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7113455 
Journal Article 
Fatty acid composition of tomato pomace 
Camara, M; Del Valle, M; Torija, ME; Castilho, C; , 
2001 
INTERNATIONAL SOCIETY HORTICULTURAL SCIENCE 
LEUVEN 1 
175-180 
WOS:000173130700021 
Fatty acid (FA) composition of tomato pomace was analyzed to evaluate the potential use of extracted tomato seed oil in human nutrition. Samples were collected from ten Spanish tomato industries at different steps during processing for paste: after pulper, finisher, and turbopress. Other experimental samples such as tomato seed (Heinz 8885) and tomato pomace from fresh tomato were also evaluated. Lipids were extracted from freeze-dried samples according to Folch et al. (1957) and Castera et al. (1989). Fatty acid methyl esters (FAMEs) were prepared according to NP-974 (1986) by trans-sterification with sodium methoxide. Analysis of fatty acids was carried out on a gas chromatograph (GC) with a split-splitless injector and a flame ionization detector. A fused-silica capillary column coated with 100% cyanopropyl polysiloxane was used to separate the cis/trans FA isomers. Identification and quantification of FAMEs was performed with an external standard. Fatty acid amounts were calculated as relative percentage of all identified FAs. Total fat content of samples ranged from 19.79/100 g tomato seeds to 0.464/100 g tomato pomace collected from a finisher. Linoleic acid accounted for approximately 50% of the total FAs, followed by oleic (20%) and palmitic (15%) acids. Other FAs present in lower concentrations were myristic, stearic, arachidic, linolenic, behenic, erucic, and lignoceric acids. A small percentage of trans FAs were quantified in all samples, total unsaturated FAs was from 75 to 80%, corresponding to 53% polyunsaturated fatty acids (PUFA) and 23% monounsaturated fatty acids (MUFA). No great differences were obtained from samples collected at different steps during tomato processing. 
Hartz, TK; 
90-6605-924-9 
7th International Symposium on the Processing Tomato 
SACRAMENTO, CA