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HPLC–DAD–ESI–MS Analysis of Phenolic Compounds During Ripening in Exocarp and Mesocarp of Tomato Fruit
Author(s) -
CarrilloLópez Armando,
Yahia Elhadi
Publication year - 2013
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12295
Subject(s) - rutin , chemistry , chlorogenic acid , ferulic acid , ripening , caffeic acid , hexose , high performance liquid chromatography , chromatography , glycoside , food science , biochemistry , organic chemistry , antioxidant , enzyme
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.