Sensory and functional quality characterization of protected designation of origin 'Piennolo del Vesuvio' cherry tomato landraces from Campania-Italy. (15th September 2019)

• Record Type: Journal Article
• Authors: Carillo, Petronia; Kyriacou, Marios C.; El-Nakhel, Christophe; Pannico, Antonio; dell'Aversana, Emilia; D'Amelia, Luisa; Colla, Giuseppe; Caruso, Gianluca; De Pascale, Stefania; Rouphael, Youssef
• Is Part Of: Food chemistry. Volume 292(2019)
• Page Start: 166
• Page End: 175
• Publication Date: 2019-09-15
• Subjects: Amino acids -- GABA -- HPLC -- Macro-minerals -- Lycopene -- Polyphenols -- Solanum lycopersicum L. -- Sugars; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.04.056
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Analytical characterization of traditional Italian tomato landraces was performed. High dry matter and sugars and very low Na/K ratio were observed in all landraces. Landraces high in polyphenols, lycopene and glutamate were identified. Concentrations of K > P > Mg were most abundant but varied between landraces. Glutamate, GABA and glutamine accounted for 65% of detected amino acids content. Abstract: Compositional characterization was performed on seven 'Pomodorino del Piennolo del Vesuvio' (PPV) tomato landraces, a signature product of Campania (Italy) threatened by genetic erosion. Characterization encompassed determinations of macro-minerals, soluble carbohydrates, starch, acidity, lycopene, polyphenols, anthocyanins, protein and free amino acids. Exceptionally high dry matter (13.0 ± 0.2%) and sugar content (101.3 ± 3.8 μmol g −1 fw) and very low (0.007–0.009) Na/K ratio were invariably obtained across landraces, contrasted by significant variation in acidity (28.5–3.9 g kg −1 dw). Giagiù, Acampora and Riccia San Vito differentiated by high polyphenols content (131.8 ± 2.5 mg 100 g −1 ) while Acampora, Cozzolino and Fofò by high lycopene content (13.3 ± 10.6 mg 100 g −1 fw). Glutamate, GABA and glutamine represented 65% of the 22 detected amino acids mean total content. Glutamate, linked to umami taste, was highest (19.2 µmol g −1 fw) in Fofò. Our results will contribute towards the systematic documentation of sensory and functional quality profiles of an important collection of tomato landraces.