Policosanol in Tomato (&lt;i&gt;Solanum lycopersicum&lt;/i&gt; L.) Seed Oil: the Effect of Cultivar

Giuffré, Angelo Maria; Capocasale, Marco

doi:10.5650/jos.ess15002

Cited by 35 publications

(36 citation statements)

References 34 publications

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“…TSOs were found to range from 1,546 to 2,077 mg/kg and values were significantly different (Table 5). Two TSOs (both sampled in 2014) contained the significantly highest values (i.e., more than 2,000 mg/kg), whereas 13 of the 15 samples ranged from 1,700 to 2,000 mg/kg, similar to results found in the oil of three tomato cultivars from three greenhouses of Southern Calabria (South Italy) (Giuffrè & Capocasale, 2016b). The total sterol content of the analyzed TSOs was similar to other edible seed oils such as sunflower and soybean (Codex standard, 2011) and similar to the total sterol content of virgin and extra virgin olive oil (Giuffrè, 2012;Giuffrè et al, 2012;Giuffrè & Louadj, 2013).…”

Section: Sterolssupporting

confidence: 73%

“…Docosanol and tetracosanol presented the highest values, according to the results of a previous work on tomato seed oil where the effect of cultivar was studied (Giuffrè & Capocasale, 2015). Only in one of the studied samples, the hexacosanol content was lower than 10 mg/kg, whereas in 7 out of the 15 samples the hexacosanol content was higher than 20 mg/kg of tomato seed oil (Table ).…”

Section: Resultssupporting

confidence: 53%

“…The two highest values (1.4723 and 1.4722) were both from TSO from the same factory but from two different harvest years (Table ). All the studied samples presented a RI higher than those found in Soxhlet‐extracted TSO from plants cultivated in South Italy but in a different geographical area: 1.4581 in TSO of the cultivar San Marzano, 1.4632 in Principe Borghese, and 1.4662 in TSO of the cultivar Rebelion F1 (Giuffrè & Capocasale, 2015).…”

Section: Resultsmentioning

confidence: 79%

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Tomato seed oil for edible use: Cold break, hot break, and harvest year effects

Giuffré

Capocasale

Zappia

2017

J Food Process Preserv

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In the tomato juice and sauce industries, tomatoes are submitted to a hot break or a cold break thermal treatment. Tomato seed is considered waste but could become an important source of edible oil. A 3‐year study was conducted. The studied properties were free acidity (max 1.26%), peroxide value (max 6.14 meq O2/kg oil), p‐anisidine value (0.40–13.45), Totox (3.85–24.68), saponification value (187.84–198.90), total phenols (212–532 mg/kg), and refractive index (1.4707–1.4723). DPPH· was always higher than 70%. Essential fatty acids were higher than 56% of the total fatty acid methyl ester composition content. Total sterols ranged from 1,546 to 2,077 mg/kg. Policosanol were higher on 2014 harvest year. The low free acidity, peroxide value, spectrophotometric characteristics, the high phenol content, and radical scavenging activity values suggest that tomato seed oil is potentially edible. Hot break and cold break treatments did not significantly influence the physicochemical properties and the cold break is recommended because cheaper. Practical applications This study gives information about the effect on the physicochemical properties of the tomato seed oil as a food after cold break and hot break treatments. In addition, it is evidenced how the harvest year influences these parameters.

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Section: Sterolssupporting

confidence: 73%

Section: Resultssupporting

confidence: 53%

Section: Resultsmentioning

confidence: 79%

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Tomato seed oil for edible use: Cold break, hot break, and harvest year effects

Giuffré

Capocasale

Zappia

2017

J Food Process Preserv

Self Cite

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“…Tomato has economical and nutritional values, and its pulp and seed obtain oil (Giuffrè and Capocasale, 2015;Giuffrè and Capocasale, 2016).…”

Section: Introductionmentioning

confidence: 99%

Iron, Iodine and Selenium Effects on Quality, Shelf Life and Microbial Activity of Cherry Tomatoes

