Optimization of cold press and enzymatic‐assisted aqueous oil extraction from tomato seed by response surface methodology: Effect on quality characteristics

Abstract

Tomato seeds, which are the byproducts of tomato paste processing, were used to obtain tomato seed oil using two different extraction methods: cold press extraction (CPE) and enzyme-assisted aqueous extraction (EAAE). To maximize oil amount, the experimental parameters of those two methods were optimized separately by response surface methodology. The optimized methods were used to evaluate their quality characteristics. The maximum oil amounts for tomato seed oil using CPE and EAAE were found as 12.80% and 9.66%, respectively. These obtained results present important information for the determination quality characteristics including the physical, chemical, microbiological, and bioactivity properties of tomato seed oil in both extraction methods used. The comparison of two methods shows that they are both ecology friendly extraction methods. It also helps to a great extend to evaluate quality characteristics and bioactivity properties of tomato seed oil. Therefore, tomato seed oils extracted by two methods are promising for future usage as functional food. This manuscript will comprise the basis of our future studies analyzing the new compounds obtained from agro-food waste. Practical applicationsRecently, world agricultural and food sector has faced an important problem, which is food waste. Food wastes have the high-value compounds such as carbohydrates, protein, lipids, nutraceuticals, etc. The wastage of these high-value compounds causes both an environmental and economical problems. To come up with this problem, there is a need for green and sustainable approaches leading to extract of these compounds with low environmental impact. We extracted tomato seed oil using two different green technologies and also evaluated their quality and functional properties, whether they use as food additives, preservatives, texturizing agent, coloring agents, etc. Two different extraction methods were optimized separately by response surface methodology to maximize oil amounts. Both tomato seed oils might be used as a good alternative in future in the preventing and therapeutic strategies. How to cite this article: Ozyurt VH, Çakaloğlu B, Otles S. Optimization of cold press and enzymatic-assisted aqueous oil extraction from tomato seed by response surface methodology: Effect on quality characteristics.

Influence of process conditions on ultrasound‐assisted protein extraction from cold pressed tomato seed waste

“…Before analysis, the seed fraction was ground. Tomato seed press cake was prepared by defatting ground seeds with cold press extaction as mentioned (Ozyurt et al, 2021).…”

Valorization of Tomato Seed By-Products as a Source of Fatty Acids and Bioactive Compounds by Using Advanced Extraction Techniques

“…Moreover, Giuffrè and Capocasale [ 49 , 55 ] extracted TSO from tomato seeds by using a Soxhlet-petroleum ether extraction process for 14 h, reporting extraction yields ranging from 19.8 to 23.4 wt%. Finally, Ozyurt et al [ 56 ] optimized TSO extraction by means of cold press (CPE) and enzyme-assisted aqueous extraction (EAAE) procedures, reporting optimum oil extraction yields of 12.80 and 9.66 wt%, respectively. In conclusion, higher extraction yields were obtained in our study by MAE using also a greener alternative solvent combination (ethyl acetate:ethanol 2:1, v / v ), also increasing the sustainability of the overall process.…”

“…Even though the content and composition of vitamin E might widely vary according to sample characteristics and the extraction methods used, γ-tocopherol has been shown to be mainly predominant in vegetable seed oils. It has been reported that the variation in tocopherols content of TSO is highly dependent on processing conditions, raw material characteristics, and cultivar, among other factors [ 56 ]. In addition, it is known that tocopherols could act as chain breakers in free radical chain reactions enhancing the stability of oil during storage.…”

“…In addition, it is known that tocopherols could act as chain breakers in free radical chain reactions enhancing the stability of oil during storage. Moreover, Ozyurt et al [ 56 ] reported that γ-tocopherol degrades into two effective antioxidant dimers, whereas α-tocopherol leads to the formation of products with low or no antioxidant activity in TSO samples. Then, the presence of a high γ-tocopherol content in the TSO MAE extracts was promising in terms of possessing antioxidant activity.…”

“…The antioxidant activity of TSO was demonstrated by the DPPH• radical scavenging assay, which has been widely used to test the ability of compounds to act as free radical scavengers or hydrogen donors, as well as to evaluate the antioxidant activity of food samples, including several types of vegetable oils [ 30 , 37 , 38 , 56 , 70 ]. In this study, TSO exhibited high antioxidant activity, accounting for 0.437 ± 0.004 mg TE g TS −1 (1.657 ± 0.031 mg TE g TSO −1 ).…”