抄録
In this study, chemical components, antioxidant and antibacterial activity of tomato seed oil were investigated. GC-MS analysis of tomato seed oil showed 87 constituents representing 95.20% of the oil, and the major components cycloeucalenol (25.67%), oleic acid (16.70%), linoleic acid (7.85%), palmitic acid (6.08%) and octadecanoic acid (5.78%) constituted 62.08% of it. Antioxidant activity of the tomato seed oil was characterized by Hydroxyl Radical Scavenging Activity (HRSA) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH). In the HRSA test, tomato seed oil (EC50 = 2.76 ± 0.16 µg/mL) showed better antioxidant activity than that of butylated hydroxytolune (BHT) (EC50 = 436.70 ± 0.02 µg/mL). But in DPPH assay, the tomato seed oil (IC50 = 1590.01 ± 0.01 µg/mL) exhibited relatively weaker antioxidant activity than that of BHT (IC50 = 69.01 ± 0.02 µg/mL). Finally, the tomato oil exhibited moderate to potent, broad-spectrum antibacterial activities against seven clinically significant bacterial strains.
