Evaluación del perfil aromático del tomate de árbol (Solanum betaceum) variedad amarilla por cromatografía de gases acoplado a espectrometría de masas

Abstract

In the present investigation the aromatic profile of the yellow, orange and purple varieties of tomato tree was evaluated. The extraction of the volatile compounds was carried out by Solid Phase Micro Extraction (SPME). The identification of the analytes was performer by a gas chromatography mass spectrometry (GC-MS). Among the three varieties, 32 compounds belonging to 5 chemical families were identified. The ester group had the highest relative abundance with 43.75 %, followed by the terpenoids with 28.13 %. Although the majority of volatile compounds are present in the three tree tomato profiles, these vary by their relative abundance and also differ by the presence of 1 or 3 compounds. In addition, the antioxidant activity and total phenolic content (TPC) were determined. The purple variety showed the highest TPC 23 ± 0.11 mg EAG/100g and antioxidant activity measures by ABTS, DPPH and FRAP methods with values of 1.8 ± 0.01, 2.8 ± 0.01 and 2.4 ± 0.01 μmol ET/g, respectively. The TPC of the purple variety was superior four and twelve times compared to the yellow and orange varieties, respectively.