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KMID : 1011620190350020178
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 2 p.178 ~ p.186
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Nutritional Components and Pigment Characteristics of Colored Cherry Tomatoes
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Ryu A-Reum
Hong Jung-Sun
Kim Sung-Soo
Choi Jeong-Hee
Choi Yun-Sang
Choi Hee-Don
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Abstract
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Purpose: This study examined the nutritional components and pigment characteristics of three red, yellow, and black colored cherry tomatoes.
Methods: The nutritional components and pigment characteristics of red, yellow, and black colored cherry tomatoes were investigated based on color, proximate composition, free amino acid, free sugar, organic acid, ascorbic acid, and carotenoid content.
Results: The free amino acid content of all colored cherry tomatoes was very rich in glutamic acid and there was no significant difference among them. The organic acid with the highest content was citric acid and the major mineral component was potassium. Among the three colored cherry tomatoes, the yellow cherry tomato had the highest citric acid content. The major free sugars were fructose and glucose. β-Carotene analysis revealed the red and black cherry tomato to have a similar content. The highest level of lycopene was detected in the red cherry tomato, but none was detected in the yellow cherry tomato.
Conclusion: As a result, there was a difference in the composition of cherry tomatoes according to pigment. Therefore, red cherry tomatoes can be used as the main source of lycopene because of its health-promoting property.
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KEYWORD
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colored cherry tomato, nutritional component, pigment, characteristics
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