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Niu Z, Zhu Z, Zhou J, Xu C, Wei C, Liu W, Liu Z, Wang T, Xiao H. Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato ( Solanum lycopersicum L.) Seed Oil. Foods 2024; 13:1682. [PMID: 38890911 PMCID: PMC11171918 DOI: 10.3390/foods13111682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
In this study, tomato seed (TS) samples were subjected to different roasting conditions (90-170 °C and 10-30 min) to compare their effects on the chemical composition and oxidative stability of tomato seed oil (TSO). Unroasted TS was considered as a control sample. Our results revealed that moderate roasting (130 °C/20 min) can significantly increase the content of linoleic acid (54.01-54.89%), linolenic acid (2.17-2.41%), phytosterols (2789.56-3037.31 mg/kg), squalene (5.06-13.10 mg/kg), total phenols (22.37-22.67 mg GAE/100 g), and other functional components (p < 0.05) in TSO, while the antioxidant activity (via DPPH, ABTS, and FRAP assays) also increased. In addition, the tocopherol content decreased significantly (758.53-729.50 mg/kg). Accelerated oxidation experiments showed that roasting (170 °C/30 min) increased the oxidative stability index (OSI) of TSO from 5.35 to 7.07 h (p < 0.05). Furthermore, roasting gradually increased the content of 5-hydroxymethylfurfural (HMF) (0-1.74 mg/kg), which indicates that the oxidative stability and the degree of the Maillard reaction increased upon roasting. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that moderate roasting (130 °C/20 min) improved the chemical composition, antioxidant activity, and oxidative stability of TSO. Furthermore, this work provides a useful theoretical basis for the processing and wide application of TSO in the pharmaceutical and food industries.
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Affiliation(s)
- Zhiya Niu
- Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China; (Z.N.); (Z.Z.)
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Zhongyan Zhu
- Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China; (Z.N.); (Z.Z.)
| | - Jing Zhou
- Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China; (Z.N.); (Z.Z.)
| | - Chengjian Xu
- Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China; (Z.N.); (Z.Z.)
| | - Changqing Wei
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China
| | - Wenyu Liu
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Zhanxia Liu
- Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China
| | - Ting Wang
- Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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Srenuja D, Shanmugam A, Nair Sinija VR. Novel zero waste tactics for commercial vegetables – recent advances. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Commercial vegetables include tomatoes, potatoes, onions, and eggplant due to their surplus production, availability, and affordability. The valorisation of the massive wastage of commercial vegetables and providing a long-term solution has been challenging. The review addresses the implications of biowastes on the environment and fosters the recent investigations into valorising commercial vegetable waste to develop multiple value-added products. It discussed the outcomes of the multiple technologies, majorly on green chemistry extraction, while outlining other methods such as fermentation, enzymatic treatments, 3D printing foods, high-pressure homogenisation, microencapsulation, bio-absorption method, and pyrolysis for their respective vegetable wastes. Agri-residues can be a valuable source for formulating functional ingredients, natural additives, biodiesel, dyes, and animal feed. This comprehensive review proposes a strategy to upcycle low-cost biowaste to boost the economic and ecological benefits. The current review captures the interests and great collaborations between researchers, industrialists, policymakers, waste management bodies, and eco-activists.
