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

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    No. of downloads: 194

    Date
    2020
    Author
    Bailoni, Elena Rose
    Advisor
    Yu, Liangli
    DRUM DOI
    https://doi.org/10.13016/4pxx-3qrf
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    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.
    URI
    http://hdl.handle.net/1903/26290
    Collections
    • Nutrition & Food Science Theses and Dissertations
    • UMD Theses and Dissertations

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    DRUM is brought to you by the University of Maryland Libraries
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