Phytochemical composition and in vitro anti‐tumour activities of selected tomato varieties

BACKGROUND Previous studies indicated that tomato is a rich source of phytochemicals that act on different tumours. In this research, the phytochemical composition of selected tomato varieties was assessed by GLC and UHPLC/HPLC‐MS, as well as their anti‐tumour activities on HT‐29 colorectal cancer cells. RESULTS Significant differences were found among tomato varieties; lycopene was high in Racimo, phenolics in Pera, sterols in Cherry, and linoleic acid predominated in all varieties. The MTT and LDH assays showed significant time‐ and concentration‐dependent inhibitory/cytotoxic effects of all tomato varieties on HT‐29 cells. Furthermore, the joint addition of tomato carotenoids and olive oil to HT‐29 cell cultures induced inhibitory effects significantly higher than those obtained from each of them acting separately, while no actions were exercised in CCD‐18 normal cells. CONCLUSION Tomato fruits constitute a healthy source of phytochemicals, although differences exist among varieties. In vitro, all of them inhibit colorectal cancer cell proliferation with Racimo variety at the top, and exercising a selective action on cancer cells by considering the lack of effects on CCD‐18 cells. Furthermore, synergy was observed between olive oil and tomato carotenoids in inhibiting HT‐29 cancer cell proliferation; conversely, phenolics showed no significant effects and hindered carotenoids actions. © 2016 Society of Chemical Industry