Sensory and Physico-Chemical Properties of Cold Press-Produced Tomato (Lycopersicon esculentum L.) Seed Oils

In this study, roasted and unroasted (control) tomato seeds were cold pressed and the seeds, oils, and seed presscakes (meals) were analyzed. Some physicochemical properties, total phenolic content and antioxidant capacity, thermal properties, mineral contents, fatty acids, sterols and tocopherols c...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2015-06, Vol.92 (6), p.833-842
Main Authors: Yilmaz, Emin, Aydeniz, Buket, Güneşer, Onur, Arsunar, Emel Sevgi
Format: Article
Language:English
Subjects:
Agriculture
antioxidant activity
Aromatic compound
Aromatic compounds
benzaldehyde
Biomaterials
Biotechnology
Chemical properties
Chemistry
Chemistry and Materials Science
cold
Cold press oil
consumer acceptance
Crystallization
fatty acids
Food Science
furfural
Industrial Chemistry/Chemical Engineering
melting
mineral content
minerals
Oil recovery
Oils & fats
Original Paper
Phenols
Physicochemical properties
Quality
seed oils
Seeds
Sensory evaluation
Solanum lycopersicum var. lycopersicum
sterols
temperature
Thermal parameter
Thermal properties
tocopherols
Tomato seed
Tomatoes
Vegetable oils
volatile compounds
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Summary:In this study, roasted and unroasted (control) tomato seeds were cold pressed and the seeds, oils, and seed presscakes (meals) were analyzed. 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. The tomato seeds contained 3.3 % of ash, 17.3 % of oil and 27.2 % of protein. The cold press oil recovery rate was 7.2 and 10.28 % for control and roasted seeds, respectively. There were eight sensory terms defining the oils together with 34 different aromatic compounds quantified. The volatile compounds furfural, hexanal, benzaldehyde and 2-isobutylthiazole were found with the highest frequency in the samples. Roasted, green and tomato were defined as characteristic sensory terms for tomato seeds oils. Fifteen different minerals, melting and crystallization temperatures and enthalpies of the oil samples were also quantified. 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.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-015-2648-x