Rheocalc 3.3
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Knoblich M, Anderson B, Latshaw D (2005) Analyses of tomato peel and seed byproducts and their use as a source of carotenoids. Malecka M (2002) Antioxidant properties of the unsaponifiable matter isolate from tomato seeds, oat grains and wheat germ oil. J Agric Food Chem 54:5604–5610Įller FJ, Moser JK, Kenar JA, Taylor SL (2010) Extraction and analysis of tomato seed oil.
#Rheocalc 3.3 skin#
Topal U, Sasaki M, Goto M, Hayakawa K (2006) Extraction of lycopene from tomato skin with supercritical carbon dioxide: effect of operating conditions and solubility analysis. Republic of Turkey Ministry of Food, Agriculture and Livestock, President of The Strategy Development, TurkeyĪl-Wandawi H, Abdul-Rahman M, Al-Shaikhly K (1985) Tomato processing wastes as essential raw materials source. TARYAT (2014) Çanakkale City agricultural investment guide. LWT-Food Sci Tech 49:213–216īotinestean C, Jianu I (2013) Tomato seed oil for industrial use: separation of seeds from tomato pomace using wet fermentation technology. Kalogeropoulos N, Chiou A, Pyriochou V, Peristeraki A, Karathanos VT (2012) Bioactive phytochemicals in industrial tomatoes and their processing byproducts.
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This study provides important data for the tomato seed oils, and proves that pre-roasted tomato seed oils are high quality, nutritious and aromatics oils with higher levels of consumer acceptability. Fifteen different minerals, melting and crystallization temperatures and enthalpies of the oil samples were also quantified. Roasted, green and tomato were defined as characteristic sensory terms for tomato seeds oils. The volatile compounds furfural, hexanal, benzaldehyde and 2-isobutylthiazole were found with the highest frequency in the samples. There were eight sensory terms defining the oils together with 34 different aromatic compounds quantified. The cold press oil recovery rate was 7.2 and 10.28 % for control and roasted seeds, respectively. The tomato seeds contained 3.3 % of ash, 17.3 % of oil and 27.2 % of protein. Some physicochemical properties, total phenolic content and antioxidant capacity, thermal properties, mineral contents, fatty acids, sterols and tocopherols compositions, volatile compounds and sensory evaluation of the tomato seed oils were determined. In this study, roasted and unroasted (control) tomato seeds were cold pressed and the seeds, oils, and seed presscakes (meals) were analyzed.