Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients

Plant Foods for Human Nutrition - Tập 73 Số 4 - Trang 268-277 - 2018
Katalin Szabo1, Adriana-Florinela Cătoi2, Dan Cristian Vodnar1
1Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
2Pathophysiology Department, “Iuliu Haţieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania

Tóm tắt

Từ khóa


Tài liệu tham khảo

Mildner-Szkudlarz S, Bajerska J, Górnaś P et al (2016) Physical and bioactive properties of muffins enriched with raspberry and cranberry pomace powder: a promising application of fruit by-products rich in biocompounds. Plant Foods Hum Nutr 71:165–173. https://doi.org/10.1007/s11130-016-0539-4

Vodnar DC, Călinoiu LF, Dulf FV, Ştefănescu BE, Crişan G, Socaciu C (2017) Identification of the bioactive compounds and antioxidant, antimutagenic and antimicrobial activities of thermally processed agro-industrial waste. Food Chem 231:131–140. https://doi.org/10.1016/j.foodchem.2017.03.131

Pellegrini M, Lucas-Gonzalez R, Sayas-Barberá E, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M (2018) Bioaccessibility of phenolic compounds and antioxidant capacity of chia (Salvia hispanica L.) seeds. Plant Foods Hum Nutr 73(1):47–53. https://doi.org/10.1007/s11130-017-0649-7

García Herrera P, Sánchez-Mata MC, Cámara M (2010) Nutritional characterization of tomato fiber as a useful ingredient for food industry. Innov Food Sci Emerg Techol 11:707-711.  https://doi.org/10.1016/j.ifset.2010.07.005

Kalogeropoulos N, Chiou A, Pyriochou V et al (2012) Bioactive phytochemicals in industrial tomatoes and their processing byproducts. LWT - Food Sci Technol 49:213-216.  https://doi.org/10.1016/j.lwt.2011.12.036

Chanforan C, Loonis M, Mora N et al (2012) The impact of industrial processing on health-beneficial tomato microconstituents. Food Chem 134:1786–1795. https://doi.org/10.1016/j.foodchem.2012.03.077

Shi J, Kakuda Y, Yeung D (2004) Antioxidative properties of lycopene and other carotenoids from tomatoes: synergistic effects. Biofactors 21:203–210

Desmarchelier C, Borel P (2017) Overview of carotenoid bioavailability determinants: from dietary factors to host genetic variations. Trends Food Sci Technol 69:270-280.  https://doi.org/10.1016/j.tifs.2017.03.002

Khachik F, Carvalho L, Bernstein PS et al (2002) Chemistry, distribution, and metabolism of tomato carotenoids and their impact on human health. Exp Biol Med 227:845–851. https://doi.org/10.1177/153537020222701002

Milani A, Basirnejad M, Shahbazi S, Bolhassani A (2017) Carotenoids: biochemistry, pharmacology and treatment. Br J Pharmacol 174(11):1290–1324. https://doi.org/10.1111/bph.13625

Stahl W, Sies H (2003) Antioxidant activity of carotenoids. Mol Asp Med 24:345–351. https://doi.org/10.1016/S0098-2997(03)00030-X

Wang XD (2012) Lycopene metabolism and its biological significance. Am J Clin Nutr 96:1214–1222. https://doi.org/10.3945/ajcn.111.032359

Amiri-Rigi A, Abbasi S, Scanlon MG (2016) Enhanced lycopene extraction from tomato industrial waste using microemulsion technique: optimization of enzymatic and ultrasound pre-treatments. Innov Food Sci Emerg Technol 35:160–167. https://doi.org/10.1016/j.ifset.2016.05.004

Strati IF, Oreopoulou V (2014) Recovery of carotenoids from tomato processing by-products – a review. Food Res Int 65:311–321. https://doi.org/10.1016/j.foodres.2014.09.032

