Articles
Recent approaches in the HPLC determination of bioactive compounds from tomatoes
Article number
1445_28
Pages
201 – 206
Language
English
Abstract
The present work was conducted to achieve some approaches in the HPLC analysis of the main phytochemicals in fruits of different tomato types available in the biggest supermarkets of Budapest in springtime.
The first approach was associated with the separation of carotenoids on C30 column having particles with new dimensions that allowed excellent separation of more than 33 compounds.
The hyphenation of liquid chromatography with MS2 detector assisted in identification, for the first time, of two unusual carotenoids.
The second finding was the identification of α-tocopherol hydroquinone as the main oxidation product of vitamin E. The ratio of oxidized to unoxidized vitamin E was determined in different tomato types.
Such ratio can be used for the preliminary prediction of the Redox potential of tomatoes.
The highest values of the ratio were recorded for cocktail tomatoes produced in different locations in Hungary, while cocktails imported from Spain had the lowest values.
The third approach associated with the development of an HPLC method for the simultaneous determination of vitamin C and phenolics in anthocyanin-containing tomatoes.
The newly developed protocol gave excellent separation of organic acids including L-ascorbic acid, hydroxybenzoic acids, and many polyphenols including anthocyanins.
The highest levels of vitamin C between 22 and 51 mg 100 g‑1 fwt were measured in cocktail tomatoes imported from Spain in springtime of 2023.
The first approach was associated with the separation of carotenoids on C30 column having particles with new dimensions that allowed excellent separation of more than 33 compounds.
The hyphenation of liquid chromatography with MS2 detector assisted in identification, for the first time, of two unusual carotenoids.
The second finding was the identification of α-tocopherol hydroquinone as the main oxidation product of vitamin E. The ratio of oxidized to unoxidized vitamin E was determined in different tomato types.
Such ratio can be used for the preliminary prediction of the Redox potential of tomatoes.
The highest values of the ratio were recorded for cocktail tomatoes produced in different locations in Hungary, while cocktails imported from Spain had the lowest values.
The third approach associated with the development of an HPLC method for the simultaneous determination of vitamin C and phenolics in anthocyanin-containing tomatoes.
The newly developed protocol gave excellent separation of organic acids including L-ascorbic acid, hydroxybenzoic acids, and many polyphenols including anthocyanins.
The highest levels of vitamin C between 22 and 51 mg 100 g‑1 fwt were measured in cocktail tomatoes imported from Spain in springtime of 2023.
Authors
H.G. Daood, L.S. Alhassani, G. Palotás, L. Helyes
Keywords
tomato, carotenoids, tocopherols, polyphenols, vitamin C, chromatography
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