Phytochemical and Proximate Evaluation of Fresh and Spoilt Fruits of Tomatoes (Solanum lycopersicum L.) Sold in Five Major Markets in Benin City, Edo State, Nigeria

admin — Sat, 05 Aug 2023 03:33:55 +0000

Phytochemical and Proximate Evaluation of Fresh and Spoilt Fruits of Tomatoes (Solanum lycopersicum L.) Sold in Five Major Markets in Benin City, Edo State, Nigeria admin Sat, 08/05/2023 - 03:33

Tomatoes contribute to healthy, well-balanced diet. They are rich in minerals, vitamins, essential amino acids, sugar and dietary fibres. It contains much vitamin B and C, iron and phosphorus. Tomato fruits are consumed fresh in salads or cooked in sauces, soup and meat or fish dishes. Phytochemical compounds are desirable compounds in our food because of their antioxidant properties. The study of phytochemical and proximate evaluation of fresh and spoilt tomatoes fruits obtained from five markets in Benin City, Edo State, Nigeria was carried out. This aim to investigate the phytochemical and proximate constituents of both fresh and spoilt tomatoes fruit. A total of 400 tomatoes were randomly purchased from the five markets in Benin City, Edo State, Nigeria. In each market, 40 fresh (firm and undamaged) and 40 spoilt (damaged and spoilt) tomatoes were purchased from 10 different sellers. Samples were separately packaged into different sterile containers, labelled, and transported to the laboratory immediately for phytochemical and proximate analysis. The phytochemical and proximate composition analyses were carried out using the official methods of analysis of analytical chemists laboratory procedures. The result shows a significant difference in value of phytochemical and proximate composition in both fresh and spoilt tomato fruits. The value of crude carbohydrate, crude protein, crude fat, saponin, flavonoids and alkaloids were higher in fresh tomato fruits than spoilt fruit while moisture, crude ash, crude fibre, tannins and polyphenols were higher in spoilt tomato fruits than in fresh fruits. This study has shown that spoilage reduces some important phytochemical and proximate constituents of tomato fruits.