Functional and Nutraceutical Compounds of Tomatoes as Affected by Agronomic Practices, Postharvest Management, and Processing Methods: A Mini Review

Lima, Giuseppina Pace Pereira [UNESP]; Gómez, Héctor Alonzo Gómez; Seabra Junior, Santino; Maraschin, Marcelo; Tecchio, Marco Antonio [UNESP]; Borges, Cristine Vanz

Functional and Nutraceutical Compounds of Tomatoes as Affected by Agronomic Practices, Postharvest Management, and Processing Methods: A Mini Review

Data

2022-04-06

Autores

Lima, Giuseppina Pace Pereira

Gómez, Héctor Alonzo Gómez

Seabra Junior, Santino

Maraschin, Marcelo

Tecchio, Marco Antonio

Borges, Cristine Vanz

Tipo

Resenha

Resumo

Tomatoes and their by-products are indisputable sources of substances with antioxidants properties. Several factors limit the production and influence the nutritional and antioxidant quality of tomato fruit. However, consumers can benefit from the effects of environmental factors, such as water and hydric stress, UV radiation, agronomic practices, among others, which lead to changes in the content of secondary metabolites in tomatoes. Molecules as phenolic compounds, carotenoids, and biogenic amines are often formed in response to environmental adversities. In this way, the consumption of tomato fruits or their by-products with higher levels of antioxidants may be important adjuvants in the prevention or reduction of diseases. In this mini-review, we will present how pre- and postharvest conditions may influence the content of some bioactive compounds in tomatoes. Furthermore, we will present how some heat processing methods may change the antioxidant content, as well as, the functional and nutritional properties of the final product.