. 2022 Mar 8;9:849163. doi: 10.3389/fnut.2022.849163

Table 5.

Quantitative analysis of bioactive compounds in the investigated canned tomato samples (n = 7) in the intestinal stage performed by UHPLC-Q-Orbitrap HRMS analysis.

Analyte	Double concentrate		Triple concentrate		Diced tomato		Peeled tomato		Crushed tomato		Tomato sauce		Cherry tomato
	Mean	±SD	Mean	±SD	Mean	±SD	Mean	±SD	Mean	±SD	Mean	±SD	Mean	±SD
	Intestinal phase
Protocatechuic acid	0.000^a	0.000	0.001^b	0.000	-	-	-	-	0.001^b	0.000	0.001^b	0.000	0.000^a	0.000
Chlorogenic acid	1.100^a	0.120	2.341^b	0.126	0.963^c	0.024	0.280^d	0.047	1.123^a	0.020	1.452^e	0.082	3.256^f	0.210
Caffeic acid	0.169^a	0.104	0.287^a	0.131	0.051^{b, d}	0.001	0.045^{b, d}	0.005	0.058^{c, d}	0.000	0.063^{d, e}	0.022	0.120^e	0.056
p-coumaric acid	0.008^a	0.000	0.026^b	0.006	0.011^c	0.000	0.007^d	0.000	0.009^e	0.000	0.018^f	0.000	0.027^{b, f}	0.011
Ferulic acid	0.059^a	0.018	0.145^b	0.020	0.097^c	0.014	0.049^a	0.014	0.114^c	0.009	0.142^b	0.008	0.186^d	0.012
Genistin	0.003^a	0.001	0.005^b	0.000	0.018^c	0.001	0.001^a	0.001	0.025^d	0.000	0.028^d	0.003	0.038^e	0.008
Naringin	0.021 ^a	0.009	0.032^b	0.001	0.023^a	0.000	0.023^a	0.000	0.024^a	0.000	0.034^b	0.004	0.032^b	0.009
Quercetin 3-glucoside	-	-	-	-	-	-	-	-	-	-	-	-	-	-
Kaempferol 3-glucoside	0.001^a	0.000	0.001^a	0.000	-	-	-	-	-	-	-	-	-	-
Rutin	1.658^a	0.071	3.154^b	0.037	0.543^c	0.013	0.256^d	0.013	0.426^e	0.011	1.568^a	0.045	1.520^a	0.130
Vitexin	0.024^a	0.002	0.048^b	0.004	0.013^c	0.000	0.001^d	0.001	0.017^e	0.000	0.018^e	0.002	0.041^b	0.009
Isorhamnetin 3-rutinoside	0.008^a	0.001	0.008^a	0.000	0.002^b	0.000	0.002^b	0.000	0.002^b	0.000	0.001^b	0.001	0.008^a	0.002
Myricetin	0.003^a	0.000	0.006^b	0.000	-	-	-	-	-	-	-	-	0.004^c	0.000
Naringenin	0.404^a	0.024	0.478^b	0.032	0.098^c	0.000	0.068^d	0.000	0.168^e	0.000	0.224^f	0.023	0.321^{a, f}	0.140
Kaempferol	0.001^a	0.000	0.002^a	0.000	-	-	-	-	-	-	-	-	0.001^a	0.000
Quercetin	0.002^a	0.000	0.005^b	0.000	0.003^c	0.000	0.002^a	0.011	0.002^a	0.000	0.003^{a, c}	0.001	0.004^c	0.000
Apigenin	0.002^a	0.000	0.004^b	0.000	0.002^a	0.000	0.001^a	0.000	0.002^a	0.000	0.002^a	0.000	0.003^b	0.000

The results are expressed in mg/100 g of fresh weight and reported as mean ± SD from three independent experiments.

^a−f

Different letters show a significant difference (p < 0.05) among the different typologies of canned tomatoes.