Tomato is one of the most popular and widely consumed vegetable crops all over the world [1] ed è associated with several positive effects on health grazie al suo carico di nutrienti including minerals, vitamin C, vitamin E, carotenoids and flavonoids [2]. Il principale carotenoide presente nel pomodoro è il licopene che è responsible for the characteristic deep-red color of ripe tomato fruits and tomato products [3].
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Il pomodoro è dotato di uno sweet-sour taste per la presenza di sugars (glucose and fructose) and acids (glutamate, citrate and malate), mentre la flavour intensity is predominantly determined by volatile substances develop during ripening [2].
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La biodisponibilità di nutrienti varia se il pomodoro è consumato crudo oppure cotto, infatti se consumato cotto increases the nutritional bioavailability of lycopene, while vitamin C content fell, invece il consumo crudo preserves a good level of vitamins.
Giovanna Masini
Bibliografia
[1] Salem M. Al-Amri, Improved growth, productivity and quality of tomato (Solanum lycopersicum L.) plants through application of shikimic acid, “Saudi Journal of Biological Sciences”, 2013;20(4):339-345
[2] Martha Petro-Turza, Flavor of tomato and tomato products, “Journal Reviews International”, 1986, Vol.2 – Issue 3
[3] John Shi, Marc Le Maguer, Lycopene in tomatoes: chemical and physical properties affected by food processing, “Critical Reviews in Biotechnology”, 2000;20(4):293-334