Cold pressed tomato (Lycopersicon esculentum L.) seed oil

Gümüş, Zinar Pınar; Argon, Zeliha Üstün; Çelenk, Veysel Umut; Tımur, Suna

doi:10.1016/b978-0-12-818188-1.00040-2

Cited by 6 publications

(5 citation statements)

References 58 publications

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“…A high amount of waste is produced in the process of tomato deep processing, 60% of which is tomato seeds (Del Valle et al., 2006; Ruiz Celma et al., 2009). Studies have shown that tomato seeds contain about 20.0%–36.9% of oil (on a dry basis) with high nutritional quality, which is an important reservoir of biologically active phenolic substances (Chandra & Ramalingam, 2011; Durante et al., 2017; Gumus et al., 2020; Shao et al., 2015). Hence, tomato seeds can be used for the extraction of vegetable oils, which can not only improve the economic benefits of enterprises but also provide people with health‐benefit oil.…”

Section: Introductionmentioning

confidence: 99%

Preparation and physicochemical stability of tomato seed oil microemulsions

Song

Guan

Liu

et al. 2021

Journal of Food Science

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In this study, microemulsions were fabricated using tomato seed oil, water, Tween 80 and citric acid, and then the physicochemical characteristics and the influence of environmental stress were investigated. The physicochemical properties of the microemulsions were evaluated by transmission electron microscopy (TEM), mean particle diameter, polydispersity index (PDI) and conductivity. The phase diagrams of tomato seed oil/Tween 80/citric acid/water microemulsions were constructed under different pHs and ionic strengths. Storage stability of the systems was investigated at 4, 37 and 65°C, and changes in turbidity and lipid oxidation products were monitored. Nano‐size zeta potential analyzer results demonstrated that the mean particle diameter and polydispersity index of tomato seed oil microemulsions were 14 nm and 0.014. The transition from W/O to O/W could be detected from electrical conductivity and viscosity data with the increasing of water content. The results showed that the microemulsion areas decreased with increasing pH and NaCl concentrations. What is more, the study proved that tomato seed oil microemulsions exhibited a good storage stability. Practical Application In this study, the preparation of tomato seed oil microemulsion can not only make full use of the nutritional value of tomato seed oil, but also ensure the effective protection of the nutrients contained in it, and improve the problem of adding difficult. By using microemulsion as delivery carrier of tomato seed oil, the application of tomato seed oil in food, cosmetics and other fields could be enhanced. Therefore, the preparation of tomato seed oil microemulsion provides a theoretical basis for production practice.

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Section: Introductionmentioning

confidence: 99%

Preparation and physicochemical stability of tomato seed oil microemulsions

Song

Guan

Liu

et al. 2021

Journal of Food Science

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“…[5,6] Tomato seeds are considered a convenient source of edible oil. [7] Linoleic (C18:2), oleic (C18:1), and palmitic (C16:0) acids constitute more than 75% of tomato seed oil. [8] γand α-tocopherols were identified, with γ-tocopherol being the dominant isomer in the oil.…”

Section: Introductionmentioning

confidence: 99%

“…[7] Cinnamic acid, phloretic acid, p-coumaric acid, ferulic acid, caffeic acid, sinapic acid, chlorogenic acid, benzoic acid, vanillic acid, syringic acid, chrysin, epicatechin, catechin, kaempferol, quercetin, luteolin, rutin, kaempferol-3-O-rutinoside, naringenin, naringenin-7-O-glucoside, protocatechuic acid, ferulic acid-O-hexose and caffeic acid-O-hexose were detected in tomato seeds and oils. [7,9,10] Microwave-roasting attracts great attention due to numerous advantages over conventional roasting, including more uniform energy distribution, higher oil yield with improved physicochemical and sensory properties, shorter processing time, and more precise process control. [11][12][13] Microwaving increases extraction efficiency by rupturing the cell membranes.…”

Section: Introductionmentioning

confidence: 99%

“…[ 8 ] γ‐ and α‐tocopherols were identified, with γ‐tocopherol being the dominant isomer in the oil. [ 7 ] Cinnamic acid, phloretic acid, p ‐coumaric acid, ferulic acid, caffeic acid, sinapic acid, chlorogenic acid, benzoic acid, vanillic acid, syringic acid, chrysin, epicatechin, catechin, kaempferol, quercetin, luteolin, rutin, kaempferol‐3‐O‐rutinoside, naringenin, naringenin‐7‐O‐glucoside, protocatechuic acid, ferulic acid‐O‐hexose and caffeic acid‐O‐hexose were detected in tomato seeds and oils. [ 7,9,10 ]…”

