Evaluation of Physicochemical Properties of Iranian Tomato Seed Oil

  • Fahimdanesh M
N/ACitations
Citations of this article
10Readers
Mendeley users who have this article in their library.

Abstract

The major components of tomato processing industry wastes are seed that is not edible. The physicochemical properties and chemical composition of oil from tomato seed were studied by established methods. The oil yield of tomato seeds is about 35% on a dry weight basis. This vegetable oil has low sulphur (0.04 wt%), low ash content (0.034%), and high viscosity (51.5 mPa.s at 50°C). The fatty acid profile of tomato seed oil shows that there is a predominance of compounds containing an even number of carbon atoms, especially C 16 and C 18. The total saturated and unsaturated fatty acid composition is 18.28% and 81.72%, respectively, and the most abundant fatty acid is linoleic acid (56.12%). This study indicates that tomato seed wastes are a potential source of edible oil.

Cite

CITATION STYLE

APA

Fahimdanesh, M. (2013). Evaluation of Physicochemical Properties of Iranian Tomato Seed Oil. Journal of Nutrition & Food Sciences, 03(03). https://doi.org/10.4172/2155-9600.1000206

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free