Tomato Pomace Research Articles

ACUTE TOXICITY STUDY OF TOMATO POMACE EXTRACT IN RODENT

Tomato and tomato products are considered to be healthy food for the human diet. Although tomatoes hav e been widely studied for their phenolic content, les s emphasize has been laid on toxicological effect o f this plant. Thus, the purpose of the present study is to determine the acute toxicity effect of Lycopersicon esculentum , or commonly known as tomato, was administered orally in the form of dried tomato pomace extract in vivo . Adult male rats were orally administrated single dose of 1000 and 5000 mg kg -1 dried tomato pomace extract. There were 10 rats in each g roup. All animals were sacrificed after 2 weeks of treatment. Seven parameters were tested: cage side observation, body weight gain measurement, food and water consumption, absolute organ weight, hematology, biochemical analysis and histopathology, to look for evidence of acute toxicity. No mortality was ob served when varying doses of the extracts were administered per day for a period of 2 weeks. There were no significant differences in body weight, behavior, food consumption, absolute organ weights between controls and treated animals. Hematological analysis showed no differences in most parameters e xamined. In the biochemistry parameter measurement, no significant change occurred. Pathologically, nei ther gross abnormalities nor histopathological chan ges were observed. These finding suggest that none of the or gans appeared to be target and the data could provi de satisfactory preclinical evidence of safety to laun ch clinical trial on standardized formulation of to mato pomace extracts to be the dietary supplement.

Effect of Feeding Different Levels of Dried Tomato Pomace on the Performance of Rhode Island Red Grower Chicks in Wolaita Zone, Southern Ethiopia

Effect of Feeding Different Levels of Dried Tomato Pomace on the Performance of Rhode Island Red Grower Chicks in Wolaita Zone, Southern Ethiopia

Enzyme-Assisted Production of Tomato Seed Oil Enriched with Lycopene from Tomato Pomace

Large amounts of a waste known as tomato pomace and consisting mainly of the fruit peel and seeds are generated annually from the industrial processing of tomatoes. This material is rich in lycopene, a phytochemical with antioxidant and chemopreventive properties, and contains many valuable nutrients. In this study, we have investigated the possibility of using the whole waste to produce a lycopene-enriched seed oil. The oil was obtained by cold-pressing the seeds and was subsequently enriched in lycopene (up to 500 ppm) by incorporation of a tomato oleoresin derived from the peels. To increase lycopene recovery, the peels were pretreated with cell-wall-degrading enzymes and solvent extracted. This procedure allowed the production of about 25 kg/ton oleoresin with an average lycopene content of 6.8 wt.%. The compositional characteristics of the oil combined with the production of significant amounts of oleoresin strongly support the use of tomato pomace for producing lycopene-based functional products.

THE COGNITIVE ENHANCING EFFECT OF TOMATO POMACE

Poor learning abilities and impaired memory are increasing their importance in accompany with the increased elderly population and stress exposure. Therefore, the development of cognitive enhancement is required. Recent findings showed that oxidative stress played the important role on the development of cognitive impairment in various conditions. Therefore the development of cognitive enhancer from vegetable possessing antioxidant is focused. The present study is carried out to determine the effect of dried tomato pomace powder on learning and memory both in normal and cognitive impairment conditions. Adult male Wistar rats, weighing 180-200 g, were orally given dried tomato pomace at various doses ranging from 2, 10 and 50 mg kg-1 BW at a period of 14 days. The animals were determined the cognitive enhancing effect of tomato pomace after single dose, 7 and 14 days after administration. The results showed that tomato pomace significantly decreased escape latency but increased retention time. In addition, we also determined the cognitive enhancing effect of this substance in cognitive deficit condition. In this part, all animals were induced cognitive deficit using scopolamine injection via intraperitoneal route after 14 days of treatment. Again, tomato pomace also improved cognitive impairment. Tomato pomace is the potential cognitive enhancer. However, the precise underlying mechanism is still required further investigation.

