Table 1.

The characterization of compounds present in tomato seed flour extracts.

ID	Rt (min)	Exptl. [M–H]−	Fragment Ions	Formula	Mass Error (mmμ)	Tentative Identification	Reference
1	1.68	133.0135	71.0131	C4H6O5	−0.75	Malic acid	[6]
2	4.95	161.0448	323.097 ([2M–H]−) 143.0343 ([M–H2O]−)	C6H10O5	−0.75	2-Hydroxyadipic acid	[7]
3	18.44	137.0237	93.0337 ([M–H–CO2]−)	C7H6O3	−0.72	Salicylic acid	[8,9]
4	18.81	579.1708	271.0595 ([narigenin–H]−)	C27H32O14	−1.13	Naringin	[10,11]
5	19.46	245.0919	491.1914 ([2M–H]−)	C13H14N2O3	−1.27	N-Acetyl-tryptophan	[12,13,14]
6	19.48	625.1381	300.0259 ([quercetin–H]−•) 301.0337 ([quercetin–H]−)	C27H30O17	−2.92	Quercetin-di-O-hexoside	[15,16]
7	20.14	609.1426	284.0310 ([kaempferol–H]−•) 285.0389 ([kaempferol–H]−)	C27H30O16	−3.51	Kaempferol-di-O-hexoside	[16]
8	21.17	187.0991	375.1929 ([2M–H]−)	C9H16O4	1.52	Azelaic acid	[17,18]

Rt, retention time; Exptl. [M–H]⁻, experimental m/z of molecular ion.