@article{oai:rakuno.repo.nii.ac.jp:00005608,
 author = {宮崎, 早花 and 新庄, 裕介 and 髙橋, 佳琳 and 上野, 敬司 and 園田, 高広 and 小野寺, 秀一},
 issue = {2},
 journal = {酪農学園大学紀要. 自然科学編},
 month = {Mar},
 note = {Bulletin, In this study, we analyzed the differences in functional ingredients of seven cherry tomato varieties: ‘Aikoʼ, ‘CF Toscana Violetʼ, ‘CF Puchi Puyoʼ, ‘Rosso Neapolitan,ʼ ‘Orange Carrollʼ, ‘Midori Chanʼ, and ‘CF Sicilian Rougeʼ. We also investigated the characteristics of these varieties. While conducting the experiments, we used a sugar acidity meter (Atago Co., Ltd.) to measure the Brix sugar concentration and acidity. Pigment compositions (chlorophyll a, chlorophyll b, lycopene, and β carotene) were measured by analyzing the light absorbed (at 663nm, 645nm, 505nm, and 453nm) by tomato extract, using a solution of acetone and hexane (4:6). We then calculated the composition from the measured findings using the method of Nagata, et al. Vitamin C was measured using a simple reflective photometer (RQ Flex). Antioxidant activity was measured using an 80% ethanol extract. The total polyphenol content was measured using the Folin-Denis method, the DPPH radical-scavenging ability and the ORAC (Oxygen Radical Absorbance Capacity) value. The Brix sugar concentration in each variety ranged from about 6 to 8. ‘Midori Chanʼ and ‘CF Sicilian Rougeʼ had lower concentrations than the other varieties. ‘Midori Chanʼ had the highest acidity rating among the varieties investigated. ‘CF Toscana Violetʼ and ‘Midori Chanʼ had the highest values in terms of “chlorophyll a” and “chlorophyll b” values among all the varieties. We found that the highest level of lycopene was in the ‘Aikoʼ variety. ‘Orange Carrollʼ had the highest β carotene level. There were no significant differences in the amounts of vitamin C and total polyphenols, and DPPH radical scavenging ability. ORAC (Oxygen Radical Absorbance Capacity) was the highest for ‘CF Puchi Puyoʼ. In the future, we plan to investigate these varieties further, using the SOAC method, to evaluate their antioxidant activity in terms of carotenoids.},
 pages = {55--59},
 title = {数種のミニトマトの色素および機能性成分の比較},
 volume = {43},
 year = {2019}
}