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Chemical constitution and effect of extracts of tomato plants byproducts on the enteric viral surrogates

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Byproducts of tomato are known to include phenolic compounds but have not been studied in depth. In this study, the phenolic compositions of (stem, leaf, root, and whole plant) of two tomato cultivars, Pitenza and Floradade, were analyzed by HPLC-DAD. In parallel, the antiviral effects of crude extracts on viral surrogates, the bacteriophages MS2 and Av-05 were evaluated. The leaf extracts from the two varieties showed the highest concentration of phenolic compounds. The compounds identified were gallic acid, chlorogenic acid, ferulic acid, cafeic acid, rutin, and quercetin, and they represented 3174.3 and 1057.9 mg/100 g dried weight of the Pitenza and Floradade cultivars, respectively. MS2 and Av-05 titers at 5 mg/mL were reduced by 3.47 and 5.78 log10 PFU/mL and 3.78 and 4.93 log10 PFU/mL by Pitenza and Floradade cultivar leaf extract, respectively. These results show that tomato extracts are natural sources of bioactive substances with antiviral activity.
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Keywords: bacteriophages; extracts; polyphenols; tomato byproducts

Document Type: Research Article

Affiliations: 1: Instituto Tecnológico de Sonora, Departamento de Biotecnología y Ciencias Alimentarias, Ciudad Obregón, Mexico 2: Centro de Investigación en Alimentación y Desarrollo A.C. Unidad Culiacán, Culiacán, Mexico 3: Centro de Investigación en Alimentación y Desarrollo A.C. Unidad Cuauhtémoc, Cuauhtémoc, Mexico 4: Departamento de, Ciencias Químicas Biológicas y de Salud, Universidad de Sonora, Ciudad Obregón, Mexico 5: Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Mexico

Publication date: May 4, 2015

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