Data_Sheet_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作物之一，亦是类胡萝卜素、多酚（酚酸与黄酮类）等多种生物活性成分的重要膳食来源。然而番茄中黄酮类化合物的整体含量被认为未达最优水平，其中尤以花青素普遍缺失为核心短板。因此，该作物已成为代谢工程研究的重点对象，旨在通过育种或转基因策略培育富含花青素的番茄品种。部分野生番茄种质，如智利番茄（S. chilense）和契斯曼尼番茄（S. cheesmaniae），可在果实亚表皮组织中合成花青素，且来自这些种质的部分等位基因已被导入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绿熟期还是红熟期，果皮均因花青素的生物合成而呈现紫色，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。“阳光黑”系通过常规育种程序培育获得，并非转基因（GM）产品。本研究对“阳光黑”番茄果皮中极具特色的花青素进行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）开展了系统性分析。借助一维与二维核磁共振（NMR）实验，本研究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-吡喃葡萄糖基]-5-O-β-吡喃葡萄糖苷（亦称佩塔宁），以及锦葵素3-O-[6″-O-(4‴-O-E-对香豆酰基-α-鼠李吡喃糖基)-β-吡喃葡萄糖基]-5-O-β-吡喃葡萄糖苷（亦称内格雷廷）。成熟全果的总花青素含量为1.2 mg/g干重（DW），换算为鲜重则为7.1 mg/100 g FW；绿原酸（含量最高的酚酸）为0.6 mg/g干重，对应鲜重为3.7 mg/100 g FW；主要黄酮醇芦丁的含量为0.8 mg/g干重，换算为鲜重则为5 mg/100 g FW；总类胡萝卜素含量为211.3 μg/g干重，对应鲜重为1268 μg/100 g FW；总酚含量为8.6 mg/g干重，换算为鲜重则为52.2 mg/100 g FW；维生素C含量为37.3 mg/100 g鲜重。通过TEAC与ORAC法测定的抗氧化活性分别为31.6和140.3 μmol TE/g干重，对应鲜重分别为193和855.8 μmol TE/100 g FW。本研究结果证实了这一新型番茄品系所具备的独特营养保健特性。