Chemical characterization of tomato pomace

Authors

  • Marcos Del Valle,

    Corresponding author
    1. Departamento Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza de Ramón y Cajal s/n, Madrid 28040, Spain
    • Departamento Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza de Ramón y Cajal s/n, Madrid 28040, Spain
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  • Montaña Cámara,

    1. Departamento Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza de Ramón y Cajal s/n, Madrid 28040, Spain
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  • Maria-Esperanza Torija

    1. Departamento Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza de Ramón y Cajal s/n, Madrid 28040, Spain
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Abstract

Tomato-processing by-product, also known as tomato pomace, consists of peel and seeds and represents around 4% of the fruit weight. If these wastes remain unused, they not only add to the disposal problem but also aggravate environmental pollution. The aim of this paper is to evaluate the chemical composition of tomato pomace collected at different steps during industrial processing in order to assess the quality of this by-product. Twenty-one tomato pomace samples were considered for analysis. Samples corresponded to different steps during tomato processing for paste: seven after pulper, five after finisher, six before turbopress and three after turbopress. Samples were analyzed for moisture content, total and soluble sugars, protein, fat, soluble and total fiber, as well as mineral content. From the results obtained we can conclude that tomato pomace composition (in dry weight basis) is as follows: 59.03% fiber, 25.73% total sugars, 19.27% protein, 7.55% pectins, 5.85% total fat and 3.92% minerals. Copyright © 2006 Society of Chemical Industry

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