Tomato (Lycopersicon esculentum)

Introduction

Tomato

Tomato ( Lycopersicon esculentum ) is one of the universe ‘s major veggies with a world-wide production of 126 million dozenss in 2005. It is an first-class beginning of many foods and secondary metabolites that are of import for human wellness: mineral affair, vitamins C and E, b-carotene, lycopene, flavonoids, organic acids, phenoplasts and chlorophyll. Tomato fruits incorporate several anti-oxidants such as vitamin C, provitaminic A provitamin As, phenolic compounds, flavonoids and phenolic acids ( Demirbas, 2009 ) .

Characteristic tomato ( Lycopersicon esculentum ) spirit represents a complex interaction of volatile and nonvolatilizable compounds ( Tandon and others 2000 ) . Volatile molecules derived from lipoxygenase ( LOX ) activity during tomato fruit maceration are recognized as of import factors in finding the flavour quality of the fruit ( Gray and others 1999 ) . Tomato gustatory sensation is attributed to a combination of sugariness ( fructose and glucose ) and tartness ( citric and malic acids ) ( Tandon et al. , 2000 ) .

The chemical composings of fatty acids of tomato seeds are Mrystic ( 14:0 ) , palmitic ( 16:0 ) , stearic ( 18:0 ) , arachidic ( 20:0 ) , myristoleic ( 14:1 ) , palmitoleic ( 16:1 ) , oleic ( 9c-18:1 ) , linoleic ( 9c, 12c-18:2 ) and gadoleic

( 20:1 ) fatty acids. Unsaturated fatty acid as myristoleic acid, palmitoleic acid, oleic acid, linoleic acid, linolenic ( 9c, 12c, 15c-18:3 ) acid and gadoleic ( 9c-20:1 ) range every bit high as 75.8 % . In both extractions, palmitic acid was the major saturated fatty acid, followed by stearic acid. Linoleic acid was the major unsaturated fatso acid followed by oleic acid. The fatty acerb composing of tomato seed oil was similar to that of soybean oil ( Demirbas, 2009 )

PATHWAY BY WHICH FLAVOUR COMPOUNDS ARE GENERATED FROM THE ENZYMATIC DEGRADATION OF TOMATOES ACYL LIPIDS

Figure1 Pathway for the formation of short concatenation carbonyls by enzymatic debasement of acyl lipoids in disrupted tomato fruits. ( Reineccius, 2006 )

The maceration and break of tomatoes tissues result in the rapid decomposition of the tomatoes acyl lipoids due to the presence of oxidative and hydrolytic enzymes to bring forth phospholipids, galactolipids and triacyglycerols constituents. These 3 lipid constituents are catalysed by acyl hydrolase enzyme to organize a consecutive concatenation of unsaturated fatty acids called C18:2, Linoleic acid and C18:3, Linolenic acid.

During tomato fruit maceration, the lipoxygenase enzyme oxidize and assail the prochiral centre C-11 of linoleic and linolenic acids which are derived from glycerolipids are converted to the C6 aldehydes, . Both polyunsaturated fatty acids were converted to 9- and 13-hydroperoxides but merely the latter appeared to be converted to volatile aldehydes. The net consequence is a predomination of C6 aldehydes over C9 aldehydes on macerating tomato tissue.The presence of hydroperoxide cleavage enzyme leads to the formation of hexanal and Z-3 hexanol Then Z-3 hexanol gets isomerised to organize ( E ) -2-hexenal and so a mix of these aldehydes and the corresponding intoxicants, formed from the aldehydes by the action of intoxicant dehydrogenase ( ADH ) , frequently exists ( Gray et al. , 1999 )

Table Screening CARBONYL VOLATILE COMPOUDNS IN TOMATOES

Z-3-hexenal	newly cut green grass and leaves spirits
E-2-hexenal	natural fresh tomato spirit
hexanol	fruity phenolic flavour
farnesylacetone	fruity wine spirit
geranylacetone	fresh rose leafy flowered spirit
6-methyl-5-hepten-2-one	citrous fruit green moldy lemon grass spirit

APPLE

Mentions

Demirbas A. 2009. Oil, micronutrient and heavy metal contents of tomatoes. Food Chemistry 118 ( 3 ) :504-507.

Gray DA, Prestage S, Linforth RST & A ; Taylor AJ. 1999. Fresh tomato specific fluctuations in the composing of lipoxygenase-generated C6 aldehydes. Food Chemistry 64 ( 2 ) :149-155.

Reineccius G. 2006. Flavour Chemistry And Technology. Boca Raton, FL 33487-2742: CRC Press

Taylor & A ; Francis Group.

Tandon KS, Baldwin EA & A ; Shewfelt RL. 2000. Aroma perceptual experience of single volatile compounds in fresh tomatoes ( Lycopersicon esculentum, Mill. ) as affected by the medium of rating. Postharvest Biology and Technology 20 ( 3 ) :261-268.