Fatty Acid Composition of Tomato Pomace

Cámara, Montaña; Valle, M. Del; Torija, M.E.; Castilho, Caliê

doi:10.17660/actahortic.2001.542.21

Cited by 16 publications

(14 citation statements)

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“…Finally, seeds at 35-45 DPA were characterized by high concentrations in linoleic and oleic acids. Linoleic acid represented more than 50% of the total fatty acids, and VLCFAs only 0.7%, in good agreement with the data previously reported (Camara et al, 2001). High concentrations of the planteose-like compound characterized seeds at 35-45 DPA.…”

Section: Seed Specificitysupporting

confidence: 91%

“…Recent analyses of tomato seed composition have been focused on mature fruit seeds, consistent with the potential economic importance of tomato industry byproducts (Persia et al, 2003;Knoblich et al, 2005) and with fruit quality for human nutrition (Toor and Savage, 2005). Data on carbohydrate (Sunitha and Bradford, 2001), amino acid and carotenoid (Knoblich et al, 2005) or lipid (Camara et al, 2001) composition in seeds have been collected at the ripe fruit stage. However, data on compositional changes during seed development as published for Arabidopsis (Baud et al, 2002) do not exist for tomato to our knowledge.…”

Section: Introductionmentioning

confidence: 99%

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Quantitative metabolic profiles of tomato flesh and seeds during fruit development: complementary analysis with ANN and PCA

et al. 2007

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Tomato, an essential crop in terms of economic importance and nutritional quality, is also used as a model species for all fleshy fruits and for genomics of Solanaceae. Tomato fruit quality at harvest is a direct function of its metabolite content, which in turn is a result of many physiological changes during fruit development. The aim of the work reported here was to develop a global approach to characterize changes in metabolic profiles in two interdependent tissues from the same tomato fruits. Absolute quantification data of compounds in flesh and seeds from 8 days to 45 days post anthesis (DPA) were obtained through untargeted (proton nuclear magnetic resonance, 1 H-NMR) and targeted metabolic profiling (liquid chromatography with diode array detection (LC-DAD) or gas chromatography with flame ionization detection (GC-FID)). These data were analyzed with chemometric approaches. Kohonen self organizing maps (SOM) analysis of these data allowed us to combine multivariate (distribution of samples on Kohonen SOMs) and univariate information (component plane representation of metabolites) in a single analysis. This strategy confirmed published data and brought new insights on tomato flesh and seed composition, thus demonstrating its potential in metabolomics. The compositional changes were related to physiological processes occurring in each tissue. They pointed to (i) some parallel changes at early stages in relation to cell division and transitory storage of carbon, (ii) metabolites participating in the fleshy trait and (iii) metabolites involved in the specific developmental patterns of the seeds.

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Section: Seed Specificitysupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Quantitative metabolic profiles of tomato flesh and seeds during fruit development: complementary analysis with ANN and PCA

et al. 2007

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“…Sample I.1 had the highest value at 41.19 g kg −1 , while the lowest value was found in sample F.3 (0.37 g kg −1 ). Cámara et al 23 studied the fatty acid profile in tomato pomace, in which total unsaturated fatty acid content was between 75% and 80%, corresponding to 53% polyunsaturated fatty acids and 23% monounsaturated fatty acids. In their study no great differences were obtained from samples collected at different steps during tomato processing.…”

Section: Resultsmentioning

confidence: 99%

Chemical characterization of tomato pomace

2006

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Tomato-processing by-product, also known as tomato pomace, consists of peel and seeds and represents around 4% of the fruit weight. If these wastes remain unused, they not only add to the disposal problem but also aggravate environmental pollution. The aim of this paper is to evaluate the chemical composition of tomato pomace collected at different steps during industrial processing in order to assess the quality of this by-product. Twenty-one tomato pomace samples were considered for analysis. Samples corresponded to different steps during tomato processing for paste: seven after pulper, five after finisher, six before turbopress and three after turbopress. Samples were analyzed for moisture content, total and soluble sugars, protein, fat, soluble and total fiber, as well as mineral content. From the results obtained we can conclude that tomato pomace composition (in dry weight basis) is as follows: 59.03% fiber, 25.73% total sugars, 19.27% protein, 7.55% pectins, 5.85% total fat and 3.92% minerals.

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“…This may be due to the presence of lipids and α -tocopherol in the pomace [34]. The fat content of the seeds was found to be in the range from 15 to 30%, and 80% of the fatty acids were reported to be unsaturated, mainly comprising linoleic, oleic, and palmitic acids [35], which were shown to inhibit human platelet phospholipase A2 activity [36], thus hindering the progression of atherogenesis [37]. Linoleic acid was shown to inhibit the formation of arterial thrombosis, the expression of tissue factor, and platelet aggregation [38].…”

Section: Discussionmentioning

confidence: 99%

Antioxidant and Antiplatelet Activities in Extracts from Green and Fully Ripe Tomato Fruits (Solanum lycopersicum) and Pomace from Industrial Tomato Processing

Fuentes

Carle

Astudillo

et al. 2013

Evidence-Based Complementary and Alternative Medicine

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The consumption of fruits and vegetables is accepted to be one of the strategies to reduce risk factors for these diseases. The aim of this study was to examine potential relationships between the antioxidant and the antiplatelet activities in green mature and fully ripe (red) tomatoes and of lycopene-rich byproducts of tomato paste processing such as pomace. The total phenol content of tomato components was the highest in peels, pulp, and in the mucilaginous myxotesta covering the tomato seeds with values 36.9 ± 0.8, 33.3 ± 00.5, and 17.6 ± 0.9 mg GAE/100 g, respectively (P < 0.05). Tomato peels had the highest antioxidant activity, both, as measured by the FRAP (46.9 ± 0.9 μmol Fe+2/g, P < 0.05) and the DPPH assays (97.4 ± 0.2%, 1000 μg/mL, P < 0.05). Pomace extracts showed the highest antiplatelet activity induced by ADP, collagen, TRAP-6, and arachidonic acid. While the maturation stage of the tomato fruit affected the antioxidant effect, antiplatelet activity was independent of fruit ripeness. Finally, based on the present results, tomato and its byproducts may be considered as a valuable source of antioxidant and antiplatelet activities.

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Fatty Acid Composition of Tomato Pomace

Cited by 16 publications

References 0 publications

Quantitative metabolic profiles of tomato flesh and seeds during fruit development: complementary analysis with ANN and PCA

Quantitative metabolic profiles of tomato flesh and seeds during fruit development: complementary analysis with ANN and PCA

Chemical characterization of tomato pomace

Antioxidant and Antiplatelet Activities in Extracts from Green and Fully Ripe Tomato Fruits (Solanum lycopersicum) and Pomace from Industrial Tomato Processing

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