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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1016/0009-3084(91)90090-x

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1438-2385

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Composition of the surface wax from tomatoes

Authors: Stefan Bauer Erhard Schulte HansPeter Thier
Publish Date: 2004/06/30
Volume: 219, Issue: 3, Pages: 223-228
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Abstract

From the skins of tomatoes Lycopersicon esculentum the surface wax was rinsed with a tertbutylmethyl ether TBME/methanol 9+1 mixture The wax components were separated into three fractions by elution from a small silica gel column Toluene/hexane 2+1 eluted nalkanes C21–C35 iso and anteisoalkanes nalkadienes and trienes C33 C34 and C35 as well as some aldehydes Elution with hexane/TBME 3+1 yielded nalkanols C18–C34 nalkadienols and alkatrienols C22 C24 and C26 small amounts of alkanoic acids C18–C34 as well as sterols and triterpenols Among the latter were identified stigmasterol βsitosterol α β and δamyrin taraxerol taraxasterol ψtaraxasterol lupeol multiflorenol cycloartenol germanicol and bauerenol Final elution with TBME/methanol 9+1 resulted only in naringeninchalcone accompanied by small amounts of naringenin as an artifact formed during sample preparation All components in those three fractions were identified by mass spectrometric analysis of the initial gaschromatographic peaks or of peaks obtained from suitable derivativesWe thank E Wollenweber University of Darmstadt Germany PG Gülz Cologne Germany J F Stevens Jena Germany and A Miller University of Munich Germany for samples of δamyrenon bauerenol multiflorenol acetate and γoryzanol respectively We also thank KH Scheele University of Muenster for technical support during GC and HPLC analysis

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