In this paper, high-hydrostatic pressure extraction (HHPE) as an emerging food processing and preservation technique constitutes an alternative to conventional thermal treatment that has been used for extraction of polyphenols from tomato peel waste generated by the canning industry. The impact of time (5 and 10 min), temperature (25, 35, 45 and 55 °C) and solvents (water, 1% HCl, 50 and 70% methanol with and without addition of HCl, and 50 and 70% ethanol), at a constant pressure of 600 MPa, has been evaluated in this paper with respect to polyphenols’ yields. The results showed a significant (p < 0.05) variation in the contents of a great number of phenolic compounds in respect of the applied temperatures and solvents. On the other hand, the time invested in HHPE had no effect on polyphenols’ yields. Among phenolic compounds, the p-coumaric acid (p-CA) and chlorogenic acid derivative (ChA der) are predominant, i.e., 0.57 to 67.41 mg/kg and 1.29 to 58.57 mg/kg, respectively, depending on the solvents and temperatures used. In particular, methanol (50 and 70%) at temperatures of 45 and 55 °C enhanced the recovery of polyphenols in comparison to other utilised solvents. In conclusion, this paper puts forth the theory that by applying HHPE with minimal expenditure of time, it is possible to achieve efficient production of polyphenols from low-cost tomato peel waste, generating income both for producers and agri-food industries.
This is a preview of subscription content, access via your institution.
Buy single article
Instant access to the full article PDF.
Tax calculation will be finalised during checkout.
Subscribe to journal
Immediate online access to all issues from 2019. Subscription will auto renew annually.
Tax calculation will be finalised during checkout.
FAOSTAT, Crops. 2016. Available online: http://www.fao.org/faostat/en/#data/QC. Accessed 24 September 2019
Viuda-Martos M, Sanchez-Zapata E, Sayas-Barberá E, Sendra E, Pérez-Álvarez JA, Fernández-López J (2014) Tomato and tomato by-products. Human health benefits of lycopene and its application to meat products: a review. Crit Rev Food Sci Nutr 54:1032–1049
Nour V, Ionica ME, Trandafir I (2015) Bread enriched in lycopene and other bioactive compounds by addition of dry tomato waste. J Food Sci Technol 52:8260–8267
Ahmad U, Mushtaq Z, Ahmad RS, Asghar N (2017) Characterisation, oxidative perspectives and consumer acceptability of tomato waste powder supplemented cookies. J Anim Plant Sci 27:2045–2055
Previtera L, Fucci G, De Marco A, Romanucci V, Di Fabio G, Zarrelli A (2016) Chemical and organoleptic characteristics of tomato purée enriched with lyophilized tomato pomace. J Sci Food Agric 96:1953–1958
Fritsch C, Staebler A, Happel A, Cubero Márquez MA, Aguiló-Aguayo I, Abadias M, Gallur M, Cigognini IM, Montanari A, López MJ, Suárez-Estrella F, Brunton N, Luengo E, Sisti L, Ferri M, Belotti G (2017) Processing, valorization and application of bio-waste derived compounds from potato, tomato, olive and cereals: a review. Sustainability 9:1–46
Szabo K, Cătoi AF, Vodnar DC (2018) Bioactive compounds extracted from tomato processing by-products as a source of valuable nutrients. Plant Foods Hum Nutr 73:268–277
Ninčević Grassino A, Halambek J, Djaković S, Rimac Brnčić S, Dent M, Grabarić Z (2016a) Utilization of tomato peel waste from canning factory as a potential source for pectin. Food Hydrocoll 52:265–274
Ninčević Grassino A, Brnčić M, Vikić-Topić D, Roca S, Dent M, Rimac Brnčić S (2016b) Ultrasound assisted extraction and characterization of pectin from tomato waste. Food Chem 198:93–100
Pinela J, Prieto MA, Barreiro MF, Carvalho AM, Oliveira MBPP, Curran TP, Ferreira ICFR (2017) Valorisation of tomato wastes for development of nutrient-rich antioxidant ingredients: a sustainable approach towards the needs of the today's society. Innov Food Sci Emerg Technol 41:160–171
Tranfić Bakić M, Pedisić S, Zorić Z, Dragović-Uzelac V, Ninčević Grassino A (2019) Effect of microwave-assisted extraction on polyphenols recovery from tomato peel waste. Acta Chim Slov 66:367–377
Szabo K, Dulf FV, Diaconeasa Z, Vodnar DC (2019) Antimicrobial and antioxidant properties of tomato processing byproducts and their correlation with the biochemical composition. LWT - Food Sci Technol 116:108558(1–8)
Szabo K, Diaconeasa Z, Cătoi AF, Vodnar DC (2019) Screening of ten tomato varieties processing waste for bioactive components and their related antioxidant and antimicrobial activities. Antioxidants 8:292(1–11)
Arabani AA, Hosseini F, Abbaspour F, Anarjan N (2015) The effect of ultrasound pre-treatment process on oil extraction from tomato waste. Int J Biosci 4:8–15
