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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dc.authoridYildiz, Kivilcim/0000-0001-6807-6472
dc.authoridAksoylu Ozbek, Zeynep/0000-0002-6184-4755
dc.contributor.authorOzbek, Zeynep Aksoylu
dc.contributor.authorYildiz, Kivilcim
dc.contributor.authorErgonul, Pelin Gunc
dc.contributor.authorIyilikeden, Elif
dc.contributor.authorUzlasir, Turkan
dc.date.accessioned2025-01-06T17:36:25Z
dc.date.available2025-01-06T17:36:25Z
dc.date.issued2023
dc.description.abstractThe 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.
dc.description.sponsorshipManisa Celal Bayar University; Adana Alparslan Tuerkes Science and Technology University
dc.description.sponsorshipThe authors are grateful to the support from the Manisa Celal Bayar University and Adana Alparslan Tuerkes Science and Technology University.
dc.identifier.doi10.1002/ejlt.202300024
dc.identifier.issn1438-7697
dc.identifier.issn1438-9312
dc.identifier.issue10
dc.identifier.scopus2-s2.0-85166974605
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1002/ejlt.202300024
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1871
dc.identifier.volume125
dc.identifier.wosWOS:001043321000001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofEuropean Journal of Lipid Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectaroma compounds
dc.subjectmicrowave
dc.subjectoven-roasting
dc.subjectphenolic
dc.subjecttocopherol
dc.subjecttomato seed oil
dc.titleComparison of the effects of oven- and microwave-roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils
dc.typeArticle

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