Montesano D, Gennari O, Seccia S, Albrizio S (2012) A simple and selective analytical procedure for the extraction and quantification of lutein from tomato by-products by HPLC-DAD. Food Anal Methods 5:710–715. https://doi.org/10.1007/s12161-011-9305-2

Shi J, Maguer M Le (2000) Lycopene in tomatoes: chemical and physical properties affected by food processing. Crit Rev Food Sci Nutr 40:1–42. https://doi.org/10.1080/10408690091189275

Böhm F, Edge R, Burke M, Truscott TG (2001) Dietary uptake of lycopene protects human cells from singlet oxygen and nitrogen dioxide - ROS components from cigarette smoke. J Photochem Photobiol B Biol 64:176–178. https://doi.org/10.1016/S1011-1344(01)00221-4

Singh P, Goyal GK (2008) Dietary lycopene: its properties and anticarcinogenic effects. Compr Rev Food Sci Food Saf 7:255–270. https://doi.org/10.1111/j.1541-4337.2008.00044.x

Aherne SA, Jiwan MA, Daly T, O’brien NM (2009) Geographical location has greater impact on carotenoid content and bioaccessibility from tomatoes than variety. Plant Foods Hum Nutr 64(4):250–256. https://doi.org/10.1007/s11130-009-0136-x

Hallmann E, Lipowski J, Marszałek K, Rembiałkowska E (2013) The seasonal variation in bioactive compounds content in juice from organic and non-organic tomatoes. Plant Foods Hum Nutr 68(2):171–176. https://doi.org/10.1007/s11130-013-0352-2

Scalfi L, Fogliano V, Pentangelo A et al (2000) Antioxidant activity and general fruit characteristics in different ecotypes of Corbarini small tomatoes. J Agric Food Chem 48(4):1363–1366. https://doi.org/10.1021/jf990883h

Al-Wandawi H, Abdul-Rahman M, Al-Shaikhly K (1985) Tomato processing wastes as essential raw materials source. J Agric Food Chem 85:804–807. https://doi.org/10.1021/jf00065a009

Borguini RG, da Silva Torres EAF (2009) Tomatoes and tomato products as dietary sources of antioxidants. Food Rev Int 25:313–325. https://doi.org/10.1080/87559120903155859

Weber D, Grune T (2012) The contribution of β-carotene to vitamin a supply of humans. Mol Nutr Food Res 56:251–258. https://doi.org/10.1002/mnfr.201100230

Jialal I, Norkus EP, Cristol L, Grundy SM (1991) β-Carotene inhibits the oxidative modification of low-density lipoprotein. Biochim Biophys Acta (BBA)/Lipids Lipid Metab 1086:134–138. https://doi.org/10.1016/0005-2760(91)90164-D

Gammone MA, Riccioni G, D’Orazio N (2015) Carotenoids: potential allies of cardiovascular health? Food Nutr Res 59:1–11. https://doi.org/10.3402/fnr.v59.26762

Sherwin JC, Reacher MH, Dean WH, Ngondi J (2012) Epidemiology of vitamin a deficiency and xerophthalmia in at-risk populations. Trans R Soc Trop Med Hyg 106:205–214. https://doi.org/10.1016/j.trstmh.2012.01.004

Downie B et al (2003) Expression of a GALACTINOL SYNTHASE gene in tomato seeds is up-regulated before maturation desiccation and again after imbibition whenever radicle protrusion is prevented. Plant Physiol 131(3):1347–1359. https://doi.org/10.1104/pp.016386

Palozza P, Simone RE, Catalano A, Mele MC (2011) Tomato lycopene and lung cancer prevention: from experimental to human studies. Cancers (Basel) 3:2333–2357. https://doi.org/10.3390/cancers3022333

Lushchak VI (2014) Free radicals, reactive oxygen species, oxidative stress and its classification. Chem Biol Interact 224:164–175. https://doi.org/10.1016/j.cbi.2014.10.016

