Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review

Chabi, Ifagbémi Bienvenue; Zannou, Oscar; Dedehou, Emmanuelle S.C.A.; Ayegnon, Bernolde Paul; Oscar Odouaro, Oloudé B.; Maqsood, Sajid; Galanakis, Charis M.; Pierre Polycarpe Kayodé, Adéchola

doi:10.1016/j.heliyon.2024.e25261

Cited by 5 publications

(1 citation statement)

References 108 publications

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“…The tomato industry is one of the most important sectors in Spain, and it yields huge amounts of by-products, known as tomato pomace [ 9 ]. This consists of a mixture of tomato peels, cores, culls, pulp and crushed seeds, and it is a encouraging alternative due to its nutritional properties and antioxidant potential, containing carotenoids, polyphenols, fiber, minerals and vitamins [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of Aqueous Extracts Obtained from By-Products of Grape, Olive, Tomato, Lemon, Red Pepper and Pomegranate

Timón,

Andrés,

Petrón

2024

Foods

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The aim of this work was to study the antioxidant potential of aqueous extracts obtained from different by-products. The effectiveness of these extracts was compared with that of rosemary extract. Total phenol carotenoid and vitamin C contents, as well as in vitro antioxidant activity, were assessed. Phenol content was positively correlated with in vitro antioxidant activity in extracts, while carotenoids showed a less clear relationship. Vitamin C was associated with antioxidant activity in lemon and pepper pomace extracts. Extracts from olive, grape, and lemon by-products displayed the highest antioxidant activity (radical scavenging activity), this being similar to the activity of rosemary extracts. Moreover, the phenolic profile of the extracts was analyzed, revealing diverse phenolic compounds. Rosemary extracts contained the highest variety and quantity of phenolic compounds, while olive pomace extracts were rich in hydroxytyrosol and 4-hydroxybenzoic acid. Lemon and pepper extracts contained high amounts of tyrosol, and tomato extracts had abundant epicatechin. The PCA analysis distinguished extracts based on in vitro antioxidant activity, phenol, carotenoid, and vitamin C content, along with their phenolic compound profiles. This study emphasizes the capacity of aqueous extract by-products as valuable sources of antioxidants and highlights the importance of understanding their bioactive components.

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Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of Aqueous Extracts Obtained from By-Products of Grape, Olive, Tomato, Lemon, Red Pepper and Pomegranate

Timón,

Andrés,

Petrón

2024

Foods

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Unveiling novel applications of fruit pomace for sustainable production of value-added products and health benefits: A review

Venkidasamy,

Samynathan,

Ramasamy

et al. 2024

Food Bioscience

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Food and Food Waste Antioxidants: Could They Be a Potent Defence against Parkinson’s Disease?

Cannas,

Lostia,

Serra

et al. 2024

Antioxidants

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Oxidative stress, an imbalance between reactive oxygen species (ROS) and endogenous antioxidants, plays an important role in the development of neurodegenerative diseases, including Parkinson’s. The human brain is vulnerable to oxidative stress because of the high rate of oxygen that it needs and the high levels of polyunsaturated fatty acids, which are substrates of lipid peroxidation. Natural antioxidants inhibit oxidation and reduce oxidative stress, preventing cancer, inflammation, and neurodegenerative disorders. Furthermore, in the literature, it is reported that antioxidants, due to their possible neuroprotective activity, may offer an interesting option for better symptom management, even Parkinson’s disease (PD). Natural antioxidants are usually found in several foods, such as fruits, vegetables, meat, fish, and oil, and in food wastes, such as seeds, peels, leaves, and skin. They can help the system of endogenous antioxidants, protect or repair cellular components from oxidative stress, and even halt lipid, protein, and DNA damage to neurons. This review will examine the extent of knowledge from the last ten years, about the neuroprotective potential effect of natural antioxidants present in food and food by-products, in in vivo and in vitro PD models. Additionally, this study will demonstrate that the pool of dietary antioxidants may be an important tool in the prevention of PD and an opportunity for cost savings in the public health area.

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Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review

Cited by 5 publications

References 108 publications

Antioxidant Activity of Aqueous Extracts Obtained from By-Products of Grape, Olive, Tomato, Lemon, Red Pepper and Pomegranate

Antioxidant Activity of Aqueous Extracts Obtained from By-Products of Grape, Olive, Tomato, Lemon, Red Pepper and Pomegranate

Unveiling novel applications of fruit pomace for sustainable production of value-added products and health benefits: A review

Food and Food Waste Antioxidants: Could They Be a Potent Defence against Parkinson’s Disease?

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