Evaluation of cold extracted bioactive compounds from tomato pomace and its use in food fortification

Figures & data

Table 1. Tomato pomace content from lycopene, β-carotene, total phenolics, total flavonoids and antioxidant activity on dry weight.

Component	Extraction method
	BF	MA	OH
Lycopene (µ/g)	487.4 ± 0.^4a	477.5 ± 0.3^b	472.3 ± 0.3^c
β-carotene (µg/g)	115.8 ± 0.4^a	112.4 ± 0.5^b	111.2 ± 0.5^b
Total phenolics (µg GAE/g)	1297.4 ± 0.3^a	1242.7 ± 0.4^b	1236.4 ± 0.5^c
Total flavonoids (µg QE/g)	462.5 ± 0.1^a	446.7 ± 0.6^b	446.4 ± 0.2^b
Antioxidant activity (%)	89.1 ± 0.2^a	86.5 ± 0.3^b	84.7 ± 0.3^c

Different a substantial difference between samples is indicated by letters in the same row (p < .05).

Table 2. Tomato pomace content of phenolic compounds on dry weight (µg/g).

Phenolic compounds	Extraction method
	BF	MA	OH
Coumaric acid	20.20± 0.30^b	21.50 ± 0.30^a	18.90 ± 0.40^c
Caffeic acid	0.40 ± 0.01^a	nd	0.10 ± 0.01^a
Chlorogenic acid	84.40 ± 0.30^a	83.10 ± 0.20^b	83.40 ± 0.30^b
Catechin hydrate	0.20 ± 0.01^a	0.09 ± 0.01^a	nd
Epicatechin	nd	nd	nd
Ellagic acid	142.60 ± 0.40^a	136.50 ± 0.30^c	140.50 ± 0.30^b
Ferulic acid	nd	nd	nd
Gallic acid	190.20 ± 0.50^a	174.50 ± 0.60^b	173.80 ± 0.30^b
Myricetin	73.90 ± 0.40^a	68.60 ± 0.40b	68.40 ± 0.20^b
Quercetin	nd	nd	nd
Rutin	32.10 ± 0.40^a	30.60 ± 0.40^b	28.60 ± 0.60^c
Syringic acid	3.30 ± 0.40^a	2.90 ± 0.20^b	2.50 ± 0.20^c
Sinapic acid	0.10 ± 0.01^a	0.20 ± 0.01^a	nd
Salicylic acid	81.20 ± 0.30^a	77.50 ± 0.30^b	75.30 ± 0.40^c
trans-Cinnamic acid	nd	nd	nd
Vanillic acid	35.20 ± 0.20^a	34.90 ± 0.10^a	32.30 ± 0.40^b

Different a substantial difference between samples is indicated by letters in the same row (p < .05).

Table 3. Tomato pomace content from amino acids on dry weight (µg/g).

Amino acid	Extraction method
	BF	MA	OH
Phenylalanine	5.8 ± 0.4^b	6.1 ± 0.3^a	5.2 ± 0.3^c
Serine	2.2 ± 0.3^a	1.7 ± 0.4^c	2.0 ± 0.5^b
Tyrosine	5.7 ± 0.4^b	6.1 ± 0.3^a	5.1 ± 04^c
Leucine	11.3 ± 0.4^a	10.7 ± 0.2^b	9.8 ± 0.3^c
Cystine	2.5 ± 0.5^b	2.3 ± 0.4^b	3.1 ± 0.5^a
Arginine	13.9 ± 0.3^a	12.8 ± 0.5^c	13.3 ± 0.4^b
Aspartic acid	16.1 ± 0.3^a	14.7 ± 0.2^c	15.5 ± 0.3^b
Alanine	6.9 ± 0.4^a	6.3 ± 0.2^b	7.2 ± 0.4^a
Threonine	5.3 ± 0.5^b	6.1 ± 0.3^a	5.6 ± 0.3^b
Isoleucine	7.2 ± 0.4^a	6.3 ± 0.5^b	6.5 ± 0.3^b
Glutamic acid	73.2 ± 0.5^a	70.9 ± 0.4^c	71.3 ± 0.4^b
Valine	4.9 ± 0.2^a	4.5 ± 0.3^b	4.1 ± 0.4^c
Glycine	6.6 ± 0.3^a	5.7 ± 0.3^c	6.1 ± 0.5^b
Methionine	3.1 ± 0.2^c	4.0 ± 0.5^a	3,7 ± 0.4^b
Lysine	10.5 ± 0.3^a	10.1 ± 0.4^b	9.9 ± 0.5^c
Total amino acids	175.2 ± 0.2^a	168.3 ± 0.4^b	168.4 ± 0.3^b

Different a substantial difference between samples is indicated by letters in the same row (p < .05).

