Evaluation of cold extracted bioactive compounds from tomato pomace and its use in food fortification

Abstract

ABSTRACT The purpose of this study was to find a method for the cold extraction of biologically active compounds from tomato pomace, as there are no acceptable, affordable and environmentally friendly extraction methods, and its ability to maintain their vital functions and properties. This method was then evaluated as compared to the traditional thermal extraction methods. The limits of traditional extraction techniques have been overcome by the advent of numerous non-thermal new extraction techniques over the past 20 years. Three methods were used to help extract these compounds, which are blending the frozen (BF), microwave-assisted (MA) and Ohmic heating (OH). The results showed that the BF method was the best extraction method, and the amount of lycopene 487.4 µg/g, β-carotene 115.8 µg/g, total phenolics 1297.4 µg GAE/g, total flavonoids 462.5 µg QE/g and antioxidant activity 89.1%. It was found that the most abundant phenolic compounds in tomato pomace were gallic acid and ellagic nacid, as it contains seven essential amino acids, and that glutamic acid was the dominant acid. Fatty acid estimation showed that linoleic cis and oleic cis were the dominant acids, as they were 585.50 and 164.67 µg/g total fatty acids, respectively. It also contained on unsaturated fatty acids 820.44 µg/g.