1Department of Food Sciences and Industries, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran.
2Associate Professor of the Department of Food Engineering, Sabzevar Branch, Islamic Azad University, Sabzevar, Khorasan Razavi, Iran.
3Department of Food Science and Technology, Shahrood Branch, Islamic Azad University, Shahrood, Iran.
Approximately 10-30% of tomatoes are wasted during processing. Tomato pomace consists of crushed skin and seeds of tomatoes. Seeds might be considered as a potential source of vegetable oil. The extracted oil is high in unsaturated fatty acids, namely linoleic acid. The extracted oil after purification or refining might be employed for consumption. The object of this study was to evaluate the extraction yield of tomato seed oil by using ultrasound at different ratios of seed to solvent, temperatures and times variations and compare this method to the percolation procedure. Series of values and chemical components namely unsaponifiable matter, iodine value, saponification value and fatty acid composition, sterol and tocopherol profiles of the extracted oil were determined.
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