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Affiliation(s)
- Dekka Srenuja
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
| | - Akalya Shanmugam
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
| | - Vadakkepulppara Ramachandran Nair Sinija
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
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Kumar S, Nirmal Thirunavookarasu S, Sunil C, Vignesh S, Venkatachalapathy N, Rawson A. Mass transfer kinetics and quality evaluation of tomato seed oil extracted using emerging technologies. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Kumar S, Rajan A, Sunil CK, Radhakrishnan M, Rawson A. Recent Advances in The Utilization of Industrial Byproduct and Wastes Generated at Different Stages of Tomato Processing: Status Report. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sumit Kumar
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - Anbarasan Rajan
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - C. K. Sunil
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - Ashish Rawson
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
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Solaberrieta I, Mellinas AC, Espagnol J, Hamzaoui M, Jiménez A, Garrigós MC. Valorization of Tomato Seed By-Products as a Source of Fatty Acids and Bioactive Compounds by Using Advanced Extraction Techniques. Foods 2022; 11:foods11162408. [PMID: 36010408 PMCID: PMC9407203 DOI: 10.3390/foods11162408] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 08/07/2022] [Accepted: 08/09/2022] [Indexed: 01/22/2023] Open
Abstract
In this work, lipids and bioactive compounds from tomato seed by-products were extracted and compared by using advanced extraction techniques, such as microwave-assisted extraction (MAE) and supercritical fluid extraction (SFE). The influence of different extraction parameters, including extraction temperature (T), time (t) and solvent volume (V) for MAE as well as extraction temperature (T), pressure (P) and flow rate (F) for SFE-CO2, was evaluated on tomato seed oil (TSO) yield and fatty acids composition using response surface methodology (RSM). Optimum extraction conditions for MAE were 56.2 °C, 29.0 min, and 67.6 mL, whereas conditions of 60.2 °C, 400.0 bar, and 64.6 g min−1 were found for SFE-CO2. Under these conditions, higher TSO extraction yields were obtained by MAE compared to SFE-CO2 (25.3 wt% and 16.9 wt%, respectively), while similar fatty acids profiles were found by GC in terms of FAMEs composition: methyl palmitate, methyl stearate, methyl oleate, and methyl linoleate, accounting for around 80 wt% of unsaturated fatty acids. TSO MAE extracts showed high DPPH• radical scavenging activity which was related to the presence of tocopherols; in particular γ-tocopherol, which was found as the dominant homologue (260.3 ± 0.6 mg kgTS−1) followed by a lower amount of α-tocopherol (6.53 ± 0.12 mg kgTS−1) by HPLC-DAD. The obtained results suggested that tomato seeds are an interesting source of bioactive compounds with potential use in a wide range of nutritional and food applications, increasing the added value of this by-product, which is currently underexploited.
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Affiliation(s)
- Ignacio Solaberrieta
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain
| | - Ana Cristina Mellinas
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain
| | - Jérémy Espagnol
- Biomass Valorisation Platform, Celabor s.c.r.l., Avenue du Parc 38, 4650 Herve, Belgium
| | - Mahmoud Hamzaoui
- Biomass Valorisation Platform, Celabor s.c.r.l., Avenue du Parc 38, 4650 Herve, Belgium
| | - Alfonso Jiménez
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain
| | - María Carmen Garrigós
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain
- Correspondence:
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Kaboré K, Konaté K, Sanou A, Dakuyo R, Sama H, Santara B, Compaoré EWR, Dicko MH. Tomato By-Products, a Source of Nutrients for the Prevention and Reduction of Malnutrition. Nutrients 2022; 14:nu14142871. [PMID: 35889828 PMCID: PMC9325112 DOI: 10.3390/nu14142871] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 07/07/2022] [Accepted: 07/09/2022] [Indexed: 02/04/2023] Open
Abstract
Malnutrition is a global phenomenon that mainly affects children under five years old, the elderly and food insecure people. It can be linked to undernourishment or overnutrition. To prevent it, a healthy and balanced diet, rich in energy and micronutrients, is necessary. The objective of this study was to evaluate the nutritional composition and contribution of tomato by-products to prevent and reduce malnutrition. Thus, standard methods were used for proximate composition and bioactive compounds. Results showed that tomato by-products are rich in macronutrients and micronutrients capable of preventing undernutrition and reducing the incidence of the effects of overnutrition. The average carbohydrate, protein and lipid contents were 15.43%, 11.71% and 5.4% (DM) in peels and for seeds the contents were 58.75%, 15.4% and 22.2%, respectively. The average energy values were 280.47 kcal/100 g and 472.8 kcal/100 g DM for peels and seeds, respectively. The main minerals found were, in decreasing order, potassium, magnesium, sodium, iron and zinc. High contents of phenolic compounds, lycopene, β-carotene and vitamin C were also found in these by-products. They also presented important antioxidant activities. Due to their nutritional and bioactive compounds, tomato by-products may be included in functional food formulation programs to reduce the incidence of nutritional diseases.
