Tomato (Solanum lycopersicum L.) processing main product (juice) and by-product (pomace) bioactivity potential measured as antioxidant activity and angiotensin-converting enzyme inhibition
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Date
2016-12
Authors
Belović, Miona 
Gironés-Vilaplana, Amadeo
Moreno, Diego A.
Milovanović, Ivan
Novaković, Aleksandra
Karaman, Maja A.
Ilić, Nebojša
Journal Title
Journal ISSN
Volume Title
Publisher
WILEY
Abstract
Bioactivity potential of tomato (Solanum lycopersicum L.) juice and pomace was explored by performing four different antioxidant in vitro assays and angiotensin-converting enzyme (ACE) inhibition assay on their lipophilic and hydrophilic extracts. The content of major phytochemicals responsible for bioactivity was determined using HPLC-DAD and HPLC/UV-PAD/ESI-MSn. Rutin was found in higher quantity in pomace, while juice was richer in caffeoyl-hexosides. Ferric ion reducing ability (FRAP) of both pomace extracts was significantly higher than those of juice, while juice hydrophilic extract showed higher nitric oxide radical scavenging capacity. Tomato carotenoids were shown to be more efficient superoxide anion scavengers than phenolic compounds which, in turn, showed higher activity in FRAP assay. ACE inhibitory activity of pomace hydrophilic extract was significantly higher than that of juice at extract concentration of 10 mg/mL. This gives the tomato pomace a new possible utilization for economic and eco-friendly tomato juice and paste production.
Practical ApplicationsDuring industrial processing of tomato into juice, a by-product - tomato pomace is formed, consisting mainly of skin and seeds. Tomato pomace could be extracted consecutively with hexane and ethanol as environmentally preferable solvents, giving extracts which contain carotenoids and phenolic compounds. These extracts possess bioactivity potential and could be used as ingredients for value added food products.
Description
peer-reviewed
Keywords
tomato, antioxidant activity, ACE inhibitory activity, carotenoids, phenolic compounds
Citation
Belović, M.M., Gironés-Vilaplana, A., Moreno, D.A., Milovanović, I.Lj., Novaković, A.R., Karaman, M.A., Ilić, N.M. (2016) Tomato (Solanum lycopersicum L.) processing main product (juice) and by-product (pomace) bioactivity potential measured as antioxidant activity and angiotensin-converting enzyme inhibition. Journal of Food Processing and Preservation, 40, 1229–1237. DOI: 10.1111/jfpp.12707