ANTIOXIDANT AND FREE RADICAL SCAVENGING PROPERTIES OF TOMATO SEED WASTES AND POTENTIAL USE AS A FUNCTIONAL FOOD

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dc.contributor.advisorYu, Lianglien_US
dc.contributor.authorBailoni, Elena Roseen_US
dc.contributor.departmentFood Scienceen_US
dc.contributor.publisherDigital Repository at the University of Marylanden_US
dc.contributor.publisherUniversity of Maryland (College Park, Md.)en_US
dc.date.accessioned2020-07-14T05:32:43Z
dc.date.available2020-07-14T05:32:43Z
dc.date.issued2020en_US
dc.description.abstractTomato seeds are a major waste product of the tomato processing industry. To find a use for tomato seeds, two products made from the seeds, tomato seed flour and tomato seed oil, were investigated for their health beneficial properties. Tomato seed flour showed total phenolic and radical scavenging assay values similar to other healthful foods thought to be beneficial for human health. It also contained specific chemical compounds that are known to be beneficial for reducing the risk of chronic diseases. Tomato seed flour was added to ketchup to determine how it performed in food system. Tomato seed flour did not significantly affect most of the physical properties of ketchup and may be an effective functional food additive. The tomato seed flour did show potential as a thickener. The use of tomato seed flour in food systems may be beneficial to businesses, the environment, and for human health.en_US
dc.identifierhttps://doi.org/10.13016/4pxx-3qrf
dc.identifier.urihttp://hdl.handle.net/1903/26290
dc.language.isoenen_US
dc.subject.pqcontrolledFood scienceen_US
dc.subject.pquncontrolledantioxidanten_US
dc.subject.pquncontrolledphenolicsen_US
dc.subject.pquncontrolledprocessing wastesen_US
dc.subject.pquncontrolledradical scavengingen_US
dc.subject.pquncontrolledtomato seeden_US
dc.titleANTIOXIDANT AND FREE RADICAL SCAVENGING PROPERTIES OF TOMATO SEED WASTES AND POTENTIAL USE AS A FUNCTIONAL FOODen_US
dc.typeThesisen_US

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