Table 6.

Bound phenols complexed with tomato bagasse fibre, comparative analysis between different extraction techniques. Qualitative and quantitative analysis by HPLC.

Phenolic Compounds	CONV	OH
4-hydroxybenzoic acid	2.14 ± 0.01	2.41 ± 0.08
Caffeic acid	3.36 ± 0.51	n.d.
Vanillin	2.64 ± 0.02	1.14 ± 0.01
p-coumaric acid	4.04 ± 0.02	2.14 ± 0.32
Rutin	8.04 ± 0.71	0.58 ± 0.001

The values are expressed at g/100 g DW (dry weight); CONV – Conventional extraction; OH—Ohmic heating extraction; n.d.—non-detected.