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Valenti B, Luciano G, Pauselli M, Mattioli S, Biondi L, Priolo A, Natalello A, Morbidini L, Lanza M. Dried tomato pomace supplementation to reduce lamb concentrate intake: Effects on growth performance and meat quality. Meat Sci 2018; 145:63-70. [PMID: 29906738 DOI: 10.1016/j.meatsci.2018.06.009] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 06/08/2018] [Accepted: 06/08/2018] [Indexed: 01/27/2023]
Abstract
The effect of dried tomato pomace (DTP) was tested on lamb performances, meat fatty acids and oxidative stability. For 36 days, one group of lambs (n = 7; CON) was fed a commercial concentrate, while the other group (n = 7; DTP) received DTP in addition to CON diet. The administration of DTP reduced (P < .05) concentrate intake, with no effect on animal performances. The DTP treatment tended to increase total polyunsaturated fatty acids (PUFA; P = .075), PUFA n-6 (P = .071), α-linolenic acid (P = .096) and increased linoleic acid (P < .05), γ-tocopherol (P < .001) and retinol (P < .001) in meat. In raw meat, DTP treatment increased L* (P = .059), b* (P < .05), C* (P = .052) and H* (P < .05) values compared to CON, while lipid oxidation was not affected. In meat homogenates incubated with pro-oxidants, DTP tended to reduce 2-thiobarbituric acid reactive substances (TBARS; P = .088). Therefore, DTP supplementation decreased the consumption of commercial concentrate without detrimental effects on animal performances and meat quality traits.
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Affiliation(s)
- Bernardo Valenti
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Giuseppe Luciano
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Mariano Pauselli
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Simona Mattioli
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Luisa Biondi
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Alessandro Priolo
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Antonio Natalello
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Luciano Morbidini
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Massimiliano Lanza
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.
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Giuffrè AM, Capocasale M, Zappia C. Tomato seed oil for edible use: Cold break, hot break, and harvest year effects. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13309] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Angelo M. Giuffrè
- Dipartimento di AGRARIA; Università degli Studi Mediterranea di Reggio Calabria; Reggio Calabria Italy
| | - Marco Capocasale
- Dipartimento di AGRARIA; Università degli Studi Mediterranea di Reggio Calabria; Reggio Calabria Italy
| | - Clotilde Zappia
- Dipartimento di AGRARIA; Università degli Studi Mediterranea di Reggio Calabria; Reggio Calabria Italy
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Previtera L, Fucci G, De Marco A, Romanucci V, Di Fabio G, Zarrelli A. Chemical and organoleptic characteristics of tomato purée enriched with lyophilized tomato pomace. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1953-1958. [PMID: 26095330 DOI: 10.1002/jsfa.7303] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2014] [Revised: 04/13/2015] [Accepted: 06/07/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Epidemiological studies have proved that tomato consumption is associated with a lower risk of developing several diseases (for example, certain types of cancers, cardiovascular diseases, macular degeneration, age-related eye disease). Many micronutrients and bioactive compounds are mainly present in peel and seeds and are lost during the processing into sauce, purée, paste and juice. RESULTS The addition of lyophilized and powdered tomato pomace enhances the properties of purée. In this paper we report the chemical and physicochemical characterization of a purée enriched with 2% dry pomace. Comparison of the analytical data of starting purée with the enriched purée showed a significant increase of all micronutrients, without the taste and appearance being compromised or altered negatively. CONCLUSION The product obtained is an example of a functional food rich in health-promoting phytochemicals, with the significant aspect of recovering a waste fraction of the tomato processing that would normally be disposed of in landfill, with associated costs and environmental impact.
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Affiliation(s)
- Lucio Previtera
- AIPRAS, Associazione Italiana per la Promozione delle Ricerche su Ambiente e Salute umana (ONLUS), 82030 Dugenta, Italy
- Consorzio Interuniversitario Sannio Tech, 82030 Apollosa, Italy
| | | | - Anna De Marco
- Department of Biology, University Federico II, Complesso Universitario Monte S Angelo, IT-80126 Napoli, Italy
| | - Valeria Romanucci
- Department of Chemical Sciences, University of Federico II, Complesso Universitario di MS Angelo, I-80126 Naples, Italy
| | - Giovanni Di Fabio
- Department of Chemical Sciences, University of Federico II, Complesso Universitario di MS Angelo, I-80126 Naples, Italy
| | - Armando Zarrelli
- Department of Chemical Sciences, University of Federico II, Complesso Universitario di MS Angelo, I-80126 Naples, Italy
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Rodríguez-Azúa R, Treuer A, Moore-Carrasco R, Cortacáns D, Gutiérrez M, Astudillo L, Fuentes E, Palomo I. Effect of tomato industrial processing (different hybrids, paste, and pomace) on inhibition of platelet function in vitro, ex vivo, and in vivo. J Med Food 2013; 17:505-11. [PMID: 24325459 DOI: 10.1089/jmf.2012.0243] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Cardiovascular disease (CVD) is the leading cause of death worldwide. Healthy eating is among its safeguards, especially the daily intake of fruits and vegetables. In this context it has been shown that tomato (Solanum lycopersicum) presents antiplatelet activity. In the present study, we evaluated in vitro antiplatelet activity of fresh hybrid tomato process (nine hybrids: Apt 410, H 9888, Bos 8066, Sun 6366, AB3, HMX 7883, H 9665, H 7709, and H 9997), paste and its by-product of industrial processes (pomace). We assessed antiplatelet activity ex vivo and bleeding time in rats that ingested 0.1 and 1.0 g/kg of pomace each day. In studies in vitro, no significant differences in antiplatelet activity was observed in fresh tomato hybrids. Furthermore, the agro-industrial process did not affect the antiplatelet activity of paste and pomace. Likewise, pomace intake of 1.0 g/kg per day prolonged bleeding time and reduced ex vivo platelet aggregation in rats. The data obtained indicate that tomato has one or more compounds that caused antiplatelet activity. Regular consumption of tomato and its industrial derivatives could be part of a CVD prevention regimen.
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Affiliation(s)
- Rosio Rodríguez-Azúa
- 1 Center for Studies in Processed Foods (CEAP) , National Commission for Scientific and Technological Research (CONICYT)-Regional, Gore Maule, Talca, Chile
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Peiretti P, Gai F, Rotolo L, Brugiapaglia A, Gasco L. Effects of tomato pomace supplementation on carcass characteristics and meat quality of fattening rabbits. Meat Sci 2013; 95:345-51. [DOI: 10.1016/j.meatsci.2013.04.011] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2012] [Revised: 11/27/2012] [Accepted: 04/04/2013] [Indexed: 12/01/2022]
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Abbeddou S, Petrakis C, Pérez-Gálvez A, Kefalas P, Hornero-Méndez D. Effect of Simulated Thermo-Degradation on the Carotenoids, Tocopherols and Antioxidant Properties of Tomato and Paprika Oleoresins. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2317-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Pérez EMS, Iglesias MJ, Ortiz FL, Pérez IS, Galera MM. Study of the suitability of HRMAS NMR for metabolic profiling of tomatoes: Application to tissue differentiation and fruit ripening. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.03.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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