6533b837fe1ef96bd12a2712
RESEARCH PRODUCT
Tunisian tomato by-products, as a potential source of natural bioactive compounds.
S. GharbiL. La BarberaConcetta Maria MessinaGiuseppe RendaM. AmriAndrea Santullisubject
antioxidantTunisiaFood Handling020209 energy02 engineering and technologyPlant ScienceBiochemistryAntioxidantsAnalytical Chemistrychemistry.chemical_compound0404 agricultural biotechnologyNutraceuticalLycopeneSolanum lycopersicumPicratesSettore BIO/10 - BiochimicaBotany0202 electrical engineering electronic engineering information engineeringFood IndustryPotential sourceFood scienceCarotenoidchemistry.chemical_classificationBiological ProductsMedicine (all)Organic ChemistryBiphenyl CompoundsFatty Acidsfood and beveragesPolyphenolsSettore AGR/15 - Scienze E Tecnologie Alimentari04 agricultural and veterinary sciencesFree Radical ScavengersTomato productsProximate composition040401 food scienceCarotenoidscarotenoidLycopenepolyphenolchemistryPolyphenolFruitSeedsComposition (visual arts)fatty aciddescription
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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2016-01-01 | Natural product research |