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Menopause is a critical stage in a woman's life in which cardiometabolic alterations appear, such as insulin resistance or a predisposition to visceral fat deposits, leading to an increased risk of cardiometabolic diseases (R-CMBs). New strategies to reduce the R-CMBs in postmenopausal women using natural compounds without adverse effects are desirable. In this sense, plant-based diets rich in fruits and vegetables could play a fundamental role due to the high content of bioactive compounds found in these diets, such as (poly)phenols, known for their antioxidant, anti-inflammatory and vasodilator properties. The aim of this research was to carry out a dietary trial to evaluate the effect of the daily intake of different (poly)phenol-rich foods (PP-rich foods) for 2 months on the modulation of the main cardiometabolic risk biomarkers of postmenopausal women. The results showed a slight improvement in blood pressure (BP), lipid profile and oxidative stress, endothelial function and inflammatory biomarkers. These findings suggest that daily consumption of PP-rich foods alleviated the R-CMBs of postmenopausal women by reducing the oxidative stress and, thus, the risk of cardiovascular events; however, the magnitude of the cardioprotective effect of (poly)phenols depends on inter-individual variability. [ABSTRACT FROM AUTHOR]

The hypocholesterolemic effect of tomato juice has been investigated in an intervention study with rats, along with the possible inhibition effect of bioactive tomato compounds binding to the HMGCR enzyme. Two experimental groups (n = 8 Sprague-Dawley rats) were fed ad libitum for five weeks, with water or tomato juice provided to the control and intervention groups, respectively. Total, LDL and HDL cholesterol, and total triglycerides were analysed in plasma, and the lycopene content and the expression and activity of the enzyme HMGCR were determined in liver samples. A computational molecular modelling was carried out to determine the interactions between HMGCR and lycopene, chlorogenic acid and naringenin. Total, LDL and HDL cholesterol were significantly lower in the intervention group after the intake of tomato juice. In addition, a significant reduction in HMGCR activity was observed, although this was not accompanied by changes in gene expression. The molecular modelling showed that components of tomato can bind to the active site of the enzyme and compete with the ligand HMGCoA. Lycopene, from tomato juice, accumulates in the liver and can inhibit the activity of the rate-limiting enzyme of cholesterol biosynthesis, HMGCR. [ABSTRACT FROM AUTHOR]

Light red tomatoes were exposed to different doses of ultraviolet C (UV-C) irradiation (1.0, 3.0 and 12.2 kJ m−2). After treatment, the tomatoes were stored for 2 days at room temperature, and then analysed to determine the effect of irradiation on the main antioxidants, carotenoids and phenolic compounds and the results compared with the control samples. The lycopene content was found to have increased by 14% with respect to the control samples, while β-carotene decreased. Cis-isomers from lycopene also increased when the tomatoes were exposed to irradiation for more than 3 h. UV- C irradiation also had a positive effect on total phenolic compounds; however, the same effect was not observed in the individually analysed phenolic compounds. While chlorogenic and ferulic acids increased in content, naringenin and rutin contents decreased. These results suggest that UV- C irradiation of tomatoes could improve the beneficial effect of red tomatoes for human health by increasing the levels of certain bioactive compounds; it could also be used to obtain higher content of bioavailability components, such as cis-isomers from lycopene. [ABSTRACT FROM AUTHOR]

Four selected fresh consumption tomato varieties, harvested at different ripening stages (green, breaker, pink, red) and five industrial processing tomato varieties, harvested at red ripe stage, were analysed for lycopene and its isomers, β-carotene, total and individual phenolics, vitamin C and hydrophilic antioxidant activity. Tomato variety and ripening stage significantly affected carotenoids, total phenolic compounds and hydrophilic antioxidant activity when fresh consumption tomatoes were compared. The average of total lycopene content at the different ripening stages was 0.63, 12.20, 26.76 and 116.66 mg/kg of fresh weight (FW). Vitamin C ranged from 2.79 (breaker Cherry Pera) to 297.62 (red Cherry Pera) mg/kg FW. In green and breaker tomatoes, a positive correlation of hydrophilic antioxidant activity with vitamin C and chlorogenic acid was observed. However, in industrial tomato varieties (red ripe stage) and fresh consumption varieties harvested at pink and red stages, hydrophilic antioxidant activity was correlated with total phenolics and rutin. Tomato varieties for industrial processing did not show significant differences in total phenolic compounds and lycopene content. Lycopene ranged from 83.17 to 97.60 mg/kg FW, while total phenolic compounds varied between 257.91 and 284.13 mg/kg FW. Chlorogenic acid and rutin were the most abundant individual phenolics found in all the samples studied. Moreover, the content of total phenolics was always significantly correlated with the content of rutin. The amounts of all individual phenolics were affected by variety, with the exception of ferulic acid. Generally, these individual phenolics were more abundant in green and intermediate ripening stages, decreasing in full red tomatoes. [ABSTRACT FROM AUTHOR]

