Tomato Waste as a Source of Biologically Active Compounds

  • Anca C. FĂRCAŞ University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372 Cluj-Napoca
  • Sonia A. SOCACI University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372 Cluj-Napoca
  • Delia MICHIU University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372 Cluj-Napoca
  • Suzana BIRIŞ University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372 Cluj-Napoca
  • Maria TOFANĂ University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372 Cluj-Napoca
DOI: https://doi.org/10.15835/buasvmcn-fst:2019.0014

Abstract

Large amounts of wastes are generated annually by the vegetable processing industry, their efficient management and valorization representing a priority research area. Recent research suggested the possibility of reusing tomato pomace as a cheap source of many bioactive compounds, such as antioxidants, soluble dietary fibers and vitamins. The high initial moisture of fresh tomato pomace and the presence of considerable levels of nutrients make this waste susceptible to microbial degradation. Therefore, the fresh pomace of three tomato varieties were preserved by two different methods and then analyzed regarding the total phenolics content, flavonoids, lycopene and antioxidant activity. The results showed that all samples contained considerable amounts of phenolic compounds and exhibit good antioxidant properties. A higher lycopene content was obtained for dehydrated samples, other similar studies explaining that heat processing can breakdown the cellular walls and the chromoplast membranes, leading to a better release. The obtained results highlight the potential of reusing tomato processing waste as source of bioactive compounds and encourages the implementation of a sustainable valorization plan.

Author Biographies

Anca C. FĂRCAŞ, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372 Cluj-Napoca
Department of Food Science, Faculty of Food Science and Technology
Sonia A. SOCACI, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372 Cluj-Napoca
Department of Food Science, Faculty of Food Science and Technology
Delia MICHIU, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372 Cluj-Napoca
Department of Food Science, Faculty of Food Science and Technology
Suzana BIRIŞ, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372 Cluj-Napoca
Department of Food Science, Faculty of Food Science and Technology
Maria TOFANĂ, University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur Street, 400372 Cluj-Napoca
Department of Food Science, Faculty of Food Science and Technology
Published
2019-06-07
Issue
Vol. 76 No. 1 (2019): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Section
Short communications
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