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Tomato pomace food waste from different variants as a high antioxidant potential resource

TitoloTomato pomace food waste from different variants as a high antioxidant potential resource
Tipo di pubblicazioneArticolo su Rivista peer-reviewed
Anno di Pubblicazione2024
AutoriFarinon, Barbara, Felli Martina, Sulli Maria, Diretto Gianfranco, Savatin Daniel V., Mazzucato Andrea, Merendino Nicolò, and Costantini Lara
RivistaFood Chemistry
Type of ArticleArticle

Pomaces obtained from three San Marzano tomato genotypes including the wild type (WT), Sun Black (SB), and colorless fruit epidermis (CL) were dried at 50 °C and analyzed for nutritional composition, total polyphenol (TPC), flavonoid (TFC) content, polyphenol qualitative profile, total antioxidant capacity (TAC), and antimicrobial activity. Commercial dried tomato powder (CTRP) was included as a control. No differences were detected nutritionally, in TPC and antimicrobial activity, but significant changes were observed for TFC and TAC, underlying variation in the phenolic profile. SB pomace (SBP) had the highest TFC and TAC. LC-HRMS analysis showed a flavonoid-enriched profile in SBP besides the exclusive presence of anthocyanins, with petanin and negretein as the most abundant. Among flavonoids, quercetin-hexose-deoxyhexose-pentose, naringenin, and rutin were the major. Overall, we showed the potential of dried tomato pomace, especially SBP, as an extremely valuable waste product to be transformed into a functional ingredient, reducing the food industry waste. © 2024 The Authors


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Citation KeyFarinon2024