Natural products isolated from tomato
Contents:
Sr no.
Topic
Pg no.
1.
Introduction
3
2.
Scientific classification
4
3.
Historical background
4
4.
Natural compounds:
5
Carotenoids
Vitamins
Phenolic compounds
Glycoalkaloids
5.
Nutrients present in tomato
8
6
Medicinal properties
8
7.
Health benefits
9
8.
References
13
1
The tomato
Introduction:
The tomato is the edible berry of the plant Solanum lycopersicum commonly known as a tomato
plant. The species originated in western South America and Central America. Its domestication
and use as a cultivated food may have originated with the indigenous people of Mexico. The
Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire,
and after the Spanish encountered the tomato for the first time after their contact with the Aztecs,
they brought the plant to Europe. From there, the tomato was introduced to other parts of the
European-colonized world during the 16th century.
Tomatoes are a significant source of umami flavor. The tomato is consumed in diverse ways, raw
or cooked, in many dishes, sauces, salads, and drinks. While tomatoes are fruits, botanically
classified as berries, they are commonly used as a vegetable ingredient or side dish.
Scientific classification:
Kingdom
Plantae
Division
Magnoliophyta
2
Class
Magnoliopsida
Order
Solanales
Family
Solanaceae
Genus
Solanum
Species
S.lycopersicum
Historical background:
Tomato is believed to have evolved from small green fruits present in the foothills of Andes. In
700 AD, a species of yellow tomatoes of a size similar to present day tomato was cultivated in
Central America. Domestication of tomatoes first started in Mexico. After colonization, the seeds
of tomato were introduced to various parts of the world and in many places, monoculture was
adopted. After the independence of Mexico, by the development of transport system and some
land reforms, the production of tomatoes increased. Documentary evidence suggests that in
Europe during 1544 tomatoes were first used but were considered toxic at that time. Dietary
inclusion of tomatoes in European cuisine was promoted during next two centuries. Later with
the advent of the green revolution and use of better irrigation practices and agrochemicals, the
production of tomatoes increased worldwide. Present day tomato has evolved largely with the
increase in horticulture techniques. In the 1990s with the advancements in biotechnology and
genetic modification techniques, the tomatoes having better color, taste, shelf life and nutrients
were developed. Various techniques were adopted to inculcate desirable changes in appearance,
size, and quality of the tomato fruit. A paradigm shift in crop improvement objectives for the
enhancement of health benefits and disease resistance is observed in recent years.
Natural compounds present in tomato:
Tomato is a wonder fruit fortified with health-promoting phytochemicals that are beneficial in
preventing important chronic degenerative disorders. Tomato is a good source of phenolic
3
compounds (phenolic acids and flavonoids), carotenoids (lycopene, α, and β carotene), vitamins
(ascorbic acid and vitamin A) and glycoalkaloids (tomatine).
Carotenoids:
Carotenoids are a group of over 750 natural pigments synthesized by plants, bacteria, fungi and
some algae. These pigments provide the yellow, orange and red colors of many fruits and
vegetables.
Carotenoids may be divided into two groups
Carotenes, which are hydrocarbon carotenoids that are either cyclized (carotene and carotene) or
linear (lycopene) and Xanthophylls that contain one or more oxygen molecules (lutein,
zeaxanthin, astaxanthin and canthaxanthin)
Lycopene:
Lycopene is the major carotenoid present in ripe fruits of tomato, accounting for approximately
80–90% of these pigments. Regarding its molecular structure, lycopene consists of a 40carbonatom chain with 11 conjugated and two unconjugated double bonds. This distinctive
structure explains its red coloration, as well as its lipophilic character.
The amount of lycopene in fresh tomatoes and tomato products presents a high variability
depending on variety, maturity, geographical site of cultivation and type of processing. In
processed tomato products the concentration of lycopene is much higher.
Health benefits:
The intake of lycopene has multiple health benefits that have been well documented. For
example, dietary lycopene exhibits important bioactivity in the prevention and therapy of
cardiovascular diseases. Several epidemiological evidences have related higher lycopene
4
consumption with reduced prostate cancer risk. Due to its antioxidant properties, and its
lipophilic nature, the lycopene has also been investigated for its potential role in the prevention
of lesions caused by oxidative stress at the brain level.
Carotene:
Carotene is the second most abundant carotenoid found in tomatoes and is responsible for the
yellow and orange coloration. some epidemiological studies also confirm other biological
activities of carotene, including antioxidant capacity, improvement of the immunological
function, prevention of several types of cancer and cardiovascular disease . Despite these positive
aspects, the intake of carotene supplements in high doses, especially in smokers, could increase
the incidence of lung cancer.
Structure of Beta-carotene
Lutein and zeaxanthin:
Lutein and zeaxanthin are powerful antioxidants that defend your body against unstable
molecules called free radicals.
In excess, free radicals can damage your cells, contribute to aging and lead to the progression of
diseases like heart disease, cancer, type 2diabetes and Alzheimer’s disease.
