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

Abstract

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.

A Promising Food Waste for Food Fortification: Characterization of Dried Tomato Pomace and Its Cold Pressed Oil

“…The FFA value of the oil (0.46 oleic acid %) did not exceed the maximum limit of 4% (oleic acid) set by regulations [69]. Our finding partially agrees with the results of Giuffrè et al [67] (0.24-1.26%). The iodine number of cold-pressed tomato pomace oil was 109.02 g/100g.…”

“…The peroxide value (2.47 meq O 2 / kg) was lower than the allowed limit of 15 meq O 2 /kg defined in the regulation [69]. This value partially agrees with the findings of Giuffrè et al [67] who reported a wide range of peroxide values (0.97 meq O 2 /kg-6.14 meq O 2 /kg) for tomato seed oils obtained through hot and cold break processes. Compared to our finding, Shao et al [72] reported lower peroxide value (0.63 meq O 2 /kg) in hexane-extracted tomato seed oil, while Yilmaz et al [44] declared higher peroxide values (3.93-4.52 meq O 2 /kg) for cold-pressed tomato seed oils.…”

“…Physical and chemical characteristics of cold-pressed tomato pomace oil was summarized in table 2. The refractive index of the oil is closely in agreement with those of coldpressed tomato seed oil obtained through cold and hot break treatments [44,67]. The turbidity value of the oil is higher than findings of Yilmaz et al [44].…”

“…The p-AV of the oil was comparable with p-AV of expeller pressed tomato seed oils (0.40-10.53) obtained through hot and cold break processes [67]. Total oxidation level of any oil is determined by TOTOX values.…”

Bergamot (<em>Citrus bergamia</em>, Risso): The Effects of Cultivar and Harvest Date on Functional Properties of Juice and Cloudy

“…For this reason many authors suggest applying more than one assay to evaluate antioxidant activity. In the present study we applied DPPH assay and FRAP assay which are two of the most common tests used on many matrices such as common orange [13] blood orange juice [10], edible vegetable oils and potential industrial vegetable oils [36][37][38], apples, bananas, strawberries, kiwifruit, cauliflower [39]. Vitamin C and flavonoids are the most important antioxidants in bergamot juice and show an inverse ratio during fruit ripening: the vitamin C showed a decreasing trend (Table 3) in opposition to total flavonoid content which increased with harvest date (Table 4).…”