The Content of Phenolic Compounds in Fruits of Different Tomato Genotypes (Lycopersicum esculentum Mill.)

V sklopu magistrskega dela smo analizirali vsebnost skupnih fenolov in posameznih fenolnih spojin v plodovih 39 sort paradižnika. Plodovi paradižnika so bili rdeče, rumeno, belo, oranžno, zeleno in vijolično obarvani. Skupne fenole smo določili v ekstraktih vzorcev z uporabo Folin-Ciocalteu reagenta. Posamezne fenolne spojine smo izmerili z uporabo tekočinske kromatografije. Sorte paradižnika se v vsebnosti skupnih fenolov razlikujejo. Značilno najvišje vrednosti so imele 3 rdeče (\u27Cherrola F1\u27, \u27Iva\u27s Red Berry\u27, \u27Ded Moroz\u27), 2 vijolični (\u27Indigo Rose\u27, \u27OSU Blue\u27) in ena zelena sorta (\u27Gobstopper\u27). Med različno obarvanimi sortami v vsebnosti skupnih fenolov ni bilo značilnih razlik. V povprečju pa so imele najvišjo vrednost skupnih fenolov vijolične sorte (684 mg GAE/100 g suhe snovi), najnižjo pa bele sorte (509 mg GAE/100 g suhe snovi). Med posameznimi fenolnimi spojinami je bil v najvišjih koncentracijah prisoten katehin, sledila sta mu rutin in klorogenska kislina. Plodovi vijoličnih sort so imeli značilno višje vsebnosti p-kumarne in kavne kisline ter miricetina.The research analysed the content of total phenolics and individual phenolic compounds in the fruits of 39 tomato genotypes. The fruits were red, yellow, white, orange, green and violet colored. The number of total phenolics was determined in sample extracts using Folin-Ciocalteu reagent. The individual phenolic compounds were measured by using liquid chromatography. The genotypes of tomatoes differed in total phenolics content. The highest values were determined in 3 red (\u27Cherrola F1\u27, \u27Iva\u27s Red Berry\u27, \u27Ded Moroz\u27), 2 purple (\u27Indigo Rose\u27, \u27OSU Blue\u27) and one green genotype (\u27Gobstopper\u27). There were no significant differences between the different colored genotypes considering total phenolic content. On average, the highest values of total phenolics were in the purple genotypes (684 mg GAE/100 g of dry matter), and the lowest in the white genotypes (509 mg GAE/100 g of dry matter). Among the individual phenolic compounds, catechin was present at the highest concentrations, followed by rutin and chlorogenic acid. The fruits of purple varieties had significantly higher levels of p-coumaric acid, caffeic acid and myricetin