Comprehensive Analysis of Nutritional Profile, Antioxidant Capacity and Heavy Metal Accumulation in Ripening Tomatoes

This research work presents a comprehensive analysis to examine the dynamic changes in the nutritional profile, antioxidant capability, and heavy metal accumulation of tomatoes during the ripening process. Tomatoes (Solanum lycopersicum L.) are a widely consumed fruit, making it a priority to ensure their nutritional composition and safety. Advanced statistical methods were employed to examine the factors inducing the ripening process. The research study reveals how these factors change, providing insights into the nutritional quality and safety of tomatoes. The results show a consistent increase in several parameters from stage S1 to S4 of ripening: titratable acidity (0.205-0.385%), moisture content (93.24-95.79%), total sugar content (TSC) (546.44-631.84 mg/100 g) and total carotenoids (93.12-134.75 ppm). Additionally, total flavonoid content (TFC) (715.34-906.86 mg/100 g), total phenolic content (TPC) (943.34-1172.54 mg/100 g) and antioxidant activity measured through RPA (1710.58-1775.28 mg/100 g) and DPPH radical scavenging assay (19.32-78.80% inhibition) assessment, also increase from S1 to S4. The analysis of heavy metals shows higher accumulation of zinc (Zn) and iron (Fe) in both tomatoes and soil samples, but levels remain below permissible limits, indicating food safety. The study highlights significant correlations between the nutritional profile, antioxidant capacity, and heavy metal accumulation, as well as presenting insights into the parameters affecting tomatoes’ nutritional value and quality. Moreover, the research investigates the impact of ripening on heavy metal accumulation, crucial for ensuring food safety. The consideration of these dynamics informs strategies to minimize health risks from heavy metal exposure through diet. Generally, this comprehensive analysis enhances knowledge of the nutritional dynamics and safety of ripening tomatoes, contributing to better agricultural practices, food processing and dietary recommendations, ultimately promoting public health and food security