Abstract
Awareness of consumers about phenolic compounds and their positive role in human nutrition is increasing nowadays. Therefore, studies with large number of samples for determination of the effect of agronomic or processing conditions on phenolic composition of foods are arising on importance. This work describes a validated HPLC-DAD method for simultaneous quantification of ten intact phenolic compounds, including phenolic acids and flavonoids (4-caffeoylquinic acid, 5-caffeoylquinic acid, dicaffeoylquinic acids I and II, tricaffeoylquinic acid, quercetin trisaccharide, quercetin-3-O-rutinoside, kaempferol-3-O-rutinoside, naringenin, and naringenin chalcone), in tomato fruit extracts. Extraction treatment and chromatographic system were chosen with the aim of minimizing time, equipment, and disposable costs in laboratory. Method was applied for characterization, for the first time, of three Spanish tomato cultivars (“Caramba”, “Montserrat”, and “Pera de Girona”) which showed significant differences in their phenolic content. Validation parameters for the compounds with commercially available standards (91–105% accuracy; 68–97% recovery; 5–90 μg/kg LOQ; 0.99 r2 for calibration curves; 5,500–115,000 N) can be considered suitable for practical purposes in high-throughput analysis.
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