VALORISATION OF BY-PRODUCTS OF CANNING: THE CASE OF TOMATO SEEDS
Tomato seeds are the major constituents of the waste processing industry in tomato fruits, they represent 0.5% of the weight of the fruit and contain between 18 and 30% fat. The purpose of this work is the characterization and extraction of tomato seed oil. Tomato seed utilized in this experiment came from a pile waste in storage at the cannery Ammour Mouzaïa Algeria. After separation, screening and dry in air, tomato seeds are placed in a device Soxhelet containing n-hexane as extraction solvent. The extraction yield was calculated and is 209.88 g of oils from 934.06 g seeds, or 22.47%. After filtration, efficiency is 21.47% representing 82% of fat tomato seeds. Physicochemical properties of the oil quality were measured before and after refining, it appears that refining reduces the acidity of 0.9 to 0.06%, the chlorophyll content of 15.46 to 0.0092% and causes the disappearance of phosphorus. The result of the chromatographic analysis of the lipid fraction of tomato seed oil showed a chromatographic profile composed of 07 fatty acids from 16 to 18 carbon atoms. The linoleic and oleic acids predominates with 52 and 22% respectively, saturated fatty acids are essentially represented by palmitic acid (13.18%) and stearic acid (6.18%). Finally, the induction time estimated by the Rancimat test, characteristic of stability and resistance of oxidation 4.7 h at 120°C, corresponding durability of 223 days at 20°C.
Amalou, D., Ait Ammour, M., Ahishakiye, B.M. and Ammouche, A. (2015). VALORISATION OF BY-PRODUCTS OF CANNING: THE CASE OF TOMATO SEEDS. Acta Hortic. 1081, 245-252
tomato seed oil, canning wastes, fatty acid composition, durability