ANTIOXIDANT AND FREE RADICAL SCAVENGING PROPERTIES OF TOMATO SEED WASTES AND POTENTIAL USE AS A FUNCTIONAL FOOD
ANTIOXIDANT AND FREE RADICAL SCAVENGING PROPERTIES OF TOMATO SEED WASTES AND POTENTIAL USE AS A FUNCTIONAL FOOD
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Date
2020
Authors
Bailoni, Elena Rose
Advisor
Yu, Liangli
Citation
DRUM DOI
Abstract
Tomato 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.