Optimization Of Cold Press And Enzymatic-Assisted Aqueous Oil Extraction From Tomato Seed By Response Surface Methodology: Effect On Quality Characteristics
| Autor: | Vasfiye Hazal Ozyurt, Büşra Çakaloğlu, Semih Ötleş |
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| Přispěvatelé: | Ege Üniversitesi |
| Rok vydání: | 2021 |
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| Popis: | Tomato seeds, which are the byproducts of tomato paste processing, were used to obtain tomato seed oil using two different extraction methods: cold press extraction (CPE) and enzyme-assisted aqueous extraction (EAAE). To maximize oil amount, the experimental parameters of those two methods were optimized separately by response surface methodology. The optimized methods were used to evaluate their quality characteristics. The maximum oil amounts for tomato seed oil using CPE and EAAE were found as 12.80% and 9.66%, respectively. These obtained results present important information for the determination quality characteristics including the physical, chemical, microbiological, and bioactivity properties of tomato seed oil in both extraction methods used. The comparison of two methods shows that they are both ecology friendly extraction methods. It also helps to a great extend to evaluate quality characteristics and bioactivity properties of tomato seed oil. Therefore, tomato seed oils extracted by two methods are promising for future usage as functional food. This manuscript will comprise the basis of our future studies analyzing the new compounds obtained from agro-food waste. Practical applications Recently, world agricultural and food sector has faced an important problem, which is food waste. Food wastes have the high-value compounds such as carbohydrates, protein, lipids, nutraceuticals, etc. The wastage of these high-value compounds causes both an environmental and economical problems. To come up with this problem, there is a need for green and sustainable approaches leading to extract of these compounds with low environmental impact. We extracted tomato seed oil using two different green technologies and also evaluated their quality and functional properties, whether they use as food additives, preservatives, texturizing agent, coloring agents, etc. Two different extraction methods were optimized separately by response surface methodology to maximize oil amounts. Both tomato seed oils might be used as a good alternative in future in the preventing and therapeutic strategies. Turkiye Bilimsel ve Teknolojik Arastirma KurumuTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [117O319] Turkiye Bilimsel ve Teknolojik Arastirma Kurumu, Grant/Award Number: 117O319 |
| Databáze: | OpenAIRE |
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