ArticleFoods (Basel, Switzerland)2021
Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers.
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Who cites it
34 citing papers in PubMed, 89 citations in OpenAlex.
- Phytochemical Profiling (Phenolics and Carotenoids) and Antioxidant Potential of Apple, Plum, Carrot, and Beetroot Juice Pomaces: Towards Sustainable Food Ingredients.Foods (Basel, Switzerland) · 2026Article
- Functional Benefits of Brewer's Spent Grain and the Challenge of Developing Food Ingredients for Human Health.Antioxidants (Basel, Switzerland) · 2026Review
- Health-Promoting Potential of the Mediterranean Diet and Challenges for Its Application in Aging Populations.Nutrients · 2025Review
- Profiling Neuroactive Compounds in Organic, Conventional, and Processed Tomatoes.Foods (Basel, Switzerland) · 2025Article
- Effect of grape pomace fermented with probiotic microorganisms on growth performance, meat quality, antioxidant capacity, serum biochemistry and some cecal microorganisms in broiler chickens.Tropical animal health and production · 2025Article
- Ultrasound technology and tomato industry: A review.Ultrasonics sonochemistry · 2025Review
- Study on Fermentation Preparation, Stability, and Angiotensin-Converting Enzyme Inhibitory Activity of Tomato Pomace Peptide.Foods (Basel, Switzerland) · 2025Article
- Valorization of tomato processing by-products: Predictive modeling and optimization for ultrasound-assisted lycopene extraction.Ultrasonics sonochemistry · 2024Article
- Long-chain fatty acids block allergic reaction against lipid transfer protein Sola l 7 from tomato seeds.Protein science : a publication of the Protein Society · 2024Article
- From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production.Foods (Basel, Switzerland) · 2024Article
- Nutritional Quality of Conventional, Organic, and Hydroponic Tomatoes Commercialized in Quito, Ecuador.Foods (Basel, Switzerland) · 2024Article
- Effect of Sprouted Buckwheat on Glycemic Index and Quality of Reconstituted Rice.Foods (Basel, Switzerland) · 2024Article
- 2-Heptanol inhibitsFrontiers in plant science · 2024Article
- Tomato seed oil enriched mayonnaise: structural, rheological, and biochemical characterization.Journal of food science and technology · 2023Article
- A Comprehensive Overview of Tomato Processing By-Product Valorization by Conventional Methods versus Emerging Technologies.Foods (Basel, Switzerland) · 2022Review
- Establishment of a Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Apple Pomace.Foods (Basel, Switzerland) · 2022Article
- Natural Polyphenol Recovery from Apple-, Cereal-, and Tomato-Processing By-Products and Related Health-Promoting Properties.Molecules (Basel, Switzerland) · 2022Review
- Recovery of Antioxidants from Tomato Seed Industrial Wastes by Microwave-Assisted and Ultrasound-Assisted Extraction.Foods (Basel, Switzerland) · 2022Article
- Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits.Gels (Basel, Switzerland) · 2022Review
- Valorization of Tomato Seed By-Products as a Source of Fatty Acids and Bioactive Compounds by Using Advanced Extraction Techniques.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
10 authors at 3 institutions in 3 countries.
Funding
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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