Dietary inclusion of dried tomato pomace improves the seminal characteristics in Iranian native roosters

Because of a paucity of information on the effect of tomato pomace in male chickens, a study was undertaken to determine the influence of dietary inclusion of dried tomato pomace (DTP) on seminal characteristics in Iranian native breeder roosters. Fifty-four roosters (24 wk old) were randomly allotted to 3 treatment groups and received either a basal diet without DTP (T(0)), or a diet containing 15% (T(15)) or 30% (T(30)) DTP for an 8-wk-long experimental period. Semen samples were obtained weekly by abdominal massage to evaluate the seminal characteristics. Dietary inclusion of DTP increased sperm concentration, accompanied by a decreased seminal volume (P ≤ 0.05). The percentage of live sperm in ejaculate was increased in T(15) and T(30) groups, but sperm forward motility was not affected by DTP inclusion. A decreased percentage of abnormal sperm and improved membrane integrity (as determined by the hypoosmotic swelling test) were observed in T(15) and T(30) groups. Lower concentration of thiobarbituric acid reactive substances (as an index of sperm membrane lipid peroxidation) was recorded in roosters fed DTP. A diet × time (wk) interaction was also found for most of seminal characteristics, except for the sperm forward motility (P ≤ 0.05). The results indicated that dietary inclusion of DTP up to 30% improved seminal quality attributes within 4 to 5 wk in roosters; however, the underlying mechanism(s) warrants further study.

Effects of Drying and Ensiling on In situ Cell Wall Degradation Kinetics of Tomato Pomace in Ruminant

Effects of Drying and Ensiling on In situ Cell Wall Degradation Kinetics of Tomato Pomace in Ruminant

Effects of Diets with Increasing Levels of Dried Tomato Pomace on the Performances and Apparent Digestibility of Growing Rabbits

Effects of Diets with Increasing Levels of Dried Tomato Pomace on the Performances and Apparent Digestibility of Growing Rabbits

Effects of Dietary Fatty Acids on Lipid Traits in the Muscle and Perirenal Fat of Growing Rabbits Fed Mixed Diets.

Simple SummaryPolyunsaturated fatty acids in human foods have been shown to have health benefits. We investigated the potential to incorporate them into rabbit meat by adding them to the diet. Good relationships between dietary fatty acids (FAs) and their content in longissimus dorsi muscle and perirenal fat of rabbits was established, especially the latter. The results should make it possible to enhance the polyunsaturated fatty acid content of rabbit meat, with benefits to the health of human consumers.The aim of this study was to evaluate the effects of various raw materials (spirulina, curcuma, tomato pomace, false flax, linseed, chia, perilla seeds) as suitable polyunsaturated fatty acid n-3 (n-3 PUFA) sources, on the lipid traits in the longissimus dorsi muscle and perirenal fat of growing rabbits. The fatty acid (FA) analyses of the diets, carried out by gas chromatography, differed over a wide range on the basis of the highly varied ingredients in 27 experimental formulations. Among the 29 identified FAs, three from feeds were catabolized in the rabbits, five were de novo synthesized and stored chiefly in the muscle. It was possible to linearly characterize the incorporation from the feed to the muscle of 16 FAs. This study has confirmed that the dietary inclusion of various raw materials could be considered as a way of enriching the n-3 PUFA of rabbit meat. A proposal for the prediction of n-3 PUFA from dietary α-linolenic acid (C18:3 n-3) and a panel of another 10 FAs has been made for intramuscular fat (R2 = 0.94) and perirenal fat (R2 = 0.96).

The 100-Days Oral Toxicity of Tomato Pomace in Healthy Mice

Problem statement: Growing attention is being paid to functional food. The beneficial effect of functional food appears to relate to its bioactive ingredient such as substances containing antioxidant. Therefore, the information about the toxicity of the substances is very much essential to recommend the safety for the substances implication in both clinical and application trials. Herein, we have investigated for the possible sub-chronic toxicity of Lycopersicon esculentum, or commonly known as tomato (a source of antioxidants), was administered orally in the form of dried tomato pomace extract in healthy mice. Approach: Eighty mice (40 males and 40 females) were divided randomly into 4 groups. The first group was the control group and fed with equal volume of distilled water, while the other 3 groups were given a single daily dose of the dried tomato pomace per os at different doses (10, 100 and 500 mg kg-1 BW) for 100 days. Results: No toxicity was detected with reference to clinical signs, hematology and serum biochemistry data and organ weights. However, the female mice which received the dried tomato pomace at a dose of 10 mg kg-1 BW showed the reduction of body weight higher than that of the control treated group but female mice were treated with the extract at a dose of 500 mg kg-1 BW reversed these parameters significantly. Conclusion: This study indicates that tomato pomace consumption has no sub-acute adverse effects and the No-Observed-Adverse-Effect Level (NOAEL) doses in mice were 500 mg kg-1 BW. However, the reduction of body weight after the exact consumption needs further studies.