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Affiliation(s)
- Kabakdé Kaboré
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso; (K.K.); (A.S.); (R.D.); (H.S.); (E.W.R.C.); (M.H.D.)
- Correspondence:
| | - Kiéssoun Konaté
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso; (K.K.); (A.S.); (R.D.); (H.S.); (E.W.R.C.); (M.H.D.)
- Laboratory of Biochemistry and Applied Chemistry, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Abdoudramane Sanou
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso; (K.K.); (A.S.); (R.D.); (H.S.); (E.W.R.C.); (M.H.D.)
| | - Roger Dakuyo
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso; (K.K.); (A.S.); (R.D.); (H.S.); (E.W.R.C.); (M.H.D.)
| | - Hemayoro Sama
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso; (K.K.); (A.S.); (R.D.); (H.S.); (E.W.R.C.); (M.H.D.)
- Applied Sciences and Technologies Training and Research Unit, Department of Biochemistry and Microbiology, University of Dedougou, Dedougou 09 BP 176, Burkina Faso
| | - Balamoussa Santara
- Unité de Formation et de Recherche en Sciences de la Vie et de la Terre, Université Nazi BONI, Bobo-Dioulasso 01 BP 1091, Burkina Faso;
| | - Ella Wendinpuikondo Rakèta Compaoré
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso; (K.K.); (A.S.); (R.D.); (H.S.); (E.W.R.C.); (M.H.D.)
| | - Mamoudou Hama Dicko
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso; (K.K.); (A.S.); (R.D.); (H.S.); (E.W.R.C.); (M.H.D.)
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Valuable Natural Antioxidant Products Recovered from Tomatoes by Green Extraction. Molecules 2022; 27:molecules27134191. [PMID: 35807434 PMCID: PMC9268186 DOI: 10.3390/molecules27134191] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/22/2022] [Accepted: 06/26/2022] [Indexed: 02/01/2023] Open
Abstract
Lycopene, β-carotene and ω-fatty acids are major compounds in tomatoes with known antioxidant activity, capable of preventing health disorders. The identification of potential natural sources of antioxidants, extraction efficiencies and antioxidant activity assessments are essential to promote such products to be used in the food, pharmaceutical or cosmetic industries. This work presents four added-value products recovered from tomatoes: pigmented solid oleoresin, pigmented oil and two raw extracts from supercritical and Soxhlet extraction. Different parameters including the matrices of tomatoes, extraction methods, green solvents and operating parameters were varied to obtain extracts with different qualities. Extract analysis was performed using UV–VIS, FT–IR, GC–MS, Folin–Ciocalteu and DPPH methods. The highest-quality extract was the solid oleoresin obtained from pomace using supercritical CO2 extraction at 450 bar, 70 °C and 11 kg/h: 1016.94 ± 23.95 mg lycopene/100 g extract, 154.87 ± 16.12 mg β-carotene/100 g extract, 35.25 ± 0.14 mg GAE/g extract and 67.02 ± 5.11% inhibition DPPH. The economic feasibility of the three extraction processes (1:10:100 kg dried pomace/batch as scalability criterion) was evaluated. The most profitable was the supercritical extraction process at the highest capacity, which produces pigmented solid oleoresin and oil with high content of lycopene valorized with a high market price, using natural food waste (pomace).
