ArticleJournal of food science and technology2020
Nutraceutical potential of flours from tomato by-product and tomato field waste.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 19 citations in OpenAlex.
- Phytochemical and Biological Biodiversity of Tomato (Mini reviews in medicinal chemistry · 2025Review
- A Novel Workflow for In Silico Prediction of Bioactive Peptides: An Exploration ofBiomolecules · 2024Article
- Characterization of the Polyphenolic Profile in Tomato (Journal of agricultural and food chemistry · 2024Article
- Tomato Residue Management from a Biorefinery Perspective and towards a Circular Economy.Foods (Basel, Switzerland) · 2024Review
- Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review.Bioresources and bioprocessing · 2024Review
- Recent Advances in Health Benefits of Bioactive Compounds from Food Wastes and By-Products: Biochemical Aspects.International journal of molecular sciences · 2023Review
- Antioxidant and anti-proliferative activity of free, conjugates and bound phenolic compounds from tomato and industrial tomato by-product.Journal of food science and technology · 2022Article
- Functional and Nutraceutical Compounds of Tomatoes as Affected by Agronomic Practices, Postharvest Management, and Processing Methods: A Mini Review.Frontiers in nutrition · 2022Review
- Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review.Foods (Basel, Switzerland) · 2020Review
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tomato field wastes and industrial by-products represents a valuable source of compounds with nutraceutical potential, and therefore of raw material to obtain food ingredients and additives. The objective of this study was to obtain a flour from tomato industrial by-product and from tomato field waste, dried by a conventional method, that allows to remain important nutraceutical compounds, which in the future, can be used for biotechnological purposes. We found that the drying procedure that allowed to reach an adequate water activity (0.4-0.6) in a forced convection oven were: 55 °C during 120 min. Both, the by-product and the field waste are potential sources for the extraction of phenolic and carotenoid compounds, getting up 11.26 μg/mg dry extract of lycopene and 162.82 μg/mg dry extract of phenolic compounds, highlighting the flavonoids: naringenin, catechin, and rutin. On the other hand, antioxidant analysis showed that oven dried by-product exhibits an inhibition around 80% against hydroxyl and peroxyl radicals, and a positive correlation of both lycopene and
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