Comparative Study of Chemical Characteristic Analysis of Different Solvent-Extracted Solanum lycopersicum (Tomato Seed) Oil.

Abstract

Tomato seeds are large waste byproducts from the processing of tomato into various food products like juice, sauce, and puree. One of the most potential uses of these tomato seeds is as a source of edible vegetable oil. The present study investigated the chemical characteristics including antioxidant activity, oxidative stability, and fatty acid composition of tomato seed extracted oil by aqueous and nonpolar (hexane) solvent. Fatty acid composition of tomato seed oils was determined by gas chromatography. Tomato seed oils were found to contain huge amount of linoleic acid, followed by oleic acid, palmitic acid, stearic acid, and linolenic acid. Polyunsaturated fatty acid and monounsaturated fatty acid content of the oil is near about 58% and 24%, respectively. Oxidative stability test of oil samples were evaluated by acid value, peroxide value, anisidine test, and TBA value. Antioxidant activity based on DPPH, FRAP, and ABTS assay of tomato seed oils was analyzed. The oil showed higher antioxidant activity-DPPH value (72-75%), FRAP value (9-11 µ mol/ml), and ABTS (37-39%). The results indicate hardly any difference in the fatty acid composition and antioxidant activity between aqueous and extracted and solvent-extracted tomato seed oil.