetics/metabolism Nutritive Value Volatile Organic Compounds/*chemistry/metabolism Solanum lycopersicum; |
| Notes: | "Medlineda Silva Souza, Mayara A Peres, Lazaro Ep Freschi, Jonata R Purgatto, Eduardo Lajolo, Franco M Hassimotto, Neuza Ma eng scholarship 162387/2015-6/Conselho Nacional de Desenvolvimento Cientifico e Tecnologico/ 2013/07914-8/Fundacao de Amparo a Pesquisa do Estado de Sao Paulo/ England 2019/12/07 J Sci Food Agric. 2020 Mar 15; 100(4):1662-1670. doi: 10.1002/jsfa.10180. Epub 2020 Jan 10" |