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Valorization Potential of Tomato (Solanum lycopersicum L.) Seed: Nutraceutical Quality, Food Properties, Safety Aspects, and Application as a Health-Promoting Ingredient in Foods. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8030265] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The tomato is a member of the Solanaceae family and is a crop that is widely cultivated around the world due to its sweet, sour, salty, juicy, and nutritious berries. The processing of tomatoes generates a significant amount of waste in the form of tomato pomace, which includes seeds and skin. Tomato seeds are reservoirs of various nutrients, such as proteins, carbohydrates, lipids, minerals, and vitamins. These components make tomato seeds an important ingredient for application in food matrices. This review discusses the functional food properties of tomato seeds and their scope of utilization as major ingredients in the functional food industry. In addition, this review describes the development of tomato seeds as a potential nutritional and nutraceutical ingredient, along with recent updates on research conducted worldwide. This is the first review that demonstrates the nutritional profile of tomato seeds along with its diverse functional food properties and application as a functional food ingredient.
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Quality, Key Production Factors, and Consumption Volume of Niche Edible Oils Marketed in the European Union. SUSTAINABILITY 2022. [DOI: 10.3390/su14031846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
Consumer’s awareness of the health-promoting aspects of food and their search for products with high nutritional value is driving increased interest in niche oils. Such oils are produced on a small scale due to limited access to raw material and its low oil content. The aim of this multi-criteria analysis was to position niche oils. Data for the study were collected based on a literature review regarding twenty-three niche oils available on the European Union market. Analysis of quality parameters, key production factors, waste reusability, and average annual consumption volume in 2015–2020 was performed. Based on the research, it was concluded that linseed (flaxseed) oil, hemp oil, mustard oil, raspberry seed oil, and sesame oil should be of the most interest to consumers. They are characterized by the highest content of tocopherols, sterols, polyphenols, and carotenoids, a favorable ratio of mono- and polyunsaturated fatty acids, and pro-ecological and sustainable production technology. Based on the results of the study, the need for empirical research was identified, the key to filling the knowledge gaps in the area of edible niche oils.
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Ouatmani T, Haddadi‐Guemghar H, Boulekbache‐Makhlouf L, Mehidi‐Terki D, Maouche A, Madani K. A sustainable valorization of industrial tomato seeds (cv Rio Grande): Sequential recovery of a valuable oil and optimized extraction of antioxidants by microwaves. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16123] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Toufik Ouatmani
- Laboratoire de Biomathématique, Biophysique, Biochimie et Scientometrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Hayate Haddadi‐Guemghar
- Laboratoire de Biomathématique, Biophysique, Biochimie et Scientometrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Lila Boulekbache‐Makhlouf
- Laboratoire de Biomathématique, Biophysique, Biochimie et Scientometrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
| | - Djamila Mehidi‐Terki
- Laboratoire Central des Corps Gras, complexe agro‐alimentaire de CEVITAL Agro‐Industrie Bejaia Algeria
| | - Azzedine Maouche
- Laboratoire Central des Corps Gras, complexe agro‐alimentaire de CEVITAL Agro‐Industrie Bejaia Algeria
| | - Khodir Madani
- Laboratoire de Biomathématique, Biophysique, Biochimie et Scientometrie Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia Algeria
- Centre National de Recherche en Technologies Agroalimentaires Bejaia Algeria
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Tomato (Solanum lycopersicum L.) seed: A review on bioactives and biomedical activities. Biomed Pharmacother 2021; 142:112018. [PMID: 34449317 DOI: 10.1016/j.biopha.2021.112018] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2021] [Revised: 07/30/2021] [Accepted: 08/07/2021] [Indexed: 02/07/2023] Open
Abstract
The processing of tomato fruit into puree, juices, ketchup, sauces, and dried powders generates a significant amount of waste in the form of tomato pomace, which includes seeds and skin. Tomato processing by-products, particularly seeds, are reservoirs of health-promoting macromolecules, such as proteins (bioactive peptides), carotenoids (lycopene), polysaccharides (pectin), phytochemicals (flavonoids), and vitamins (α-tocopherol). Health-promoting properties make these bioactive components suitable candidates for the development of novel food and nutraceutical products. This review comprehensively demonstrates the bioactive compounds of tomato seeds along with diverse biomedical activities of tomato seed extract (TSE) for treating cardiovascular ailments, neurological disorders, and act as antioxidant, anticancer, and antimicrobial agent. Utilization of bioactive components can improve the economic feasibility of the tomato processing industry and may help to reduce the environmental pollution generated by tomato by-products.