Table 4. Tomato pomace content from fatty acids profile on dry weight (µg/g total fatty acids).

Fatty acid	Extraction method
	BF	MA	OH
Myristic C 14:0	3.20 ± 0.42^c	3.61 ± 0.35^a	3.55 ± 0.52^b
Pentadecanoic C 15:0	2.15 ± 0.45^a	1.14 ± 0.26^c	1.46 ± 0.71^b
Pentadecenoic C 15:1	1.43 ± 0.42^a	1.26 ± 0.62^b	1.24 ± 0.54^b
Palmitic C 16:0	135.21 ± 0.25^a	134.24 ± 0.61^b	133.74 ± 0.35^c
Palmitoleic C 16:1	8.92 ± 0.35^a	9.14 ± 0.32^a	8.92 ± 0.34^a
Heptadecanoic C 17:0	1.82 ± 0.26^a	1.43 ± 0.32^b	1.22 ± 0.34^c
Heptadecenoic C 17:1	5.96 ± 0.44^c	6.23 ± 0.35^b	6.43 ± 0.27^a
Stearic C 18:0	63.20 ± 0.52^a	61.35 ± 0.42^b	60.27 ± 0.65^c
Oleic cis C 18:1	164.67 ± 0.41^a	163.24 ± 0.51^b	162.48 ± 0.35^c
Linoleic cis C 18:2n6	585.50 ± 0.63^a	584.11 ± 0.72^b	579.53 ± 0.29^c
Linolenic γ C 18:3n6	0.95 ± 0.16^a	0.67 ± 0.15^b	0.59 ± 0.17^c
Linolenic α C 18:3n3	30.26 ± 0.52^a	29.45 ± 0.51^b	28.27 ± 0.57^c
Octadecatetraenoic C18:4n3	4.90 ± 0.42^a	4.54 ± 0.52^b	4.47 ± 0.41^c
Eicosadienoic C20(2n6)	1.93 ± 0.52^a	01.75 ± 0.42^b	1.45 ± 0.52^c
Eicosatrienoic C20(3n6)	0.74 ± 0.12^a	0.55 ± 0.11^b	0.64 ± 0.14^c
Docosadienoic C22(2n6)	4.71 ± 0.26^a	4.28 ± 0.41^b	4.35 ± 0.65^c
Docosatrienoic C22(3n6)	5.10 ± 0.47^b	5.39 ± 0.55^a	4.85 ± 0.66^c
Docosatrienoic C22(3n3)	1.91 ± 0.64^a	1.46 ± 0.45^c	1.54 ± 0.52^b
Eicosapentaenoic C20(5n3)	3.46 ± 0.33^a	3.09 ± 0.28^b	2,87 ± 0.52^c
Lignoceric C 24:0	2,96 ± 0.42^a	2.66 ± 0.54^b	2.33 ± 0,36^c
Other fatty acids	2.36 ± 0.52a	1.94 ± 0.29b	2.17 ± 0.44c
Fatty acids profile
Saturated fatty acids (SFA)	208.54 ± 0.36^a	204.43 ± 0.66^c	202.57 ± 0.45^b
Monounsaturated fatty acids (MUFA)	180.98 ± 0.32^a	179.87 ± 0.31^b	179.07 ± 0.44c
Polyunsaturated fatty acids (PUFA), of which: ▪n-3 ▪n-6	639.46 ± 0.51^a	635.20 ± 0.63^b	628.65 ± 0.51^c
	40.53 ± 0.24^a	38.54 ± 0.62^c	37.15 ± 0.46^b
	598.93 ± 0.44^a	596.66 ± 0.37^b	591.41 ± 0,26^a
n-6/n-3	14.78 ± 0.27^b	15.48 ± 0.42^a	15.92 ± 0.44^a

Different a substantial difference between samples is indicated by letters in the same row (p < .05).

Data availability statement

The author acknowledges that all materials and data of the manuscript are available and referenced to its content.