Tomato, a Potential Yin Food, Protects against Stroke

Backgroud: Ischemic stroke is one of the challenge strategies nowadays due to the limitation of therapeutic efficacy. Yin deficiency and oxidative stress have been implicated in the mechanism of brain damage induced by cerebral ischemia. Therefore, we aimed to investigate whether tomato, a “Yang food” possessing antioxidant, may ameliorate brain damage in focal cerebral ischemia induced by right middle cerebral artery occlusion. Methods: Male rats were orally given tomato pomace (contained total phenolic compound 413.07 ± 34.45 mg of gallic acid equivalent/mg) at doses of 2, 19 and 50 mg/kg at a period of 2 weeks before and 3 weeks after the occlusion of right middle cerebral artery. Then, they were determined the brain ischemic volume and neurological score. Moreover, the markers of oxidative stress including malondialdehyde level and the activities of superoxide dismutase, catalase and glutathione peroxidase in hippocampus, striatum and cerebral cortex were also determined. Result: The results showed that tomato pomace could mitigate brain damage and neurological impairment. The neuroprotective mechanism might occur partly via the decreased oxidative stress. Conclusion: Tomato may provide health benefit for those who are risk for stroke. However, further researches are required.

Evaluation of Dried Tomato Seeds as Feedstuff in the Diets of Growing Rabbits

This study was conducted to investigate the growth performance, digestibility, carcass traits, blood biochemical parameters and economical efficiency of rabbits fed on different levels of dried tomato pomace 10, 20 & 30%. Twenty four of New Zealand White rabbits of averaged 945 g body weight (6 weeks of age) were divided into four groups, of six each. The first group was fed a basal diet without dried tomato pomace and considered as control, while the other three groups were fed the basal diet after substituting part of the diet with dried tomato pomace at 10, 20 & 30%, respectively. There was significant (P<0.05) difference between different experimental groups in live body weight and weight gains and feed intake. There were no significant differences in the dry matter, crude protein and nitrogen free-extract digestibilities, while there were significant differences (P<0.05) in the ether extract and crude fibre digestibility between different experimental groups and the diet contained 20% dried tomato pomace recorded the highest values compared to other treated groups. There was significant (P<0.05) difference between different experimental groups in dressing percentages, while no significant differences in weight percentages of liver, kidneys, heart and lungs. It could be concluded that dried tomato pomace can be utilized efficiently and safely in the diets of rabbits up to level of 20% without any adverse effect on the performance and carcass traits.

Xylanase production by Aspergillus awamori under solid state fermentation conditions on tomato pomace

In this work, tomato pomace, a waste abundantly available in the Mediterranean and other temperate climates agro-food industries, has been used as raw material for the production of some hydrolytic enzymes, including xylanase, exo-polygalacturonase (exo-PG), cellulase (CMCase) and α-amylase. The principal step of the process is the solid state fermentation (SSF) of this residue by Aspergillus awamori. In several laboratory experiments, maximum xylanase and exo-PG activities were measured during the first days of culture, reaching values around 100 and 80 IU/gds (international units of enzyme activity per gram of dried solid), respectively. For CMCase and α-amylase production remained almost constant along fermentation, with average values of 19 and 21.5 IU/gds, respectively. Experiments carried out in a plate-type bioreactor at lab scale showed a clear positive effect of aeration on xylanase and CMCase, while the opposite was observed for exo-PG and α-amylase. In general, xylanase was the enzyme produced in higher levels, thus the optimum conditions for the determination of the enzyme activity was characterized. The xylanase activity shows an optimum pH of 5 and an optimum temperature of 50 ºC. The enzyme is activated by Mg(2+), but strongly inhibited by Hg(2+) and Cu(2+). The enzymatic activity remains quite high if the extract is preserved in a range of pH from 3 to 10 and a temperature between 30 ºC to 40 ºC.