Rodríguez-Muñoz E, Herrera-Ruiz G, Pedraza-Aboytes G, Loarca-Piña G (2009) Antioxidant capacity and antimutagenic activity of natural oleoresin from greenhouse grown tomatoes (Lycopersicon esculentum). Plant Foods Hum Nutr 64:46–51. https://doi.org/10.1007/s11130-008-0099-3

Elbadrawy E, Sello A (2011) Evaluation of nutritional value and antioxidant activity of tomato peel extracts. Arab J Chem 9:S1010–S1018. https://doi.org/10.1016/j.arabjc.2011.11.011

Stahl W, Sies H (2012) Photoprotection by dietary carotenoids: concept, mechanisms, evidence and future development. Mol Nutr Food Res 56:287–295. https://doi.org/10.1002/mnfr.201100232

Kulczyński B, Gramza-Michałowska A, Kobus-Cisowska J, Kmiecik D (2017) The role of carotenoids in the prevention and treatment of cardiovascular disease – current state of knowledge. J Funct Foods 38:45–65. https://doi.org/10.1016/j.jff.2017.09.001

Juturu V, Gormley JJ (2013) Bioactive nutrients and cardiovascular disease. In: Bioactive food as dietary interventions for cardiovascular disease. Elsevier, pp 73–88

Böhm V (2012) Lycopene and heart health. Mol Nutr Food Res 56:296–303. https://doi.org/10.1002/mnfr.769

Sharoni Y, Linnewiel-Hermoni K, Zango G et al (2012) The role of lycopene and its derivatives in the regulation of transcription systems: implications for cancer prevention. Am J Clin Nutr 96:1173S–1178S. https://doi.org/10.3945/ajcn.112.034645

Liu C, Lian F, Smith DE et al (2003) Lycopene supplementation inhibits lung squamous metaplasia and induces apoptosis via up-regulating insulin-like growth factor-binding protein 3 in cigarette smoke-exposed ferrets. Cancer Res 63:3138–3144

Le Marchand L, Hankin JH, Kolonel LN et al (1993) Intake of specific carotenoids and lung cancer risk. Cancer Epidemiol Biomark Prev 2(3):183–187

Farinetti A, Zurlo V, Manenti A et al (2017) Mediterranean diet and colorectal cancer: a systematic review. Nutrition 43–44:83–88. https://doi.org/10.1016/j.nut.2017.06.008

Dixon LB, Subar AF, Peters U et al (2007) Adherence to the USDA food guide, DASH eating plan, and Mediterranean dietary pattern reduces risk of colorectal adenoma. J Nutr 137:2443–2450. https://doi.org/10.1093/jn/137.11.2443

Schnäbele K, Briviba K, Bub A et al (2008) Effects of carrot and tomato juice consumption on faecal markers relevant to colon carcinogenesis in humans. Br J Nutr 99(3):606–613. https://doi.org/10.1017/S0007114507819143

Kopec RE, Failla ML (2017) Recent advances in the bioaccessibility and bioavailability of carotenoids and effects of other dietary lipophiles. J Food Compost Anal 68:16-30.  https://doi.org/10.1016/j.jfca.2017.06.008

Ryan L, O’Connell O, O’Sullivan L et al (2008) Micellarisation of carotenoids from raw and cooked vegetables. Plant Foods Hum Nutr 63:127–133. https://doi.org/10.1007/s11130-008-0081-0

Calinoiu LF, Mitrea L, Precup G et al (2017) Characterization of grape and apple peel wastes’ bioactive compounds and their increased bioavailability after exposure to thermal process. Bull UASVM Food Sci Technol 72:200–209. https://doi.org/10.15835/buasvmcn-fst

Nicoli M, Anese M, Parpinel M (1999) Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci Technol 10:94–100. https://doi.org/10.1016/S0924-2244(99)00023-0

Rao AV, Rao LG (2007) Carotenoids and human health. Pharmacol Res 55:207–216. https://doi.org/10.1016/j.phrs.2007.01.012

