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Table 1 Phenolic compounds amount (mg/100 g FW) quantified by HPLC analyses

From: New insights in the control of antioxidants accumulation in tomato by transcriptomic analyses of genotypes exhibiting contrasting levels of fruit metabolites

Phenolic compounds E1 E115
MG BR MR MG BR MR
Chlorogenic acid 12.01 ± 1.44 22.18 ± 3.58 10.28 ± 1.17 48.33 ± 3.81*** 41.33 ± 3.43*** 15.66 ± 3.17*
Ferulic acid 0.27 ± 0.02 0.34 ± 0.05 n.d. 0.15 ± 0.03** n.d. n.d.
5-Caffeoylquinic Acid 1.21 ± 0.10 0.84 ± 0.12 0.63 ± 0.23 1.77 ± 0.04 1.54 ± 0.15** 1.50 ± 1.01
Rutin 4.25 ± 0.30 2.74 ± 0.32 2.23 ± 0.46 7.58 ± 0.42*** 5.50 ± 0.59*** 4.63 ± 0.23***
Quercetin 0.17 ± 0.02 0.21 ± 0.06 n.d. 0.17 ± 0.02 0.19 ± 0.02 0.69 ± 0.08
Chalconaringenin 0.02 ± 0.01 0.06 ± 0.01 n.d. 0.18 ± 0.01*** 8.43 ± 2.47*** 5.72 ± 0.43
Kaempferol-3-rutinoside n.d. 0.31 ± 0.03 0.18 ± 0.08 0.20 ± 0.01 0.93 ± 0.14** 0.82 ± 0.17**
Chalconaringenin-hexoside n.d. 0.30 ± 0.02 0.22 ± 0.06 0.05 ± 0.01 0.31 ± 0.02 n.d.
  1. Phenolic compounds were calculated in E1 and E115 fruits at three ripening stages (MG, mature green; BR, breaker; MR, mature red). Values are means ± SD. Asterisks indicate statistically significant differences of E115 compared to E1 (*p > 0.05, **p < 0.01, ***p < 0.001)