Claim · model-written summary
Caffeic acid, p-coumaric acid and chlorogenic acid were identified among free phenolic acids in tomato fruit.
- Taxon
- tomato
Solanum lycopersicume1 - Outcome
- caffeic acid, p-coumaric acid, chlorogenic acide0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The free phenolic acids extracted were identified as caffeic acid, p-coumaric acid, chlorogenic acid and ferulic acid”
e1“grafting of tomato”
Title
Carlo Nicoletto; Franco Tosini; Paolo Sambo Journal of the Science of Food and Agriculture 2012. doi:10.1002/jsfa.5906
Other claims from this paper (11)
- Intervention effect Vitamin C content decreased in Beaufort and Big Power grafted tomato fruits stored at 4 °C.
- Intervention effect Fructose content decreased in grafted tomato fruits stored at 4 °C.
- Observation Tomato fruits ripened on the plant had higher sugar concentrations.
- Observation Ferulic acid was identified among free phenolic acids in tomato fruit.
- Observation Profitto tomato showed consistently higher antioxidant compound content.
- Mechanism Cold storage increased tomato fruit phenolic acid production through increased ferulic acid.
- Observation Caffeic acid differed by 14.3% between cold storage and on-plant ripening.
- Observation P-coumaric acid differed by 12.5% between cold storage and on-plant ripening.
- Observation Chlorogenic acid differed by 12.5% between cold storage and on-plant ripening.
- Observation Tomato fruits ripened on the plant had higher total phenol content than cold-stored fruits.
- Association Tomato fruit quality was significantly related to grafting.