Skip to main content
SpringerLink
Log in

Optimization of Extraction Parameters of Protein Isolate from Tomato Seed Using Response Surface Methodology

  • Published:
Food Analytical Methods Aims and scope Submit manuscript

Abstract

Response surface methodology (RSM) and a central composite rotatable design (CCRD) were used to optimize the extraction conditions of protein isolate from the defatted tomato seed meal, which is a by-product of tomato processing. Water to raw material ratio, extraction time, and mixing time were the most significant (p < 0.01) factors affecting the protein yield. Optimum extraction was obtained with 82.81/1 (v/w) water to raw material ratio, 49.76 h extraction time, and 24.56 min mixing time. Confirmatory studies revealed that the protein yield under these conditions was 80.37 %, which is well in close agreement with the value predicted by the model (81.22 %). The results of optimized defatted tomato seed protein isolate (DTSPI) molecular weight distribution showed that two protein fractions and three major groups of polypeptides were identified by gel electrophoresis. DTSPI had also most of the essential amino acids and hence could be considered as bioactive peptides. DTSPI showed also a higher antioxidant capacity with an IC50 value of about 40.89 and 18.45 μg/mL, respectively, with DPPH free radical scavenging activity and ABTS•+ radical scavenger methods. The results obtained suggest that DTSPI with good functional properties could be useful in the health food/nutraceutical/pharmaceutical industry for various applications.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Alvarado A, Pscheco-Delahaye E, Heiva P (2001) Value of a tomato byproduct as a source of dietary fibre in rats. Plant Food Hum Nutr 56:335–348

    Article  CAS  Google Scholar 

  • AOAC (1990) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Washington

    Google Scholar 

  • Bezerraa MA, Santelli RE, Oliveiraa EP, Villar LS, Escaleiraa LA (2008) Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta 76:965–977

    Article  Google Scholar 

  • Canella M, Castriotta G (1980) Protein composition and solubility of tomato seed meal. Leb Wiss + Technol 13:18–21

    CAS  Google Scholar 

  • Cantarelli PR, Parma ER, Caruso JGB (1989) Composition and amino acid profiles of tomato seeds from canning wastes. Acta Aliment 18:13–18

    CAS  Google Scholar 

  • Celma AR, Cuadrosb F, López-Rodríguez F (2009) Characterisation of industrial tomato by-products from infrared drying process. Food Bioprod Process 87:282–291

    Article  Google Scholar 

  • Chalamaiah M, Jyothirmayi T, Diwan PV, Kumar BD (2015) Antioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg). J Food Sci Technol. doi:10.1007/s13197-015-1714-6

    Google Scholar 

  • Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956) Colonmetric method for determination of sugars and related substances. Anal Chem 28:350–356

    Article  CAS  Google Scholar 

  • Fahimdanesh M, Bahrami ME (2013) Evaluation of physicochemical properties of Iranian tomato seed oil. J Nutr Food Sci. doi:10.4172/2155-9600.1000206

    Google Scholar 

  • FAO/ WHO/ UNU (2007) Protein and amino acids requirements in human nutrition. WHO Tech Rep Ser 935:247–248

    Google Scholar 

  • Farahnaky A, Abbasi A, Jamalian J, Mesbahi G (2008) The use of tomato pulp powder as a thickening agent in the formulation of tomato ketchup. J Texture Stud 39:169–182

    Article  Google Scholar 

  • Intarasirisawat R, Benjakul S, Visessanguan W (2012) Antioxidative and functional properties of protein hydrolysate from defatted skipjack (Katsuwonous pelamis) roe. Food Chem 135:3039–3048

    Article  CAS  Google Scholar 

  • Kamontip E (2006) Effect of tomato seed meal on wheat pasting properties and alkaline noodle qualities. AU J T 9:147–152

    Google Scholar 

  • Kao T, Chen B (2006) Functional components in soybean cake and their effects on antioxidant activity. J Agric Food Chem 54:7544–7555

    Article  CAS  Google Scholar 

  • Katapodis P, Christakopoulou V, Christakopoulos P (2006) Optimization of xylanase production by Thermomyces lanuginosus in tomato seed meal using response surface methodology. World J Microbiol Biotechnol 22:501–506

    Article  CAS  Google Scholar 

  • Kiosseoglou V, Theodorakis K, Doxastakis G (1989) The rheology of tomato seed protein isolate films at the corn oil-water interface. Colloid Polym Sci 267:834–838

    Article  CAS  Google Scholar 

  • Laemmli UK (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680–685

    Article  CAS  Google Scholar 

  • Latlief SI, Knorr D (1983) Tomato seed protein concentrates: effects of methods of recovery upon yield and compositional characteristics. J Food Sci 48:1583–1586

    Article  CAS  Google Scholar 

  • Lazos ES, Kalathenos P (1988) Technical note: composition of tomato processing wastes. Int J Food Sci Technol 23:649–652

    Article  Google Scholar 

  • Li X, Deng J, Shen S, Li T, Yuan M, Yang R, Ding C (2015) Antioxidant activities and functional properties of enzymatic protein hydrolysates from defatted Camellia oleifera seed cake. J Food Sci Technol. doi:10.1007/s13197-014-1693

