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ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Research Article

Evaluation of Physicochemical Properties of Iranian Tomato Seed Oil

Maryam Fahimdanesh1* and Mohammad Erfan Bahrami2

1Department of Food Science and Technology, Shahr-e-Qhods Branch, Islamic Azad University, Tehran, Iran

2M. Sc. Student of Food Science and Technology, Science and Research Branch, Islamic Azad University, Sari, Iran

*Corresponding Author:
Dr. Maryam Fahimdanesh
Department of Food Science and Technology
Shahr-e-Qhods Branch, Islamic Azad University
Tehran, Iran
Tel: +989125718030
E-mail: [email protected]

Received Date: March 23, 2013; Accepted Date: April 01, 2013; Published Date: April 03, 2013

Citation: Fahimdanesh M, Bahrami ME (2013) Evaluation of Physicochemical Properties of Iranian Tomato Seed Oil. J Nutr Food Sci 3:206. doi: 10.4172/2155-9600.1000206

Copyright: © 2013 Fahimdanesh M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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 C16 and C18. 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.

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