The effect of cultivar on tomato seed oil (TSO) composition of three industrial cultivars (Principe Borghese, Rebelion F1 and San Marzano) grown in Calabria Region (Southern Italy)was investigated. Nitrogen (N) and crude protein (CP) were determined on defatted dried seeds and the CP content was found to be useful for animal feed (35.02% - 40.94%). Other analyses were: oil content on dried seeds, refractive index (RI), free acidity (FA), spectrophotometric characteristics (i.e. K232nm, K266nm, K270nm, K274nm, ΔK), oil stability index (OSI), p-anisidine value (p-AV), color, relative density (RD), fatty acid methyl ester (FAME) composition. The findings strongly showed significant differences among cultivars and consequently a significant influence of the cultivar factor on the physicochemical properties of the tomato seed oil for an edible use. Rebelion F1 produced the worst seed oil in terms of oil content (19.84%), FA (7.77%), OSI (2.07 h), K232nm (0.0733), K270nm (1.2570), p-AV (3.93), cis-oleic acid (17.16%). Rebelion F1 also showed the highest essential fatty acid content (EFA) (62.67%) and the lowest mono-unsaturated fatty acid content (MUFA) (17.85%).

Physicochemical composition of tomato seed oil for an edible use: the effect of cultivar / Giuffrè, A. M.; Capocasale, M.. - In: INTERNATIONAL FOOD RESEARCH JOURNAL. - ISSN 2231-7546. - 2:23(2016), pp. 583-591.

Physicochemical composition of tomato seed oil for an edible use: the effect of cultivar

Giuffrè A. M.
;
2016-01-01

Abstract

The effect of cultivar on tomato seed oil (TSO) composition of three industrial cultivars (Principe Borghese, Rebelion F1 and San Marzano) grown in Calabria Region (Southern Italy)was investigated. Nitrogen (N) and crude protein (CP) were determined on defatted dried seeds and the CP content was found to be useful for animal feed (35.02% - 40.94%). Other analyses were: oil content on dried seeds, refractive index (RI), free acidity (FA), spectrophotometric characteristics (i.e. K232nm, K266nm, K270nm, K274nm, ΔK), oil stability index (OSI), p-anisidine value (p-AV), color, relative density (RD), fatty acid methyl ester (FAME) composition. The findings strongly showed significant differences among cultivars and consequently a significant influence of the cultivar factor on the physicochemical properties of the tomato seed oil for an edible use. Rebelion F1 produced the worst seed oil in terms of oil content (19.84%), FA (7.77%), OSI (2.07 h), K232nm (0.0733), K270nm (1.2570), p-AV (3.93), cis-oleic acid (17.16%). Rebelion F1 also showed the highest essential fatty acid content (EFA) (62.67%) and the lowest mono-unsaturated fatty acid content (MUFA) (17.85%).
2016
Fatty acid methyl esters; Tomato cultivars; Tomato seed oil; Vegetable edible oil
File in questo prodotto:
File Dimensione Formato  
Giuffrè_2016_Int Food Res J_physicochemical composition_Editor.pdf

accesso aperto

Descrizione: Versione editoriale
Tipologia: Versione Editoriale (PDF)
Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 418.19 kB
Formato Adobe PDF
418.19 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12318/3430
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 48
  • ???jsp.display-item.citation.isi??? 34
social impact