Tomato Pomace as a Valuable Resource: Characterization of Sunflower and Rapeseed Oil Extracts from Ox Heart Tomato (<i>Lycopersicon esculentum</i>)
This study investigates the potential use of tomato pomace, a by-product of tomato pulp and seeds, as a functional additive in sunflower and rapeseed oils. The aim was twofold: to improve the oxidative stability of the oils and to enhance their nutritional value for potential food applications. Extr...
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MDPI AG
2025-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/10/1662 |
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| author | Dumitriţa Flaiş Mariana Spinei Mircea Oroian |
| author_facet | Dumitriţa Flaiş Mariana Spinei Mircea Oroian |
| author_sort | Dumitriţa Flaiş |
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| description | This study investigates the potential use of tomato pomace, a by-product of tomato pulp and seeds, as a functional additive in sunflower and rapeseed oils. The aim was twofold: to improve the oxidative stability of the oils and to enhance their nutritional value for potential food applications. Extractions were performed using different concentrations of tomato pomace (2%, 4%, and 6%) at varying temperatures (40°, 50°, and 60 °C) and stirring speeds (150, 200, and 250 rpm). The resulting samples were evaluated for antioxidant activity, peroxide value, and color characteristics. To further assess oil composition and stability, advanced analytical techniques were employed. Fourier-transform infrared spectroscopy (FTIR) identified key functional groups and structural modifications, while differential scanning calorimetry (DSC) revealed differences in thermal stability across the samples. High-performance liquid chromatography (HPLC), optimized for compound separation and detection, identified several carotenoids, including canthaxanthin, lutein, lycopene, and alpha carotene. Notable differences between extracts made with sunflower versus rapeseed oil were observed, reflecting variations in chemical composition, extraction efficiency, and oil–pomace interactions. In conclusion, the incorporation of tomato pomace into vegetable oils not only enhances oxidative and thermal stability but also enriches the oils with valuable bioactive compounds, supporting their potential use in functional food formulations. |
| format | Article |
| id | doaj-art-596395c83e2e4f9ea63d8f60f096e928 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-596395c83e2e4f9ea63d8f60f096e9282025-08-20T03:47:54ZengMDPI AGFoods2304-81582025-05-011410166210.3390/foods14101662Tomato Pomace as a Valuable Resource: Characterization of Sunflower and Rapeseed Oil Extracts from Ox Heart Tomato (<i>Lycopersicon esculentum</i>)Dumitriţa Flaiş0Mariana Spinei1Mircea Oroian2Faculty of Food Engineering, “Ştefan cel Mare” University of Suceava, 13th University Street, 720229 Suceava, RomaniaFaculty of Food Engineering, “Ştefan cel Mare” University of Suceava, 13th University Street, 720229 Suceava, RomaniaFaculty of Food Engineering, “Ştefan cel Mare” University of Suceava, 13th University Street, 720229 Suceava, RomaniaThis study investigates the potential use of tomato pomace, a by-product of tomato pulp and seeds, as a functional additive in sunflower and rapeseed oils. The aim was twofold: to improve the oxidative stability of the oils and to enhance their nutritional value for potential food applications. Extractions were performed using different concentrations of tomato pomace (2%, 4%, and 6%) at varying temperatures (40°, 50°, and 60 °C) and stirring speeds (150, 200, and 250 rpm). The resulting samples were evaluated for antioxidant activity, peroxide value, and color characteristics. To further assess oil composition and stability, advanced analytical techniques were employed. Fourier-transform infrared spectroscopy (FTIR) identified key functional groups and structural modifications, while differential scanning calorimetry (DSC) revealed differences in thermal stability across the samples. High-performance liquid chromatography (HPLC), optimized for compound separation and detection, identified several carotenoids, including canthaxanthin, lutein, lycopene, and alpha carotene. Notable differences between extracts made with sunflower versus rapeseed oil were observed, reflecting variations in chemical composition, extraction efficiency, and oil–pomace interactions. In conclusion, the incorporation of tomato pomace into vegetable oils not only enhances oxidative and thermal stability but also enriches the oils with valuable bioactive compounds, supporting their potential use in functional food formulations.https://www.mdpi.com/2304-8158/14/10/1662tomato pomaceextractionoilscharacterizationantioxidant activityFTIR |
| spellingShingle | Dumitriţa Flaiş Mariana Spinei Mircea Oroian Tomato Pomace as a Valuable Resource: Characterization of Sunflower and Rapeseed Oil Extracts from Ox Heart Tomato (<i>Lycopersicon esculentum</i>) Foods tomato pomace extraction oils characterization antioxidant activity FTIR |
| title | Tomato Pomace as a Valuable Resource: Characterization of Sunflower and Rapeseed Oil Extracts from Ox Heart Tomato (<i>Lycopersicon esculentum</i>) |
| title_full | Tomato Pomace as a Valuable Resource: Characterization of Sunflower and Rapeseed Oil Extracts from Ox Heart Tomato (<i>Lycopersicon esculentum</i>) |
| title_fullStr | Tomato Pomace as a Valuable Resource: Characterization of Sunflower and Rapeseed Oil Extracts from Ox Heart Tomato (<i>Lycopersicon esculentum</i>) |
| title_full_unstemmed | Tomato Pomace as a Valuable Resource: Characterization of Sunflower and Rapeseed Oil Extracts from Ox Heart Tomato (<i>Lycopersicon esculentum</i>) |
| title_short | Tomato Pomace as a Valuable Resource: Characterization of Sunflower and Rapeseed Oil Extracts from Ox Heart Tomato (<i>Lycopersicon esculentum</i>) |
| title_sort | tomato pomace as a valuable resource characterization of sunflower and rapeseed oil extracts from ox heart tomato i lycopersicon esculentum i |
| topic | tomato pomace extraction oils characterization antioxidant activity FTIR |
| url | https://www.mdpi.com/2304-8158/14/10/1662 |
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