TY - JOUR
T1 - Nutraceutical potential of flours from tomato by-product and tomato field waste
AU - Paulino, Segoviano León Juan
AU - Adrián, Ávila Torres Germán
AU - Gabriela, Espinosa Alonso Laura
AU - Maribel, Valdez Morales
AU - Sergio, Medina Godoy
N1 - Publisher Copyright:
© 2020, Association of Food Scientists & Technologists (India).
PY - 2020/9/1
Y1 - 2020/9/1
N2 - 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.
AB - 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.
KW - Antioxidant capacity
KW - Field waste
KW - Industrial by-products
KW - Nutraceutical compounds
KW - Water activity
UR - http://www.scopus.com/inward/record.url?scp=85086871908&partnerID=8YFLogxK
U2 - 10.1007/s13197-020-04585-1
DO - 10.1007/s13197-020-04585-1
M3 - Artículo
AN - SCOPUS:85086871908
SN - 0022-1155
VL - 57
SP - 3525
EP - 3531
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 9
ER -