Chemical Characterization and Antiplatelet Potential of Bioactive Extract from Tomato Pomace (Byproduct of Tomato Paste)

Palomo, Iván; Concha-Meyer, Aníbal; Lutz, Mariane; Said, Macarena; Sáez, Bárbara; Vásquez, Adriana; Fuentes, Eduardo

doi:10.3390/nu11020456

Cited by 36 publications

(32 citation statements)

References 28 publications

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“…Furthermore, bioactive compounds, such as flavonoids and carotenoids, contained in the DTPP were analyzed using an UHPLC–MS (Thermo Scientific Exactive Plus Orbitrap Mass Spectrometer, Thermo Fisher Scientific, Bremen, Germany) following methods described by Palomo et al. (). Finally, moisture, protein, fat, ash, and sodium were determined performing a proximate analysis on DTPP according to AOAC procedures (AOAC, ).…”

Section: Methodsmentioning

confidence: 99%

Consumer Response to Tomato Pomace Powder as an Ingredient in Bread: Impact of Sensory Liking and Benefit Information on Purchase Intent

Concha-Meyer

Durham

Colonna

et al. 2019

Journal of Food Science

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This study evaluated consumer acceptance and purchase intent (PI) for bread formulated with dried tomato pomace powder (DTPP). DTPP was used to substitute 5 or 10% by weight for a 50/50 mix of white and whole-wheat flour used in a control bread. Consumers (n = 231) evaluated sensory attributes and PI on the breads, which were produced and presented as slices from a typical commercial sandwich loaf. Before answering PI questions, panelists were presented with information regarding the DTPP ingredient. Some received information on nutritional quality, some on sustainability impact, some both, some neither. This approach allowed the impacts of those messages on PI to be tested, along with impact of liking, price, and other factors. PI was analyzed using a fractional logistic model. Statistically significant differences were observed in several sensory attributes, some favoring the DTPP ingredient with overall liking very similar for the 5% DTPP and control bread samples. Price and overall liking were highly significant variables effecting PI. DTPP proved to be an excellent ingredient to replace a portion of wheat flours to improve nutritional value of bread products.Practical Application: This study shows that dried tomato pomace powder (DTPP) has potential application as an ingredient, since it improved nutritional content, appearance, and color appeal of wheat bread. Furthermore, food producers who are considering the use of byproducts in their product formulations should be encouraged by the finding that informed consumers were as willing to purchase the bread with the ingredient, as they were to purchase a typical comparable sandwich bread without it. Furthermore, both a nutrition message and a sustainability message can increase PI for the bread containing the byproduct relative to their PI toward the control bread.

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Section: Methodsmentioning

confidence: 99%

Consumer Response to Tomato Pomace Powder as an Ingredient in Bread: Impact of Sensory Liking and Benefit Information on Purchase Intent

Concha-Meyer

Durham

Colonna

et al. 2019

Journal of Food Science

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“…This is slightly higher than the results determined in dried tomato waste (41.53 mg QE/100g) by Nour et al [16] in dried tomato pomaces (22-41.54 mg QE/100g) by Farcas et al [62]. The presence of various flavonoid compounds including kaempferol-3-O-glucoside, procyanidin B2, quercetin, phloretin, coumaric acid, kaempferol, luteolin-7-O-glucoside, phloridzin, ferulic acid, quercitrin, gallic acid, rutin, epicatechin was recently confirmed by Palomo et al [63] and Concha-Meyer et al [48] in tomato pomace extract and dried tomato pomace powder.…”

Section: Properties Of Dried Tomato Pomacementioning

confidence: 97%

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

Özbek¹,

Çelik²,

Ergönül³

et al. 2020

J Food Chem Nanotechnol

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In this study, some physicochemical properties of tomato pomace (skins and seeds), which are waste of tomato plants and contain many active food components, were determined. For this purpose, tomato pomace was supplied by a plant in Manisa, Turkey. Firstly, tomato pomaces were dried at 30°C for 12h and then, ground into powder. Physicochemical properties of tomato pomace powder were investigated to determine its suitability as a fortification agent. Ash, protein, fat, carbohydrate, dietary fibre contents of dried tomato pomace were 3.55 g/100g, 32.69 g/100g, 15.43 g/100g, 43.31g/100g, and 29.42 g/100g, respectively. Additionally, tomato pomace contained substantial amounts of polyphenolics, flavonoids, and carotenoids. The high CIE a* and b* values indicated the presence of various pigments. Cold-pressed oil of dried tomato pomace was mainly composed of linoleic acid, followed by oleic, and palmitic acids. It is concluded that tomato pomace and oil obtained from dried pomace are promising and valuable ingredients for food fortification due to their unique nutritional properties.

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“…A study of Stewart et al (2000) showed that the flavonol contents of tomato fruits independent with their anthocyanin contents. Palomo et al (2019) recently identified coumaric acid, floridzin, floretin, procyanidin B2, luteolin-7-O-glucoside, kaempferol, and quercetin from tomato pomace extract.…”

Section: Tomatomentioning

confidence: 99%

Phenolic compounds in agri-food by-products, their bioavailability and health effects

Shahidi¹,

Varatharajan²,

Oh³

et al. 2019

Journal of Food Bioactives

111

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Phenolic compounds constitute a large and diverse group of secondary metabolites derived from phenylalanine and tyrosine and are widely distributed throughout the plant kingdom. They could be divided into different classes such as simple phenol, phenyl acetic acid, hydroxybenzoic acid, hydroxycinnamic acid, and other phenylpropanoids as well as condensed tannins (proanthocyanidins) and hydrolysable tannins, among others, depending on their basic carbon skeleton structure. Phenolic compounds in plant-based foods have been suggested to have a number of beneficial health effects including prevention of cancer, cardiovascular disease, diabetes, immune disorders, neurogenerative disease and others. These properties are largely attributable to the antioxidant activity of the phenolic compounds as well as other mechanisms of action. Therefore, nutraceuticals of plant origin may evolve to be considered a vital aspect of dietary-disease preventive food components. Agri-food industries generate substantial quantities of phenolic rich by-products, which could serve as an attractive and commercially viable source of nutraceuticals. This contribution mainly summarizes the occurrence of phenolic compounds and some other bioactives in various Agri-food by-products, their bioavailability and health benefits.

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Chemical Characterization and Antiplatelet Potential of Bioactive Extract from Tomato Pomace (Byproduct of Tomato Paste)

Cited by 36 publications

References 28 publications

Consumer Response to Tomato Pomace Powder as an Ingredient in Bread: Impact of Sensory Liking and Benefit Information on Purchase Intent

Consumer Response to Tomato Pomace Powder as an Ingredient in Bread: Impact of Sensory Liking and Benefit Information on Purchase Intent

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

Phenolic compounds in agri-food by-products, their bioavailability and health effects

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