College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi 712100, China.
J Food Sci. 2012 Aug;77(8):E202-8. doi: 10.1111/j.1750-3841.2012.02804.x. Epub 2012 Jul 18.
Value of tomato seed has not been fully recognized. The objectives of this research were to establish suitable processing conditions for extracting oil from tomato seed by using solvent, determine the impact of processing conditions on yield and antioxidant activity of extracted oil, and elucidate kinetics of the oil extraction process. Four processing parameters, including time, temperature, solvent-to-solid ratio and particle size were studied. A second order model was established to describe the oil extraction process. Based on the results, increasing temperature, solvent-to-solid ratio, and extraction time increased oil yield. In contrast, larger particle size reduced the oil yield. The recommended oil extraction conditions were 8 min of extraction time at temperature of 25 °C, solvent-to-solids ratio of 5/1 (v/w) and particle size of 0.38 mm, which gave oil yield of 20.32% with recovery rate of 78.56%. The DPPH scavenging activity of extracted oil was not significantly affected by the extraction parameters. The inhibitory concentration (IC(50) ) of tomato seed oil was 8.67 mg/mL which was notably low compared to most vegetable oils. A 2nd order model successfully described the kinetics of tomato oil extraction process and parameters of extraction kinetics including initial extraction rate (h), equilibrium concentration of oil (C(s) ), and the extraction rate constant (k) could be precisely predicted with R(2) of at least 0.957.
The study revealed that tomato seed which is typically treated as a low value byproduct of tomato processing has great potential in producing oil with high antioxidant capability. The impact of processing conditions including time, temperature, solvent-to-solid ratio and particle size on yield, and antioxidant activity of extracted tomato seed oil are reported. Optimal conditions and models which describe the extraction process are recommended. The information is vital for determining the extraction processing conditions for industrial production of high quality tomato seed oil.
未充分认识番茄籽的价值。本研究旨在建立适宜的溶剂提取番茄籽油的加工条件，确定加工条件对提取油得率和抗氧化活性的影响，并阐明油提取过程的动力学。研究了时间、温度、溶剂固比和粒度等四个加工参数。建立了二阶模型来描述油提取过程。结果表明，提高温度、溶剂固比和提取时间均可提高油得率，而较大的粒径则降低了油得率。推荐的油提取条件为：提取时间 8min、温度 25°C、溶剂固比 5/1（v/w）、粒径 0.38mm，在此条件下，油得率为 20.32%，收率为 78.56%。提取油的 DPPH 清除活性不受提取参数的影响。番茄籽油的抑制浓度（IC50）为 8.67mg/mL，与大多数植物油相比明显较低。二阶模型成功地描述了番茄油提取过程的动力学，包括初始提取率（h）、油的平衡浓度（C（s））和提取速率常数（k），其 R2 至少为 0.957，可以精确预测。
本研究表明，番茄籽通常被视为番茄加工的低价值副产物，具有很大的潜力，可以生产具有高抗氧化能力的油。报道了时间、温度、溶剂固比和粒径等加工条件对提取的番茄籽油的产率和抗氧化活性的影响。推荐了最优条件和描述提取过程的模型。这些信息对于确定工业生产高质量番茄籽油的提取加工条件至关重要。
