Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: A sustainable approach towards the needs of the today’s society
Open accessAbstract
Nutrient-rich antioxidant ingredients were produced from tomato fruit wastes using a microwave-assisted extraction (MAE) process. Different conditions of extraction time (t), temperature (T), ethanol concentration (Et) and solid/liquid ratio (S/L) were combined in a circumscribed central composite design and optimized by response surface methodology. The model was statistically validated and used for prediction in the experimental range. Under the global optimal MAE conditions (t=20min, T=180°C, Et=47.4% and S/L=45g/L), it was possible to obtain an extraction yield of 75.5% and ingredients with high levels of sugars, proteins, phenolics, and flavonoids, and interesting antioxidant properties measured via ABTS+ scavenging activity and oxidative haemolysis inhibition assay (OxHLIA). The antioxidant capacity of the extracts was lower compared to the one of commercial food additives. However, the sustainably developed ingredients may be used in the fortification and functionalisation of food, as well as for incorporation in feed products.This study addresses current needs of the agri-food sector, namely the recycling of plant wastes and production of valuable extracts for the food/feed industry. A MAE process was developed and optimized to maximize the recovery of nutrients and antioxidants from tomato fruit wastes. The optimum processing conditions established in this study allowed a high extraction yield and reduced solvent consumption. MAE can be considered as a sustainable alternative to conventional extraction methods. These findings will contribute to promote a more sustainable bioeconomy in the agro-food sector.
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Phenolic compounds are commonly classified into 5 large groups: flavonoids, lignans, tannins, tocopherols, and phenolic acids.
“Phenolic compounds are commonly classified into 5 large groups: Flavonoids (the largest subgroup and associated with different bioactivities, among which, as previously described, the antioxidant, and radical scavenging activity) [158,159], lignans, tannins, tocopherols, and phenolic acids [160].”
From The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value (2019) · cites this paper as [159]
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References 48 · Cited by 77
Research works printed but not linked: 1
- Box, G. E. P., & Hunter, J. S. (1957a). Multi-factor experimental designs. Journal of Annals of Mathematical Statistics, 28, 95-241.
- Authors
- Pinela, J., Prieto, M. A., Barreiro, M. F., Carvalho, A. M., Oliveira, M. B. P. P., Curran, T. P., & Ferreira, I. C. F. R.
- Affiliations
- Universidade do Porto (PT)
- Universidade Politécnica de Bragança (PT)
- University College Dublin (IE)
- Corresponding author
- Prieto, M.A.
- Ferreira, Isabel C.F.R.
- ORCID
- Venue
- Innovative Food Science & Emerging Technologies
- Publisher
- Elsevier BV
- Published
- 2017-06
- Volume
- 41
- Pages
- 160-171
- ISSN
- 1466-8564 (ISSN-L)
- OpenAlex
- W2586939160
- Cited by
- 77
- References
- 48
- Citations by year
- 2025: 4 · 2024: 8 · 2023: 8 · 2022: 6 · 2021: 12 · 2020: 15 · 2019: 12 · 2018: 6 · 2017: 6
- FWCI
- 7.20
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- Innovative Food Science & Emerging Technologies (publishedVersion)
- Research Repository UCD (University College Dublin) (submittedVersion, cc-by-nc-nd)
- Arrow@dit (Dublin Institute of Technology) (submittedVersion)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, other-oa)
- Funders
- Fundação para a Ciência e a Tecnologia (SFRH/BD/92994/2013, UID/AGR/00690/2013, UID/EQU/50020/2013, UID/QUI/50006/2013 - POCI/01/0145/FERDER/007265)
- Ministério da Educação e Ciência (NORTE-07-0162-FEDER-000050, ON2)
- European Social Fund
- Xunta de Galicia
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Keywords
- microwave-assisted extraction, antioxidant ingredients, phenolic compounds, flavonoids, extraction optimization, food fortification, feed additives, agri-food waste valorization, bioeconomy, ABTS radical scavenging
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