91A-13 |
The influence of genetics and environment on lycopene isomer content of tangerine tomatoes |
E. M. HORTON, Dept. of Food Science & Technology, Ohio State Univ., 2015 Fyffe Ct., Columbus, OH 43210 Tangerine tomatoes (Lycopersicon esculentum) are a yellow-orange tomato variety containing high levels of a poly-Z-lycopene isomer called prolycopene (7,9,7’, 9’-tetra-Z-lycopene). How the levels of prolycopene and its biochemical precursors change as the tomatoes ripen is unknown. The objective was to determine the prolycopene content of tangerine tomato varieties, (7822, 9611, 9656) which were harvested at early, middle and late stages of maturity, to identify the different levels of carotenoid biochemical precursors found in the tomatoes, and to determine the role of genetics through the comparison of the parent and daughter tomatoes. Three different families of tomatoes (7822, 9656, 9611, the latter two being offspring of the first) were studied. Carotenoids were analyzed using both C30 and C18 analytical HPLC columns. The prolycopene standard was isolated from ripe tangerine tomatoes via preparatory HPLC. Phytoene, phytofluene and prolycopene were found in all tomato varieties studied. The levels of prolycopene found in the tomato samples varied from 0.02-0.2 mg/100g. Phytoene and phytofluene levels increased as the tomatoes matured. The parent tomato variety maintained higher levels of carotenoids and was noticeably darker in color in the ripe stage than either of the daughter varieties. Ongoing research results with lycopene and its isomers have indicated that these carotenoids may help to prevent different types of cancer when consumed at certain levels. By knowing the concentration of prolycopene in specific tangerine tomato varieties, researchers may be able use the information in future clinical studies with tomato products to evaluate the effects of prolycopene on both healthy and cancerous cells.
Session 91A, Food Chemistry: Enzymes, vitamins and plant pigments
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