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Article

Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments

by
Katalin Szabo
1,
Francisc Vasile Dulf
2,*,
Bernadette-Emőke Teleky
1,
Panagiota Eleni
3,
Christos Boukouvalas
3,
Magdalini Krokida
3,
Nikolas Kapsalis
4,
Alexandru Vasile Rusu
5,
Claudia Terezia Socol
6 and
Dan Cristian Vodnar
1,7,*
1
Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania
2
Faculty of Agriculture, Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania
3
Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, Iroon Polytechneiou 9, Zografou Campus, 15780 Athens, Greece
4
Greek Canning Company S.A. “KYKNOS”, Tomato Factory, 72o klm Old National Road Patra-Pyrgos, 27200 Savalia Ilias, Greece
5
Biozoon Food Innovations GmbH, Nansenstrasse 8, 27572 Bremerhaven, Germany
6
CENCIRA Agrofood Research and Innovation Centre, Ion Meșter 6, 400650 Cluj-Napoca, Romania
7
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania
*
Authors to whom correspondence should be addressed.
Foods 2021, 10(1), 110; https://doi.org/10.3390/foods10010110
Submission received: 20 November 2020 / Revised: 31 December 2020 / Accepted: 4 January 2021 / Published: 7 January 2021
(This article belongs to the Section Food Security and Sustainability)
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Abstract

The circular economy action plan involves principles related to food waste reduction and integration of recovered nutrients to the market. In this context, the present study aims to highlight the valuable bioactive components found in tomato processing by-products (carotenoids, phenolic compounds and fatty acids) influenced by industrial pre-treatments, particularly cold break (CB) process at 65–75 °C and hot break (HB) process at 85–95 °C. The fatty acid profile of the tomato seed oil was examined by gas chromatography coupled to mass spectrometry (GC-MS), individual carotenoid and phenolic compositions were determined by high performance liquid chromatography (HPLC) and the viscoelastic properties were evaluated by rheological measurements. The physicochemical properties revealed appropriate characteristics of the tomato seed oil to fit the standards of generally accepted edible oils, for both CB and HB derived samples, however, significant qualitative and quantitative differences were detected in their phenolic composition and carotenoids content. Lycopene (37.43 ± 1.01 mg/100 mL) was a major carotenoid in the examined samples, linoleic acid was the main fatty acid (61.73%) detected in the tomato seed oil and syringic acid appeared to be one of two major phenolic acids detected in the samples of CB process. Our findings extend the boundaries of tomato processing industry by validating that tomato seed oil is a bioactive rich edible oil with additional health benefits, which can be integrated in functional food products.
Keywords: antioxidant; β-carotene; heat treatment; industry; linoleic acid; lycopene; syringic acid; tomato seed oil antioxidant; β-carotene; heat treatment; industry; linoleic acid; lycopene; syringic acid; tomato seed oil
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MDPI and ACS Style

Szabo, K.; Dulf, F.V.; Teleky, B.-E.; Eleni, P.; Boukouvalas, C.; Krokida, M.; Kapsalis, N.; Rusu, A.V.; Socol, C.T.; Vodnar, D.C. Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments. Foods 2021, 10, 110. https://doi.org/10.3390/foods10010110

AMA Style

Szabo K, Dulf FV, Teleky B-E, Eleni P, Boukouvalas C, Krokida M, Kapsalis N, Rusu AV, Socol CT, Vodnar DC. Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments. Foods. 2021; 10(1):110. https://doi.org/10.3390/foods10010110

Chicago/Turabian Style

Szabo, Katalin, Francisc Vasile Dulf, Bernadette-Emőke Teleky, Panagiota Eleni, Christos Boukouvalas, Magdalini Krokida, Nikolas Kapsalis, Alexandru Vasile Rusu, Claudia Terezia Socol, and Dan Cristian Vodnar. 2021. "Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments" Foods 10, no. 1: 110. https://doi.org/10.3390/foods10010110

APA Style

Szabo, K., Dulf, F. V., Teleky, B.-E., Eleni, P., Boukouvalas, C., Krokida, M., Kapsalis, N., Rusu, A. V., Socol, C. T., & Vodnar, D. C. (2021). Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments. Foods, 10(1), 110. https://doi.org/10.3390/foods10010110

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