ArticleMolecules (Basel, Switzerland)2025
Nutritional Value of Tomato Pomace as a By-Product from the Processing of Several Tomato (
Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Biochemical Profiling and Ecotoxicological Assessment ofFoods (Basel, Switzerland) · 2026Article
- Solid-State Fermentation byMolecules (Basel, Switzerland) · 2026Article
- Tomato Processing By-Products as a Sustainable Source of Lycopene and Other Bioactive Compounds for Animal Nutrition: A Circular-Economy Perspective.Molecules (Basel, Switzerland) · 2026Review
- Bioprospecting Underutilized Plant By-Products for Antioxidant Natural Extracts: A Review.Molecules (Basel, Switzerland) · 2026Review
- Fermentative valorisation of agri-food residues: optimisation ofFrontiers in bioengineering and biotechnology · 2026Article
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Authors and funding
6 authors.
Funding
Abstract
Tomato processing produces large quantities of by-products, mainly pomace, which are frequently discarded despite their significant nutritional and functional potential. The study aimed to evaluate the proximate analysis, volatiles, fatty acids, total antioxidant capacity, carotenoids, lycopene, and β-carotene in the pomace of three varieties of tomatoes (two Romanian cultivars and one Mediterranean cultivar) for potential valorization of these by-products. The mineral content in the tomato pomace was found to follow the order (average, mg kg
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