Parker RS (1989) Carotenoids in human blood and tissues. J Nutr 119:101–104. https://doi.org/10.1093/jn/119.1.101

Gartner C, Stahl W, Sies H (1997) Lycopene is more bioavailable from tomato paste than from fresh tomatoes. Am J Clin Nutr 66:116–122. https://doi.org/10.1093/JNCI/84.20.1559

Shao D, Bartley GE, Yokoyama W et al (2013) Plasma and hepatic cholesterol-lowering effects of tomato pomace, tomato seed oil and defatted tomato seed in hamsters fed with high-fat diets. Food Chem 139:589–596. https://doi.org/10.1016/j.foodchem.2013.01.043

Sarkar A, Kaul P (2014) Evaluation of tomato processing by-products: a comparative study in a pilot scale setup. J Food Process Eng 37:299-307.   https://doi.org/10.1111/jfpe.12086

Taveira M, Silva LR, Vale-Silva LA et al (2010) Lycopersicon esculentum seeds: an industrial byproduct as an antimicrobial agent. J Agric Food Chem 58:9529–9536. https://doi.org/10.1021/jf102215g

Zhang Y, Pan Z, Venkitasamy C et al (2015) Umami taste amino acids produced by hydrolyzing extracted protein from tomato seed meal. LWT - Food Sci Technol 62:1154-1161.  https://doi.org/10.1016/j.lwt.2015.02.003

Sogi DS, Bhatia R, Garg SK, Bawa AS (2004) Biological evaluation of tomato waste seed meals and protein concentrate. Food Chem 89:53–56. https://doi.org/10.1016/j.foodchem.2004.01.083

Gokul K, Muralidhara (2014) Oral supplements of aqueous extract of tomato seeds alleviate motor abnormality, oxidative impairments and neurotoxicity induced by rotenone in mice: relevance to Parkinson’s disease. Neurochem Res 39:1382–1394. https://doi.org/10.1007/s11064-014-1323-1

D’Este M, Alvarado-Morales M, Angelidaki I (2017) Amino acids production focusing on fermentation technologies – a review. Biotechnol Adv 36:14-25.   https://doi.org/10.1016/j.biotechadv.2017.09.001

Knoblich M, Anderson B, Latshaw D (2005) Analyses of tomato peel and seed byproducts and their use as a source of carotenoids. J Sci Food Agric 85:1166-1170.  https://doi.org/10.1002/jsfa.2091

Yangilar F (2013) The application of dietary fibre in food industry: structural features, effects on health and definition, obtaining and analysis of dietary fibre: a review. J Food Nutr Res 1:13–23. https://doi.org/10.12691/jfnr-1-3-1

Del Valle M, Cámara M, Torija ME (2006) Chemical characterization of tomato pomace. J Sci Food Agric 86:1232–1236. https://doi.org/10.1002/jsfa

Majzoobi M, Ghavi FS, Farahnaky A et al (2011) Effect of tomato pomace powder on the physicochemical properties of flat bread (barbari bread). J Food Process Preserv 35:247–256. https://doi.org/10.1111/j.1745-4549.2009.00447.x

Sogi DS, Sidhu JS, Arora MS et al (2002) Effect of tomato seed meal supplementation on the dough and bread characteristics of wheat (Pbw 343) flour. Int J Food Prop 5:563–571. https://doi.org/10.1081/JFP-120015492

Li M, Zhu KX, Guo XN et al (2014) Natural additives in wheat-based pasta and noodle products: opportunities for enhanced nutritional and functional properties. Compr Rev Food Sci Food Saf 13:347–357. https://doi.org/10.1111/1541-4337.12066

Pasqualone A, Gambacorta G, Summo C et al (2016) Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound. Food Chem 213:545–553. https://doi.org/10.1016/j.foodchem.2016.07.006

