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Übersich über die Inhaltsstoffe der Tomaten

Constituents of tomatoes

  • Zusammenfassender Übersichtsbericht
  • Published:
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Summary

In this review the known constituents of tomatoes: sugars, polysaccharides, proteins, amino acids, amines, lipids, acids, volatiles, carotenoids, vitamins, minerals, phenolics, steroidal glycoalkaloids, enzymes, and growth regulators (the latter two briefly) are discussed especially in red ripe fruits and during ripening. Also the chemical differences due to field and greenhouse production are discussed.

Zusammenfassung

In dieser Übersicht werden die bis jetzt bekannten Inhaltsstoffe der Tomaten: Zucker, Polysaccharide, Proteine, Aminosäuren, Amine, Lipide, Säuren, Aromastoffe, Carotinoide, Vitamine, Mineralstoffe, phenolische Inhaltsstoffe, Steroidalkaloid-Glycoside, Enzyme und Wachstumsregulatoren (beide kurz) besonders in Hinblick auf die rotreife Frucht und die Reife besprochen. Weiterhin wird auf die chemischen Unterschiede zwischen Freiland- und Unterglas-Anbau eingegangen.

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  1. Lehrgebiet für Lebensmittelchemie der Universität Hannover, Wunstorfer Str. 14, D-3000, Hannover 91, Bundesrepublik Deutschland

    Karl Herrmann

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  1. Karl Herrmann
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Herrmann, K. Übersich über die Inhaltsstoffe der Tomaten. Z Lebensm Unters Forch 169, 179–200 (1979). https://doi.org/10.1007/BF01333321

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