Islam

Mele

Baek³

et al. 2018

Not Bot Horti Agrobo

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Tomatoes have high nutritional and economical value and its deterioration start after harvest. They need proper treatments to increase and maintain quality as well as shelf life. The objective of this study was to determine the effect of iron, iodine and selenium on quality, shelf life and microbial activity of cherry tomatoes. Iron (1 mg/L), iodine (1 mg/L) and selenium (1 mg/L) were supplied with nutrient solution for five weeks prior to harvest. Then, cherry tomatoes were stored at 5 °C to assess quality, shelf life and microbial activity. The highest Ca content (p < 0.05) revealed in selenium-treated cherry tomatoes. Lower respiration and ethylene production were showed in selenium-treated cherry tomatoes both harvest time and after storage compared with iron and iodine treatments. At harvest time and after storage, the respiration were 1.29 (p < 0.05) and 0.62 mL/kg/hr (p < 0.01), respectively in selenium-treated cherry tomatoes. Moreover at harvest time and after storage in selenium-treated cherry tomatoes, the ethylene production was 2.11 and 0.87 μL/kg/hr (p < 0.01), respectively. The lowest fresh weight loss, the longest shelf life (p < 0.01), the least fungal incidence rate and microbial activities were found in selenium-treated cherry tomatoes. The longest shelf life of selenium-treated cherry tomatoes was 22 days. Selenium-treated cherry tomatoes' firmness increased (16.82N) at harvest time (p < 0.05) and it was significantly retained (12.70N) after storage (p < 0.01). Color development and lycopene content were more suppressed by selenium treatment after storage than iron and iodine treatments. Titratable acidity, vitamin C and soluble solids increased in selenium-treated cherry tomatoes after storage. Based on results, selenium-treated cherry tomatoes have significant potential to increase and maintain quality and shelf life.

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“…If post-harvest losses minimized the food feasibility will increase to expanding human being, and producing area as well as natural resources will conserves (Kader, 2003). The quality of horticultural crops depends on production, packaging, and environmental condition which lead to physicochemical properties of a product (Giuffrè & Capocasale, 2016). Modified atmosphere packaging (MAP) is needed for perishable crops to retain postharvest quality and shelf life (Islam et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Chlorine Dioxide Gas Retain Postharvest Quality and Shelf Life of Tomato during Modified Atmosphere Packaging Storage

Islam¹,

Mele²,

Park³

et al. 2017

Agrivita.J.Agr.Sci

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While surface sterilization can minimize the postharvest loss of fruits and vegetables, it depends on concentration, treatment duration, storage condition, and crops. This study was conducted to investigate the consequences of chlorine dioxide (ClO 2 ) gas on post-harvest quality and shelf life of tomato fruits during the modified atmosphere packaging storage. Tomato fruits of light red maturity stage were harvested at Gangwon province in the Republic of Korea. Fruits were dipped in fungal suspension and, afterward, some of them were sterilized with NaOCl, while others were sterilized with ClO 2 gas. On the final storage day, the 5 ppm ClO 2 gas 12 hours treated tomato fruits showed the least carbon dioxide and ethylene, and the utmost oxygen concentration. The least fresh weight loss, prolonged shelf life and the most suppressed fungal incidence were obtained by the 5 ppm ClO 2 gas 12 hours treatment. As compared to other treatments, the 5 ppm ClO 2 gas 12 hours treatment yielded higher firmness, titratable acidity and vitamin C, and lower soluble solids. Therefore, the 5 ppm ClO 2 gas 12 hours treatment may be useful to prevent fungal incidence as well as to retain the postharvest quality and increase the shelf life of tomato fruits.

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Policosanol in Tomato (<i>Solanum lycopersicum</i> L.) Seed Oil: the Effect of Cultivar

Cited by 35 publications

References 34 publications

Tomato seed oil for edible use: Cold break, hot break, and harvest year effects

Tomato seed oil for edible use: Cold break, hot break, and harvest year effects

Iron, Iodine and Selenium Effects on Quality, Shelf Life and Microbial Activity of Cherry Tomatoes

Chlorine Dioxide Gas Retain Postharvest Quality and Shelf Life of Tomato during Modified Atmosphere Packaging Storage

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