Biochemical Composition of Tomato Varieties Cultivated Under Greenhouse Conditions

Tomatoes are among the most widely cultivated vegetables worldwide, and they have a high nutritional value due to their bioactive compounds. This study aimed to analyze the biochemical profile of several tomato varieties grown under greenhouse conditions. In this study, 13 different indigenous varieties of tomatoes (Solanum lycopersicum L.) and one related wild species (Solanum pimpinellifolium L.) were analyzed under the same experimental conditions to determine the content of total and individual carotenoids (lycopene, β-carotene), total polyphenols, total flavonoids, and ascorbic acid concentration, using specific methods for each class of compounds. The results of this study showed moderate variability among the analyzed tomato varieties in terms of total carotenoid content (9.61–15.69 mg/100g fresh weight), lycopene (4.82–12.38 mg/100g fresh weight), β-carotene (0.96–3.47 mg/100g fresh weight), total polyphenols (1900–2231 mg GAE/100g fresh weight), total flavonoids (173–311 mg CE/100g fresh weight), and ascorbic acid (20.31–28.62 mg/100g fresh weight). Correlation analysis revealed a very strong positive correlation between lycopene, total carotenoids, polyphenol content, and ascorbic acid. The high concentrations of compounds with antioxidant activity indicate the high nutritional value of the 14 tomato varieties, which can be included in a healthy diet.