Botinestean C, Gruia AT, Jianu I (2015) Utilization of seeds from tomato processing wastes as raw material for oil production. J Mater Cycles Waste 17:118–124
Elbadrawy E, Sello A (2016) Evaluation of nutritional value and antioxidant activity of tomato peel extracts. Arab J Chem 9:S1010–S1018
Gharbi S, Renda L, La Barbera M, Amri M, Messina CM, Santulli A (2017) Tunisian tomato by-products, as a potential source of natural bioactive compounds. Nat Prod Res 31:626–631
Wang CY, Huang HW, Hsu CP, Yang BB (2016) Recent advances in food processing using high hydrostatic pressure technology. Crit Rev Food Sci Nutr 56:527–540
Yamamoto K (2017) Food processing by high hydrostatic pressure. Biosci Biotechnol Biochem 81:672–679
Marszałek K, Szczepańska J, Woźniak Ł, Skąpska S, Barba FJ, Brnčić M, Brnčić R (2019) The preservation of fruit and vegetable products under high pressure processing. In: Ferranti P, Berry E, Anderson J (eds) Encyclopedia of food security and sustainability, 1st edn. Elsevier, Amsterdam, pp 481–492
Alexandrea EMC, Castro LMG, Moreiraa SA, Pintadob M, Saraiva JA (2017) Comparison of emerging technologies to extract high-added value compounds from fruit residues: pressure and electro-based technologies. Food Eng Rev 9:190–212
Soquetta MB, de Marsillac TL, Peixoto Bastos C (2018) Green technologies for the extraction of bioactive compounds in fruits and vegetables. CyTA - J Food 16:400–412
Scepankova H, Martins M, Estevinho L, Delgadillo I (2018) Saraiva JG (2018) enhancement of bioactivity of natural extracts by non-thermal high hydrostatic pressure extraction. Plant Foods Hum Nutr 73:253–267
Moreiraa SA, Alexandrea EMC, Pintadob M, Saraiva JA (2019) Effect of emergent non-thermal extraction technologies on bioactive individual compounds profile from different plant materials. Food Res Int 115:177–190
Khan SA, Aslam R, Makroo (2019) High pressure extraction and its application in the extraction of bio-active compounds: a review. J Food Process Eng 42:e12896 (1-15)
García-Parra J, Ramírez R (2018) New preservation technologies: hydrostatic high pressure processing and high pressure thermal processing. In: Ferranti P, Berry E, Anderson J (eds) Encyclopedia of food security and sustainability, 1st edn. Elsevier, Amsterdam, pp 473–480
Jun X (2006) Application of high hydrostatic pressure processing of food to extracting lycopene from tomato paste waste. High Pressure Res 26:33–41
Strati IF, Oreopoulou V (2014) Recovery of carotenoids from tomato processing by-products - a review. Food Res Int 65:311–321
Strati IF, Gogou E, Oreopoulou V (2015) Enzyme and high pressure assisted extraction of carotenoids from tomato waste. Food Bioprod Process 94:668–674
Spanos GA, Wrolstad RE (1990) Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. J Agric Food Chem 38:1565–1571
Ninčević Grassino A, Djaković S, Bosiljkov T, Halambek J, Zorić Z, Dragović-Uzelac V, Petrović M, Rimac Brnčić S (2019) Valorisation of tomato peel waste as a sustainable source for pectin, polyphenols and fatty acids recovery using sequential extraction. Waste Biomass Valori. https://doi.org/10.1007/s12649-019-00814-7
Kalogeropoulos N, Chiou A, Pyriochou V, Peristeraki A, Karathanos VT (2012) Bioactive phytochemicals in industrial tomatoes and their processing byproducts. LWT - Food Sci Technol 49:213–216
Aires A, Carvalho R, Saavedra MJ (2017) Reuse potential of vegetable wastes (broccoli, green bean and tomato) for the recovery of antioxidant phenolic acids and flavonoids. Int J Food Sci Technol 52:98–107
De los Ángeles Fernández M, Espino M, Gomez FJV, Silva MF (2018) Novel approaches mediated by tailor-made green solvents for the extraction of phenolic compounds from agro-food industrial by-products. Food Chem 239:671–678
Di Donato P, Taurisano V, Tommonaro G, Pasquale V, Silván Jiménez JM, de Pascual-Teresa S, Poli A, Nicolaus B (2018) Biological properties of polyphenols’ extracts from agro industry’s wastes. Waste Biomass Valor 9:1567–1578
The authors are grateful to Giovanni Paolo Buoninconti from Benincasa S.r.l., Angri (SA) canning industry for providing the tomato peel waste.
This study was funded by the Croatian Science Foundation (grant number IP-2016-06-4006).
Conflict of Interest
The authors declare that they have no conflict of interest.
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Electronic supplementary material
About this article
Cite this article
Grassino, A.N., Pedisić, S., Dragović-Uzelac, V. et al. Insight into High-Hydrostatic Pressure Extraction of Polyphenols from Tomato Peel Waste. Plant Foods Hum Nutr 75, 427–433 (2020). https://doi.org/10.1007/s11130-020-00831-1
- Tomato peel waste
- High-hydrostatic pressure extraction