Bioactive natural compound of creole and wild tomatoes cultivated to two temperatures: relationship between compositions and nutraceutical properties in Caenorhabditis elegans

MAZZOCO, Y; CARRARI, F; DE HARO, L; ASIS, R; MORAN, Y; DE LUCA, B

Rosario

Congreso; Second Latin American Worm Meeting; 2020

Vegetables are food with nutraceutical characteristics, since they contain numerous natural bioactive compounds (NBC) essential for health preservation. In addition, there is a demonstrated association between tomato consumption and the prevention of diseases, mainly cardiovascular, cancer and neurodegenerative1. NBC composition is determined by the interaction between genetic, environmental and horticultural practices. High temperature conditions, product of climate change, will have a direct effect on tomato yield and quality. The objective of this project was to evaluate the impact of the increase in production temperature on the nutraceutical properties of a collection of Andean tomatoes, and identify novel NBC. From this point, we set out to relate the composition of NBC and its nutraceutical properties in Caenorhabditis elegans. Thermo-tolerance conferred by tomato NBC in C. elegans is a measure of nutraceutical activity2. In this tomatoes collection it was evaluated: a) antioxidant activity by chemical techniques, b) NBC identification and quantification by liquid chromatography with mass spectrometry, and c) ability to increase the survival of C. elegans through the cytoprotective effect of tomato NBCs, subjected to lethal temperatures (35 °C). Then, the effective dose 50 of the tomato extracts was obtained to compare the activity between the different varieties. From the data of antioxidant capacity, composition of CNB and biological activity in C. elegans, multivariate statistical analyzes were applied. With these results, metabolic variations in tomato population were determined as a result of production at elevated temperatures and NBC composition that exert the greatest biological effect.