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Isolation and composition of chromoplasts from tomatoes
Linn U Hansen1, Mei-Chen M Chiu
1Western Regional Research Center, U.S. Department of Agriculture, 800 Buchanan Street, Berkeley, California 94710-1105, USA. luh@pw.usda.gov
Journal of Agricultural and Food Chemistry
|August 18, 2005
Summary
Isolated tomato plastids are nutrient-rich, offering high protein and lipid content with low sugar. This makes them a valuable ingredient for enhancing food products and suitable for specific dietary needs.
Area of Science:
- Food Science
- Plant Biology
- Nutritional Science
Background:
- Tomato fruit cells contain chromoplasts (plastids) rich in protein (33%) and lipids (20%).
- These plastids can be isolated from tomato cells for potential food industry applications.
Purpose of the Study:
- To determine the macronutrient content and nutritional value of isolated tomato plastids.
- To compare the composition of isolated tomato plastids with tomato paste.
Main Methods:
- Isolation of plastids from tomato cells via cell membrane rupture.
- Analysis of macronutrient composition (protein, lipids, glucose) of isolated plastids.
- Comparative analysis with tomato paste.
Main Results:
- Isolated tomato plastids exhibit high protein (33%) and lipid (20%) content.
- The isolation process removes glucose, resulting in a low-sugar product.
- Tomato plastids have a different macronutrient profile compared to tomato paste.
Conclusions:
- Isolated tomato plastids possess significant nutritional value due to high protein and lipid content.
- The low-sugar nature of isolated plastids makes them suitable for diabetic, cardiovascular, and weight-reduction diets.
- Incorporating tomato plastids into food products like sauces and extruded items can enhance their nutritional profile.