Czech J. Food Sci., 2009, 27(10):S138-S139 | DOI: 10.17221/1103-CJFS

Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions

Z. ©mídová*, R. Izzo
Department of Chemistry and Agricultural Biotechnology, University of Pisa, Italy *E-mail: zuzana.smidova@vscht.cz

The aim of the work was to evaluate the change in antioxidant content with maturation stage in tomato berries under elevated salinity conditions. The examined antioxidants were lipoic acid, vitamin C and vitamin E. It was found that in the majority of berries examined the content of dihydrolipoic acid, reduced ascorbate and a-tocopherol increased with maturation. Furthermore, the interplay between them was shown. These results are of great importance also from nutritional and health point of view.

Keywords: salt stress; tomato; antioxidant; lipoic acid; vitamin C; vitamin E

Published: June 30, 2009  Show citation

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©mídová Z, Izzo R. Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions. Czech J. Food Sci. 2009;27(Special Issue 1):S138-139. doi: 10.17221/1103-CJFS.
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