Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression.

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 ß-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 ß-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 ß-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 ß-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. © 2019 Society of Chemical Industry.

Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries.

BACKGROUND: This study reported the effects of the daily intake of anthocyanins and ellagitannins (ET) extracted from blackberries on the markers for oxidative status in healthy rats. RESULTS: The phenolic compounds were administered from three different extracts: an aqueous extract of blackberry (BJ) and its two derived fractions: anthocyanin-enriched (AF) and ET-enriched (EF) fractions. After 35 days' administration, the AF and EF extracts significantly reduced thiobarbituric acid reactive substance levels and increased glutathione levels in the liver,kidney and brain. Plasma antioxidant capacity increased only in the group that received AF. Antioxidant enzyme activity and expression did not follow a pattern of response varying according to the tissues and extracts. A significant increase in the catalase activity was observed only in the plasma of the groups administered anthocyanin-containing extracts,which were the BJ and AF groups. Glutathione peroxidase activity was significantly increased in the liver and brain after EF treatment, and the highest increase in its expression was observed in the livers and brains of rats that received AF and EF, respectively. CONCLUSION: The results demonstrate that long-term intake of anthocyanin and ET through diet affects antioxidant enzymeactivity and expression, and enhances oxidative markers in healthy rats.