Abscission Point Extraction for Ripe Tomato Harvesting Robots

The distribution (or locarization) of lipoxygenase (LOX) and hydroperoxide lyase (HPO lyase) activities in ripening and ripe tomato fruits was investigated. The highest LOX activity existed between skin and outer flesh of tomato fruits. HPO lyase showed no tissue specificity. LOX specifically formed linoleic acid 9-E, Z-hydroperoxide (9-E, Z-HPO) from linoleic acid (LA), whereas HPO lyase specifically cleaved 13-Z, E-HPO. Although a low level (0.36 ± 0.069 nmol/g fr. wt.) of hexanal was detected in the intact tomato fruit, HPOs were not detected. When a tomato fruit was injured by cutting it into 8 fragments and incubated at 25 °C, hexanal increased to 1.642 nmol/g fr.wt. by 30 min. By homogenizing at pH 6.3, hexanal increased to 21.1 nmol/g fr.wt. during a 30 min incubation. UV irradiation of tomato fruits also increased the formation of hexanal. From these results, LOX and HPO lyase are considered to exist as latent forms and to begin the expression of the activity upon injury.

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Bioassay-Guided Isolation and HPLC Determination of Bioactive Compound That Relate to the Antiplatelet Activity (Adhesion, Secretion, and Aggregation) fromSolanum lycopersicum

Evidence-based Complementary and Alternative Medicine ◽

10.1155/2012/147031 ◽

2012 ◽

Vol 2012 ◽

pp. 1-10 ◽

Cited By ~ 23

Author(s):

Eduardo Fuentes ◽

Ricardo Castro ◽

Luis Astudillo ◽

Gilda Carrasco ◽

Marcelo Alarcón ◽

...

Keyword(s):

Platelet Aggregation ◽

Thrombus Formation ◽

Bioactive Compound ◽

Reversed Phase ◽

Antiplatelet Activity ◽

Total Extract ◽

Tomato Fruits ◽

Adenosine Concentration ◽

Ripe Tomato ◽

By Products

In seeking the functionality of foodstuff applicable to medicine, ripe tomato fruits were found to show an antiplatelet activity. Therefore, the bioactive compound was isolated, structurally identified, and studied for an inhibitory effects on platelet adhesion, secretion, and aggregation. The concentration of adenosine in ripe tomato fruits (pulp and skin extracts) and its processing by-products (paste and pomace) was determined by reversed-phase high-performance liquid chromatography (HPLC). According to platelet aggregation inhibition induced by ADP, the total extract residual was fractionated by liquid-liquid separation, obtaining aqueous, ethyl acetate and petroleum ether extracts. The aqueous extract was subjected to repeated permeation over sephadex LH-20 and semipreparative TLC. The isolate finally obtained was identified as adenosine on the basis of ESI-MS,1H NMR, HPLC, and UV spectra. Adenosine concentration dependently (2.3–457 μM) platelet aggregation inhibited induced by ADP. Also, adenosine present inhibition of platelet secretion and thrombus formation under flow conditions. The quantitative HPLC analysis revealed significant amounts of adenosine in ripe tomato fruits and its processing by-products. From these results, extracts/fractions of ripe tomato fruits and their processing by-products may be referred to as functional food and functional ingredients containing a compound that inhibits platelet function with a potent preventive effect on thrombus formation, as those that occur in stroke.

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