Effect of tomato industrial processing on phenolic profile and antiplatelet activity

Eduardo Fuentes, Oscar Forero-Doria, Gilda Carrasco, Adolfo Maricán, Leonardo S Santos, Marcelo Alarcón, Iván Palomo, Eduardo Fuentes, Oscar Forero-Doria, Gilda Carrasco, Adolfo Maricán, Leonardo S Santos, Marcelo Alarcón, Iván Palomo

Abstract

Background: Regular consumption of fruits and vegetables (e.g., tomatoes) has been shown to be beneficial in terms of reducing the incidence of cardiovascular diseases. The industrial processing of tomatoes into tomato-based products includes several thermal treatments. Very little is known on the effect of tomato industrial processing on antiaggregatory activity and phenolic profile.

Methods: It was assessed the effect of tomato and by-products extracts on platelet aggregation induced by ADP, collagen, TRAP-6 and arachidonic acid. These in vitro antithrombotic properties were further supported in an in vivo model of thrombosis. A set of antiplatelet compounds has been selected for HPLC analysis in the different extracts.

Results: Some natural compounds such as chlorogenic, caffeic, ferulic and p-coumaric acids were identified by HPLC in tomatoes and its products may inhibit platelet activation. Red tomatoes, tomato products (sauce, ketchup and juice) and by-products extracts inhibited platelet aggregation induced adenosine 5'-diphosphate, collagen, thrombin receptor activator peptide-6 and arachidonic acid, but to a different extent. Also, pomace extract presents antithrombotic activity.

Conclusions: Processed tomatoes may have a higher content of health-benefiting compounds than fresh ones. Pomace even presents the best antiplatelet activity. Finally, tomato products may be used as a functional ingredient adding antiplatelet activities to processed foods.

Figures

Figure 1
Figure 1
Quantitation of the inhibitory effect of tomato and its products on platelet aggregation induced by ADP (8 µmol/L), collagen (1.5 μg/mL), TRAP-6 (30 µmol/L) or AA (1 mmol/L). Results were expressed as % inhibition (mean ± SEM, n = 3). *p<0.05 vs. negative control (saline 0.9%).
Figure 2
Figure 2
Pomace extract inhibits laser-induced thrombus formation in mesenteric artery of C57BL/6 mice. (A) Representative images of thrombus formation at baseline, 20, 40 and 60 min after laser-injured vascular injury in mouse mesenteric artery. (B) Representative time course changes of thrombus growth rate among the control (saline), pomace extract and ASA at 60 min after laser irradiation.

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Source: PubMed

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