| Title | Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments |
|---|---|
| ID_Doc | 11091 |
| Authors | Szabo, K; Dulf, FV; Teleky, BE; Eleni, P; Boukouvalas, C; Krokida, M; Kapsalis, N; Rusu, AV; Socol, CT; Vodnar, DC |
| Title | Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments |
| Year | 2021 |
| Published | Foods, 10, 1 |
| Abstract | The circular economy action plan involves principles related to food waste reduction and integration of recovered nutrients to the market. In this context, the present study aims to highlight the valuable bioactive components found in tomato processing by-products (carotenoids, phenolic compounds and fatty acids) influenced by industrial pre-treatments, particularly cold break (CB) process at 65-75 degrees C and hot break (HB) process at 85-95 degrees C. The fatty acid profile of the tomato seed oil was examined by gas chromatography coupled to mass spectrometry (GC-MS), individual carotenoid and phenolic compositions were determined by high performance liquid chromatography (HPLC) and the viscoelastic properties were evaluated by rheological measurements. The physicochemical properties revealed appropriate characteristics of the tomato seed oil to fit the standards of generally accepted edible oils, for both CB and HB derived samples, however, significant qualitative and quantitative differences were detected in their phenolic composition and carotenoids content. Lycopene (37.43 +/- 1.01 mg/100 mL) was a major carotenoid in the examined samples, linoleic acid was the main fatty acid (61.73%) detected in the tomato seed oil and syringic acid appeared to be one of two major phenolic acids detected in the samples of CB process. Our findings extend the boundaries of tomato processing industry by validating that tomato seed oil is a bioactive rich edible oil with additional health benefits, which can be integrated in functional food products. |
| https://europepmc.org/articles/pmc7825722?pdf=render |
Similar Articles
| ID | Score | Article |
|---|---|---|
28050
|
Szabo, K; Teleky, BE; Ranga, F; Roman, I; Khaoula, H; Boudaya, E; Ben Ltaief, A; Aouani, W; Thiamrat, M; Vodnar, DC Carotenoid Recovery from Tomato Processing By-Products through Green Chemistry(2022)Molecules, 27.0, 12 | |
| 15301
|
Coelho, MC; Ghalamara, S; Campos, D; Ribeiro, TB; Pereira, R; Rodrigues, AS; Teixeira, JA; Pintado, M Tomato Processing By-Products Valorisation through Ohmic Heating Approach(2023)Foods, 12, 4 | |
| 10638
|
Rajan, A; Kumar, S; Sunil, CK; Radhakrishnan, M; Rawson, A Recent advances in the utilization of industrial byproducts and wastes generated at different stages of tomato processing: Status report(2022)Journal Of Food Processing And Preservation, 46, 11 | |
| 19566
|
da Costa, BS; Garcia, MO; Muro, GS; Motilva, MJ A comparative evaluation of the phenol and lycopene content of tomato by-products subjected to different drying methods(2023) | |
| 23912
|
López-Yerena, A; Domínguez-López, I; Abuhabib, MM; Lamuela-Raventós, RM; Vallverdú-Queralt, A; Pérez, M Tomato wastes and by-products: upcoming sources of polyphenols and carotenoids for food, nutraceutical, and pharma applications(2023) | |
| 8173
|
Fernandez-Pan, I; Horvitz, S; Ibañez, FC; Arroqui, C; Beriain, MJ; Virseda, P Extra-virgin olive oil enriched with lycopene: From industrial tomato by-products to consumer(2024)Food Science & Nutrition, 12.0, 8 | |
| 21287
|
Cirkovic, A; Demin, M; Aksic, MF; Rabrenovic, B Processing waste: bioactive components and antioxidant capacity of cold-pressed oils from some fruit seeds(2023)Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 51.0, 3 | |
| 15243
|
Górska, A; Piasecka, I; Wirkowska-Wojdyla, M; Brys, J; Kienc, K; Brzezinska, R; Ostrowska-Ligeza, E Berry Seeds-A By-Product of the Fruit Industry as a Source of Oils with Beneficial Nutritional Characteristics(2023)Applied Sciences-Basel, 13, 8 | |
| 15456
|
Fotiadou, R; Vougiouklaki, D; Houhoula, D; Stamatis, H Improvement of the oxidative stability of edible oils through enzymatic esterification with hydroxytyrosol-rich extract(2024) | |
| 9874
|
Araújo-Rodrigues, H; Santos, D; Campos, DA; Ratinho, M; Rodrigues, IM; Pintado, ME Development of Frozen Pulps and Powders from Carrot and Tomato by-Products: Impact of Processing and Storage Time on Bioactive and Biological Properties(2021)Horticulturae, 7.0, 7 |