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Antioxidant and Free Radical Scavenging Properties of Tomato Seed Wastes and Potential Use As a Functional Food

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Antioxidant and Free Radical Scavenging Properties of Tomato Seed Wastes and Potential Use As a Functional Food ABSTRACT Title of Thesis: ANTIOXIDANT AND FREE RADICAL SCAVENGING PROPERTIES OF TOMATO SEED WASTES AND POTENTIAL USE AS A FUNCTIONAL FOOD Elena Bailoni, Master of Science 2020 Thesis Directed By: Dr. Liangli Yu, Department of Nutrition and Food Science Tomato seeds are a major waste product of the tomato processing industry. To find a use for tomato seeds, two products made from the seeds, tomato seed flour and tomato seed oil, were investigated for their health beneficial properties. Tomato seed flour showed total phenolic and radical scavenging assay values similar to other healthful foods thought to be beneficial for human health. It also contained specific chemical compounds that are known to be beneficial for reducing the risk of chronic diseases. Tomato seed flour was added to ketchup to determine how it performed in food system. Tomato seed flour did not significantly affect most of the physical properties of ketchup and may be an effective functional food additive. The tomato seed flour did show potential as a thickener. The use of tomato seed flour in food systems may be beneficial to businesses, the environment, and for human health. ANTIOXDIANT AND FREE RADICAL SCAVENGING PROPERTIES OF TOMATO SEED WASTES AND POTENTIAL USE AS A FUNCTIONAL FOOD by Elena Bailoni Thesis submitted to the Faculty of the Graduate School of the University of Maryland, College Park, in partial fulfillment of the requirements for the degree of Master of Science 2020 Advisory Committee: Professor, Dr. Liangli Yu, Chair Dr. Hee-Jung Song Dr. Monica Whent Acknowledgements Working on this project has been one of the most challenging and rewarding processes of my life. I have so much gratitude for my advisor, Dr Lucy Yu, for her support through this entire process. Through all of the challenges and successes, she has always been at my side to guide me. I’d also like to thank my advisory committee, Dr Hee-Jung Song and Dr Monica Whent, for their support and flexibility regarding this process. I would also like to thank Dr Jianghao Sun at the USDA for the UHPLC data obtained for this study. My past and current lab mates have also supported and encouraged me endlessly, so thank you to Eric Choe, Dr Yanfang Li, Zhangyi Song, Holly Childs, and Zhi Zhang. I’d also like to thank my parents and friends at UMD and beyond for always supporting and believing in me. ii Table of Contents Acknowledgements ....................................................................................................... ii Table of Contents ......................................................................................................... iii List of Tables ................................................................................................................ v List of Figures .............................................................................................................. vi List of Abbreviations .................................................................................................. vii Chapter 1: Tomato Seed Oil and Flour Studies ............................................................ 1 Tomato Seed Oil and Flour Production .................................................................... 1 Tomato Seed Waste .............................................................................................. 1 Potential Use of Tomato Seeds ............................................................................. 2 Tomato Seed Oil and Flour Processing Techniques ............................................. 4 Tomato Seed Oil Composition.................................................................................. 5 Key Studies Table Summaries .............................................................................. 5 Further Analysis .................................................................................................. 21 Tomato Seed Flour Composition ............................................................................ 26 Table Summaries of Key Studies ........................................................................ 26 Further Analysis .................................................................................................. 32 Antioxidants and Their Testing Methods ............................................................... 35 Free Radicals, Antioxidant Compounds, and the Relation to Human Health .... 35 Total Phenolic, Antioxidant, and Radical Scavenging Assays and Quantification Methods............................................................................................................... 42 Comparable Data ................................................................................................ 57 Chapter 2: Tomato Seed Flour .................................................................................... 60 Introduction ............................................................................................................. 60 Abstract ............................................................................................................... 60 Introduction ......................................................................................................... 61 Materials and Methods ............................................................................................ 63 Materials ............................................................................................................. 63 Methods............................................................................................................... 64 Results and Discussion ........................................................................................... 69 Phenolics, Radical Scavenging, and Vitamin Tests ............................................ 69 Chemical Composition........................................................................................ 77 Discussion ........................................................................................................... 82 Conclusion .............................................................................................................. 84 Chapter 3: Tomato Seed Oil ....................................................................................... 86 Introduction ............................................................................................................. 86 Abstract ............................................................................................................... 86 Introduction ......................................................................................................... 87 Analytical Methods ................................................................................................. 88 Materials ............................................................................................................. 88 Methods............................................................................................................... 89 Results and Discussion ........................................................................................... 92 Phenolics and Radical Scavenging Capacity ...................................................... 92 Beta-carotene and Color ..................................................................................... 97 iii Discussion ......................................................................................................... 100 Conclusion ............................................................................................................ 101 Abstract ................................................................................................................. 103 Introduction ........................................................................................................... 103 Materials and Analytical Methods ........................................................................ 110 Analytical Methods ........................................................................................... 113 Results and Discussion ......................................................................................... 117 Phenolic and Radical Scavenging Capacity ...................................................... 117 Physical Characteristics .................................................................................... 123 Conclusion ............................................................................................................ 136 Direct Effects of Added Tomato Seed Flour .................................................... 136 Chapter 5: Future Studies.......................................................................................... 139 Tomato Seed Flour ............................................................................................ 139 Appendices ................................................................................................................ 142 Appendix A ........................................................................................................... 142 Appendix B ........................................................................................................... 156 Bibliography ............................................................................................................. 159 iv List of Tables Table 1.1: Tomato Seed Oil Extractions Table 1.2: Unrefined Tomato Seed Oil Fatty Acid Profile Table 1.3: Refined Tomato Seed Oil Fatty Acid Profile Table 1.4: Tomato Seed Oil Sterol Contents Table 1.5: Physicochemical
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