Nutrient Composition, Antioxidant Andantiproliferative Properties of Chilli and Tomatocultivated by Fertigation and Conventional Methods
Chilli (Capsicum annuum) and tomato (Lycopersicon esculentum) are two fruittype vegetables which are commonly found in multiethnic Malaysians' daily menu. They are widely consumed, easily available and edible in a variety of ways. Chillies and tomatoes which are found in the local markets ar...
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| フォーマット: | 学位論文 |
| 言語: | English English |
| 出版事項: |
2005
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/6336/1/FPSK%28M%29_2005_12.pdf http://psasir.upm.edu.my/id/eprint/6336/ |
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| 要約: | Chilli (Capsicum annuum) and tomato (Lycopersicon esculentum) are two fruittype
vegetables which are commonly found in multiethnic Malaysians' daily
menu. They are widely consumed, easily available and edible in a variety of
ways. Chillies and tomatoes which are found in the local markets are
usually grown by farmers using the conventional way of cultivation, i.e.
soil-based method. Fertigation is a relatively new cultivation technique in
Malaysia which uses nutrient solution for the growth of the plants instead of
relying on the soil as the nutrient provider.
For this research, both chilli and tomato plants were cultivated in MARDI
and the green and red fruits of both plants were later analysed in UPM.
Proximate analyses were carried out to determine the content of macro and
micronutrients of the individual plants. Their antioxidant activities
determined by Beta-carotene bleaching and DPPH Assay, and
antiproliferative properties (MTT Assay) were also determined. All the data
of the individual plant was later compared between the two cultivation
methods as well as between green and red fruits of the plants. Overview of
results showed significant differences in the content of certain
macronutrients. Significant differences were exhibited in the contents of
antioxidant vitamins (A, C and E) of both plants. Generally, the contents of
minerals in the samples were not significantly different when compared
between cultivation techniques. On the contrary, the differences were
significant between green and red fruits of the plants. Lycopene, as well as
total phenolics contents were significantly different between conventional
and fertigation red tomato. Chilli and tomato in both cultivation methods
showed antioxidant activities but they were not significant in low
concentrations. The crude ethanolic extracts of both plants did not display
potent antiproliferative properties, since ICso values were only obtained
from one cancer cell lines, i.e. cervical cancer (HeLa) out of five tested at 5-
100 pg/ ml concentration range.
Therefore, it can be generalized that green and red chilli, as well as green
tomato cultivated using fertigation technique produce nutritionally higher
quality of yields, whereas conventional red tomato is of higher quality
compared with its fertigation counterpart. Conclusively, fertigation
produces nutritionally superior yields than that of conventional. |
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