Evaluation and Analysis of the Ultrasound-Assisted Extracted Tomato Seed Oil
الموضوعات :N. Ahmadi Kamazani 1 , H. Tavakolipour 2 , M. Hasani 3 , M. Amiri 4
1 - Department of Food Sciences and Industries, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran.
2 - Associate Professor of the Department of Food Engineering, Sabzevar Branch, Islamic Azad University, Sabzevar, Khorasan Razavi, Iran.
3 - Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran.
4 - Department of Food Sciences and Industries, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran.
الکلمات المفتاحية: Fatty Acid, Sterols, Tocopherols, Tomato Seed Oil, Ultrasound-Assisted Extraction,
ملخص المقالة :
Approximately 10-30% of tomatoes are wasted during processing. Tomato pomace consists of crushed skin and seeds of tomatoes. Seeds might be considered as a potential source of vegetable oil. The extracted oil is high in unsaturated fatty acids, namely linoleic acid. The extracted oil after purification or refining might be employed for consumption. The object of this study was to evaluate the extraction yield of tomato seed oil by using ultrasound at different ratios of seed to solvent, temperatures and times variations and compare this method to the percolation procedure. Series of values and chemical components namely unsaponifiable matter, iodine value, saponification value and fatty acid composition, sterol and tocopherol profiles of the extracted oil were determined.
Chen, L., Jin, H. & Ding, L. (2008). Dynamic microwave-assisted extraction of flavonoids from Herba Epimedii. Separation and Purification Technology, 59(1):50-56.
Cravotto, G., Boffa, L., Mantegna, S., Perego, P., Avogadro, M. & Cintas, P. (2008). Improved extraction of vegetable oils under high- intensity ultrasound and/ or microwaves. J. Ultrasonics sonochemistry, 15, 898-902.
Demirbas, A. (2010). Oil, micronutrient and heavy metal contents of tomatoes. J. Food Chemistry, 118, 504– 507.
Eller, F. J., Moser, J. K., Kenar, J. A. & Taylor, S. L. (2010).Extraction and Analysis of Tomato Seed Oil. J. Am. Oil Chem. Soc. 87:755–762.
Esclapez, M. D., Garcı´a-Pe´rez, J. V., Mulet, A. & Ca´rcel, J. A. (2011). Ultrasound-Assisted Extraction of Natural Products. J. Food Eng Rev, 3, 108–120.
FAOSTAT. (2007). FAOSTAT agriculture production database. http: llfaostat.fao.org/site/336/default.aspx> (accessed 11.07).
Firestone, D. (1999a).official methods of analysis of the association of official analytical chemists. Arlington, USA.
Firestone, D. (1999b). Physical and chemical characteristics of oils, fats, and waxes. AOCS Press, Champaign.
Ghavami, M., Gharachorloo, M. & Ghiassi Tarzi, B. (2008). Laboratory Techniques – Oils and Fats. Islamic Azad University press.
Giovanelli, G. & Paradise, A. (2002). Stability of dried and intermediate moisture tomato pulp during storage. Journal of Agriculture and Food Chemistry, 50, 7277–7281.
Goula, A. M. (2013). Ultrasound-assisted extraction of pomegranate seed oil – Kinetic modeling. Journal of Food Engineering, 117, 492–498.
Gunstone, F. D., Harwood, J. L. & Padley, F. B. (1986). Major vegetable oils. In: Gunstone FD, Harwood JL, Padley FB (eds) The lipid handbook, 1st edn. Chapman & Hall, New York, pp 55–112.
International Standard, ISO. (2009). Animal and vegetable fats and oil seeds – determination of oil content.
International standard, ISO. (2000). Animal and vegetable fats and oil – Preparation of methyl esters of fatty acids. 2nd .ed. 5509.
International Standard, ISO. (1990). Animal and vegetable fats and oils – determination of analysis by chromatography of methyl esters of fatty acids.
International Standard, ISO. (2002). Animal and vegetable fats and oils – determination of saponification value.
International Standard, ISO. (2000). Animal and vegetable fats and oils – determination of unsaponifiable matter.
International Standard, ISO. (1999). Animal and vegetable fats and oils – determination of individual and total sterols contents – gas chromatographic method.
