Profiling Neuroactive Compounds in Organic, Conventional, and Processed Tomatoes

Despite growing evidence linking diet to neurodegenerative diseases, the connection remains unclear. Tomatoes, a widely consumed food, have been proposed as potential sources of neuroactive compounds. Using LC-MS/MS, we profiled organic and conventional "datterini," plump, and processed tomatoes. Six carotenoids were quantified, with phytoene and lycopene being the most abundant. Multivariate analysis revealed that processing and variety, rather than organic vs. conventional methods, drove dataset variability. Seventy neuroactive compounds were identified, some distinguishing tomato variety, processing, and/or production methods. Processed tomatoes generally showed higher abundance of neuroactive compounds than fresh tomatoes, and "datterini" tomatoes contained more neuroprotective compounds than plump tomatoes. Organic "datterini" did not have higher neuroprotective compound levels than conventional ones. These findings suggest thermal processing may alter the compositional quality of tomatoes, potentially enhancing the levels of certain bioactive constituents, while organic cultivation does not inherently increase the abundance of neuroprotective compounds. Overall, tomatoes represent a complex source of both neuroprotective and neuro-disrupting compounds, warranting further research on their bioaccessibility and physiological relevance.