Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols.

Parisa Abbasi-Parizad,Tommy Pepé Sciarria,Fabrizio Adani,Alessio Scarafoni,Patrizia De Nisi,Stefania Iametti,Barbara Scaglia,Pietro Squillace

doi:10.3390/antiox9020179

Parisa Abbasi-Parizad, Tommy Pepé Sciarria + Show 6 more

Open Access

https://doi.org/10.3390/antiox9020179

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Journal: Antioxidants	Publication Date: Feb 21, 2020
Citations: 27	License type: CC BY 4.0

Affiliation: University of Milan

Abstract

Two tomato pomace (TP) were studied as feedstocks to obtain extracts that are rich in polyphenols. TPs prompt degradation impairs biomass safety, thus naturally present microflora were tested to perform conservation, and own lactic bacteria became predominant after 60 days of treatment. The extracts of TPs and TPs fermented (TPF) were chemically characterized and tested for antioxidant and anti-inflammatory activities. Flavonoids and phenolic acids were classed as aglycone-polyphenols (A-PP), the most bioactive polyphenol fraction. Fermentation led to a reduction of the A-PP amount, but no significant change in composition. Antioxidant power increased, despite the A-PP reduction, for the presence of fermentation metabolites having aromatic-substituent. TP and TPF both have anti-inflammatory properties that were strictly dependent upon the A-PP content. Fermentation preserved the anti-inflammatory activity and the Partial Least Square (PLS) identified as the most active molecules naringenin chalcone, kaempferol, gallic acid, and cinnamic acid, together with the definition of the active dose.

Highlights

Polyphenols are widely known for their positive effects on health, including anti-oxidant activity, anti-inflammatory, anti-diabetic, anti-obesity, anti-microbial, anti-proliferation, anti-allergic properties, and the prevention of chronic disease [1]
TPs fermented (TPF) both have anti-inflammatory properties that were strictly dependent upon the A-PP content
The aim of this study was to characterize the polyphenols’ profiles from two tomato pomace (TP) sources that were sampled from the tomato canning industry, both raw and fermented, and to evaluate anti-oxidants and assess in vitro anti-inflammatory capacities while using chemical and biological tests

Summary

Introduction

Polyphenols are widely known for their positive effects on health, including anti-oxidant activity, anti-inflammatory, anti-diabetic, anti-obesity, anti-microbial, anti-proliferation, anti-allergic properties, and the prevention of chronic disease [1]. Polyphenols are of interest for the nutraceutical, cosmetic, and food sectors and they have a Global Market valued at $757 million in 2015 supported by a Compound Annual Growth Rate (CAGR) of 8.26% during the forecast period 2014–2022, based on the evidence of their activity [2]. The functional food and functional beverage segments will make major contributions to the supply of polyphenols and the dietary supplement segment is expected to have stable growth during the forecast period, which is supported by increases in the geriatric populations in different countries [2]. Green tea, and grape seeds are the major polyphenol feedstocks; different agro-food wastes have recently been tested with the aim of valorizing existing food waste substances and developing a circular economy production system [3]. Tomatoes are mainly processed into juice, sauces, and pastes, generating huge amounts of tomato peels and seeds, named tomato pomace (TP), which is the most

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