Bioactive compounds and their relationship with antioxidant activity were determined in three tomato cultivars (Ronaldo, Siena and Copo) during vine ripening. The lycopene, chlorophyll (total, a and b), total phenolic, flavonoid, vitamin C and folate contents, and the antioxidant activity, by the ferric reducing/antioxidant power assay and the β-carotene lineolate system, were determined in the samples. Tomato ripening involved the breakdown of chlorophylls, accompanied by a continuous increase in the lycopene content. Total phenolics, flavonoids and vitamin C increased significantly during ripening, whereas the folate content fell markedly as tomatoes turned from green to red. The lycopene and flavonoid content was highest in the Copo cultivar, vitamin C and folate highest in Ronaldo, and total phenolics highest in Siena. The antioxidant activity, as measured with the ferric reducing/antioxidant power assay, increased significantly during ripening in all extracts, and showed a positive correlation with the total phenolic and flavonoid contents. However, when measured with the β-carotene lineolate system, the antioxidant activity decreased significantly during ripening; perhaps due to the antioxidant activity of chlorophylls and the peroxidation activity of vitamin C. [ABSTRACT FROM AUTHOR]

Abstract: The effect of homogenization and thermal processing on a number of bioactive compounds (carotenoids, total phenolics, ascorbic acid and folates) in both raw tomato puree (RTP) and “hot break” tomato puree (HTP) was investigated. RTP and HTP were homogenized in either one or two-steps, followed by pasteurization at 98 °C for 40 s. Additionally, HTP was pasteurized in parallel at 98 °C, 108 °C and 128 °C. In general, homogenization had no effect, but changes were observed after pasteurization (98 °C for 40 s). Carotenoids were relatively resistant to thermal degradation, whereas total phenolic content and ascorbic acid significantly decreased. However, a higher content of folates was determined in the homogenized and pasteurized samples due to their higher extraction from the subcellular compartment. The increase in pasteurization temperatures of the HTP up to 128 °C led to a decrease of ascorbic acid, total phenolic compounds and folates. In conclusion, homogenization and pasteurization at 98 °C for 40 s improves the nutritional value of tomato puree, increasing the extractability of the folates and maintaining the carotenoid content. Industrial relevance: Unlike other vegetables, the tomato is a staple food that is not frequently homogenized by the processing industry, although homogenization could improve product quality. This is why we explored this technique, using one-step and two-step homogenization. The tomato and vegetable processing industry frequently pasteurizes at a constant flow rate, meaning constant heating time. In this study, we employed three different temperatures, using the same time of exposure, to cover different situations in the food industry. Depending on the product’s thickness, an increase in the temperature might be needed to reduce any microbiological hazard in the final product. Homogenization followed by pasteurization at 98 °C for 40 s resulted in a greater improvement of the nutritional value of tomato puree in all situations tested. [Copyright &y& Elsevier]

Broccoli is a source of bioactive compounds that provide an important nutritional value. The content of these compounds can vary depending on agronomic and environmental conditions, as well as on elicitation. In this study, three crop trials were carried out to evaluate the effects of the cultivation season, the application of different dosages of methyl-jasmonate (MeJA) on the overall quality and on the total content of bioactive compounds of 'Parthenon' broccoli cultivated under the field conditions of southeastern Spain. Color parameters, chlorophyll content, total phenolic compounds, total flavonoids and antioxidant activity were measured to evaluate the overall quality. Moreover, individual carotenoids, phenolic compounds and glucosinolates were evaluated by high performance liquid chromatography with diode array detection (HPLC-DAD) and high performance liquid chromatography equipped with diode array detector coupled to mass spectrometer using electro spray ionization (HPLC-DAD-ESI/MSn). The content of total carotenoids, phenolic compounds and glucosinolates were higher in autumn compared with spring, showing increases of 2.8-fold, 2-fold and 1.2-fold, respectively. Moreover, a double application of MeJA increased the contents of total carotenoids, phenolic compounds and glucosinolates by 22%, 32% and 39%, respectively, relative to the untreated samples. Considering our results, the controlled and timely application of 250 µM MeJA to the aerial parts of the plants four days before harvest, on two consecutive days, seems to be a valid agronomic strategy to improve the health-promoting capacity of Parthenon broccoli, without compromising its overall quality. [ABSTRACT FROM AUTHOR]

Abstract: Tomato processing residue is defined as a secondary raw material that can increase its value, being considered a potential source of dietary fiber and bioactive compounds. Commercial tomato peel fiber has been analyzed to ascertain the proximate and nutritional composition (moisture, fat, protein, dietary fiber, ash, and minerals), the fractions (insoluble, IDF, and soluble, and SDF) and sugar composition of dietary fiber, functional properties (water retention capacity, WRC, swelling capacity, SWC, fat absorption capacity, FAC, glucose diffusion retardation index, GDRI, and osmotic pressure), total antioxidant activity (AA), and the content of antioxidant bioactive compounds (phenolic compounds and lycopene). To extract phenolic compounds and dietary fiber, three methods were assayed in this study: enzyme hydrolysis, maceration, and ultrasonic assistance. The content of TDF was 84.16%, and the major fraction was the IDF (71.82%), formed mainly by hemicelluloses. Tomato peel fiber retained 6.76g of water/g as WRC, and it was significantly correlated with the IDF content. In addition, the content of IDF determined the low FAC and SWC and the GDRI at 60min (39.22%). The main phenolic compound was rutin, followed by naringenin, rutin derivatives, and chlorogenic acid derivatives. These were better extracted using ultrasonic assistance, whereas lycopene showed mean values between 3 and 4mg/100g. The AA of tomato peel fiber was low, since the phenolic compounds are mainly bound to the cell wall of plant, showing a low capacity for scavenging radicals. Due to its chemical profile and functional properties, tomato peel fiber can be used as a food supplement, improving the different physical, chemical, and nutritional properties of foods. However the color and flavor of this product must be considered in its applications to avoid a negative effect on the sensory characteristic of the foods to which it is added. [Copyright &y& Elsevier]