International Standard, ISO. (2006). Animal and vegetable fats and oils – determination of tocopherol and tocotrienol contents by high performance liquid chromatography.
Itoh, T., Tamura, T. & Matsumoto, T. (1977a). 4-Desmethylsterols in the seeds of solanaceae. Steroids, 30(3):425–433.
Itoh, T., Tamura, T. & Matusumoto, T. (1977b). Triterpene alcohols in the seeds of solanaceae. Phytochemistry, 16:1723–1726.
King, A. J. & Zeidler, G. (2004). Tomato pomace may be a good source of vitamin E in broiler diets.Californiea Agriculture, 58, 59 62.
Lazos,E. S., Tsaknis, J. & Lalas, S. (1998). Characteristics and composition of tomato seed oil. Grasas y Aceites, 49:440–445.
Li, H. & Pordesimo, L. (2004). High intensity ultrasound-assisted extraction of oil from soybeans. Food research international, 37(7): 731-738.
Li, T., Qu, X. Y. &Wang, Z. Z. (2012). Ultrasound-assisted extraction and profile characteristics of seed oil from Isatis. J. Industrial Crops and Products, 35, 98– 104.
Luque-Garc_ıa, J. L. & Luque de Castro, M. (2003). Ultrasound: a powerful tool for leaching. Trends in Analytical Chemistry, 22(1), 41–47.
Malek, F. (2000). Edible fats and oils. Farhang & ghalam press.
Mason, T. & Lorimer, J. (1988). Sonochemistly: Theory, applications and uses of ultrasound in chemistry. Chichester: Ellis Horwood Limited.
Mason, T. J., Paniwnyk, L. & Lorimer, J. P. (1996). The uses of ultrasound in food technology. Journal of Ultrasonics Sonochemistry, 3(3): S253-S260.
Mason, T. J. & Riera, E. (2005). Application of Ultrasound. In: Da-Wen S, editor. Emerging Technologies for Food Processing. London: Academic Press, pp: 323-51.
Ormen˜o, E., Goldstein, A. & Niinemets, U.( 2011). Extracting and trapping biogenic volatile organic compounds stored in plant species. J.Trends in Analytical Chemistry, 30(7), 978-989.
Palma, M. & Barroso, C. G. (2002). Anal. Chim. Acta, 458,119.
Paniwnyk, L., Beaufoy, E., Lorimer, J. P. & Mason, T. J. (2001). Ultrason. Sonochem, 8, 299.
Rabak, F. (1917). The utilization of waste tomato seeds and skins. US Dept Agric Bull 632:15.
Schieber, A. (2001). By-products of plant food processing as a source of functional compounds – recent developments. J. Trends in Food Science & Technology, 12, p.214.
Shotipruk, A. & Kaufman, P. B. (2001). Feasibility study of repeated harvesting of menthol from biologically viable Menthax piperata using ultrasonic extraction. Biotechnol Prog, 17(5): 924-928.
Stanisavljevic, I. T. & Lazic, M. L. (2007).Ultrasonic extraction of oil from tobacco (Nicotiana tabacum L.) seeds Ultrasonics Sonochemistry, 14(5): 646-652.
Vigo, M.S., Dasso, I. & Cattaneo, P. (1977). Studies on the seeds remaining after the processing of tomatoes. Seed oils, seed meals, and protein ‘‘isolate’’. Fisicas y Nat 29:193–203.
Vilkhu, K., Mawson, R., Simins, L. & Bates, D. (2008). Applications and opportunities for ultrasound assisted extraction in the food industry – a review. J.Innovative Food Sci. Emerg. Technol. 9, 161–169.
Vinatoru, M. (2001). An overview of the ultrasonically assisted extraction of bioactive principles from herbs. Ultrasonics Sonochemistry, 8(3), 303–313.
Wang, L. & Weller, C. L. (2006). Recent advances in extraction of nutraceuticals from plants. Journal of Food Science & Technology, 17: 300–312.
Wu, J., Lin, L. & Chau, F. T. (2001). Ultrasound-assisted extraction of ginseng saponins from ginseng roots and cultured ginseng cells. Ultrasonics Sonochemistry, 8(4):347-52.