A family GH51 α-l-arabinofuranosidase from Pleurotus ostreatus: identification, recombinant expression and characterization

An α-L-arabinofuranosidase produced by Pleurotus ostreatus (PoAbf) during solid state fermentation on tomato pomace was identified and the corresponding gene and cDNA were cloned and sequenced. Molecular analysis showed that the poabf gene carries 26 exons interrupted by 25 introns and has an open reading frame encoding a protein of 646 amino acid residues, including a signal peptide of 20 amino acid residues. The amino acid sequence similar to the other α-L-arabinofuranosidases indicated that the enzyme encoded by poabf can be classified as a family 51 glycoside hydrolase. Heterologous recombinant expression of PoAbf was carried out in the yeasts Pichia pastoris and Kluyveromyces lactis achieving the highest production level of the secreted enzyme (180 mg L(-1)) in the former host. rPoAbf produced in P. pastoris was purified and characterized. It is a glycosylated monomer with a molecular weight of 81,500 Da in denaturing conditions. Mass spectral analyses led to the localization of a single O-glycosylation site at the level of Ser160. The enzyme is highly specific for α-L-arabinofuranosyl linkages and when assayed with p-nitrophenyl α-L-arabinofuranoside it follows Michaelis-Menten kinetics with a K (M) of 0.64 mM and a k (cat) of 3,010 min(-1). The optimum pH is 5 and the optimal temperature 40°C. It is worth noting that the enzyme shows a very high stability in a broad range of pH. The more durable activity showed by rPoAbf in comparison to the other α-L-arabinofuranosidases enhances its potential for biotechnological applications and increases interest in elucidating the molecular bases of its peculiar properties.

Influence of feeding Mediterranean food industry by-products and forages to Awassi sheep on physicochemical properties of milk, yoghurt and cheese

Feeding agro-industrial by-products and unconventional forages, rich in potentially anti-nutritional factors, may influence the quality of the raw milk and the dairy products prepared therefrom. The aim of the present study was to determine side-effects on physicochemical properties of milk, yoghurt and cheese of feeding diets where one third were feeds either rich in lipids (tomato pomace and olive cake) or phenols (olive leaves and lentil straw) or electrolytes (Atriplex leaves). The diets, including a control diet, were designed to be isoenergetic and isonitrogenous. They were fed in amounts of 25 kg dry matter/day per head during 50 days to 6×10 multiparous fat-tailed Awassi ewes. Milk samples were analysed for various physicochemical traits and fatty acid composition on days 0, 24, 36 and 48. Three times, milk pooled by group was processed to yoghurt and non-aged farmer-type cheese, which were analysed for their gross and fatty acid composition and texture, and were subjected to sensory evaluation. Feeding olive cake and tomato pomace reduced milk casein, but increased proportions of monounsaturated fatty acids. There were some variations in minerals among test diets but, contrary to expectations, Atriplex did not increase milk sodium. The nutritional composition of yoghurt and cheese was not varied much by the test feeds, except for some changes in fatty acid profile similar to the milk. Yoghurt firmness declined with all test diets, but texture score tended to be lower only for olive cake and leaf diets relative to control. Cheese firmness was increased by feeding the Atriplex leaf and olive cake diets which was also reflected in the texture scores. No off-flavours were reported. Possible reasons for effects on the dairy products are discussed. In conclusion, the feeds investigated had certain effects on the physicochemical properties of dairy products, but these were neither very systematic nor large thus not prohibiting their use in Mediterranean sheep milk production systems.

