Comparison of the effects of oven- and microwave-roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils
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Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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 & DEG;C, 150 & DEG;C, and 180 & DEG;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 & alpha;- and & gamma;-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 & DEG;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.
Açıklama
Anahtar Kelimeler
aroma compounds, microwave, oven-roasting, phenolic, tocopherol, tomato seed oil
Kaynak
European Journal of Lipid Science and Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
125
Sayı
10