Lutein and zeaxanthin protect your body’s proteins, fats and DNA from stressors and can even
help recycle glutathione, another key antioxidant in your body
5
Vitamins:
Tomato fruit is considered as the rich source of Vit C and also contains vitamin A, B and
E. Studies have revealed that Vit C content at first increases with the maturation of fruit and then
decreases as the fruit ripens .Organic farming increases the level of Vit C and this increase
depends on the cultivar and site of cultivation. Vitamin A is present in the form of carotenoids.
Vitamin B is present as thiamine, niacin, vitamin B6, and folates. Vitamin E is present in lesser
quantities than other vitamins and is present as alpha and beta tocopherols. The vitamin content
in tomato gets affected by the type of cultivar, time of harvest and ethylene supplementation.
Glycoalkaloids:
6
Glycoalkaloids are a group of alkaloids in which sugar is attached. These compounds provide
protection against the pathogenic attack as they are toxic The glycoalkaloids in tomato are
present in the form of tomatine. Tomatine is a mixture of two glycoalkaloids; α-tomatine and
dehydroxytomatine which are known to be present in both tomato leaves as well as fruits The
high content of tomatine in green fruit makes it taste bitter and undesirable to eat. The content of
glycoalkaloids is also affected by cultivar type and time of harvest.
Structure of α-tomatine
Phenolic Compounds:
Phenolic compounds are one of the main phytochemicals present in both fruits and vegetables
and the by-products generated in their processing. The phenolic compounds in raw tomatoes,
tomato products and by-products from the tomato processing include flavonoids (rutin,
naringenin,
naringenin
chalcone,
kaempferol
and
quercetin)
and
flavonol
rutin
(hydroxycinnamic, chlorogenic, p-coumaric, ferulic etc .)
Flavonoids:
Tomato fruit contain only in their peel small amounts of flavonoids, mainly naringenin chalcone
and the flavonol rutin, a quercetin glycoside.These fruit accumulated high levels of the
flavonol kaempferol and, to a lesser extent, the flavanone naringenin in their flesh.
Kaempferol:
7
Flavonol rutin:
Quercetin:
Phenolic acids:
Three phenolic acids were extracted from tomato fruits in the base hydrolyzed fraction; these
were identified as caffeic acid, p-coumaric acid, and ferulic acid
p-coumaric:
8
Ferulic acid:
Nutrients present in different types of tomatoes:
9
List of some nutrients present in tomato
Medicinal properties:
It was reported that the bioactive compounds derived from tomato and tomato by-products have
anti-inflammatory, antiallergenic, antimicrobial, vasodilatory, antithrombotic, cardioprotective
and obviously, antioxidant and colorant properties. Health benefits of tomatoes:
Consumption of tomatoes and tomato-based products has been linked to improved skin health
and a lower risk of heart disease and cancer.
Heart health:
Heart disease including heart attacks and strokes is the world’s most common cause of death.
A study in middle-aged men linked low blood levels of lycopene and beta-carotene to increased
risk of heart attacks and strokes
Increasing evidence from clinical trials suggests that supplementing with lycopene may help
lower LDL (bad) cholesterol
10
Clinical studies of tomato products indicate benefits against inflammation and markers of
oxidative stress.
They also show a protective effect on the inner layer of blood vessels and may decrease your risk
of blood clotting
Cancer prevention:
Cancer is the uncontrolled growth of abnormal cells that spread beyond their normal boundaries,
often invading other parts of the body.
Observational studies have noted links between tomatoes and tomato products and fewer
incidences of prostate, lung, and stomach cancers.
While the high lycopene content is believed responsible, high-quality human research needed to
confirm the cause of these benefits.
A study in women shows that high concentrations of carotenoids found in high amounts in
tomatoes may protect against breast cancer
Skin health:
Tomatoes are considered beneficial for skin health.
Tomato-based foods rich in lycopene and other plant compounds may protect against sunburn.
According to one study, people who ingested 1.3 ounces (40 grams) of tomato paste providing
16 mg of lycopene — with olive oil every day for 10 weeks experienced 40% fewer sunburns
Improve you vision:
Lycopene is also good for your eyes. And that's not the only peeper-protective nutrient in
tomatoes; they contain lutein and beta-carotene as well. According to research, those nutrients
support vision and protect against eye conditions including cataracts and macular degeneration.
Boost digestive health:
11
The fluid and fiber in tomatoes may be helpful if you're prone to constipation. (According to the
USDA one large tomato contains 6 ounces of fluid, and 1.5 grams of fiber.) Just be aware that in
some people, the acidity from cooked tomatoes may trigger or worsen acid reflux and
indigestion.
Allergy:
Although tomato allergy is rare, individuals allergic to grass pollen are more likely to be allergic
to tomatoes.
This condition is called pollen-food allergy syndrome or oral-allergy syndrome .
In oral-allergy syndrome, your immune system attacks fruit and vegetable proteins that are
similar to pollen, which leads to allergic reactions like itching in the mouth, scratchy throat, or
swelling of the mouth or throat .
People with latex allergy can also experience cross-reactivity to tomatoes
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