Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions

Z. Šmídová and R. Izzo
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R. Izzo: Department of Chemistry and Agricultural Biotechnology, University of Pisa, Italy *E-mail: zuzana.smidova@vscht.cz

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S138-S139

Abstract: The aim of the work was to evaluate the change in antioxidant content with maturation stage in tomato berries under elevated salinity conditions. The examined antioxidants were lipoic acid, vitamin C and vitamin E. It was found that in the majority of berries examined the content of dihydrolipoic acid, reduced ascorbate and a-tocopherol increased with maturation. Furthermore, the interplay between them was shown. These results are of great importance also from nutritional and health point of view.

Keywords: salt stress; tomato; antioxidant; lipoic acid; vitamin C; vitamin E (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:1103-cjfs

DOI: 10.17221/1103-CJFS

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