Abstracts now available online - Euro Fed Lipid

P16
Composition of the surface waxes of some edible Solanaceae fruits:
tomatoes, bell pepper and eggplant
S. Bauer, E. Schulte, H.-P. Thier, Institute of Food Chemistry, University of Münster,
Münster, Germany
From numerous cultivars of tomatoes, bell pepper and egg plant, the surface wax of the
ripe fruits was rinsed and the wax components were separated into three fractions by
elution from a 1 g silica gel SPE cartridge. Fraction 1 (hexane/toluene 1 + 2) yielded
hydrocarbons and aldehydes. Fraction 2 (hexane/tert-butylmethyl ether 3 + 1)
naringenin-chalcone (only for tomatoes). All compounds present were identified by
GC/MS analysis in comparison with appropriate references, for fractions 2 and 3 also in
silylated form. Wherever possible, the identity was confirmed by Ag + -TLC, Ag + -HPLC,
specific derivatization, hydrogenation, etc. For quantitative analyses, GC with an FID
was used.
The overall results are presented in an extensive table which gives an overview on the
broad range of components and their average contents down to levels of 0.1 g/100 g.
The following compound classes were found in varying amounts: n-alkanes, iso- and
anteiso-alkanes, n-alkadienes and n-alkatrienes, n-alkanols, aldehydes, n-alkanoic
acids and 2-hydroxy-alkanoic acids, triterpenols and sterols as well as naringeninchalcone
(for tomatoes only). Evidently it is the first time that n-alkadienols and nalkatrienols
present in tomato wax were identified in plant material.