The phytochemical content, antioxidant, antimicrobial and anti-inflammatory activities of Lycopersicon esculentum (Tomato)

In an attempt to explain the scientific basis for the medicinal and nutritional benefits of lycopersicon esculentum (tomato), the phytochemical contents, anti-oxidant, anti-bacteria and anti-inflammatory activity were assessed. In this study the antioxidant properties of lycopersicon esculentum extract were evaluated using Lipid peroxidation scavenging activity and Nitric oxide scavenging activity. The extract were subsequently analysed for their phytochemical constituents, the capability of the extract to inhibit the growth of some isolated bacteria and its antiinflammatory activity. The result of the phytochemical investigation revealed the presence of carotenoids, phenols, tannin, flavonoids, alkaloid, saponin, phytates and absence of hydrogen cyanide (HCN). The overall lipid peroxidation assay and nitric oxide scavenging activity shows that lycopersicon esculentum possess an antioxidant properties. Agar disk diffusion method was employed to determine the antibacterial activity of lycopersicon esculentum The inhibition of bacteria were found to be concentration dependant from the highest concentration of 250mg to the lowest concentration of 15.5mg.The MIC values were interpreted as the highest dilation (lowest concentration of the sample, which showed clear zone. All tests performed in duplicates. The aqueous extract of lycopersicon esculentum exhibited varying degree of anti-inflammatory activity in dose dependent version and was comparable to that of Aspirin.It could be therefore concluded that the consumption of lycopersicon esculentum would exert both nutritional and health benefits by virtue of their antioxidant, antibacterial and anti-inflammatory activity.

Author(s): Omodamiro O. D and Amechi U

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