Table 5.
Individual and sum of phenolic compounds of tomato seeds oils derived from cold break and hot break processing lines, expressed as mg chlorogenic acid equivalent/L oil; analytical measurements were conducted with three replicates (n = 3).
| Compound | λmax (nm) | Rt (min) | Samples of | |
|---|---|---|---|---|
| Cold Break | Hot Break | |||
| Content (mg/100 g DW) |
Content (mg/100 g DW) |
|||
| Caffeic acid-glucoside isomer (CG) | 292, 245 | 11.12 | 0.741 ± 0.01 | n.d. |
| Caffeic acid (CA) | 324, 250 | 12.54 | 0.555 ± 0.02 | n.d. |
| Syringic acid (SyA) | 290 | 15.05 | 1.122 ± 0.02 * | 0.547 ± 0.02 |
| Di-Caffeoylquinic acid (di-CQA) | 328, 250 | 16.98 | 1.113 ± 0.01 * | 0.812 ± 0.03 |
| Tri-Caffeoylquinic acid (tri-CQA) | 328, 250 | 20.31 | 0.662 ± 0.01 | 0.591 ± 0.04 |
| Sum of phenolic compounds | 4.194 * | 1.950 | ||
Means ± standard deviation followed by * indicate statistically significant differences between homogenous groups in line according to Tukey’s test (p < 0.05); n.d.—not determined.