Effect of Tomato Industrial Processing on Phenolic Profile and Antiplatelet Activity

Eduardo Fuentes, Oscar Forero-Doria, Gilda Carrasco, Adolfo Maricán, Leonardo Santos, Marcelo Alarcón, Iván Palomo
2013 Molecules  
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,
more » ... y 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.
doi:10.3390/molecules180911526 pmid:24048285 fatcat:ajcp3ysl7bgbxhtl743asaqzh4