HPLC-DAD-ESI-MS Analysis of Phenolic Compounds During Ripening in Exocarp and Mesocarp of Tomato Fruit

Identification of phenolic compounds was done by means of liquid chromatography (HPLC) coupled to mass spectrometry (MS) using the electrospray ionization interface (ESI). Quantification of phenolic compounds was carried out by using HPLC with diode array detector (DAD) in exocarp and mesocarp of to...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science 2013-12, Vol.78 (12), p.C1839-C1844
Main Authors: Carrillo-López, Armando, Yahia, Elhadi
Format: Article
Language:English
Subjects:
Arrays
Biological and medical sciences
caffeic acid
Caffeic Acids - analysis
Chlorogenic acid
Chlorogenic Acid - analysis
Chromatography
Chromatography, High Pressure Liquid
Coumaric Acids - analysis
Detectors
Food industries
Food science
Fruit - chemistry
Fruits
Fundamental and applied biological sciences. Psychology
Glycosides - analysis
Hexoses
Hydroxybenzoates - analysis
Ionization
Licopersicon esculentum
Liquid chromatography
Lycopersicon esculentum - chemistry
Mass spectrometry
Phenols
Phenols - analysis
Propionates
Ripening
rutin
Rutin - analysis
Spectrometry, Mass, Electrospray Ionization
Tissues
TOF-MS
Tomatoes
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Identification of phenolic compounds was done by means of liquid chromatography (HPLC) coupled to mass spectrometry (MS) using the electrospray ionization interface (ESI). Quantification of phenolic compounds was carried out by using HPLC with diode array detector (DAD) in exocarp and mesocarp of tomato fruit at 6 different ripeness stages (mature‐green, breakers, turning, pink, light‐red, and red). Several phenolic compounds were identified including chlorogenic acid, caffeic acid, p‐coumaric acid, ferulic acid, and rutin and some combined phenolic acids were tentatively identified, mainly glycosides, such as caffeoyl hexose I, caffeoyl hexose II, caffeoylquinic acid isomer, dicaffeoylquinic acid, p‐coumaroyl hexose I, p‐coumaroyl hexose II, feruloyl hexose I, feruloyl hexose II, siringyl hexose, and caffeoyl deoxyhexose hexose. Fruit exocarp had higher quantities of total soluble phenolics (TSP) compared to mesocarp. During ripening, TSP increased in both exocarp and mesocarp, mainly in exocarp. While rutin increased, chlorogenic acid decreased in both tissues: exocarp and mesocarp. Practical Application Since exocarp showed higher TSP content than mesocarp, it is recommended to food processors that tomato exocarp should not be discarded but processed along with tomato mesocarp.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.12295