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Cherif M, Rodrigues N, Veloso AC, Zaghdoudi K, Pereira JA, Peres AM. Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110711] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments. Foods 2021; 10:foods10010110. [PMID: 33430280 PMCID: PMC7825722 DOI: 10.3390/foods10010110] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 12/31/2020] [Accepted: 01/04/2021] [Indexed: 12/21/2022] Open
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 °C and hot break (HB) process at 85–95 °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.
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Giuffrè AM, Louadj L, Rizzo P, De Salvo E, Sicari V. The Influence of Film and Storage on the Phenolic and Antioxidant Properties of Red Raspberries ( Rubus idaeus L.) cv. Erika. Antioxidants (Basel) 2019; 8:E254. [PMID: 31366095 PMCID: PMC6719043 DOI: 10.3390/antiox8080254] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 07/18/2019] [Accepted: 07/26/2019] [Indexed: 01/01/2023] Open
Abstract
In this paper, the effect of the packaging material and storage method on red raspberries produced at Reggio Calabria (Italy) was studied. For this purpose, the fruits were stored immediately after harvest in different conditions: in the fridge at 1 °C and in the freezer at -20 °C, using different packaging materials, two new patented films (nanoactive A) and (nanoactive B), one common packaging film (polyethylene terephthalate), and other fruits were left without any packaging material. Chemical parameters were analysed at harvest to have the initial characteristics without any conditioned storage and to distinguish the post-harvest effect on the fruits, then daily for storage in the fridge and monthly for storage in the freezer. The aims of our project were first to determine the qualitative characterization of these red raspberries, the optimization of their shelf-life during time in the fridge or freezer, using the different types of packaging materials and finally to highlight the usefulness of the new patented packaging materials. Nanoactive A film showed the best shelf-life in the fridge, and after 14 days the values, given as mg/100 g fresh weight, were: total phenolics (166.70), monomeric anthocyanin content (50.82), flavonoids (24.64), ascorbic acid (32.42), and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay (95.93).
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Affiliation(s)
- Angelo Maria Giuffrè
- Dipartimento AGRARIA-Università degli Studi "Mediterranea" di Reggio Calabria, Contrada Melissari, 89124 Reggio Calabria, Italy.
| | - Lamia Louadj
- Dipartimento AGRARIA-Università degli Studi "Mediterranea" di Reggio Calabria, Contrada Melissari, 89124 Reggio Calabria, Italy
| | - Paola Rizzo
- Dipartimento di Chimica e Biologia, Università degli Studi di Salerno, via Giovanni Paolo II 132, 84084 Fisciano (SA), Italy
| | - Emanuela De Salvo
- Dipartimento AGRARIA-Università degli Studi "Mediterranea" di Reggio Calabria, Contrada Melissari, 89124 Reggio Calabria, Italy
| | - Vincenzo Sicari
- Dipartimento AGRARIA-Università degli Studi "Mediterranea" di Reggio Calabria, Contrada Melissari, 89124 Reggio Calabria, Italy
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15
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Giuffrè AM. Bergamot ( Citrus bergamia, Risso): The Effects of Cultivar and Harvest Date on Functional Properties of Juice and Cloudy Juice. Antioxidants (Basel) 2019; 8:E221. [PMID: 31336933 PMCID: PMC6680538 DOI: 10.3390/antiox8070221] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 06/19/2019] [Accepted: 07/09/2019] [Indexed: 11/17/2022] Open
Abstract