Padalino L, Conte A, Lecce L et al (2017) Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre. Czech J Food Sci 35:48–56. https://doi.org/10.17221/171/2016-CJFS

Isik F, Topkaya C (2016) Effects of tomato pomace supplementation on chemical and nutritional properties. Ital J Food Sci 28(3):525–535. https://doi.org/10.14674/1120-1770/ijfs.v510

Ahmad Bhat M, Ahsan H (2016) Physico-chemical characteristics of cookies prepared with tomato pomace powder. J Food Process Technol 07:1–4. https://doi.org/10.4172/2157-7110.1000543

Abid Y, Azabou S, Jridi M et al (2017) Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products. Food Chem 233:476–482. https://doi.org/10.1016/j.foodchem.2017.04.125

Bendini A, Di Lecce G, Valli E et al (2015) Olive oil enriched in lycopene from tomato by-product through a co-milling process. Int J Food Sci Nutr 66:371–377. https://doi.org/10.3109/09637486.2015.1035230

Benakmoum A, Abbeddou S, Ammouche A et al (2008) Valorisation of low quality edible oil with tomato peel waste. Food Chem 110:684–690. https://doi.org/10.1016/j.foodchem.2008.02.063

Kehili M, Choura S, Zammel A et al (2018) Oxidative stability of refined olive and sunflower oils supplemented with lycopene-rich oleoresin from tomato peels industrial by-product, during accelerated shelf-life storage. Food Chem 246:295–304. https://doi.org/10.1016/j.foodchem.2017.11.034

Calvo MM, García ML, Selgas MD (2008) Dry fermented sausages enriched with lycopene from tomato peel. Meat Sci 80:167–172. https://doi.org/10.1016/j.meatsci.2007.11.016

Eyiler E, Oztan A (2011) Production of frankfurters with tomato powder as a natural additive. LWT - Food Sci Technol 44:307-311.  https://doi.org/10.1016/j.lwt.2010.07.004

Luisa García M, Calvo MM, Dolores Selgas M (2009) Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient. Meat Sci 83:45–49. https://doi.org/10.1016/j.meatsci.2009.03.009

Belović M, Torbica A, Pajić-Lijaković I, Mastilović J (2017) Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace. Food Chem 237:1226–1233. https://doi.org/10.1016/j.foodchem.2017.06.045

Rizk EM, El-Kady AT, El-Bialy AR (2014) Characterization of carotenoids (lyco-red) extracted from tomato peels and its uses as natural colorants and antioxidants of ice cream. Ann Agric Sci 59:53–61. https://doi.org/10.1016/j.aoas.2014.06.008

Antunes S, Freitas F, Sevrin C et al (2017) Production of FucoPol by Enterobacter A47 using waste tomato paste by-product as sole carbon source. Bioresour Technol 227:66–73. https://doi.org/10.1016/j.biortech.2016.12.018

Lenucci MS, Durante M, Anna M et al (2013) Possible use of the carbohydrates present in tomato pomace and in byproducts of the supercritical carbon dioxide lycopene extraction process as biomass for bioethanol production. J Agric Food Chem 61:3683–3692. https://doi.org/10.1021/jf4005059

Kehili M, Schmidt LM, Reynolds W et al (2016) Biorefinery cascade processing for creating added value on tomato industrial by-products from Tunisia. Biotechnol Biofuels 9:1–12. https://doi.org/10.1186/s13068-016-0676-x

Grassino AN, Halambek J, Djaković S et al (2016) Utilization of tomato peel waste from canning factory as a potential source for pectin production and application as tin corrosion inhibitor. Food Hydrocoll 52:265–274. https://doi.org/10.1016/j.foodhyd.2015.06.020

Sarkar A, Kamaruddin H, Bentley A, Wang S (2016) Emulsion stabilization by tomato seed protein isolate: influence of pH, ionic strength and thermal treatment. Food Hydrocoll 57:160-168.  https://doi.org/10.1016/j.foodhyd.2016.01.014