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KMID : 1024420140180030222
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Food Engineering Progress
2014 Volume.18 No. 3 p.222 ~ p.228
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Physicochemical Properties of a Betatini Variety of Lycopersicon esculentum var. cerasiforme (Cherry Tomato)
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Kim Hyen-Ryung
Ahn Jun-Bae
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Abstract
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This study was carried out to elucidate the physicochemical properties of Betatini, a cherry tomato variety. The compositions of free amino acids, amino acid metabolies and phenolic compounds were analyzed and identified using HPLC and LC mass spectrometry. Eighteen free amino acids were found in the Betatini variety. The most abundant free amino acid was L-Glutamic acid (L-Glu) which comprised 48% of the total free amino acids in the Betatini. With the exception of tryptophan, the Betatini variety contained all of the essential amino acids. Several amino acid metabolites were also detected. Particularly, 4-aminobutyric acid (GABA), a known neurotransmitter, was present in high levels. Ten phenolic compounds were identified and their contents were measured. Large quantities of quercetin- 3-rutinoside (Q-3-R) and naringenin chalcone (NGC), both bioactive compounds, were found. These results revealed that the Betatini variety of cherry tomato contained various nutritional and bioactive compounds and would be a potent, functional food material.
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KEYWORD
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Betatini, cherry tomato, free amino acids, phenolic compound, mass spectrometry
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