Tunisian tomato by-products, as a potential source of natural bioactive compounds
| Autor: | S. Gharbi, L. La Barbera, Concetta Maria Messina, Giuseppe Renda, M. Amri, Andrea Santulli |
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| Přispěvatelé: | Gharbi, S., Renda, G., La Barbera, L., Amri, M., Messina, C., Santulli, A. |
| Rok vydání: | 2016 |
| Předmět: |
antioxidant
Tunisia Food Handling 020209 energy 02 engineering and technology Plant Science Biochemistry Antioxidants Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Nutraceutical Lycopene Solanum lycopersicum Picrates Settore BIO/10 - Biochimica Botany 0202 electrical engineering electronic engineering information engineering Food Industry Potential source Food science Carotenoid chemistry.chemical_classification Biological Products Medicine (all) Organic Chemistry Biphenyl Compounds Fatty Acids food and beverages Polyphenols Settore AGR/15 - Scienze E Tecnologie Alimentari 04 agricultural and veterinary sciences Free Radical Scavengers Tomato products Proximate composition 040401 food science Carotenoids carotenoid polyphenol chemistry Polyphenol Fruit Seeds Composition (visual arts) fatty acid |
| Zdroj: | Natural product research. 31(6) |
| ISSN: | 1478-6427 |
| Popis: | Consumption of tomato and tomato products is positively related to the reduction in cardiovascular disease and several types of cancer, thanks to the presence of natural compounds, such as antioxidants. Peels and seeds fractions of tomato, collected after industrial processing in Tunisian industries, were analysed for nutritional and antioxidants composition in perspective of its utilisation. Proximate composition, fatty acids profile, carotenoids, such as lycopene and beta-carotene, polyphenols contents, demonstrated the good potential of these residual products as a source of natural compounds, useful for food and nutraceuticals applications. |
| Databáze: | OpenAIRE |
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