Characterization of the Polyphenolic Profile in Tomato (Lycopersicon esculentum P. Mill) Peel and Seeds by LC-HRMS/MS

Abstract

Peel and seeds are the main byproducts from tomato (Lycopersicon esculentum P. Mill) processing with high concentrations of polyphenols that have been underexploited. Herein, polyphenolic profiles in tomato peel and seeds were elucidated by untargeted liquid chromatography coupled to high-resolution mass spectrometry (LC-HRMS) with an LTQ Orbitrap analyzer. Samples from two Spanish regions─“Murcia” and “Almería”─were analyzed to obtain complementary results. 57 compounds were found, mainly phenolic acids and flavonoids, of which eight were identified for the first time in tomato. Polyphenols were more abundant in byproducts from “Murcia” samples than in those from“Almería” samples, where the abundance of compounds like coutaric, caffeic, neochlorogenic, dicaffeoylquinic and ferulic acids, vanillic acid hexoside, catechin, naringenin, prunin, apigenin-O-hexoside, rutin, and rutin-O-pentoside was even much higher in byproducts than that in whole fruits. These results reveal the wide range of polyphenols found in tomato byproducts, with potential applications in pharmaceutical research, food preservation, and cosmetic development, among others.