Reggio Calabria province (South Italy) is known for being almost the only area of cultivation of the bergamot fruit, grown principally for its essential oil, but today much studied for the health benefits of its juice. The biometrics and physico-chemical properties of the three (Citrus bergamia Risso) existing genotypes namely Castagnaro, Fantastico and Femminello were studied during fruit ripening from October to March. Castagnaro cultivar had the biggest and heaviest fruit during this harvest period. °Brix (7.9-10.0), pH (2.2-2.8) and formol number (1.47-2.37 mL NaOH 0.1 N/100 mL) were shown to be influenced by both the genotype and harvest date. Titratable acidity (34.98-59.50 g/L) and vitamin C (ascorbic acid) (341-867 g/L) decreased during fruit ripening. The evolution of flavonoids such as neoeriocitrin, naringin, neohesperidin, brutieridin and melitidin was studied both in bergamot juice and in the bergamot cloudy juice which is the aqueous extract of bergamot during fruit processing. Bergamot cloudy juice contained a higher quantity of flavonoids compared to the juice. This study gives important information regarding the cultivar and the harvest date for producers who want to obtain the highest juice quantity or the highest juice quality from the bergamot fruit.
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Affiliation(s)
- Angelo Maria Giuffrè
- Università degli Studi Mediterranea di Reggio Calabria, AGRARIA-Dipartimento di Agricoltura, Risorse forestali, Ambiente Risorse zootecniche, Ingegneria agraria, Alimenti-Contrada Melissari, 89124 Reggio Calabria, Italy.
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Lu Z, Wang J, Gao R, Ye F, Zhao G. Sustainable valorisation of tomato pomace: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.020] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Rapid spectrophotometric methods as a tool to assess the total phenolics and antioxidant potential over grape ripening: a case study of Madeira grapes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9790-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ezz MK, Ibrahim NK, Said MM, Farrag MA. The Beneficial Radioprotective Effect of Tomato Seed Oil Against Gamma Radiation-Induced Damage in Male Rats. J Diet Suppl 2018; 15:923-938. [PMID: 29336631 DOI: 10.1080/19390211.2017.1406427] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Radiation protection research receives intense focus due to its significant impact on human health. The present study was undertaken to investigate the protective effect of pretreatment with tomato seed oil (TSO) against gamma radiation-induced damage in rats. Male Wistar rats were divided into four groups: (1) untreated control; (2) TSO-supplemented; (3) gamma-irradiated; (4) TSO-pretreated and gamma-irradiated. Acute exposure of animals to a single gamma radiation dose (6 Gy) induced oxidative stress in major body organs, altered serum lipid homeostasis, significantly increased serum testosterone and sorbitol dehydrogenase levels, and elicited a systemic inflammation as manifested by the induction of serum vascular cell adhesion molecule-1. Oral pretreatment with TSO (1 ml/kg; 3 times/week for 8 weeks) before exposure to gamma radiation protected rats against ionizing radiation-induced oxidative stress, restored lipid homeostasis, and suppressed systemic inflammation. Histological findings of target tissues verified biochemical data. The radioprotective ability of TSO was attributed to its content of phytosterols, policosanol, and antioxidants, including lycopene, β-carotene, lutein, and tocopherols. TSO is considered a promising radioprotective agent that can be effectively used to protect the body from the damaging effects of harmful radiation.
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Affiliation(s)
- Magda K Ezz
- a Biochemistry Department , Faculty of Science, Ain Shams University , Cairo , Egypt
| | - Nashwa K Ibrahim
- b Biological Radiation Research Department , National Center for Radiation Research and Technology (NCRRT) , Cairo , Egypt
| | - Mahmoud M Said
- a Biochemistry Department , Faculty of Science, Ain Shams University , Cairo , Egypt
| | - Mostafa A Farrag
- b Biological Radiation Research Department , National Center for Radiation Research and Technology (NCRRT) , Cairo , Egypt
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