Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/51342
Title: Tomato pomace food waste from different variants as a high antioxidant potential resource
Authors: Farinon, Barbara
Felli, Martina
Sulli, Maria
Diretto, Gianfranco
Savatin, Daniel V
Mazzucato, Andrea 
Merendino, Nicolo' 
Costantini, Lara 
Journal: FOOD CHEMISTRY 
Issue Date: 2024
Abstract: 
Pomaces obtained from three San Marzano tomato genotypes including the wild type (WT), Sun Black (SB), and colorless fruit epidermis (CL) were dried at 50 °C and analyzed for nutritional composition, total polyphenol (TPC), flavonoid (TFC) content, polyphenol qualitative profile, total antioxidant capacity (TAC), and antimicrobial activity. Commercial dried tomato powder (CTRP) was included as a control. No differences were detected nutritionally, in TPC and antimicrobial activity, but significant changes were observed for TFC and TAC, underlying variation in the phenolic profile. SB pomace (SBP) had the highest TFC and TAC. LC-HRMS analysis showed a flavonoid-enriched profile in SBP besides the exclusive presence of anthocyanins, with petanin and negretein as the most abundant. Among flavonoids, quercetin-hexose-deoxyhexose-pentose, naringenin, and rutin were the major. Overall, we showed the potential of dried tomato pomace, especially SBP, as an extremely valuable waste product to be transformed into a functional ingredient, reducing the food industry waste.
URI: http://hdl.handle.net/2067/51342
ISSN: 1873-7072
DOI: 10.1016/j.foodchem.2024.139509
Rights: Attribution 4.0 International
Appears in Collections:A1. Articolo in rivista

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