Phenolic composition and antioxidant properties of ex-situ conserved tomato (Solanum lycopersicum L.) germplasm

Tomato (Solanum lycopersicum L.) local varieties represent a reservoir of genetic diversity for desirable quality traits. In this study, a representative collection of table tomato germplasm conserved ex-situ in the Portuguese Gene Bank was characterized for its polyphenols composition and antioxidant capacity. Phenolic acids, such as caffeic and p-coumaric acids bounded to a hexose and 5-O-caffeoylquinic acid, corresponded to 71–98% of the identified phenolic compounds; while the remaining fraction consisted of quercetin and kaempferol glycoside derivatives. Among the studied tomato accessions, it was possible to identify those that stand out for the analysed bioactive traits. These findings highlighted the interest of using Portuguese tomato germplasm in breeding programs or of reintroducing into cultivation these local varieties used for fresh consumption.