Physicochemical, microbiological, and nutrimental quality of tomato industrial by-product and its valorization as source of carotenoid rich oil


Carmen Elena Valle Castillo
Maribel Valdez Morales
Sergio Medina Godoy
Juan Paulino Segoviano León
Manuel García Ulloa
Francisco Javier Valverde Juárez
Laura Gabriela Espinosa Alonso


carotenoides, aceite de tomate, calidad, subproducto industrial, valorización


Objective: To valorize an industrial tomato byproduct from Northwest Mexico,
based on the evaluation of its physicochemical, microbiological, and nutritional
quality and it´ s potential as a functional ingredient to obtain a carotenoids rich oil.
Design / methodology / approach: Tomato by-product was collected from the
food industry and oven-dried. The fresh and dry tomato by-product quality was
evaluated through physicochemical, microbiological, proximal composition, dietary
fiber, and minerals analysis. HPLC carotenoids analysis was performed from
Soxhlet n-hexane extracted oil and dry-byproduct.

Results: The by-product showed 81 and 9.7% of humidity; 0.26 and 0.53% meq of
citric acid for titratable acidity in fresh and dried, respectively, and 4.74 ° Brix in
fresh. Their color got paler due to the drying process, turning less red. The aerobic
mesophylls, total coliforms, fungi and yeasts microbiological analysis in a fresh by-
product (170, <10, <10 CFU / g-1, respectively) and dried (180, <10, ?95 CFU / g-
1, respectively), proved their acceptable microbiological safety. Their dietary
insoluble (52%) and soluble (9%) fiber stands out, protein (14%), lipids (9.09%)
content, as well as Mn> Zn> Fe> Cu, and K> P> Ca> Mg > Na. The carotenoids rich oil was 13 times more concentrated in lycopene (4.98 mg g-1) and twice ?-
carotene (0.48 mg g-1) content compared to the dry by-product from which it
comes (0.38 mg g-1 and 0.22 mg g-1, respectively).
Limitations on study / implications: Great efforts were required to dry high
amounts of the tomato industrial by-product.
Findings / Conclusion: The tomato industrial by-product from Northwest Mexico
possesses suitable physicochemical, microbiological, and nutritional quality to be
used as a functional ingredient to generate new products, for example, a
carotenoid-rich oil.

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