Data_Sheet_2_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.）是全球栽培最广泛的蔬菜之一，亦是类胡萝卜素（carotenoids）、多酚（polyphenols，包括酚酸（phenolic acids）与黄酮类（flavonoids））等生物活性化合物的重要来源。然而，番茄中黄酮类化合物的含量被认为未达最优，尤其是其通常不含花青素（anthocyanins）。因此，该作物一直是代谢工程研究的热点对象，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）与契斯曼尼番茄（S. cheesmaniae），可在果实亚表皮组织中合成花青素，研究人员将这些种质的部分等位基因渐渗至新培育的紫色番茄品系“阳光黑”（Sun Black，SB）中。该品系在青果期与红果期均呈现紫色果皮，这源于果皮中花青素的生物合成，而果肉则保持普通番茄的红色，风味与传统番茄一致。“阳光黑”是通过传统育种程序获得的品系，并非转基因（genetically modified，GM）产品。本研究对“阳光黑”番茄果皮中特征性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化合物（类胡萝卜素、多酚、维生素C）开展了分析。借助一维与二维核磁共振（nuclear magnetic resonance，NMR）实验，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-葡吡喃糖基]-5-O-β-葡吡喃糖苷（简称petanin），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-葡吡喃糖基]-5-O-β-葡吡喃糖苷（简称negretein）。成熟全果中总花青素含量为1.2 mg/g干重（dry weight，DW），对应7.1 mg/100 g鲜重（fresh weight，FW）；绿原酸（含量最高的酚酸）为0.6 mg/g DW，即3.7 mg/100 g FW；主要黄酮醇芦丁含量为0.8 mg/g DW，对应5 mg/100 g FW；总类胡萝卜素含量为211.3 μg/g DW，即1268 μg/100 g FW；总酚含量为8.6 mg/g DW，对应52.2 mg/100 g FW；维生素C含量为37.3 mg/100 g FW。采用TEAC与ORAC法测定的抗氧化活性分别为31.6和140.3 μmol TE/g DW（对应193和855.8 μmol TE/100 g FW）。本研究结果揭示了该新型番茄种质独特的营养保健特性。