ArticleFoods (Basel, Switzerland)2026
Profile of the Bioactive Compounds, Minerals, Antioxidant and Antimicrobial Properties of Coloured Cherry Tomatoes at Different Stages of Ripeness.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Cherry tomatoes are recognised for their nutritional value and for being an important source of bioactive compounds. The aim was to evaluate the effect of ripening on the commercial quality, mineral composition, bioactive compounds, and antioxidant and antimicrobial activity of five differently coloured cherry tomato accessions. The bioactive compounds were quantified using rapid-resolution liquid chromatography, and antioxidant activity was measured by microplate spectrophotometry. The results showed significant differences among accessions and ripeness stages. Thus, the highest concentrations were 5263.7 mg/100 g DW for potassium, 469.3 mg/100 g DW for vitamin C, and 5866.5 mg/100 g DW for total organic acids, 46.2 mg/100 g DW for anthocyanins, 1073.7 mg/100 g DW for total carotenoids, 1447.7 mg/100 g DW for total phenolic compound, and 4.7 mmol TE/100 g DW for DPPH antioxidant activity. The crude ethanolic extracts showed moderate inhibitory effects against
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