Zeitschrift für experimentelle Lebensmittelchemie

Extraction and Evaluation of Some Bioactive Compounds from Tomato Pomace for Use in Food Support

Abstract

Omar Turki Mamdoh Ershidat*

This study aims to benefit from the tomato pomace produced from the manufacturing processes, by extracting and evaluating the bioactive compounds from it. Three methods were used to help extract these compounds which are Blending the Frozen (BF), Microwave Assisted (MA) and Ohmic Heating (OH). The results showed that the BF method was the best extraction method, and the amount of lycopene 487.4 μg/g, β - carotene 115.8 μg/g, total phenolics 1297.4 μg GAE/g, total flavonoids 462.5 μg QE/g and antioxidant activity 89.1%. It was found that the most abundant phenolic compounds in tomato pomace were gallic acid and ellagic acid, as it contains seven essential amino acids, and that glutamic acid was the dominant acid. Fatty acid estimation showed that linoleic cis and oleic cis were the dominant acids, as they were 585.50 and 164.67 μg/g total fatty acids, respectively. It also contained on unsaturated fatty acids 820.44 μg/g.