2023
DOI: 10.1002/ejlt.202300024
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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

Zeynep Aksoylu Özbek,
Kıvılcım Yıldız,
Pelin Günç Ergönül
et al.

Abstract: 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) o… Show more

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“…Roasting leads to an increase in the antioxidant capacity, which is consistent with our oxidative stability results. This is probably due to the fact that roasting at high temperatures breaks down the chemical bonds in the cell matrix, making the molecules more soluble and enhancing the liberation of bioactive substances that contribute to antioxidant activity [ 44 ].…”
Section: Resultsmentioning
confidence: 99%
“…Roasting leads to an increase in the antioxidant capacity, which is consistent with our oxidative stability results. This is probably due to the fact that roasting at high temperatures breaks down the chemical bonds in the cell matrix, making the molecules more soluble and enhancing the liberation of bioactive substances that contribute to antioxidant activity [ 44 ].…”
Section: Resultsmentioning
confidence: 99%