Characteristics of lipids in tomato seeds

Takásová, J.; Drdák, M.; Minarovicova, I.

doi:10.1002/food.19950390310

Cited by 8 publications

(12 citation statements)

References 6 publications

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“…The levels and values found for the most important physicochemical indicators of tomato seed oil were in agreement with other authors [4,[13][14][15][16][17]19].…”

Section: Physicochemical Propertiessupporting

confidence: 80%

“…The oil yield of tomato seeds ranged from 33.6% to 37.4% on a dry weight basis that are similar to those of other investigators [4,11,[13][14][15][16][17]. The seed oil was a red-yellowish liquid at ambient temperature and had a pleasant tomato fruit-like odor.…”

Section: Oil Content and Fatty Acid Compositionsupporting

confidence: 70%

“…Tomato seed oil is an excellent source of essential fatty acids omega-6 (linoleic acid) and omega-9 (oleic acid). The differences in individual contents of fatty acids when compared to the bibliographic references may be due to the cultivars used and to the cultivation or environmental factors (Table 1) [13][14][15][16][17][18].…”

Section: Oil Content and Fatty Acid Compositionmentioning

confidence: 99%

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Evaluation of Physicochemical Properties of Iranian Tomato Seed Oil

Fahimdanesh¹

2013

J Nutr Food Sci

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The major components of tomato processing industry wastes are seed that is not edible. The physicochemical properties and chemical composition of oil from tomato seed were studied by established methods. The oil yield of tomato seeds is about 35% on a dry weight basis. This vegetable oil has low sulphur (0.04 wt%), low ash content (0.034%), and high viscosity (51.5 mPa.s at 50°C). The fatty acid profile of tomato seed oil shows that there is a predominance of compounds containing an even number of carbon atoms, especially C 16 and C 18 . The total saturated and unsaturated fatty acid composition is 18.28% and 81.72%, respectively, and the most abundant fatty acid is linoleic acid (56.12%). This study indicates that tomato seed wastes are a potential source of edible oil.

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“…The levels and values found for the most important physicochemical indicators of tomato seed oil were in agreement with other authors [4,[13][14][15][16][17]19].…”

Section: Physicochemical Propertiessupporting

confidence: 80%

Section: Oil Content and Fatty Acid Compositionsupporting

confidence: 70%

Section: Oil Content and Fatty Acid Compositionmentioning

confidence: 99%

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Evaluation of Physicochemical Properties of Iranian Tomato Seed Oil

Fahimdanesh¹

2013

J Nutr Food Sci

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“…The oil content of tomato seeds was found to be 21.8%, and fell in the range previously reported for seeds received from tomato processing plants (2,4,5,19). The seed oil was a red-yellowish liquid at ambient temperature and had a mild tomato fruit-like odor.…”

Section: Resultssupporting

confidence: 55%

“…The major component of tomato pomace is the seeds, which are considered to be a good source of an edible oil (1,2,3,4,5). Tomato is one of the most widely cultivated vegetable crops in Greece.…”

