Abstract

Tomato (Solanum lycopersicum L.) is one of the most cultivated vegetable in the worldand it is a large source of bioactive compounds, including lycopene and othercarotenoids, flavanols (quercetin) and flavanones (naringenin). However, theconcentration of flavonoids in tomato is considered sub-optimal, particularly becauseanthocyanins are not generally present. Therefore this species has been the object of anintense metabolic engineering in order to obtain anthocyanin-enriched tomatoes byusing either breeding or transgenic strategies.Some tomato-related wild species, such as S. chilense, S. cheesmaniae, S.lycopersicoides and S. habrochaites, biosynthesize anthocyanins in the sub-epidermaltissue, and some allneles from those genotypes have been introgressed into cultivatedgenetics backgrounds, resultig in a 'purple' skin color. The breeding activity pursued atTuscia University (Viterbo, Italy), aimed at combining different alleles leading toanthocyanin production, have been lead to "Sun BlackTM , a trade mark-protectedtomato line with deep purple pigmentation, due to the biosynthesis of anthocyanins inthe peel. "Sun Black" is therefore a breeding product, not a GMO product. This aspect isconsidered an added-value for the market. In fact "Sun Black" tomato has been availablein July 2015 on the Italian market, thanks to an exclusive agreement between the ownerof the trademark and Unicoop Firenze.We report here the chemical characterization and structure elucidation of the uniqueanthocyanins found in the epiderm of "Sun Black" tomato, as well as other bioactivecompounds (carotenoids, polyphenols, vitamin C) of the whole fruit.The results show the unique features of this tomato genotipe as a 'novel food' withfunctional properties.Keyword: tomato, anthocyanins, functional food

Autore Pugliese

• Gerardi Carmela , Blando Federica , Mita Giovanni , Durante Miriana

Tutti gli autori

• Blando F.; Berland; H.; Durante M.; Gerardi C.; Mazzucato A.; Mita G.; Andersen O.

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Anno di pubblicazione

2016

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