1. Next By-product utilization in Tomato

2. Next End Previous Grape Juice and Beverages By-product utilization in tomato Introduction Tomato is the second most important vegetable in the world after potato. Processing of tomato results in generation of large amounts of wastes or by- products i.e. seeds, skins and pulp. These by-products generate pollution when released into the environment. But the above mentioned by-products are good sources of many important bioactive substances like lycopene, β catotene, polyphenols, sterols, terpenes, tocopherols etc.. These bioactive compounds can be utilized as functional ingredients or additives in preparation of functional foods.

3. Next End Previous Grape Juice and Beverages By-product utilization in tomato By-product By-product is a product generated / produced during the preparation / production of something else. eg. Mango processing operation generates mango seeds, skin etc. Similarly citrus processing results in release of seeds, peels, rags, residue, etc. By-product is also sometimes referred to waste as it is not the actual product desired in a process. Since, this contains important constituents, it is better called as by-product. The focus of operation is always to reduce the quantity of by-product, still no system is practically so efficient to bring the waste generation to zero.

4. Next End Previous Grape Juice and Beverages By-product utilization in tomato By-products in tomato processing Seeds Skin Pulp By-products

5. Next End Previous Grape Juice and Beverages By-product utilization in tomato Important bioactive compounds in tomato by-products Lycopene β catotene Polyphenols Sterols Terpenes Tocopherols Lutein

6. Next End Previous Grape Juice and Beverages By-product utilization in tomato Tomato wastes Drying Grinding to powder (<0.5 mm) 100 g waste powder Hexane + Ethyl Acetate (45:55) Take 900 g of mixture Extraction Caroteniods (37.5 mg/ kg waste) Extraction of caroteniods from tomato wastes Adapted from : Irini F.Strati, Vassiliki Oreopoulou, Process optimization for recovery of carotenoids from tomato waste. http://www.icef11.org/content/papers/few/FEW987.pdf

7. Next End Previous Grape Juice and Beverages By-product utilization in tomato Caroteniods Fraction of caroteniods extracted Lycopene + β carotene Lutein 96 %4 %

8. Next End Previous Grape Juice and Beverages By-product utilization in tomato 1. Lycopene Lycopene is a type of naturally occurring pigments called caroteniods that gives a red color. It is found in high amounts in tomatoes. 100 ml of tomato juice provides about 90 mg of lycopene. Lycopene is known to reduce or prevent a.heart diseases b.Hardening of arteries (atherosclerosis) c.Cancer (prostate, breast, lung, bladder, colon, pancreas) d.Catracts e.Asthma How does it work ? It is a powerful antioxidant that may help protect cells from damage. Importance of Bioactive substances

9. Next End Previous Grape Juice and Beverages By-product utilization in tomato 2. β- CAROTENE Beta-carotene is most well known carotenoid. Beta-carotene is a true carotene, having no oxygen atoms in its molecular structure. Beta-carotene is a naturally occurring pigment with a red to orange hue that is seen primarily in fruit and vegetables. Beta-carotene is a pro-vitamin of vitamin A. Pro-vitamins are precursors to a vitamin from which a certain vitamin can be manufactured by the body. Importance of Bioactive substances

10. Next End Previous Grape Juice and Beverages By-product utilization in tomato 3. Lutein Lutein is a yellow pigment and a member of the xanthophyll class of carotenoids found in tomato. Lutein plays an important role in human eyes. The retina, an area of tissue in the back of the eye responsible for transmitting nerve signals to the brain, has areas on it that have high concentrations of lutein. Lutein helps to pigment this area of the eye, making it darker and less susceptible to macular degeneration. Lutein may also help to prevent cataracts. Importance of Bioactive substances

11. By-product utilization in tomato Previous End Let us sum up Processing of tomato results in generation of large amounts of wastes or by- products i.e. seeds, skins and pulp. These by-products are good sources of many important bioactive substances like lycopene, β catotene, polyphenols, sterols, terpenes, tocopherols etc.. These bioactive compounds can be utilized as functional ingredients or additives in preparation of functional foods. Caroteniods may be extracted by using hexane and ethyl acetate as solvents The recovery caroteniods is about 37 mg /kg waste Lycopene, beta carotene and lutein have role in prevention and reduction of incidence of various diseases i.e. heart diseases, hardening of arteries (atherosclerosis), cancer (prostate, breast, lung, bladder, colon, pancreas), catracts, asthma etc.