Polyphenolic Compounds in Canned Tomato Pastes

SUMMARY– Polyphenolic compounds in canned pastes made from W‐14.5 tomatoes ( Lycopersicum esculentum , Mill) were extracted with methanol and ethyl acetate. The compounds. were separated by two‐dimensional paper chromatography with n‐butanol‐acetic acid‐water (4:1:5 v/v) and 2% acetic acid as solvents. Twelve spots were found when the chromogenic reagent was FeCl 3 K 3 Fe(CN) 6 . The individual compounds were identified by their R, values and color reactions with Fecl 3 K 3 Fe(CN) 6 , diazotized paranitroaniline, Hoepfner, sodium borohydride, and vanillin‐HCI reagents, fluorescent behavior, and absorption spectra. Present in the extracts of tomato pastes were two chlorogenic acid isomers, two caffeic acid derivatives, rutin, naringenin, caffeic acid, and ferulic acid. Naringenin and trans‐chlorogenic acid were present in larger amounts than the other polyphenolic compounds.