Tomato pomace and safflower meal as ingredients in non-feed-removal molt diets

SUMMARY In California, where more than 90% of processed tomatoes in the United States are produced and 50% of the US production of safflower seeds is grown, there is an abundance of tomato pomace, a by-product of tomato processing, and safflower meal from decorticated safflower seeds. Diets with these 2 ingredients may produce molt and postmolt results comparable with a recommended no-added-salt non-feed-removal diet. Therefore, molt and postmolt measurements were compared in third-cycle Single Comb White Leghorn hens fed non-feed-removal diets containing 1) corn and soybean meal (CS8, control), 2) corn meal with no added salt (C-NS), 3) C-NS and safflower meal (C-NS-SM), 4) or C-NS and tomato pomace (C-NS-TP). During the molt, birds fed C-NS-TP consumed amounts of feed comparable with those of birds fed the other test diets; however, birds fed tomato pomace had lower BW and observably more diarrhea than other birds. Mortality did not differ among birds fed the treatment diets during the molt and postmolt periods. No differences were observed among treatment groups for postmolt BW, mortality, specific gravity of eggs, and eggshell thickness. Postmolt egg production was different among treatment groups, ranked as CS8 > C-NS > C-NS-SM > C-NS-TP. After molting, hens fed the C-NS-SM and C-NS-TP diets produced lower egg weights than did hens fed the CS8 and C-NS diets. The Haugh units for eggs from hens fed the C-NS, C-NS-SM, and C-NS-TP diets were higher than those for eggs from hens fed the CS8 diet. Overall, feeding safflower meal yielded results for feed consumption and BW comparable with those of feeding the no-salt diet during molt. However, except for egg production, postmolt measurements were equivalent among the C-NS, C-NS-SM, and C-NS-TP diets. We conclude that tomato pomace is useful in non-feed-removal molt diets.

EFFECTS OF GRADED LEVELS OF POTATO BY-PRODUCT AND TOMATO POMACE ON THE PERFORMANCE AND CARCASS CHARACTERISTICS OF BROILER CHICKENS.

The objective of the present study was to evaluate the potato by-product (PB) and tomato pomace (TP) as unusual feedstuff in broiler diets in terms of performance and carcass characteristics. A total number of 504 one day old male Ross broiler chicks were used in the experiment. The by-products were added to the experimental diets at 8, 16 and 24 % of the diet. After that, the experimental diets were divided into two groups. The first group was supplemented with enzyme mixture while the other group was free of enzyme supplementation. Two control diets were also used as positive and negative control. Each dietary treatment was fed to 3 replicates of 12 chicks each up to 35 days of age. The results of the experiment showed that significantly lower body weights and weight gain were recorded for the two groups fed 24% potato by-product with or without enzyme supplementation when compared to their respective controls. On the other hand, no significant differences in body weight and weight gain were observed for the birds fed Tomato pomace (TP) at different replacement levels compared to their respective control groups whether the birds fed diets supplemented with enzyme or not. All the groups fed TP at different replacement levels, whether supplemented or not with enzyme and the groups fed PB (8%) andPB(16%) without enzymerecorded significantly higher feed intake in comparison with their respective control group. Non significant differences were obtained among different groups for carcass parameters. The addition of enzyme enhanced in general the numerical values of chicken performance parameters. It could be concluded that either potato by-products (PB) or tomato pomace (TP) could be incorporated into broilers’ diets by replacement levels up to 16%. The negative effect of high fiber content on chickens’ performance could be avoided by addition of fiber degrading commercial enzyme to the diets.

Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one‐year storage

The effects of industrial tomato paste processing and long-term (12 months) ambient storage on the content and stability of quercetin, kaempferol, ascorbic acid (AA), dehydroascorbic acid (DHAA), β-carotene and lycopene were evaluated in a commercially produced tomato paste. The initial thermal treatment (hot break; 93 °C for 5 min) resulted in significant reductions in quercetin (54%), kaempferol (61%), AA (63%) and β-carotene (30%), whereas subsequent processing steps (e.g. evaporation and sterilization) did not result in marked changes in these compounds. Lycopene was stable during hot break but decreased by 20% through evaporation and sterilization. The ratio of DHAA:vitamin C increased during hot break to 23%, whereas the ratio of DHAA:vitamin C remained relatively low in subsequent processing steps, indicating that AA was not oxidized. AA decreased with prolonged storage, with only 13% remaining at 12 months. The carotenoids and quercetin remained stable through 12 months of ambient storage. Tomato pomace contained significant amounts of carotenoids and flavonoids, indicating that it may be an underutilized processing byproduct.

