Table_1_Nutraceutical Characterization of Anthocyanin-Rich Fruits Produced by “Sun Black” Tomato Line.pdf

Tomato (Solanum lycopersicum L.) is one of the most cultivated vegetable in the world and it represents a large source of bioactive compounds, including carotenoids and polyphenols (phenolic acids and flavonoids). However, the concentration of flavonoids in tomato is considered sub-optimal, particularly because anthocyanins are not generally present. Therefore, this crop has been the object of an intense metabolic engineering in order to obtain anthocyanin-enriched tomatoes by using either breeding or transgenic strategies. Some wild tomato species, such as S. chilense and S. cheesmaniae, biosynthesize anthocyanins in the fruit sub-epidermal tissue, and some alleles from those genotypes have been introgressed into a new developed purple tomato line, called “Sun Black” (SB). It is a tomato line with a purple skin color, both in green and in red fruit stages, due to the biosynthesis of anthocyanins in the peel, and a normal red color pulp, with a taste just like a traditional tomato. SB is the result of a breeding programme and it is not a genetically modified (GM) product. We report the chemical characterization and structure elucidation of the attractive anthocyanins found in the peel of SB tomato, as well as other bioactive compounds (carotenoids, polyphenols, vitamin C) of the whole fruit. Using one- and two-dimensional NMR experiments, the two main anthocyanins were identified to be petunidin 3-O-[6″-O-(4‴-O-E-p-coumaroyl-α-rhamnopyranosyl) -β-glucopyranoside]-5-O-β-glucopyranoside (petanin) and malvidin 3-O-[6″-O-(4‴-O-E-p-coumaroyl-α-rhamnopyranosyl)-β-glucopyranoside]-5-O-β-glucopyranoside (negretein). The total anthocyanins in the whole ripe fruit was 1.2 mg/g dry weight (DW); 7.1 mg/100 g fresh weight (FW). Chlorogenic acid (the most abundant phenolic acid) was 0.6 mg/g DW; 3.7 mg/100 g FW. The main flavonol, rutin was 0.8 mg/g DW; 5 mg/100 g FW. The total carotenoid content was 211.3 μg/g DW; 1,268 μg/100 g FW. The total phenolic content was 8.6 mg/g DW; 52.2 mg/100 g FW. The vitamin C content was 37.3 mg/100 g FW. The antioxidant activities as measured by the TEAC and ORAC assays were 31.6 and 140.3 μmol TE/g DW, respectively (193 and 855.8 μmol TE/100 g FW, respectively). The results show the unique features of this new tomato genotype with nutraceutical properties.

番茄（Solanum lycopersicum L.）是全球栽培最为广泛的蔬菜之一，同时亦是类胡萝卜素、多酚（酚酸与黄酮类化合物）等多种生物活性成分的重要来源。然而，番茄中黄酮类化合物的含量被认为未达最优水平，尤其普遍缺乏花青素。因此，该作物已成为代谢工程研究的热点方向，旨在通过育种或转基因（genetically modified, GM）策略培育富含花青素的番茄品种。部分野生番茄物种，如智利番茄（S. chilense）与克梅朗番茄（S. cheesmaniae），可在果实亚表皮组织中生物合成花青素，且这些种质的部分等位基因已被渐渗至新培育的紫色番茄品系“阳光黑”（Sun Black, SB）中。该品系的果实无论处于青果期还是红果期，果皮均因花青素的生物合成而呈现紫色，而果肉则保持常规番茄的正常红色，风味与传统番茄别无二致。SB为常规育种项目的产物，并非转基因产品。本研究对SB番茄果皮中富有特色的花青素开展了化学表征与结构解析，同时对全果中的其他生物活性成分（类胡萝卜素、多酚、维生素C）进行了全面分析。通过一维及二维核磁共振波谱实验，鉴定出两种主要花青素：矮牵牛素3-O-[6″-O-(4‴-O-E-对香豆酰基-α-鼠李吡喃糖基)-β-葡吡喃糖基]-5-O-β-葡吡喃糖苷（佩他宁，petanin），以及飞燕草素3-O-[6″-O-(4‴-O-E-对香豆酰基-α-鼠李吡喃糖基)-β-葡吡喃糖基]-5-O-β-葡吡喃糖苷（内格雷廷，negretein）。成熟全果的总花青素含量为1.2 mg/g干重（dry weight, DW），折合7.1 mg/100 g鲜重（fresh weight, FW）；作为含量最丰富的酚酸类成分，绿原酸的含量为0.6 mg/g DW，折合3.7 mg/100 g FW；主要黄酮醇芦丁的含量为0.8 mg/g DW，折合5 mg/100 g FW；总类胡萝卜素含量为211.3 μg/g DW，折合1268 μg/100 g FW；总酚类物质含量为8.6 mg/g DW，折合52.2 mg/100 g FW；维生素C含量为37.3 mg/100 g FW。通过TEAC与ORAC实验测定的抗氧化活性分别为31.6 μmol TE/g DW与140.3 μmol TE/g DW（对应折合为193 μmol TE/100 g FW与855.8 μmol TE/100 g FW）。研究结果表明，这一新的番茄种质具备独特的营养保健特性。