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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dc.contributor.authorBelović, Miona
dc.contributor.authorGironés-Vilaplana, Amadeo
dc.contributor.authorMoreno, Diego A.
dc.contributor.authorMilovanović, Ivan
dc.contributor.authorNovaković, Aleksandra
dc.contributor.authorKaraman, Maja A.
dc.contributor.authorIlić, Nebojša
dc.date.accessioned2018-03-26T10:02:55Z
dc.date.available2018-03-26T10:02:55Z
dc.date.issued2016-12
dc.descriptionpeer-revieweden_US
dc.description.abstractBioactivity 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.en_US
dc.description.sponsorshipThis article is a result of the research within the project No. III 46001, financed by the Ministry of Education, Science and Technological Development, Republic of Serbia. Part of this work was also funded by the project “Group of Excellence” (04486/GERM/06) from the Regional Agency for Science and Technology of Murcia (Fundación Séneca), and was carried out with support of the CYTED Program (Ref. 112RT0460) CORNUCOPIA Thematic Network (URL: redcornucopia.org). AGV thanks the CSIC and the European Social Funds for the JAE Predoctoral Grant. The authors would like to thank Milena Rašeta and Saša Bijalković for their expert and technical assistance.en_US
dc.identifier.citationBelović, 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.12707en_US
dc.identifier.issn0145-8892
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/52
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relation.ispartofseries001;0047
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjecttomatoen_US
dc.subjectantioxidant activityen_US
dc.subjectACE inhibitory activityen_US
dc.subjectcarotenoidsen_US
dc.subjectphenolic compoundsen_US
dc.titleTomato (Solanum lycopersicum L.) processing main product (juice) and by-product (pomace) bioactivity potential measured as antioxidant activity and angiotensin-converting enzyme inhibitionen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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