    Google Scholar 

  • Liadakis GN, Tzia C, Oreopoulou V, Thomopoulos CD (1995) Protein isolation from tomato seed meal, extraction optimization. J Food Sci 60:477–482

    Article  CAS  Google Scholar 

  • Liadakis GN, Tzia C, Oreopoulou V, Thomopoulos CD (1998) Isolation of tomato seed meal proteins with salt solutions. J Food Sci 63:450–453

    Article  CAS  Google Scholar 

  • Liu K (1997) Soybeans: chemistry technology and utilisation. International Thompson Publisher, New York

    Book  Google Scholar 

  • Majzoobi M, Sariri ghavi F, Farahnaky A, Jamalian J, Mesbahi G (2011) Effect of tomato pomace powder on the physiochemical properties of flat bread (barbari bread). J Food Process Preserv 35:247–256

    Article  CAS  Google Scholar 

  • Nice EC (1996) Micropreparative HPLC of proteins and peptides: principles and applications. Biopolymers (Peptide Science) 40:319–341

    Article  CAS  Google Scholar 

  • Persia ME, Parsons CM, Schang M, Azcona J (2003) Nutritional evaluation of dried tomato seeds. Poult Sci 82:141–146

    Article  CAS  Google Scholar 

  • Pieri M, Ganb V, Baileyc P, Mereditha D (2008) The transmembrane tyrosines Y56, Y91 and Y167 play important roles in determining the affinity and transport rate of the rabbit proton coupled peptide transporter PepT1. Int J Biochem Cell Biol 41:2204–2213

    Article  Google Scholar 

  • Qiao D, Hua B, Gan D, Sun Y, Ye H, Zeng X (2009) Extraction optimized by using response surface methodology, purification and preliminary characterization of polysaccharides from Hyriopsis cumingii. Carbohydr Polym 76:422–429

    Article  CAS  Google Scholar 

  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Bio Med 26:1231–1237

    Article  CAS  Google Scholar 

  • Sarmadi BH, Ismail A (2010) Review Antioxidative peptides from food proteins. Peptides 31:1949–1956

    Article  CAS  Google Scholar 

  • Sathe SK, Deshpande SS, Salunkhe DK (1984) Dry beans of Phaseolus. Chemical composition: protein: a review. Crit Rev Food Sci Nutr 20:1–46

    Article  CAS  Google Scholar 

  • Savadkoohi S, Farahnaky A (2012) Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins. J Food Eng 113:479–485

    Article  CAS  Google Scholar 

  • Seikova I, Simeonov E, Ivanova E (2004) Protein leaching from tomato seed–experimental kinetics and prediction of effective diffusivity. J Food Eng 61:165–171

    Article  Google Scholar 

  • Sogi DS, Bawa AS (1998) Dehydration of tomato processing waste. Indian Food Packer 52:26–29

    Google Scholar 

  • Sogi DS, Garg SK, Bawa AS (2002) Functional properties of seed meals and protein concentrates from tomato-processing waste. J Food Sci 67:2997–3001

    Article  CAS  Google Scholar 

  • Sogi DS, Arora MS, Garg SK, Bawa AS (2003) Response surface methodology for the optimisation of tomato seed protein. J Food Sci Technol 40:267–271

    CAS  Google Scholar 

  • Wani AA, Kaur D, Ahmed I, Sogi DS (2008) Extraction optimization of watermelon seed protein using response surface methodology. Food Sci Technol 41:1514–1520

    CAS  Google Scholar 

  • Yaseen AAE, Shams El-Din MHA, Abd El- Latif AR (1991) Fortification of balady bread with tomato seed meal. Cereal Chem 68:159–161

    Google Scholar 

  • Zhang Y, Pan Z, Venkitasamy C, Ma H, Li Y (2015) Umami taste amino acids produced by hydrolyzing extracted protein from tomato seed meal. Food Sci Technol 62:1154–1161

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Laboratory of Microbial Ecology and Technology (LETMI (INSAT/ESIAT)), National Institute of Applied Sciences and Technology, BP: 676, 1080, Tunis, Tunisia

    Manel Mechmeche, Faten Kachouri, Hamida Ksontini, Khaoula Setti & Moktar Hamdi

  2. Superior School of Food Industry at Tunis, 58, street Alain Savary, 1003, Tunis, Tunisia

    Manel Mechmeche, Faten Kachouri, Moncef Chouabi, Hamida Ksontini, Khaoula Setti & Moktar Hamdi

  3. Food Preservation Laboratory, Tunis, Tunisia

    Moncef Chouabi

Authors
  1. Manel Mechmeche
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Faten Kachouri
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Moncef Chouabi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Hamida Ksontini
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Khaoula Setti
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Moktar Hamdi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Manel Mechmeche.

Ethics declarations

Conflict of Interest

I have no conflict of interest.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Informed Consent

(In case humans are involved) Not applicable.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Mechmeche, M., Kachouri, F., Chouabi, M. et al. Optimization of Extraction Parameters of Protein Isolate from Tomato Seed Using Response Surface Methodology. Food Anal. Methods 10, 809–819 (2017). https://doi.org/10.1007/s12161-016-0644-x

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12161-016-0644-x

Keywords

Search

Navigation