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Sensory and Physico-Chemical Properties of Cold Press-Produced Tomato (Lycopersicon esculentum L.) Seed Oils

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

In this study, roasted and unroasted (control) tomato seeds were cold pressed and the seeds, oils, and seed presscakes (meals) were analyzed. Some physicochemical properties, total phenolic content and antioxidant capacity, thermal properties, mineral contents, fatty acids, sterols and tocopherols compositions, volatile compounds and sensory evaluation of the tomato seed oils were determined. The tomato seeds contained 3.3 % of ash, 17.3 % of oil and 27.2 % of protein. The cold press oil recovery rate was 7.2 and 10.28 % for control and roasted seeds, respectively. There were eight sensory terms defining the oils together with 34 different aromatic compounds quantified. The volatile compounds furfural, hexanal, benzaldehyde and 2-isobutylthiazole were found with the highest frequency in the samples. Roasted, green and tomato were defined as characteristic sensory terms for tomato seeds oils. Fifteen different minerals, melting and crystallization temperatures and enthalpies of the oil samples were also quantified. This study provides important data for the tomato seed oils, and proves that pre-roasted tomato seed oils are high quality, nutritious and aromatics oils with higher levels of consumer acceptability.

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Acknowledgments

This study is partly funded by Çanakkale Onsekiz Mart University BAP Office (Project no: FYL-2013-42). The authors are grateful for the support. The authors would also like to thank the panel members for their participation and contribution during panel training.

Conflict of interest

The authors have declared no conflict of interests. The authors alone are responsible for the content and writing of this article.

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Authors and Affiliations

  1. Faculty of Engineering, Department of Food Engineering, Çanakkale Onsekiz Mart University, Terzioğlu Campus, 17020, Çanakkale, Turkey

    Emin Yilmaz, Buket Aydeniz, Onur Güneşer & Emel Sevgi Arsunar

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  1. Emin Yilmaz
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  2. Buket Aydeniz
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  3. Onur Güneşer
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  4. Emel Sevgi Arsunar
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Correspondence to Emin Yilmaz.

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Yilmaz, E., Aydeniz, B., Güneşer, O. et al. Sensory and Physico-Chemical Properties of Cold Press-Produced Tomato (Lycopersicon esculentum L.) Seed Oils. J Am Oil Chem Soc 92, 833–842 (2015). https://doi.org/10.1007/s11746-015-2648-x

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  • DOI: https://doi.org/10.1007/s11746-015-2648-x

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