Modification of milk fatty acid composition by feeding forages and agro-industrial byproducts from dry areas to Awassi sheep

The study tested the hypothesis that certain underused forages and agro-industrial byproducts available in dry areas may positively influence fatty acid (FA) composition and antioxidative properties of milk by their contents of residual oil or phenolic compounds or both. Sixty multiparous fat-tailed Awassi ewes were allocated to 6groups in a completely randomized block design. During 50 d, the ewes were group-fed 2.5kg of dry matter/d per ewe 1 of 6 isonitrogenous and isoenergetic diets (forage:concentrate, 0.3:0.7). The test feeds, comprising 30% of the diets, replaced either barley straw [lentil straw, olive leaves, and Atriplex (saltbush) leaves, rich in phenolic compounds or electrolytes] or conventional concentrate ingredients (olive cake and tomato pomace; ~10% lipids) from the control diet. The diets containing olive cake and tomato pomace were rich in oleic acid (18:1 cis-9; 27% of total dietary FA) and linoleic acid (18:2 cis-9,cis-12; 37%), respectively. Profiles of FA were determined in individual milk samples drawn on d 0 and in wk 1, 3, 5 and 7. Data was analyzed by repeated measurement analysis. No consistent treatment effects on yield and gross nutrient composition of the milk were observed, although some differences occurred. Milk resulting from the Atriplex leaf diet expressed the highest antiradical activity, which was low with control and olive leaves. Feeding the tomato pomace and olive cake diets decreased the proportions of short- and medium-chain FA, whereas oleic acid clearly increased in proportion to total FA. Olive leaves most effectively increased rumenic acid (18:2 cis-9,trans-11) and α-linolenic acid (18:3 cis-9,cis-12,cis-15) in milk fat. This also resulted in the highest α-linolenic acid transfer rate from feed to milk and suggests that olive leaves affect ruminal biohydrogenation at several steps. Several alternative feeds exist with an added value, as they enhance FA with potential health benefits and the stability of the milk with higher antioxidative activity, even though responses to test feeds differed largely. It remains to be investigated whether combinations of these feeds would be complementary in these beneficial effects.

Bone measurements of molted layers fed low-salt corn and soybean meal diets containing safflower meal or tomato pomace

In California, because of high levels of production of tomatoes and safflower seeds, there is an abundance of tomato pomace, an agricultural by-product of tomato processing, and safflower meal from decorticated safflower seeds. It is possible that these agricultural by-products could be used in non-feed-removal molt diets for laying hens. Third-cycle Single Comb White Leghorn hens were fed non-feed-removal molt diets, under 8 h of light, containing either corn-soybean meal (CS8, the control), corn meal with no added salt (C-NS), C-NS + safflower meal, or C-NS + tomato pomace to induce molting. A control diet with 16 h of light was included to indicate any environmental factors, excluding 8 h of light and experimental diets, that could induce molt. After 8 wk postmolt, the left tibias of 6 hens per treatment (1 per replicate pen) were examined for bone health, including mineral density, mineral content, ultimate load, ultimate stress, stiffness, and ash. Bone mineral density for hens fed C-NS + tomato pomace was statistically lower than that for hens fed CS8 (P ≤ 0.07). No differences were observed between the other diets and CS8 for bone density and all other measurements. We concluded that safflower meal and tomato pomace could be used as effective components of non-feed-removal molt diets. A postmolt source of calcium should be included when feeding tomato pomace during molt.

Production, purification and characterization of laccase from Pleurotus ostreatus grown on tomato pomace

A strain of Pleurotus ostreatus was grown in tomato pomace as sole carbon source for production of laccase. The culture of P. ostreatus revealed a peak of laccase activity (147 U/L of fermentation broth) on the 4th day of culture with a specific activity of 2.8 U/mg protein. Differential chromatographic behaviour of laccase was investigated on affinity chromatographic matrices containing either urea, acetamide, ethanolamine or IDA as affinity ligands. Laccase exhibited retention on such affinity matrices and it was purified on a Sepharose 6B-BDGE-urea column with final enzyme recoveries of about 60%, specific activity of 6.0 and 18.0 U/mg protein and purification factors in the range of 14-46. It was also possible to demonstrate that metal-free laccase did not adsorb to Sepharose 6B-BDGE-urea column which suggests that adsorption of native laccase on this affinity matrix was apparently due to the specific interaction of carbonyl groups available on the matrix with the active site Cu (II) ions of laccase. The kinetic parameters (V(max), K(m), K(cat), and K(cat)/K(m)) of the purified enzyme for several substrates were determined as well as laccase stability and optimum pH and temperature of enzyme activity. This is the first report describing the production of laccase from P. ostreatus grown on tomato pomace and purification of this enzyme based on affinity matrix containing urea as affinity ligand.