Nutraceutical potential of flours from tomato by-product and tomato field waste

Abstract

Tomato field wastes and industrial by-products represents a valuable source of compounds with nutraceutical potential, and therefore of raw material to obtain food ingredients and additives. The objective of this study was to obtain a flour from tomato industrial by-product and from tomato field waste, dried by a conventional method, that allows to remain important nutraceutical compounds, which in the future, can be used for biotechnological purposes. We found that the drying procedure that allowed to reach an adequate water activity (0.4–0.6) in a forced convection oven were: 55 °C during 120 min. Both, the by-product and the field waste are potential sources for the extraction of phenolic and carotenoid compounds, getting up 11.26 μg/mg dry extract of lycopene and 162.82 μg/mg dry extract of phenolic compounds, highlighting the flavonoids: naringenin, catechin, and rutin. On the other hand, antioxidant analysis showed that oven dried by-product exhibits an inhibition around 80% against hydroxyl and peroxyl radicals, and a positive correlation of both lycopene and β-carotene with myoglobin protection ratio against these radicals. We concluded that the flour from tomato industrial by-products and field waste have nutraceutical properties attractive to the food industry.

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Correspondence to Valdez-Morales Maribel or Medina-Godoy Sergio.

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Paulino, S.J., Adrián, Á.G., Gabriela, E.L. et al. Nutraceutical potential of flours from tomato by-product and tomato field waste. J Food Sci Technol (2020). https://doi.org/10.1007/s13197-020-04585-1

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Keywords

  • Industrial by-products
  • Field waste
  • Water activity
  • Nutraceutical compounds
  • Antioxidant capacity