Section: Introductionmentioning

confidence: 99%

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Comparison of the effects of oven‐ and microwave‐roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils

Aksoylu Özbek,

Yıldız,

Günç Ergönül

et al. 2023

Euro J Lipid Sci & Tech

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The tomato processing industry generates a significant amount of a by‐product (pomace), which is a mixture of peels and seeds. The purpose of this study was to compare the effects of conventional oven‐roasting (at 120°C, 150°C, and 180°C for 25 min) and innovative microwave‐roasting (at 240, 388, and 536 W for 3 min) pretreatments on the physicochemical properties, fatty acid profiles, bioactive contents, and aroma profiles of tomato seeds and their hexane‐extracted oils. The total flavonoids contents (TFCs) of the seeds decreased from 258.40 to 141.20 mg quercetin equivalent (QE) per kg after roasting. All roasting treatments improved the extractability of both α‐ and γ‐tocopherols. The amounts of total tocopherols in the seeds increased from 917.61 to 1256.25 mg kg–1 after pretreatment. Luteolin was found to be the most abundant phenolic in seed oils, increasing from 10.68 to 91.72 mg kg–1, followed by quercetin, ferulic acid, and catechin. Within each roasting technique, the ones treated at 150°C and 338 W yielded the oils with the highest concentrations of aroma compounds, 418 and 92 mg kg–1, respectively. The detrimental effect of microwave‐roasting on these compounds was more pronounced. In conclusion, microwave‐roasting at shorter times than conventional roasting produced tomato seed oils with well‐preserved bioactive components and few unfavorable changes.

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“…Lycopene belongs to the family of carotenoids, which have been shown to have health benefits such as anti-inflammatory, antioxidant, antimicrobial, neuroprotective, and cardiovascular disease prevention (Hung et al, 2008;Shakir et al, 2018;Przybylska, 2020;Binsuwaidan et al, 2022;Przybylska and Tokarczyk, 2022). Also, there are so many studies about lycopene and tomato processing industries produce a large amount of waste, including tomato pomace, which is typically used as animal feed or disposed of as solid waste and the seeds of tomatoes also contain oil that is high in lycopene and beta-carotene, which are important nutrients (Gumus et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Infuse herbal oils: a comparative study of wheat germ and tomato seed oils

Barlas

2023

Frontiers in Life Sciences and Related Technologies

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The utilization of traditional herbal medicine products has seen a resurgence in recent times, with a particular emphasis on the use of herbal oils in non-invasive wound treatment. The extraction of oils from plant seeds is a crucial step in the preparation of these products, and the preservation of active and secondary metabolites is heavily dependent on the ambient temperature at which the extraction process is carried out. In this study, wheat germ oil (WGO) and tomato seed oil (TSO) were obtained from the Central Anatolia Region and the Aegean Region, respectively. Both oils were obtained via cold-pressing, and their infused forms (WGO-TSO) were also prepared. Cytotoxicity, wound healing, and antioxidant capacity tests were conducted on HaCaT (Human keratinocyte) and Vero (Monkey kidney fibroblast-like) cell lines to investigate the in vitro activities of these formulations. The results of the intracellular cytotoxicity analysis revealed that a common dose of 25 µg/mL was non-toxic for all samples, and this dose was subsequently used as the study dose. The hydrogen peroxide-based oxidant quenching studies and wound healing studies yielded positive results for all study groups, with the WGO/TSO group demonstrating statistically superior outcomes. In conclusion, the utilization of oils in infused forms may be more effective in combating oxidative stress and promoting wound healing as compared to the use of oils alone.

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Cold pressed tomato (Lycopersicon esculentum L.) seed oil

Cited by 6 publications

References 58 publications

Preparation and physicochemical stability of tomato seed oil microemulsions

Preparation and physicochemical stability of tomato seed oil microemulsions

Comparison of the effects of oven‐ and microwave‐roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils

Infuse herbal oils: a comparative study of wheat germ and tomato seed oils

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