Impact of Silicon Nanoparticles on the Antioxidant Compounds of Tomato Fruits Stressed by Arsenic

Tomato fruit is rich in antioxidant compounds such as lycopene and β-carotene. The beneficial effects of the bioactive compounds of tomato fruit have been documented as anticancer activities. The objective of this research was to determine whether arsenic (As) causes changes in the content of antioxidant compounds in tomato fruits and whether Silicon nanoparticles (SiO(2) NPs) positively influence them. The effects on fruit quality and non-enzymatic antioxidant compounds were determined. The results showed that As decreased the oxide-reduction potential (ORP), while lycopene and β-carotene were increased by exposure to As at a low dose (0.2 mg L(−1)), and proteins and vitamin C decreased due to high doses of As in the interaction with SiO(2) NPs. A dose of 250 mg L(−1) of SiO(2) NPs increased glutathione and hydrogen peroxide (H(2)O(2)), and phenols decreased with low doses of As and when they interacted with the NPs. As for the flavonoids, they increased with exposure to As and SiO(2) NPs. The total antioxidant capacity, determined by the ABTS (2,2´-azino-bis[3-ethylbenzthiazolin-6-sulfonic acid]) test, showed an increase with the highest dose of As in the interaction with SiO(2) NPs. The application of As at low doses induced a greater accumulation of bioactive compounds in tomato fruit; however, these compounds decreased in high doses as well as via interaction with SiO(2) NPs, indicating that there was an oxidative burst.