Coelho Marta C, Ghalamara Soudabeh, Campos Débora, Ribeiro Tânia Bragança, Pereira Ricardo, Rodrigues António S, Teixeira José A, Pintado Manuela
Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
Foods. 2023 Feb 15;12(4):818. doi: 10.3390/foods12040818.
Tomato by-products from processing industries have a higher potential to be reused as a source of bioactive compounds. Reliable national data on tomato by-products and physicochemical characterisation that will inform and find effective planning on tomato waste management in Portugal is absent. To help obtain this knowledge, selected Portugal companies were recruited to obtain representative samples of by-products generation, and physicochemical composition was evaluated. Furthermore, an environmental-friendly method (the ohmic heating (OH) method, which allows the recovery of bioactive compounds in absence of hazardous reagents) was also used and compared with conventional methods to explore new safe value-added ingredients. Total antioxidant capacity and total and individual phenolic compounds were also evaluated by spectrophotometric and high-performance liquid chromatography (HPLC), respectively. Tomato processing by-products have revealed a higher potential since both collected samples from companies were rich in protein (between 16.3 to 19.4 g/100 g DW, with fibre content ranging from 57.8 to 59.0 g/100 g DW). In addition, these samples contain 17.0 g/100 g of fatty acids (mainly polyunsaturated, monounsaturated and saturated, such as linoleic, oleic, and palmitic acid, respectively). Also, they present mainly chlorogenic acid and rutin as phenolic compounds. After understanding its composition, the OH was applied to determine added-value solutions to tomato by-products. With extractions, two types of fractions were obtained, namely liquid fraction rich in phenols, free sugars, and carotenoids and a solid fraction rich in fibre bound to phenols and carotenoids. This treatment has been shown to have the ability to preserve carotenoids, such as lycopene relative to conventional methods. Nevertheless, new molecules were identified by LC-ESI-UHR-OqTOF-MS analysis, such as phene-di-hexane and N-acethyl-D-tryptophan. According to the results, the OH boosts the potential of tomato by-products and can be directly introduced into the process, contributing to the circular economy and zero by-products.
加工行业产生的番茄副产品作为生物活性化合物来源具有更高的再利用潜力。葡萄牙缺乏关于番茄副产品及理化特性的可靠国家数据，而这些数据对于为葡萄牙番茄废料管理提供信息并制定有效规划至关重要。为了获取这些知识，我们招募了葡萄牙的一些公司，以获取具有代表性的副产品样本，并对其理化成分进行评估。此外，还采用了一种环保方法（欧姆加热（OH）法，该方法可在无有害试剂的情况下回收生物活性化合物）并与传统方法进行比较，以探索新的安全增值成分。分别通过分光光度法和高效液相色谱法（HPLC）评估了总抗氧化能力以及总酚和单个酚类化合物。番茄加工副产品显示出更高的潜力，因为从公司收集的两个样本都富含蛋白质（干重为16.3至19.4克/100克，纤维含量为57.8至59.0克/100克干重）。此外，这些样本含有17.0克/100克脂肪酸（主要是多不饱和脂肪酸、单不饱和脂肪酸和饱和脂肪酸，分别如亚油酸、油酸和棕榈酸）。而且，它们主要以绿原酸和芦丁作为酚类化合物。在了解其成分后，采用欧姆加热法来确定番茄副产品的增值解决方案。通过提取，获得了两种类型的馏分，即富含酚类、游离糖和类胡萝卜素的液体馏分以及富含与酚类和类胡萝卜素结合的纤维的固体馏分。相对于传统方法，这种处理方法已显示出能够保留类胡萝卜素（如番茄红素）的能力。然而，通过液相色谱 - 电喷雾 - 超高分辩率 - 四极杆飞行时间质谱（LC - ESI - UHR - OqTOF - MS）分析鉴定出了新的分子，如苯二己烷和N - 乙酰 - D - 色氨酸。根据结果，欧姆加热法提升了番茄副产品的潜力，并且可以直接引入生产过程，有助于循环经济和实现零副产品。
