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Polyphenolic Compounds in Canned Tomato Pastes
Author(s) -
RIVAS NILO,
LUH B. S.
Publication year - 1968
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/j.1365-2621.1968.tb03630.x
Subject(s) - chemistry , caffeic acid , chlorogenic acid , rutin , vanillin , polyphenol , naringenin , acetic acid , reagent , sodium borohydride , chromatography , organic chemistry , phenols , phenol , flavonoid , catalysis , antioxidant
SUMMARY– Polyphenolic compounds in canned pastes made from W‐14.5 tomatoes ( Lycopersicum esculentum , Mill) were extracted with methanol and ethyl acetate. The compounds. were separated by two‐dimensional paper chromatography with n‐butanol‐acetic acid‐water (4:1:5 v/v) and 2% acetic acid as solvents. Twelve spots were found when the chromogenic reagent was FeCl 3 K 3 Fe(CN) 6 . The individual compounds were identified by their R, values and color reactions with Fecl 3 K 3 Fe(CN) 6 , diazotized paranitroaniline, Hoepfner, sodium borohydride, and vanillin‐HCI reagents, fluorescent behavior, and absorption spectra. Present in the extracts of tomato pastes were two chlorogenic acid isomers, two caffeic acid derivatives, rutin, naringenin, caffeic acid, and ferulic acid. Naringenin and trans‐chlorogenic acid were present in larger amounts than the other polyphenolic compounds.