Section: Introductionmentioning

confidence: 99%

Characteristics and composition of tomato seed oil

Lazos¹,

Tsaknis²,

Lalas³

1998

Grasas y Aceites

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RESUMEN Características y composición del aceite de semilla de tomateSe separaron semillas de tomate de la pulpa seca y posteriormente se trituraron y extrajeron con éter de petróleo en caliente. El aceite extraído se desgomó, neutralizó y decoloró, y luego se determinaron las características físicas y químicas de los aceites crudos y purificados. La purificación produjo una disminución en la acidez, color, insapon'rficables, E Í5n 232 y estabilidad oxidativa y un aumento en el punto de humo y EÍcm 270. Las propiedades físico-químicas no se afectaron por la purificación. Se encontró que el aceite de semilla de tomate contenía altos niveles de linoleico (54%), seguido por oleico (22%), mientras que los ácidos grasos saturados mayoritarios fueron el palmítico (14%) y el esteárico (6%). La purificación produjo también un aumento en el C 18:2 trans, mientras que el perfil de ácidos grasos del aceite permaneció inalterado. Se detectaron a-y Ô-tocoferóles a niveles de 202 y 1059 mg/kg; la purificación redujo el contenido en tocoferol a 161 y 898 mg/kg, respectivamente. El p-sitosterol fue el componente predominante de la fracción esterólica del aceite de semilla de tomate. Se detectó un alto porcentaje de colesterol (16%). Otros esteróles encontrados en porcentajes más elevados del 1.5% fueron el campesterol, estigmasterol y A^-avenasterol. Además, se encontraron como componentes minoritarios 24-metilenecolesterol, brasicasterol, A''-campesterol, clerosterol, ùJ^^-estigmastadienol, A'^-estigmastanol, A^-avenasterol y eritrodiol. El perfil de esteróles no se afectó por la purificación. PALABRAS-CLAVE: Aceite de semilla de tomate-Acido gra- SUMMARY Characteristics and composition of tomato seed oilTomato seeds were separated from dried pomace, and seeds were ground and extracted with hot petroleum ether. The extracted oil was degummed, neutralised and bleached, and then the physical and chemical characteristics of crude and purified oils were determined. Purification led to a decrease in acidity, colour, unsaponifiables, E]cm 232 and oxidative stability, and to an increase in smoke point and E]cm 270. The fundamental physicochemical properties of the oil were not affected by purification. Tomato seed oil was found to contain high levels of linoleic (54%), followed by oleic (22%), while the dominant saturated acids were palmitic (14%) and stearic (6%). Purification led to an increase in C18:2frans, while the fatty acid profile of the oil remained unchanged, a-and ô-tocopherols were detected at levels of 202 and 1059 mg/kg; purification reduced tocopherol content to 161 and 898 mg/kg, respectively (3-sitosterol was found as the most predominant component of the sterolic fraction from tomato seed oil. A large percentage (16%) of cholesterol was detected. Other sterols found in percentages higher than 1.5% were campesterol, stigmasterol and A^-avenasterol. In addition, trace to minor amounts of 24-methylenecholesterol, brassicasterol, A^-campesterol, clerosterol, A'',^'^-stigmastadienol, A^-stigmastanol, A'^-avenasterol and...

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Effect of aromatase inhibitors on sex differentiation and embryonic development in chicks

Abdulateef

Majid

Al‐Bayer

et al. 2021

Veterinary Medicine & Sci

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Background: Sexual differentiation can occur after exposure to aromatase into the left gonad at 6.5 days of incubation. Aromatase inhibitors work by inhibiting the action of the aromatase, which converts androgens into estrogens by a process called aromatization. Objectives:The aim of this study was to investigate the effect of in ovo exposure to the aromatase inhibitor from tomato and garlic extract on sexual differentiation and embryonic development in chicken embryos.Methods: Three hundred eggs divided into five groups: Control 1 (CO; no injection); control 2 distilled water, DW; 0.1 ml/egg); garlic extract (GAR; 0.1 mg/egg); tomato extract (TOM; 0.1 mg/egg); and garlic and tomato extract mixed (ATM, 0.1 ml/egg).The solution was prepared and injected into the albumin from the thin end of the eggs on day five by using a 1 ml syringe with a 23-gauge needle. The embryonic test (embryo/egg weight) conducted at 7, 14 and 17 days of incubation. After hatching, feather sexing conducted to determine the initial male. Chicks sex was later confirmed on day 42 by an optical microscope lens. Results:The results revealed that there was a significant increase (p < 0.01) in embryonic growth traits in all experimental treatments as compared to control treatments.There was a significant increase (p < 0.01) in the percentage of hatchability for all experimental treatments compared to control treatments and a significant increase (p < 0.01) in chick quality including one-day-old chick length and body weight. All experimental treatments showed a significant increase (p < 0.01) in the male-to-female ratio compared to control treatments. Conclusions:The effect of in ovo exposure to aromatase inhibitors stimulated femaleto-male sex reversal and improved embryonic development.

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Characteristics of lipids in tomato seeds

Cited by 8 publications

References 6 publications

Evaluation of Physicochemical Properties of Iranian Tomato Seed Oil

Evaluation of Physicochemical Properties of Iranian Tomato Seed Oil

Characteristics and composition of tomato seed oil

Effect of aromatase inhibitors on sex differentiation and embryonic development in chicks

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