Tomato pomace food waste from different variants as a high antioxidant potential resource

Barbara Farinon; Martina Felli; Maria Sulli; Gianfranco Diretto; Daniel V Savatin; Andrea Mazzucato; Nicolò Merendino; Lara Costantini

doi:10.1016/j.foodchem.2024.139509

Tomato pomace food waste from different variants as a high antioxidant potential resource

Food Chem. 2024 May 3:452:139509. doi: 10.1016/j.foodchem.2024.139509. Online ahead of print.

Authors

Barbara Farinon¹, Martina Felli², Maria Sulli³, Gianfranco Diretto³, Daniel V Savatin², Andrea Mazzucato², Nicolò Merendino⁴, Lara Costantini⁵

Affiliations

¹ Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Via S. Camillo de Lellis Snc, 01100 Viterbo, Italy. Electronic address: b.farinon@unitus.it.
² Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Via S. Camillo de Lellis Snc, 01100 Viterbo, Italy.
³ Biotechnology Laboratory, Casaccia Research Centre, Italian National Agency for New Technologies, Energy, and Sustainable Development (ENEA), Via Anguillarese 301, S. Maria Di Galeria 00123, Rome, Italy.
⁴ Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell'Università snc, 01100 Viterbo, Italy.
⁵ Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell'Università snc, 01100 Viterbo, Italy. Electronic address: lara.cost@unitus.it.

PMID: 38703739
DOI: 10.1016/j.foodchem.2024.139509

Abstract

Pomaces obtained from three San Marzano tomato genotypes including the wild type (WT), Sun Black (SB), and colorless fruit epidermis (CL) were dried at 50 °C and analyzed for nutritional composition, total polyphenol (TPC), flavonoid (TFC) content, polyphenol qualitative profile, total antioxidant capacity (TAC), and antimicrobial activity. Commercial dried tomato powder (CTRP) was included as a control. No differences were detected nutritionally, in TPC and antimicrobial activity, but significant changes were observed for TFC and TAC, underlying variation in the phenolic profile. SB pomace (SBP) had the highest TFC and TAC. LC-HRMS analysis showed a flavonoid-enriched profile in SBP besides the exclusive presence of anthocyanins, with petanin and negretein as the most abundant. Among flavonoids, quercetin-hexose-deoxyhexose-pentose, naringenin, and rutin were the major. Overall, we showed the potential of dried tomato pomace, especially SBP, as an extremely valuable waste product to be transformed into a functional ingredient, reducing the food industry waste.

Keywords: Anthocyanins; Functional ingredient; San Marzano; Sun Black; Tomato pomace; Tomato waste.